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Small-Batch Roasted Tomato Sauce for Canning (Easy & Best Recipe)

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This small-batch roasted tomato sauce for canning delivers deep, caramelized flavor with minimal effort. Perfect for a weekend project, it yields a rich, shelf-stable sauce that tastes like summer in a jar.

Ingredients

Scale
  • 4–5 pounds Roma tomatoes (or San Marzano paste tomatoes)
  • 1 large yellow onion, roughly chopped
  • 6–8 cloves garlic, smashed
  • ¼ cup extra virgin olive oil
  • ½ cup fresh basil, packed
  • 1 teaspoon dried oregano
  • 2 teaspoons sea salt or kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons bottled lemon juice

Instructions

  1. Preheat oven to 400°F (200°C). Wash tomatoes and remove cores. Cut large tomatoes in half; smaller ones can stay whole.
  2. On a large rimmed baking sheet, toss tomatoes, chopped onion, and smashed garlic with olive oil, salt, and pepper. Spread in a single layer. Roast for 45-60 minutes until tomatoes are wrinkled, onions are soft and browned, and garlic is golden and squishy.
  3. Let roasted vegetables cool on the pan for about 10 minutes.
  4. If using a food mill, run the roasted vegetables and their juices through the mill into a large bowl to get a smooth, seedless sauce. If using a food processor, peel the skins off the tomatoes first (they should slip off easily), then pulse until desired consistency.
  5. Pour the processed sauce into a large pot. Add dried oregano and fresh basil. Bring to a gentle simmer over medium heat, then reduce heat to low and cook, stirring occasionally, for 20-30 minutes until thickened slightly. Adjust salt and pepper to taste.
  6. Stir in 2 tablespoons bottled lemon juice.
  7. While sauce simmers, fill water bath canner with water and bring to a boil. Wash jars, lids, and bands in hot, soapy water. Keep jars hot in the canner or in a 200°F oven. Place lids in a small bowl of hot water to soften sealing compound.
  8. Using a canning funnel, ladle hot sauce into hot jars, leaving ½-inch headspace. Run a chopstick or bubble remover along the inside of the jar to release air bubbles. Wipe jar rims with a clean, damp paper towel.
  9. Center a lid on each jar and screw the band on until fingertip-tight.
  10. Using a jar lifter, lower jars into the boiling water in the canner. Ensure jars are covered by at least 1 inch of water. Cover canner and bring water back to a full rolling boil. Process pint jars for 35 minutes, half-pint jars for 30 minutes. Adjust for altitude if above 1,000 feet.
  11. After processing, turn off heat and remove lid. Let jars sit in water for 5 minutes. Remove jars to a clean kitchen towel on the counter. Do not tighten bands. Let cool undisturbed for 12-24 hours. Check seals: press down on the center of each lid; if it does not flex, the jar is sealed. If it pops up and down, refrigerate and use first.

Notes

Don’t skip the roasting time; a full 45-60 minutes is needed for proper caramelization. Measure headspace carefully to ensure seals. Use a food mill if possible to avoid peeling tomatoes. Bottled lemon juice is essential for safe canning—do not substitute fresh lemon juice. Sealed jars can be stored in a cool, dark pantry for up to 18 months. Once opened, refrigerate and use within 5-7 days.

Nutrition

Keywords: roasted tomato sauce, small-batch canning, homemade tomato sauce, water bath canning, Roma tomatoes, easy canning recipe

Find it online: https://pokirecipes.com/small-batch-roasted-tomato-sauce-for-canning-easy-and-best-recipe/