Roasted Tomato Sauce: A Water Bath Canning Recipe

Roasted tomato sauce is a delicious and versatile addition to any pantry—ideal for pasta dishes, pizzas, and more.

This recipe not only brings out the rich, smoky flavors of roasted tomatoes but also provides a step-by-step guide to preserving the sauce using the water bath canning method.

Whether you’re a seasoned canner or a beginner looking to try your hand at preserving, this guide will help you enjoy the taste of summer tomatoes all year round.

(This recipe was adapted from the blog, An Oregon Cottage.)

I used an Italian seasoning blend instead of just oregano, and we left out any ingredients that might make the sauce spicy.

Ingredients

• 12 lbs tomatoes (fresh or frozen)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 1/2 cups chopped onions
• 3 cloves garlic (minced)
• 1 tablespoon canning salt
• 1/2 tablespoon dried oregano (or an Italian seasoning blend)
• 1/2 tablespoon dried basil
• 1 teaspoon black pepper
• Bottled lemon juice (for canning)

How to Make This Tomato Sauce

First, Prep the Tomatoes:

• Preheat your oven to 425°F.
• Measure out 12 lbs of tomatoes. If using fresh tomatoes, cut them in half for even roasting. If using frozen tomatoes, you can place them on your pans whole.
• Divide the tomatoes and other ingredients between two roasting pans.

Next, Season the Vegetables:

• Drizzle 1 tablespoon of olive oil equally between the two pans.
• Add 1 tablespoon of balsamic vinegar, divided between the pans.
• Add 1 1/2 cups of chopped onions.
• Add 3 cloves of minced garlic.
• Add 1 tablespoon of canning salt.
• Mix 1/2 tablespoon dried oregano, 1/2 tablespoon dried basil, and 1 teaspoon black pepper, and sprinkle over the vegetables.

Roast and Remove the Tomato Skins

• Place the tomatoes on top of the seasoned vegetables.
• Roast in the oven for about 40 minutes. Keep an eye on the liquid level, and remove excess liquid as necessary.
• After roasting, let the tomatoes cool slightly.
• Remove the skins from the tomatoes.

Blend and Simmer

• Transfer the roasted vegetables to a large pot.
• Use an immersion blender to blend the mixture until smooth.
• Bring the sauce to a boil, then reduce to a simmer.
• Simmer for about 45 minutes to an hour, or until the sauce reaches your desired thickness. Stir occasionally to prevent scorching.

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Steps for Canning the Sauce

Fill jars with the sauce, leaving 1/2 inch of headspace.

Add bottled lemon juice to each jar:

• 1/2 tablespoon for half-pints
• 1 tablespoon for pints,
• 2 tablespoons for quarts

Debubble the jars and wipe the rims clean. Apply lids and rings, tightening to fingertip tight.

Process the jars in a water bath canner:

• 35 minutes for half-pints and pints
• 40 minutes for quarts

Remember to adjust for your elevation if you live about 1000 feet above sea level. Here’s a reference chart if you need it.

Remove jars and let them cool. After 12-24 hours, check your seals. If any jars didn’t seal, put them in your fridge and enjoy within a week.

Inspiration for Using Your Tomato Sauce Throughout the Year

Here are some great ways to use this roasted tomato sauce:

1. Pasta Dishes: Toss the sauce with your favorite pasta for a quick and easy meal. Add some sautéed vegetables or grilled chicken for extra flavor and nutrition.
2. Pizza Base: Spread the sauce on pizza dough as a base for your homemade pizza. Top with mozzarella, fresh basil, and your favorite toppings.
3. Shakshuka: Use the sauce as a base for shakshuka, a Middle Eastern dish where eggs are poached in a spicy tomato sauce. (You’ll want to add some crushed red pepper flakes or something similar since this sauce isn’t naturally spicy.) Perhaps add some bell peppers and onions, too, for a hearty breakfast or dinner.
4. Soup: Incorporate the sauce into a tomato-based soup. Add some broth, vegetables, and beans for a comforting and nutritious meal.
5. Casseroles: Use the sauce in casseroles like lasagna or baked ziti. Layer it with pasta, cheese, and vegetables for a delicious baked dish.
6. Meatballs: Simmer meatballs in the sauce for a flavorful and hearty dish. Serve over pasta or in a sub sandwich.
7. Stuffed Peppers: Mix the sauce with cooked rice and ground meat, then stuff into bell peppers. Bake until the peppers are tender and the filling is heated through.
8. Dipping Sauce: Use the sauce as a dipping sauce for breadsticks, mozzarella sticks, or even grilled cheese sandwiches.
9. Eggplant Parmesan: Layer the sauce with breaded and fried eggplant slices, mozzarella, and Parmesan cheese. Bake until bubbly and golden brown.

Preserving the flavors of summer has never been easier with this roasted tomato sauce recipe.

By using the water bath canning method, you can enjoy the rich, smoky taste of roasted tomatoes all year long.

Enjoy it!

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