If you’ve avoided making your own Tomato Sauce because peeling and seeding tomatoes is tedious, this method simplifies the process but the results are delicious and authentic.
A great way to make a big batch of Italian Seasoned Tomato Sauce is to invite some friends over to share the work and the reward. You want to make sure you have a few hours of free time and lots of counter space. And of course, good quality ripe tomatoes. Paste tomatoes to be more specific, like Roma or San Marzano, which are perfect for making sauce. This recipe uses a half bushel or about 25 pounds of tomatoes.
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I had pretty much perfected the ingredients and amounts and was very happy with my sauce recipe. Then I met a new Italian friend. She told me her family would pack fresh basil leaves in the bottom of each jar, along with a little olive oil. But they didn’t use any dried herbs or onions in the sauce. So I combined the best of both worlds and made a slightly more seasoned version of her family recipe. It was a hit!
So why the sheet pans? Well, as it turns out, roasting the tomatoes not only enhances the flavour but also makes the skin puff up and literally pulls right off. As well, some of the liquid is reduced so the simmering time is shorter. But don’t use the broiler setting. It will burn the parchment paper.
Cut each tomato in half lengthwise and roast them in the upper part of the oven cut side down. You’ll be able to maximize the charring of the tomato skins by keeping them close to the top of the oven. It’s best to do 2 sheets at once, and when the tomatoes in the upper rack are done, move the lower sheet to the upper rack and place a new sheet in the lower part.
While you’re roasting the tomatoes, get the sauce started by slowly sautéing onions in olive oil in a very large pot. You want them to soften gently and get just a little golden in colour which gives them a sweeter, less pungent flavour.
Let your pans of tomatoes cool enough to handle, then pull off the skin and squish out the seeds before tossing them into the pot with the onions. It’s no big deal if your sauce has a few seeds in it. Parchment paper will save your sheet pans from getting really messy and prevent the tomatoes from sticking to the pan. But you’ll have to drain some of the liquid left behind between batches so the pans don’t overflow. You may have to discard the parchment and add a new sheet after a few batches.
Once all the tomatoes are in the pot, add the sugar and dried oregano and simmer away gently, maybe 30 – 45 minutes or so. Sugar helps cut the acidity in tomatoes. Don’t add the salt quite yet because the sauce will be slightly reducing and that will intensify the saltiness. Wait until the sauce has the consistency that you want, which is thick enough to coat pasta without sliding off but not too thick. Now you can add some salt. Make sure to add a little and taste before adding more.
Now you’re ready to jar the sauce. Place clean canning jars near the pot of hot sauce. Pour a little olive oil in the bottom of each jar, then add maybe 6-12 fresh basil leaves (depending on their size) and a crushed clove of garlic. Carefully add the sauce using a wide funnel and wipe the rims of the jars with a clean damp cloth. Sprinkle the appropriate amount of Citric Acid for the size of jars you’re using and top the jars with new lids with seals.
Bring a large canner pot to a full boil and lower the jars into the pot and process for 35 minutes for pint jars. Pint jars hold 2 cups or 500 ml of sauce. If you use quart jars, they hold twice as much but only need an extra 5 minutes in the canner pot. But a higher level of water to ensure the jars are fully submerged.
You can easily make a half batch or a double batch, depending on your ambition level and the quantities that make sense for you. Feel free to add other dried herbs, pinches of hot pepper flakes or crushed garlic. Or, make a batch of just plain sauce so it can be used in different recipes. Just don’t mess with the ratio of Citric Acid which is important for safe preservation.
If you make your own Italian Seasoned Tomato Sauce, consider leaving a comment or rating below. Here’s the recipe:
Italian Seasoned Tomato Sauce
Equipment
- 1 large canner pot with rack
Ingredients
- ½ bushel roma or san marzano tomatoes about 25 pounds
- 2 large onions
- 1 Tbsp olive oil
- 3 tsp sugar
- 1 Tbsp dried oregano
- 1 Tbsp salt add at end in small amounts to taste
- 1 head garlic one small clove per jar, gently pressed
- Citric Acid ¼ tsp per pint jar
- many leaves of fresh basil 6-12 per jar depending on size
Instructions
- Rinse tomatoes and drain well. Cut off tops and remove any green areas around stem. Slice in half lengthwise
- Add a sheet of parchment paper to at least 2 large sheet pans. Place tomatoes skin side down on pan, using as many as possible on each pan without overlapping.
- Roast 2 sheets at a time at 375° for about 15 minutes, or until skin is well charred. For best results use convection roast setting and move lower pan to upper rack to finish charring, while adding new racks to bottom setting.
- While tomatoes are roasting, finely chop onions and gently sauté in olive oil until softened and golden. Use a very large pot. Do not add any tomatoes until onions are soft.
- When tomatoes are cool enough to handle, lift off skins and gently squeeze to remove most of the seeds. Add tomatoes to pot, giving them another squeeze to help break down in the sauce. Simmer on low heat, stirring often, continuing to cook until all tomatoes have been added.
- Add sugar and dried oregano. Do not add salt until the end. Cook gently for about 30-45 minutes longer. Press tomatoes while stirring to help them break down completely.
- Add about half of the salt and taste. Add more salt if necessary to enhance the flavour without tasting salty.
- Prepare clean canning jars by washing in hot soapy water (or in the dishwasher) and draining well. Add 2 tsp olive oil to each jar, then drop in a slightly crushed clove of garlic and 6-12 leaves of fresh basil, depending on their size.
- Using a wide funnel, pour hot sauce into each jar, leaving at least ¼ inch of space at the top. Sprinkle citric acid on top of each jar. Wipe the rims with a clean damp cloth. Add new seals and lids to each jar and tighten gently.
- Bring a large canner pot to a boil. Ensure there is enough water to completely cover the jars. Arrange jars in the canner rack without overcrowding. You will need to process the jars in probably 2 batches. Carefully lower the rack into the pot. Boil jars for 35 minutes, then remove rack and place on a heat safe surface. Move jars onto a towel to cool. The lids will pop soon after removing from the pot.
- Check that seals are inverted before storing in the pantry. If any jars haven't sealed properly, refrigerate and use first.