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Best Easy Slow-Roasted Garden Tomato Sauce for Canning

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This slow-roasted tomato sauce transforms a mountain of garden tomatoes into a rich, sweet, and complex sauce perfect for canning. The oven does all the work, concentrating flavors for a taste of summer in every jar.

Ingredients

Scale
  • 10–12 pounds Roma tomatoes (about 4.5–5.5 kg)
  • 8–10 garlic cloves, peeled and smashed
  • 1/4 cup extra-virgin olive oil (60 ml)
  • 1 cup packed fresh basil leaves (about 20 grams)
  • 4–5 fresh oregano sprigs
  • 2 teaspoons kosher salt (10 grams)
  • 1 teaspoon freshly ground black pepper (2 grams)
  • Bottled lemon juice (2 tablespoons per quart jar, 30 ml)
  • Optional: 1 tablespoon balsamic vinegar (15 ml)
  • Optional: 1/2 teaspoon red pepper flakes (1 gram)

Instructions

  1. Preheat your oven to 300°F (150°C). Position racks in the upper and lower thirds of the oven.
  2. Wash the tomatoes, core them by cutting out the tough stem end, and slice them in half lengthwise. For larger varieties, cut into quarters.
  3. Arrange the tomato halves cut-side up on two large roasting pans in a single layer without overcrowding. Tuck the smashed garlic cloves and herb sprigs in between.
  4. Drizzle the olive oil evenly over everything. Sprinkle with salt and pepper. Toss gently with your hands to coat, then rearrange so the tomatoes are cut-side up again.
  5. Roast for 2 1/2 to 3 hours, rotating the pans top to bottom and front to back halfway through. The tomatoes should be wrinkled, slightly caramelized around the edges, and the liquid reduced by about half.
  6. Let the pans cool on a wire rack for 15-20 minutes. Remove the herb sprigs.
  7. Process the tomatoes: run the roasted tomatoes and garlic through a food mill into a large pot, or transfer to a large pot and blend with an immersion blender until smooth or slightly chunky.
  8. Bring the sauce to a gentle simmer over medium heat. Taste and adjust salt and pepper. If too thick, stir in a little water; if too thin, simmer for 10-15 minutes to reduce.
  9. For canning, add 2 tablespoons bottled lemon juice to each quart jar (1 tablespoon for pints) before filling.
  10. Ladle the hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims clean, center lids, and screw on bands until fingertip-tight.
  11. Process in a water bath canner: ensure jars are covered by at least 1 inch of water. Bring to a full rolling boil and process for 35 minutes for quarts (adjust for altitude).
  12. Turn off heat, remove lid, let jars sit in water for 5 minutes. Transfer to a towel-lined counter and leave undisturbed for 12-24 hours. Check seals by pressing the center of each lid.

Notes

For altitude adjustment: at 1,001-3,000 feet add 5 minutes processing time; at 3,001-6,000 feet add 10 minutes; above 6,000 feet add 15 minutes. Bottled lemon juice is non-negotiable for safe canning. The sauce tastes even better after a few weeks in the jar.

Nutrition

Keywords: slow-roasted tomato sauce, garden tomato sauce, canning recipe, homemade tomato sauce, roasted tomato sauce, summer preserving

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