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Homemade Roasted Tomato Sauce: Best for Winter Pasta

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This homemade roasted tomato sauce transforms even bruised, overripe tomatoes into a deeply sweet and smoky sauce that tastes like summer in a jar. Perfect for winter pasta dinners, it’s a budget-friendly, crowd-pleasing recipe that’s naturally vegan and gluten-free.

Ingredients

Scale
  • 10 pounds (4.5 kg) Roma or San Marzano tomatoes
  • 2 whole heads garlic
  • 3 large yellow onions
  • 1/2 cup (120 ml) extra virgin olive oil
  • 2 tablespoons (36 grams) kosher salt
  • 1 cup (30 grams) packed fresh basil
  • 2 tablespoons (6 grams) fresh oregano (or 2 teaspoons dried)
  • 4 bay leaves
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 teaspoon (2 grams) freshly ground black pepper
  • 1/2 teaspoon (1 gram) red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position racks in the upper and lower thirds of the oven.
  2. Wash all 10 pounds of tomatoes. Cut out any bad spots or cores. Halve the tomatoes lengthwise (quarter if using large round tomatoes). Arrange cut-side up on two large roasting pans, leaving space between pieces.
  3. Cut the tops off both heads of garlic to expose the cloves. Peel and quarter the three onions. Scatter garlic heads and onion chunks around the tomatoes. Tuck bay leaves in between.
  4. Drizzle everything with olive oil. Sprinkle with kosher salt and black pepper. Gently toss with your hands to coat evenly.
  5. Roast for 60-75 minutes, checking at 45 minutes. Tomatoes should be wrinkled and browning on edges; garlic should be soft when squeezed. Rotate pans halfway through if needed.
  6. Let pans cool on wire racks for about 15 minutes.
  7. If using a food mill, work in batches, feeding roasted tomatoes, onions, and squeezed garlic through the mill. If using an immersion blender, let vegetables cool enough to handle, peel off tomato skins, remove bay leaves, and blend until smooth.
  8. Transfer pureed sauce to a large pot or Dutch oven. Add fresh basil, oregano, and balsamic vinegar. Bring to a gentle simmer over medium heat, then reduce to low. Simmer for 30-40 minutes, stirring occasionally, until sauce thickens to coat the back of a spoon.
  9. While sauce simmers, wash jars in hot soapy water and rinse well. Place jars in canning pot, cover with water, and bring to a simmer. Keep hot until ready to fill. Place lids in a small saucepan of simmering water.
  10. Using a canning funnel, ladle hot sauce into hot jars, leaving 1/2 inch (1.25 cm) headspace. Run a clean chopstick around inside to release air bubbles. Wipe rims with a clean, damp cloth. Center lids on jars and screw on bands until fingertip-tight.
  11. Place filled jars in canning rack and lower into boiling water. Ensure water covers jars by at least 1 inch (2.5 cm). Bring to a full rolling boil, then process pint jars for 35 minutes (adjust for altitude: add 5 minutes per 1,000 feet above sea level).
  12. After processing, turn off heat and let jars sit in water for 5 minutes. Use jar lifter to remove jars and place on a towel-lined counter. Leave undisturbed for 12-24 hours. Check seals: press center of each lid; if it doesn’t flex, it’s sealed. Store sealed jars in a cool, dark place for up to 18 months.

Notes

Don’t skip the roasting step—it concentrates flavor. Watch oven temperature to avoid burning garlic. Use a food mill for silky texture. Season gradually in three stages. Don’t overcook during simmer; sauce will continue to concentrate in jars. Label jars with date and variations.

Nutrition

Keywords: roasted tomato sauce, homemade tomato sauce, canning recipe, winter pasta sauce, vegan tomato sauce, gluten-free sauce, roasted tomatoes, tomato canning

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