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Best Homemade Canned Roasted Tomato Sauce Recipe

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This homemade canned roasted tomato sauce is made by roasting tomatoes and aromatics in the oven, then blending and canning for a deep, smoky flavor. It’s a set-it-and-forget-it method that yields a versatile sauce perfect for pasta, pizza, and more.

Ingredients

Scale
  • 10–12 pounds Roma tomatoes (or San Marzano/Amish Paste)
  • 2–3 large yellow onions, roughly chopped
  • 8–10 garlic cloves, smashed
  • 1/2 cup extra virgin olive oil
  • 1 cup fresh basil leaves, loosely packed
  • 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
  • 2 tablespoons kosher salt (Diamond Crystal), plus more to taste
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon bottled lemon juice per pint jar (2 tablespoons per quart jar)
  • 1/2 teaspoon canning salt per pint jar (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash tomatoes and cut in half lengthwise (quarter if large). Arrange cut-side down on sheet pans.
  2. Scatter chopped onions and smashed garlic around tomatoes. Drizzle with olive oil (about 1/4 cup per pan). Season with salt and pepper. Toss gently to coat, then spread into a single layer. Do not overcrowd.
  3. Roast for 45 minutes. Rotate pans and check for doneness. Continue roasting in 15-minute increments until tomatoes are wrinkled, slightly browned on edges, and onions are soft and translucent (about 1 hour 15 minutes total).
  4. Remove from oven and let cool for 10 minutes. Pass through a food mill into a large bowl, or transfer to a stockpot and blend with an immersion blender until smooth.
  5. Pour blended sauce into a large heavy-bottomed stockpot. Add fresh basil, oregano, and balsamic vinegar. Bring to a gentle simmer over medium heat, then reduce to low. Simmer for 15-20 minutes, stirring occasionally. Adjust salt and pepper to taste.
  6. While sauce simmers, wash jars, lids, and bands in hot soapy water. Rinse. Place jars in canning pot, cover with water, and bring to a boil. Turn off heat and let jars sit in hot water. Place lids in a small saucepan, cover with water, and bring to a gentle simmer.
  7. Using a jar lifter, remove one jar at a time from hot water. Add 1 tablespoon bottled lemon juice per pint jar (2 tablespoons per quart). Using a wide-mouth funnel, ladle hot sauce into jar, leaving 1/2 inch headspace. Run a non-metallic spatula around inside to release air bubbles. Wipe rim with clean damp towel.
  8. Place lid on jar, center it, and screw on band until fingertip-tight. Lower jar into canning pot. Repeat with remaining jars. Ensure jars are covered by 1-2 inches of water. Bring to a full rolling boil. Process pint jars for 35 minutes, quart jars for 40 minutes (adjust for altitude above 1,000 feet).
  9. Turn off heat and let jars sit in water for 5 minutes. Remove jars with jar lifter and place on a clean towel, leaving 1 inch space between them. Cool undisturbed for 12-24 hours. Check seals after 24 hours (lid should not flex or pop). Refrigerate any unsealed jars and use within a week.

Notes

Use bottled lemon juice for safe canning (fresh lemon juice acidity varies). Do not overtighten bands; fingertip-tight is key. Let jars cool slowly on a towel to prevent cracking. For best flavor, let jars sit for 4-6 weeks before opening.

Nutrition

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