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Easy Small Batch Homemade Roasted Tomato Sauce for Canning

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This small batch roasted tomato sauce is perfect for beginners, using simple ingredients and a forgiving roasting technique to create a rich, caramelized sauce that’s ideal for canning. It yields about 4 to 5 pints and is packed with summer flavor.

Ingredients

Scale
  • 5 pounds Roma tomatoes (about 20–25 medium, halved lengthwise)
  • 8 to 10 garlic cloves (peeled, left whole)
  • 1 large yellow onion (roughly chopped into 2-inch chunks)
  • ¼ cup extra virgin olive oil (plus more for drizzling)
  • ½ cup fresh basil leaves (packed)
  • 2 teaspoons kosher salt (divided)
  • 1 teaspoon black pepper (freshly ground, divided)
  • 2 tablespoons bottled lemon juice
  • 4 to 5 pint-sized canning jars (sterilized)
  • New canning lids and bands

Instructions

  1. Preheat oven to 400°F (200°C). Wash and dry Roma tomatoes, then cut each in half lengthwise. Arrange cut-side up on a parchment-lined baking sheet without overlapping.
  2. Scatter peeled garlic cloves and chopped onion around the tomatoes. Drizzle with ¼ cup olive oil, toss gently to coat, and spread into an even layer. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
  3. Roast for 45 to 60 minutes until tomatoes are wrinkled, slightly charred on edges, and releasing juices. Garlic should be golden and soft, onions translucent with brown edges. Shake pan halfway through.
  4. Remove from oven and cool for 10 minutes. Working in batches, transfer roasted tomatoes, garlic, onions, pan juices, and fresh basil to a blender or food mill. Blend until smooth (30-60 seconds), leaving lid slightly ajar to release steam.
  5. Pour blended sauce into a large pot. Add remaining 1 teaspoon salt and ½ teaspoon pepper. Bring to a gentle simmer over medium heat, then reduce to low. Simmer uncovered for 20-30 minutes, stirring occasionally, until sauce coats the back of a spoon.
  6. While sauce simmers, prepare water bath canner with enough water to cover jars by 2 inches. Bring to a boil. Wash jars, lids, and bands in hot soapy water; keep jars hot in canner or 200°F oven. Place lids in hot water to soften sealing compound.
  7. Stir 2 tablespoons bottled lemon juice into the sauce. Using a jar lifter, remove hot jars from canner. Place canning funnel on a jar and ladle hot sauce into jar, leaving ½ inch headspace. Remove air bubbles with a chopstick. Wipe jar rim clean, center lid, and screw on band until fingertip-tight. Repeat with remaining jars.
  8. Lower filled jars into boiling water bath using jar lifter. Ensure jars are covered by at least 2 inches of water. Cover canner and process pints for 35 minutes (adjust for altitude if needed). Turn off heat and let jars sit in water for 5 minutes.
  9. Remove jars and place on a clean kitchen towel with 1 inch space between them. Do not tighten bands or move jars. Cool completely for 12-24 hours. Listen for ‘pop’ sounds as jars seal. After cooling, press center of each lid—if it doesn’t flex, it’s sealed. Remove bands and store in a cool, dark place.

Notes

For safe canning, always use bottled lemon juice (standardized acidity). If not canning, fresh lemon juice is fine. For altitude adjustments: at 1,001-3,000 feet add 5 minutes processing time; at 3,001-6,000 feet add 10 minutes; above 6,000 feet add 15 minutes. If jars don’t seal, refrigerate and use within 2 weeks or reprocess with new lids within 24 hours. The sauce tastes even better after a few weeks in the jar.

Nutrition

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

Find it online: https://gleamgulp.com/easy-small-batch-homemade-roasted-tomato-sauce-for-canning/