Roasted Tomato Sauce
This roasted tomato sauce is so good! We use it on anything pasta, pizza, meatloaf and even as a bread dip. We even add it to soups. It is really easy to make and the entire house will smell wonderful while you are making it and it is a great way to use up those great tomatoes from your garden! Roast those tomatoes up friends! You won’t be sorry!
Oven Roasted Tomato Sauce
10 -15 lbs of Tomatoes
5-6 Cloves of Garlic
In a large roasting pan put your tomatoes cut in quarters with the stem center removed, onion quartered and garlic cloves. Drizzle with olive oil or your favorite oil and add Himalayan pink salt, onion powder, garlic powder, and pepper. Add some parsley fresh or dried.
Roast The Tomatoes
Season Your Roasted Tomatoes
Enjoy Your Sauce
Roasted Tomato Sauce For Freezing
Roasted Tomato Sauce For CanningWhat you will need:
Boiling water canner or pressure canner
Lids and rings
Pan to heat lids
Bottled Lemon Juice or Citric Acid
You’ll want to start this process with a clean kitchen and a sterile working area. Wash your jars, and make sure you’ve gathered all of your supplies.
Get It All Hot
In a small pot add the lids and enough water to cover them, place them on the back of the stove on low.
Fill a casserole dish or other low sided large oven-safe container with a few inches of water. Add your jars to the water, and place in your oven at the lowest temperature.
Getting The Roasted Tomato Sauce Ready To Can
Once your canner is boiling, remove a jar from the oven, place a funnel on the top, spoon roasted tomato sauce into the jar leaving 1/4 inch head space (between the sauce line and the lid) Add 2 tablespoons lemon juice or 1/2 teaspoon Citric Acid per quart of tomatoes (for pints use, 1 tablespoon lemon juice, or a 1/4 teaspoon Citric Acid). Wipe the mouth of the jar, remove the lid from the pan using a lid magnet and place on top of the jar. Screw down the ring (don’t over tighten it but it should be snug), using a canning jar lifter place the filled jar into the canner. Continue filling jars and placing them in the water until the canner is full.
Boiling Water Canner Method:
Process quarts for 40 minutes if you are 0-1,000 feet altitude. 45 minutes for 1,001-3,000 feet. 50 minutes for 3,001-6,000 feet. 55 minutes for above 6,000 feet.
Pressure Canner Method:
For a dial gauge pressure canner process quarts: for 11 minutes for 0-2,000 feet altitude, 6 lbs of pressure. 12 minutes at 7 lbs of pressure for 2,001-4,000 feet altitude. 13 minutes 8lbs for 4,001-6,000 feet. 14 minutes at 9lbs for 6,001-8,000 feet.
For a weighted gauge pressure canner process quarts: for 15 minutes 0-1,000 feet. It is not recommended to can quarts above 1,000 feet.
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Before you go, check these out!
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- Zucchini Relish
- Canning Crushed Tomatoes
- Tattler Reusable Canning Jar Lid Review
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- Canning Roasted Tomato Sauce
- Roasted Tomato Soup