Homemade Roasted Tomato Spaghetti Sauce Canning Recipe

Roasted Spaghetti Sauce

This homemade roasted tomato spaghetti sauce canning recipe is so delicious and a great recipe to make flavorful sauce that can be ready on your shelves for any pasta dish!

You’ll love the rich, savory sauce made from simple ingredients. It is so rewarding to make your own delicious spaghetti sauce from your fresh homegrown tomatoes!

The tomato harvest this tomato season has been huge this year and it is great to be able to make different recipes with the fresh ripe tomatoes.

roasted tomato spaghetti sauce tomato from my garden
Tomato from my garden

I have found by roasting my tomatoes, although it is an extra step, it is a great way to have thicker sauce without having to simmer it down or add tomato paste.

Ingredients for Homemade Roasted Tomato Spaghetti Sauce

  • 14 cups Tomatoes: chopped with a food processor
  • 1 Onion: Chopped with a food processor
  • 3 – 4 Bell Peppers: Chopped with a food processor. I used green peppers.
  • 3 tsp Worcestershire Sauce
  • 2 tsp Parsley Flakes
  • 4 tsp Oregano
  • 2 tsp Basil Leaves
  • 2 tsp Italian Seaoning
  • 4 tsp Canning Salt
  • 3 tsp Minced Garlic
  • Lemon Juice: 1 Tablespoon for each jar

Steps for Preparing the Homemade Roasted Tomato Spaghetti Sauce

First, rinse the fresh tomatoes and core. I use all varieties of tomatoes out of my garden including cherry tomatoes, but roma tomatoes and other types of paste tomatoes are best for sauce.

Tomatoes being rinsed in a strainer
Tomatoes being rinsed in a strainer

Cut up the tomatoes and place in a sheet pan or baking tray. I use glass roasting pans.

tomatoes cut up in pan for roasted tomato spaghetti sauce recipe

Place the pan in the oven and roast the tomatoes by broiling them. Another option is to grill the tomatoes and peppers.

Tomatoes roasted for roasted tomato spaghetti sauce

Roma tomatoes can be placed on the baking sheet and roasted whole.

Roma tomatoes in pan
Roma tomatoes
Roma tomatoes roasted whole
Roma tomatoes roasted whole

Pick the tomatoes up with tongs and squeeze the excess tomato juices out out of the juicy tomatoes.

Squeezing liquid out of roasted tomatoes
Squeezing liquid out of roasted tomatoes

Roasting the tomatoes also makes them easy to peel. I don’t peel my tomatoes, but if you wanted to, this would be a great way to do it.

I never peel my tomatoes and after running them through a food processor you do not notice the peels. Peeling is so time-consuming, plus the tomato skins have vitamins and once you put the whole tomatoes in a food processor, you basically have tomato puree.

Peeling skin off of a tomato after roasting
Peeling skin off of a tomato after roasting

Chop the tomatoes in a food processor and add them to a large pot. I used my roasting pan for my pizza sauce, so I could simmer it several hours.

Cut up the peppers and place them in the pan in a single layer. Place the pan in the oven and broil the peppers.

Roasted bell peppers for roasted spaghetti sauce
Roasted bell peppers

Chop the peppers in a food processor and add them to the pot or roasting pan. Chop the onion in the food processor and add to the pot or roasting pan. Add the remaining ingredients and then simmer until the sauce is at the desired thickness.

Roasted tomato spaghetti sauce
Roasted tomato spaghetti sauce simmering in roasting pan

Steps for Canning the Homemade Roasted Tomato Spaghetti Sauce

Ladle the hot spaghetti sauce into clean jars using a canning funnel leaving 1/2 inch of headspace. I used pint jars and the recipe made 7 pints.

Ladling roasted spaghetti sauce into jars
Ladling roasted spaghetti sauce into jars
Jars of Roasted Spaghetti Sauce

Add 1 Tablespoon of Lemon Juice to each pint jar. For Quarts add 2 Tablespoons.  Adding lemon juice to the jars, helps ensure that this recipe has the correct acidity level for canning.

Adding 1 Tablespoon lemon juice to each jar
Adding 1 Tablespoon of lemon juice to each jar

Wipe the rims of each mason jar, remove the air bubbles and place lids and screw band. Add the filled jars to the boiling water bath and process jars at a full rolling boil for 20 minutes (25 minutes for quart jars). Make sure the water level is at least one inch above the jars.

I use the Ball electric water bath canner for water-bath canning and love it.  Tomatoes are a low-acid food, therefore are canned using the water bath method.

Jars of roasted spaghetti sauce

Remove the hot jars from the boiling water canner after the processing time with a jar lifter and place the sealed jars on a kitchen towel on the counter. Do not disturb for 24 hours. Then store in a cool dark place.

Jars of canned roasted spaghetti sauce
Jars of canned roasted spaghetti sauce

Enjoy!

This easy recipe with fresh ingredients is the best homemade spaghetti sauce for any pasta! It has the best flavor.

Canning your own spaghetti sauce is much more healthy and affordable than store-bought, and by canning several pints at a time, you can stock your food pantry and have spaghetti anytime. 

For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.

See my other related canning recipes, including other tomato recipes:

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Roasted Spaghetti Sauce

Homemade Roasted Tomato Spaghetti Sauce Canning Recipe

Yield: 7 pints
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 50 minutes

You’ll love the rich, savory sauce made from simple ingredients. It is so rewarding to make your own delicious spaghetti sauce from your fresh homegrown tomatoes!

Ingredients

  • 14 cups Tomatoes: chopped with a food processor
  • 1 Onion: Chopped with a food processor
  • 3 - 4 Bell Peppers: Chopped with a food processor.
  • 3 tsp Worcestershire Sauce
  • 2 tsp Parsley Flakes
  • 4 tsp Oregano
  • 2 tsp Basil Leaves
  • 2 tsp Italian Seaoning
  • 4 tsp Canning Salt
  • 3 tsp Minced Garlic
  • Lemon Juice: 1 Tablespoon for each jar

Instructions

    1. First, rinse the fresh tomatoes and peppers

    2. Cut up the tomatoes and peppers and place them in a baking pan and broil or roast in the oven

    3. Chop up the tomatoes, peppers, and onion with a food processor and add to a large pot or roasting pan

    4. Add the remaining ingredients

    5. Bring to a boil and then simmer, until desired thickness

    6. Ladle the sauce into canning jars

    7. Add 1 Tablespoon of Lemon Juice to each pint jar (2 Tablespoons for Quarts)

    7. Wipe rims, remove air bubbles and add lids.

    8. Place the jars in a water bath canner and process at a rolling boil for 20 minutes for pints, 25 minutes for quarts.

    9. Remove the hot jars with a jar lifter and set them on the counter. Do not disturb for 24 hours.

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