Description
A rich, velvety homemade roasted tomato marinara sauce that is perfect for canning. By roasting the tomatoes first, this recipe concentrates natural sugars for a deep, complex flavor that is superior to store-bought alternatives.
Ingredients
Scale
- 6 pounds (2.7 kg) Plum Tomatoes (Roma), halved
- 1 large Yellow Onion, chopped
- 10–12 cloves Garlic, minced
- 1/4 cup (60ml) Extra Virgin Olive Oil
- 1 tablespoon Sea Salt
- 2 cans (28 oz each) Crushed Tomatoes (San Marzano recommended)
- 2 tablespoons Tomato Paste
- 2 teaspoons Dried Basil
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1/2 teaspoon Black Pepper, freshly ground
- 1 tablespoon Balsamic Vinegar
- 1/4 cup Bottled Lemon Juice
- 1 teaspoon Canning Salt (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash tomatoes, trim stems, and halve lengthwise. Roughly chop the onion.
- Toss tomatoes, onions, olive oil, salt, and minced garlic on two large sheet pans in a single layer.
- Roast for 45 minutes until tomatoes are wrinkled, caramelized, and browning at the edges.
- Let roasted vegetables cool slightly. Puree them using an immersion blender or food processor, leaving some texture if desired.
- In an 8-quart stockpot, combine roasted tomato puree, canned crushed tomatoes, tomato paste, dried basil, oregano, red pepper flakes, and black pepper.
- Bring mixture to a gentle boil over medium-high heat, then reduce to a low simmer.
- Simmer uncovered for 45-60 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
- Stir in lemon juice and balsamic vinegar. Simmer for 5 more minutes.
- While sauce simmers, wash canning jars and keep hot. Heat lids in warm water.
- Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Wipe rims clean.
- Place lids and bands on jars, tightening fingertip-tight.
- Process jars in a water bath canner covered by 1-2 inches of water. Process half-pint jars for 35 minutes (quarts for 40 minutes). Adjust for altitude if above 1,000 feet.
- Remove jars and let cool on a towel for 12-24 hours. Check seals and store in a cool, dark place.
Notes
Acidity is crucial for safety; do not skip the bottled lemon juice. Leave exactly 1/2 inch headspace in jars. Wipe rims clean to ensure a proper seal. If living above 1,000 feet, increase processing time by 5-10 minutes depending on altitude. This sauce can also be frozen for up to 6 months.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Condiments
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 65
- Sugar: 7
- Sodium: 150
- Fat: 1
- Carbohydrates: 12
- Fiber: 2
- Protein: 2
Keywords: roasted tomato marinara, homemade pasta sauce, canning recipe, water bath canning, tomato sauce, Italian sauce, preserve tomatoes