Description
A rich, velvety roasted tomato marinara sauce that concentrates flavor through high-heat roasting. This tested recipe includes the necessary acid adjustments for safe water bath canning, allowing you to preserve summer abundance for months.
Ingredients
Scale
- 8–10 pounds Roma or Paste Tomatoes, chopped roughly
- 2 large Yellow Onions, quartered
- 1 whole head of Garlic, cloves separated but left in skin (half minced, half whole)
- ½ cup Extra Virgin Olive Oil
- 1 large bunch Fresh Basil (20–25 leaves), chopped
- 2 teaspoons Dried Oregano
- ½ teaspoon Red Pepper Flakes (optional)
- 1–2 teaspoons Salt, to taste
- Bottled Lemon Juice (1 tablespoon per pint jar or 2 tablespoons per quart jar)
- Water (as needed to prevent steaming)
Instructions
- Preheat oven to 400°F (200°C). Line large sheet pans with parchment paper.
- Toss chopped tomatoes, quartered onions, minced garlic, olive oil, and salt on the sheet pans. Spread in a single layer to ensure roasting, not steaming.
- Roast vegetables for 45-60 minutes, stirring halfway, until dark, blistered, and caramelized.
- Wrap the remaining whole head of garlic in foil and roast on a separate pan for the last 30 minutes. Once cool, squeeze soft cloves from skins.
- Transfer roasted tomatoes, onions, and garlic to a large bowl. Let cool slightly.
- Add fresh basil, dried oregano, red pepper flakes, and squeezed roasted garlic cloves. Blend in batches until smooth.
- Pour blended mixture into a large stockpot (8-quart minimum). Bring to a gentle simmer over medium heat.
- Simmer for 20-30 minutes to thicken and cook out raw flavors. Stir occasionally.
- Add bottled lemon juice (1 tbsp per pint or 2 tbsp per quart of sauce) and adjust salt to taste.
- Ladle hot sauce into clean, hot canning jars, leaving 1 inch of headspace.
- Remove air bubbles with a bubble remover tool. Wipe rims with a vinegar-dampened cloth.
- Place lids and screw bands on until fingertip tight.
- Process jars in a boiling water bath: 35 minutes for pints, 40 minutes for quarts.
- Remove jars and let cool undisturbed for 12-24 hours. Check seals before storing in a cool, dark place.
Notes
Acid is non-negotiable for safe canning; always use bottled lemon juice for consistent pH. Roast tomatoes until they look like jam for maximum flavor. Do not add meat before canning as it affects heat penetration safety. If jars do not seal after 24 hours, refrigerate and consume within a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Condiments
- Cuisine: Italian
Nutrition
- Serving Size: ½ cup
- Calories: 45
- Sugar: 5
- Sodium: 150
- Fat: 1.5
- Saturated Fat: 0.2
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
Keywords: tomato sauce, marinara, canning, roasted tomatoes, homemade sauce, preserving, Italian cooking, gluten-free, vegan