Italian Seasoned Tomato Sauce
Make your own tomato sauce with this home canning recipe that uses roasted tomatoes for maximum flavour and easy peeling.
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.
Notes
Lemon juice can be used instead of citric acid in each jar. A larger amount of juice is necessary and gives tomato sauce a slight lemon flavour. It's not recommended to use real lemon juice as the acidity level varies per fruit. Commercial bottled lemon juice is best for use in canning. Use about 1 Tbsp per pint jar.
I personally prefer citric acid.
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