Roasted Tomato Sauce For Canning
Roasted tomato sauce for canning has a deep, rich tomato flavor with natural sweetness from ripe tomatoes and light caramel notes from roasting.The texture is smooth yet slightly thick, giving a homemade rustic feel. A gentle salt balance enhances the freshness while olive oil adds a soft, silky finish.
Equipment
- Large baking sheet or roasting pan
- Sharp knife
- Cutting board
- Large mixing bowl
- Blender or immersion blender
- Large heavy-bottom pot
- Wooden spoon
- Canning jars with lids and rings
- Ladle and funnel
- Tongs or jar lifter
Ingredients
- 7 pounds whole ripe tomatoes about 12–14 large tomatoes
- 3 3/4 teaspoons sugar
- 3 1/4 teaspoons kosher salt divided use
- 2 tablespoons extra virgin olive oil
Instructions
- Wash the tomatoes thoroughly. Cut them in half and remove any hard cores. Place them on a baking sheet cut side up.
- Drizzle olive oil evenly over the tomatoes. Sprinkle sugar and half of the salt over them. Roast in a preheated oven at 400°F (200°C) for about 60–75 minutes until soft, wrinkled, and slightly caramelized.
- Let the roasted tomatoes cool slightly. Transfer them into a blender or use an immersion blender. Blend until smooth or slightly chunky, depending on preference.
- Pour the blended tomatoes into a large pot. Add the remaining salt. Simmer on low heat for 20–30 minutes until the sauce thickens and flavors deepen.
- Sterilize jars properly. Pour hot sauce into jars leaving proper headspace. Seal tightly and process in a hot water bath according to safe canning guidelines. Let jars cool completely before storing.