This roasted tomato sauce recipe is the best way to make wonderful, flavorful tomato sauce that can be used all winter long, in chili, vegetable soup, pasta sauce and so many other recipes.
Canning your own tomato 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 it ready anytime
You’ll love the rich, savory sauce made from simple ingredients. It is so rewarding to make your own delicious tomato sauce from your fresh homegrown tomatoes! The juicy ripe tomatoes are at their peak of flavor! And roasting them seems to concentrate their sweetness and intensify their flavors even more.
The tomato harvest this tomato season from my tomato plants has been huge this year and it is great to be able to make different recipes with the fresh summer tomatoes.
I have found by roasting my tomatoes, although it is a few extra steps, it is a great easy way to have thicker sauce without having to simmer it down as long or add tomato paste.
10 cups Tomatoes: Roasted then pureed in food processor (Could also use a food mill or immersion blender)
Lemon Juice: 1 Tablespoon per jar
Steps for Preparing the Roasted Tomato 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.
Cut up the tomatoes and place in a single layer on a baking sheet or baking tray. I use glass roasting pans.
Place the pan in the oven and roast the tomatoes by broiling them or roasting them. I broil my tomatoes. I just roast the Roma tomatoes whole.
Pick the tomatoes up with tongs and squeeze the excess tomato juices out out of the juicy tomatoes. The perfect way to make thicker sauce.
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.
Chop the tomatoes in a food processor and add them to a large pot. I used my large roasting pan for my pizza sauce, so I could simmer it several hours. You could also use a crock pot.
Steps for Canning the Roasted Tomato Sauce
Ladle the hot tomato sauce into clean jars using a canning funnel leaving 1/2 inch headspace. I used pint jars and the recipe made 5 pints. You can adjust how many pints you make by how many cups of tomatoes you chop up in the food processor.
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 water bath canning.
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.
This easy recipe with fresh ingredients is the best simple roasted tomato sauce for any recipe.
Canning your own delicious tomato 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 ready anytime.
For more of my canning recipes and other favorite 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:
- Zucchini Relish
- Salsa with Roasted Tomatoes and Peppers
- Cherry Tomato Salsa
- Roasted Tomato Spaghetti Sauce
- Pizza Sauce
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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- 10 Cups Roasted Chopped Tomatoes
- 1 Tablespoon Lemon Juice per Pint Jar (2 Tablespoons for Quarts)
1. First, rinse the fresh tomatoes
2. Cut up the tomatoes place them in a baking pan and broil or roast them in the oven
3. Chop up the roasted tomatoes and add to a large pot or roasting pan
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.