This easy roasted tomato spaghetti sauce is perfect for canning! With fresh tomatoes, garlic, and herbs, it’s bursting with flavor that’s sure to please your pasta-loving crowd.
Making this sauce is a fun kitchen project! I love to pop it in jars and share it with friends. It’s like gifting a little taste of summer all year long! 🍅
Key Ingredients & Substitutions
Tomatoes: Roma or plum tomatoes are ideal for their flavor and low moisture. If fresh tomatoes are unavailable, use canned whole tomatoes (about 10 cans), but roasting fresh makes a big flavor difference!
Olive Oil: This adds richness and helps the vegetables roast evenly. You can substitute with any neutral oil, like sunflower or avocado oil, if you prefer. However, I recommend sticking to olive oil for the best taste.
Onion: A large onion is great for sweetness in the sauce. You can swap it with shallots or even leeks if you like a milder taste. Some prefer no onion for a more straightforward tomato flavor, and that’s perfectly okay!
Garlic: Roasting garlic whole adds sweetness without being overpowering. If you’re short on time, minced raw garlic can work, but it won’t have the roasted flavor you get from the whole cloves!
Herbs: Fresh basil and oregano add brightness. If you have dried herbs, use them instead—just remember that dried herbs are more potent, so reduce the amounts by about one-third. Feel free to mix in other herbs like thyme or parsley!
Lemon Juice: It’s crucial for acidity during canning. If you want a different flavor profile, substituting with vinegar is possible, but make sure it’s high acidity (like distilled white vinegar).
How Do I Get the Perfect Roast on My Tomatoes?
Roasting tomatoes is your secret weapon for enhancing their natural sweetness and flavor! Here’s how to do it right:
- Preheat Your Oven: Make sure to roast at 425°F (220°C). This high heat caramelizes sugars and adds depth.
- Even Spacing: Arrange tomatoes cut side up on the baking sheet with space around them. Crowding can lead to steaming instead of roasting.
- Don’t Rush: Roast for about 40-50 minutes until soft and blistered. This step is essential, so go for that golden brown!
- Let Cool Slightly: After roasting, let them cool a bit to handle easily. Peel garlic cloves; they will be sweet and soft!
These tips will ensure you capture that rich, roasted flavor in your sauce. Enjoy your canning adventure!
Easy Homemade Roasted Tomato Spaghetti Sauce for Canning
Ingredients You’ll Need:
For the Sauce:
- 10 pounds fresh ripe tomatoes (Roma or other plum tomatoes work well)
- 1/4 cup olive oil
- 1 large onion, peeled and quartered
- 1 whole head of garlic, cloves separated but unpeeled
- 1/4 cup fresh basil leaves
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- 2 tablespoons salt (for seasoning and canning)
- 2 teaspoons black pepper
- 2 tablespoons sugar (optional, to balance acidity)
- 1/4 cup lemon juice (for acidity needed in canning)
- 2 tablespoons tomato paste (optional, to deepen flavor and thickness)
How Much Time Will You Need?
This recipe takes about 1 hour of preparation and about 35 minutes for processing in a boiling water bath. Plus, you’ll want to allow time for roasting the tomatoes, about 40-50 minutes. Overall, expect to spend around 2 hours to make delicious roasted tomato spaghetti sauce for canning!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by preheating your oven to 425°F (220°C). Wash and core the tomatoes, then cut any large ones in half. This helps them roast evenly. Don’t forget to peel and quarter the onion and separate the garlic cloves from the head but keep them unpeeled!
2. Roast the Vegetables:
On large rimmed baking sheets, spread the tomatoes cut side up. Add the quartered onion and the whole head of garlic to the pan as well. Drizzle olive oil over everything and sprinkle lightly with salt and black pepper. Now, pop them in the preheated oven and roast for about 40-50 minutes, or until the tomatoes are soft, slightly caramelized, and their skins start to blister. This roasting step is where all those wonderful flavors develop!
3. Make the Sauce:
Once roasted, remove the baking sheets from the oven and let them cool a bit. Carefully peel the garlic cloves from their skins (they’ll be soft and sweet!). In batches, transfer the roasted tomatoes, onions, peeled garlic, fresh basil, and oregano to a blender or food processor. Puree everything until you reach your desired texture—smooth or slightly chunky works!
4. Thicken and Season:
Pour the pureed sauce into a large pot and bring it to a gentle simmer over medium heat. If you choose to use tomato paste for a thicker consistency and deeper flavor, add it in now. Taste the sauce and adjust with salt, pepper, and sugar if desired, balancing the acidity of the tomatoes.
5. Ensuring Safe Canning:
Next, stir in the lemon juice to ensure the sauce has the proper acidity needed for safe canning. Let the sauce simmer gently for another 20-30 minutes, stirring occasionally to develop those lovely flavors.
6. Prepare for Canning:
While the sauce simmers, sanitize your canning jars and lids by placing them in boiling water. This step is important for avoiding spoilage!
7. Jar the Sauce:
Carefully pour the hot sauce into your sterilized jars, leaving about a 1/2 inch of headspace at the top. Wipe the rims of the jars clean with a clean cloth to ensure a good seal and then seal them with lids and bands.
8. Process the Jars:
Place the jars in a boiling water bath canner and process for 35 minutes. Remember to adjust the time if you’re at a high altitude! Once done, remove the jars carefully and allow them to cool undisturbed for 12-24 hours.
9. Check the Seals and Store:
After cooling, make sure to check that all jars have sealed properly before storing. Store your canned roasted tomato spaghetti sauce in a cool, dark place, and you’re all set to enjoy delicious homemade pasta sauce throughout the year!
This recipe yields a rich, flavorful sauce with deep roasted notes, perfect for spaghetti or any pasta dish. The roasting enhances the tomato flavor, while the simple herbs keep it fresh and classic. Happy cooking!
FAQ for Easy Homemade Roasted Tomato Spaghetti Sauce for Canning
Can I Use Different Types of Tomatoes?
Absolutely! While Roma or plum tomatoes are ideal for their lower moisture content and rich flavor, you can use other varieties. Just keep in mind that juicier tomatoes may result in a thinner sauce, so you might want to simmer it longer to thicken.
How Can I Adjust the Acidity in the Sauce?
This sauce needs proper acidity for safe canning. If you’re using canned tomatoes instead of fresh, you should still add the lemon juice to maintain acidity levels. If you prefer a tangier flavor, feel free to add a bit more lemon juice or vinegar, but ensure it’s thoroughly mixed in!
Can I Freeze This Sauce Instead of Canning?
Yes, you can freeze the sauce! Allow it to cool completely after simmering, then transfer it to freezer-safe containers or bags. Leave some headspace in the containers, as the sauce will expand when frozen. It will last for up to 6 months in the freezer.
What Should I Do If My Sauce Is Too Thin?
If your sauce turns out thinner than desired, simply return it to the pot and simmer it on low heat to reduce and thicken. Stir frequently to avoid sticking. You can also add a tablespoon or two of tomato paste for extra thickness and flavor.
These frequently asked questions should help clarify common concerns while preparing your roasted tomato spaghetti sauce! Enjoy your canning adventure!
