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Easy Small-Batch Canned Roasted Tomato Sauce: Best Homemade Recipe

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This small-batch canned roasted tomato sauce captures the essence of summer in a jar. With simple ingredients and a manageable two-hour process, you can enjoy deep, caramelized tomato flavor all year long.

Ingredients

Scale
  • 5 pounds ripe Roma or San Marzano tomatoes
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, quartered
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons lemon juice or bottled lemon juice
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Wash your tomatoes and cut out the core. Cut larger tomatoes in half, leave smaller ones whole.
  2. Line your baking sheet with parchment paper. Arrange the tomatoes cut-side up in a single layer. Tuck the garlic cloves and onion quarters between the tomatoes. Drizzle everything with olive oil, then sprinkle with salt, oregano, and black pepper.
  3. Roast for 45-60 minutes, until the tomatoes are soft and starting to caramelize. Halfway through, give the pan a gentle shake to redistribute the juices.
  4. Let the roasted vegetables cool slightly — about 10 minutes. Transfer everything from the baking sheet into your food mill or blender. Work in batches if needed.
  5. Process through the food mill to remove skins and seeds. If using an immersion blender, peel the tomatoes first (the skins slip right off after roasting), then blend until smooth right in the pot.
  6. Pour the puree into your large pot. Add the dried basil, red pepper flakes (if using), and the lemon juice. Stir well. Bring to a gentle simmer over medium heat, then reduce to low.
  7. Simmer for 20-30 minutes, stirring occasionally, until the sauce thickens to your liking. Taste and adjust salt and pepper.
  8. While the sauce simmers, prepare your canning equipment. Wash your jars, lids, and bands in hot soapy water. Place the jars in your canner, cover with water, and bring to a boil. Keep them hot until ready to fill.
  9. Fill your hot jars using the wide-mouth funnel, leaving 1/2 inch headspace. Run a clean spatula or chopstick around the inside of each jar to release any air bubbles. Wipe the rims clean with a damp towel.
  10. Center a lid on each jar and screw on the band until fingertip-tight. Don’t overtighten.
  11. Process in a boiling water bath for 35 minutes (adjust for altitude: add 5 minutes for 1,000-3,000 feet, 10 minutes for 3,001-6,000 feet, 15 minutes for 6,001-8,000 feet). Start the timer when the water returns to a full boil.
  12. Remove jars with a jar lifter and place them on a clean kitchen towel. Don’t tighten the bands. Let them cool undisturbed for 12-24 hours.

Notes

Don’t skip the roasting step—it caramelizes the natural sugars and deepens the flavor. The 1/2 inch headspace is non-negotiable for safe canning. Start your water bath heating while the sauce simmers to avoid thermal shock. If a jar doesn’t seal, refrigerate and use within a week.

Nutrition

Keywords: small-batch canned tomato sauce, roasted tomato sauce, homemade canned sauce, easy canning recipe, water bath canning

Find it online: https://elvafood.com/easy-small-batch-canned-roasted-tomato-sauce-best-homemade-recipe/