Description
A classic homemade roasted tomato sauce, perfect for canning and capturing the flavors of summer tomatoes.
Ingredients
- Fresh tomatoes (about 4 pounds, preferably Roma or San Marzano)
- Extra-virgin olive oil (1/2 cup)
- Garlic (8 cloves, minced)
- Fresh basil (1 cup, chopped)
- Onion (1 large, chopped)
- Salt (1 tablespoon)
- Freshly cracked black pepper (1 teaspoon)
- Sugar (optional, 1 teaspoon)
Instructions
- Preheat the oven to 400°F (200°C). Wash and slice tomatoes in half, then place cut side up on a lined baking sheet. Drizzle with half the olive oil, then sprinkle with salt, pepper, and half of the minced garlic.
- Roast tomatoes for about 30-40 minutes until soft and slightly blackened.
- Heat the remaining olive oil in a large pot over medium heat, then sauté the onions and remaining garlic until translucent (about 5-7 minutes).
- Add the roasted tomatoes (skin and all) to the pot and blend to desired consistency.
- Stir in chopped basil and optional sugar, then simmer for 20-30 minutes over low heat.
- Taste and adjust seasoning as needed.
- Pour hot sauce into sterilized jars, leaving half an inch of headspace, and seal.
- Process jars in a boiling water bath for about 35 minutes to seal.
Notes
Experiment with different herbs and spices to customize your sauce. Store in the fridge for up to 1 week or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Condiment
- Method: Canning
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted tomato sauce, canning, homemade sauce, Italian cuisine, vegetarian recipes