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

Ingredients:

10 -15 lbs of Tomatoes
Olive Oil
2 Onion
5-6 Cloves of Garlic
Himilian Salt
Garlic Powder
Onion Powder
Pepper
Parsley

Directions:

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

Roast tomatoes and vegetables at about 250 F. Until the onions and garlic are tender and the roasted tomatoes smell wonderful.

Season Your Roasted Tomatoes

Now you’re going to want to taste the sauce for seasoning now is the time to add more salt or anything else that sounds good. Cool a bit. Then dump the cookie sheets full of tomatoes into the blender. Blend until resembles sauce.

Enjoy Your Sauce

And you’re done! You can add other spices or whatever you want to get the flavor you love, like basil, oregano, etc. From here you can either store in an airtight container in your fridge, freeze or you can can your wonderful roasted tomato sauce. Continue reading for the other two methods mentioned.

roasted tomato sauce, roasted tomatoes, roasted vegetable sauce, fire roasted tomatoes, by Rosevine Cottage Girls

Roasted Tomato Sauce For Freezing

Follow the above recipe, once cooled completely place 2 cups of roasted tomato sauce into quart ziplock bags. Make sure they are only half full and completely seal so that none of your sauce spills. Label bags with the name of the contents, if you put a special flavor in the sauce be sure to note it on the bag and the date.

You can also use a vacuum sealer to keep the sauce good longer.

Place bags on a flat surface in the freezer, once frozen you can stack the bags but for now, you want them to stay flat. Once solid you can set the frozen bags on end like you would books on a shelf, to minimize space or simply stack.

Roasted Tomato Sauce For Canning

What you will need:

Boiling water canner or pressure canner
Quart jars
Lids and rings
Pan to heat lids
Stockpot
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

Simmer the sauce in a large stockpot, until your sauce reduces to your desired thickness (a 1/3 for a thin sauce, a 1/2 for thick). If you are using the boiling water canner fill it with water so that the top of your jars will be submerged if you are using a pressure canner check the directions on how much water to add and place the canner on high.

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.