I’ve got a ton of tomatoes in my garden and love canning them. But it takes an awful lot of tomatoes to make canning worthwhile, in my opinion. So, when I have too many tomatoes to eat, but not enough to can, I need something to do with them or the spoil.
Enter – Homemade Roasted Tomato Sauce!!
| Easy, Homemade Roasted Tomato Sauce |
- Fresh tomatoes, preferably Romas, but cherry tomatoes and big tomatoes work well too.
- Garlic to taste, 5-6 cloves
- Fresh basil
- Coarse sea salt
- Freshly ground pepper
- Preheat oven to 425 degrees.
- Wash tomatoes and cut them in half (or quarters for large tomatoes) – leave cherry tomatoes whole.
- Put tomatoes on a cookie sheet.
- Peel garlic cloves and place them whole on the tomatoes.
- Tear fresh basil into small pieces, add to the cookie sheet.
- Add salt & pepper.
- Bake for 1 – 1 1/2 hours.
- After they have roasted, let the tomatoes cool a bit.
- Put them in a blender and blend until smooth.
- Season with more salt & pepper to taste.
- Enjoy on your favorite pasta.
This sauce results in a rich, creamy pasta sauce. It’s awesome as a quick, meatless lunch, or great to use as a base for any sauce. After we’ve eaten a serving, I bag the leftovers up and freeze for another day!
I think this sauce would be fabulous to make in large batches to can. I haven’t tried that yet though, because it requires busting out the pressure canner – something I have never tried without my Mama present. 
Enjoy!
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About Michelle
Welcome! I'm Michelle and I'm glad you're here. Simplify, Live, Love is a blog about simple life in rural Iowa. We are a self-employed, frugal, green, mostly homeschooling family of 6 working to go off the grid on a modern day homestead in Eastern Iowa. Please subscribe for gardening tips, green living hints, recipes, fun giveaways, and frugal ideas. Thanks for stopping by.
Yay! Thanks so much for posting this. It’s just what I need for my extra tomatoes.
You’re welcome, Kristi!!
Enjoy!!
I pin this for future dinners. I also don’t have enough to can thanks to the deer. But I do have enough for this thanks.
Drat the deer!! I haven’t had a deer problem…yet.
Sounds great. Wish I had tomatoes to try it!
Omi
I’ve never made a “roasted” tomato sauce and it sounds wonderful! Roasted anything is better than the raw!
Beautiful sauce and I’m sure absolutely delicious!
I pressure canned for the first time ever last week. Easy-peasy!! Take the leap- if you know how to safely water bath can, you can safely pressure can.
This sounds fantastic! Totally pinning it.
YUM! I needed this recipe! Thank you for sharing with us at Healthy 2Day Wednesday! Come back again next week
Glad you liked it, Carrie! Have a great week.
Tomatoes and tomato sauce can be canned in a waterbath canner as they have enough acid in them to be safe. Just be sure to add lemon juice (2-3 Tablespoons per quart) to each jar before placing lid and adding to your canner. Pressure canning is not hard once you get past the first-time fear. Pressure canners today are very safe. I actually enjoy pressure canning more than waterbath canning, and love putting up soups for the fall and winter.
I do a lot of waterbath canning, but rarely pressure canning. I need to bite the bullet and give it a shot. My MIL gave me a pressure canner not too long ago. Maybe I’ll whip it out this week!
I am borrowing my mom’s water bath canner. Can you please tell me how long I should let the jars of tomato sauce sit in the water bath? I just bought 25# of tomatoes from the farmer’s market and I would love to put up jars of tomato sauce (probably pint sized).
Thanks!
If you use a waterbath canner, add 2-3 tbs lemon juice concentrate to each quart and process for at least 45, more then higher over sea level you are, I believe! Good luck. I froze mine in glass quart jars and it worked well!
Hi,
I’d like to pressure can this. Please tell me how long and at what pressure…
Much appreciated.
M
I’m sorry…I don’t know. I don’t have much experience pressure canning. If you find out, please let ME know!
Good luck!!