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slow roasted tomato sauce - featured image

Slow Roasted Tomato Sauce with Garlic and Basil

  • Author: Lisa
  • Total Time: 2 hours
  • Yield: Makes approximately 6-8 pints 1x

Description

A rich, deeply savory slow-roasted tomato sauce made with whole roasted garlic and fresh basil. This recipe focuses on concentration of flavor through roasting and is designed for safe water bath canning for long-term storage.

Ingredients

Scale
  • 6 pounds Roma or Plum Tomatoes, washed and quartered
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tablespoons Kosher Salt
  • 3 heads Garlic, tops cut off
  • 1 large bunch Fresh Basil (about 2 cups loosely packed), stems tied
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 cup Bottled Lemon Juice
  • 1 cup Water
  • 1 teaspoon Dried Oregano (optional)
  • 1 large Carrot, diced (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash tomatoes, remove cores, and quarter them. Toss in a large bowl with olive oil and salt until evenly coated.
  3. Cut the tops off the garlic heads to expose cloves. Drizzle with a little olive oil, wrap loosely in foil, and place on a small baking sheet.
  4. Spread quartered tomatoes in a single layer on parchment-lined baking sheets. Roast for 45-60 minutes until shrunk, softened, and caramelized. Stir halfway through.
  5. Transfer roasted tomatoes and juices to a large stockpot. Squeeze roasted garlic cloves out of skins and add to pot.
  6. Add basil stems, red pepper flakes, and water. Bring to a gentle boil, then reduce heat to low.
  7. Simmer uncovered for 30 minutes to evaporate excess moisture, stirring occasionally.
  8. Remove from heat and let cool slightly. Remove basil stems.
  9. Pass sauce through a food mill or blend with an immersion blender and strain through a sieve to remove skins and seeds.
  10. Stir in bottled lemon juice. Taste and adjust salt if necessary.
  11. Ladle hot sauce into hot, sterilized jars, leaving 1/2 inch headspace. Wipe rims clean.
  12. Apply lids and bands. Process in a boiling water bath for 40 minutes (pints) or 35 minutes (half-pints).
  13. Remove jars and let cool undisturbed for 12-24 hours. Check seals and store in a cool, dark place.

Notes

Use bottled lemon juice for consistent acidity to ensure safe canning. Do not substitute with fresh lemon juice. Roast tomatoes until dark and jammy to concentrate flavor and reduce moisture. If you don’t have a water bath canner, you can freeze the sauce for up to 6 months.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Condiments
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 45
  • Sugar: 6
  • Sodium: 280
  • Fat: 1.5
  • Saturated Fat: 0.2
  • Carbohydrates: 8
  • Fiber: 2
  • Protein: 2

Keywords: tomato sauce, roasted tomato sauce, garlic basil sauce, homemade pasta sauce, canning recipe, water bath canning, summer preserves, gluten-free sauce

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Find it online: https://bymiarecipes.com/slow-roasted-tomato-sauce-with-garlic-and-basil-the-way-my-grandma-made-it/