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Easy Small Batch Roasted Tomato Sauce Recipe for Perfect Canning

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A simple, flavorful roasted tomato sauce recipe ideal for small batch canning. This sauce captures the rich, caramelized flavor of roasted tomatoes with easy pantry ingredients and minimal fuss.

Ingredients

Scale
  • 3 pounds fresh tomatoes (plum or Roma tomatoes preferred)
  • 3 tablespoons extra virgin olive oil
  • 4 garlic cloves, peeled and smashed
  • 1 medium yellow onion, chopped
  • A handful fresh basil leaves, roughly chopped (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon tomato paste
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the tomatoes, removing any blemishes or green spots.
  3. Arrange the tomatoes cut side up on a baking sheet lined with parchment paper. Scatter the smashed garlic cloves and chopped onion evenly around the tomatoes.
  4. Drizzle olive oil generously over everything (about 3 tablespoons), then sprinkle with salt, pepper, dried oregano, and optional red pepper flakes. Toss gently to coat evenly without bruising the tomatoes.
  5. Roast in the oven for 30 to 35 minutes until tomatoes are soft, caramelized on the edges, and garlic is golden and fragrant.
  6. Remove from oven and let cool for about 10 minutes.
  7. Transfer the roasted tomatoes, garlic, and onions to a blender or use an immersion blender in the pan. Add tomato paste and lemon juice.
  8. Blend until smooth or to your preferred consistency.
  9. Pour the sauce into a large saucepan and simmer over medium-low heat for 15 to 20 minutes, stirring occasionally to thicken and concentrate flavors.
  10. Taste and adjust seasoning as needed.
  11. Sterilize canning jars in boiling water. Ladle hot sauce into jars, leaving about ½ inch headspace.
  12. Seal jars with lids and process in a boiling water bath for 35 minutes.
  13. Remove jars, let cool on a towel, check seals after 24 hours, and store in a cool, dark place.

Notes

Do not overcrowd the pan to ensure proper roasting and caramelization. Use lemon juice for safe canning acidity. Simmer sauce gently to avoid breaking down texture. For chunkier sauce, pulse blender in short bursts. Store canned sauce up to one year unopened; refrigerate after opening and use within 5 days. Sauce can be frozen up to 6 months.

Nutrition

Keywords: roasted tomato sauce, small batch tomato sauce, canning tomato sauce, homemade tomato sauce, easy tomato sauce, roasted tomatoes, tomato sauce recipe

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