Craving that summer tomato taste in the middle of winter? This Roasted Tomato Spaghetti Sauce Canning Recipe is exactly what you need! It’s a simple way to preserve the vibrant flavors of fresh tomatoes and enjoy homemade spaghetti sauce all year round.
Imagine pulling out a jar of this sunshine-in-a-jar on a cold evening and transforming your dinner into a taste of summer.
What is Roasted Tomato Spaghetti Sauce Canning?
Ever wonder why we call it Roasted Tomato Spaghetti Sauce? Is it because we’re roasting the tomatoes? Groundbreaking, I know! But sometimes the obvious answer is the right one. Some folks might call it “Red Gold,” others might dub it “Mama’s Magic Marinara.” But we stick with Roasted Tomato Spaghetti Sauce Canning because it’s honest. It’s a sauce that’s been kissed by the oven’s heat, bringing out all the sweet, umami goodness of ripe tomatoes.
And speaking of mothers, they always say, ‘the way to a man’s heart is through his stomach!’ So, fire up the oven, grab your tomatoes, and let’s embark on this delicious journey together! I guarantee your family will thank you. Ready to give this recipe a try?
Why You’ll Love This Roasted Tomato Spaghetti Sauce
This recipe stands out because of its deep, smoky flavor achieved through roasting. Roasting the tomatoes brings out their natural sweetness and creates a depth of flavor you just can’t get from simmering them on the stovetop. Plus, making your own spaghetti sauce at home is a serious budget-saver compared to buying store-bought jars. Not only do you control the ingredients (no sneaky additives!), but you can also customize the flavor with your favorite herbs and spices. Think fresh basil, oregano, maybe a little sprinkle of red pepper flakes for a kick!
Similar to this tasty sauce, you may want to try our Creamy Pesto Pasta with Sun-Dried Tomatoes Recipe! Elevate your culinary adventures from the pantry with simple steps that bring a flavorful reward! Ready to swap the store-bought sauce for homemade goodness? Let’s get roasting!
Key Ingredients for Roasted Tomato Spaghetti Sauce Canning:
- 5 lbs Ripe Tomatoes: Roma or San Marzano tomatoes are ideal, but any ripe, flavorful tomatoes will work.
- 1 large Yellow Onion: Roughly chopped.
- 6 cloves Garlic: Minced.
- ¼ cup Olive Oil: For roasting and sautéing.
- ½ cup Fresh Basil: Chopped.
- ½ cup Fresh Oregano: Chopped.
- 2 tablespoons Salt: More or less to taste
- 1 teaspoon Black Pepper: Freshly ground
- 1 tablespoon Sugar: To balance the acidity of the tomatoes. (Optional)
- 2 tablespoons Lemon Juice: Acts as an additional natural preservative.
- Clean Canning Jars and Lids: Following proper canning guidelines for safety.
How to Make Roasted Tomato Spaghetti Sauce:
This recipe delivers a rich, flavorful sauce with minimal effort. Roasting the tomatoes unlocks incredible depth, while simple seasonings complement their natural sweetness and acidity. It’s surprisingly easy and takes about 2 hours from start to finish, but the reward is a sauce that tastes like summer sunshine all year round!
Step-by-Step Instructions:
Step 1: Prepare the Tomatoes (20 minutes)
- Preheat your oven to 400°F (200°C).
- Wash the tomatoes thoroughly. Cut the tomatoes in half or quarters, depending on their size. Remove the cores.
- In a large bowl, toss the tomatoes with the chopped onion, minced garlic, olive oil, salt, and pepper.
- Spread the tomato mixture in a single layer on a large baking sheet or two.
Step 2: Roast the Vegetables (60 minutes)
- Roast the tomatoes and other vegetables in the preheated oven for about 60 minutes, stirring halfway through, or until the tomatoes are soft and slightly caramelized. The edges should be slightly browned.
Step 3: Blend the Sauce (10 minutes)
- Remove the baking sheet from the oven and let the roasted vegetables cool slightly.
- Transfer the roasted tomato mixture to a food processor or blender. Be careful when blending hot liquids. Work in batches if necessary.
- Blend until smooth, but be cautious not to over-blend, as this can make the sauce foamy.
Step 4: Simmer the Sauce (30 minutes)
- Pour the blended tomato sauce into a large pot or Dutch oven.
- Bring the sauce to a simmer over medium heat. Add the chopped fresh basil, oregano, sugar (if using), and lemon juice.
- Simmer the sauce for about 30 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Adjust seasonings to your liking.
Step 5: Prepare Canning Equipment (Varies based on method- allow 30 minutes)
- While the sauce simmers, prepare your canning equipment. Sanitize your jars, either in a boiling water bath, by steaming them, or using a dishwasher with a sanitizing cycle. Keep the jars hot until you’re ready to fill them.
- Heat the canning lids in a small saucepan of simmering water. Do not boil.
Step 6: Fill the Jars (20 minutes)
- Using a jar funnel, carefully ladle the hot tomato sauce into the hot, sterilized jars, leaving ½-inch headspace (the space between the top of the liquid and the lid).
- Remove any air bubbles by running a non-metallic spatula or bubble remover tool along the inside of the jar.
- Wipe the jar rims clean with a damp cloth.
- Center the lid on the jar and screw on the band until it is fingertip tight (snug, but not overly tight).
Step 7: Process the Jars (Varies based on Elevation and Jar Size)
- Place the filled jars in a boiling water bath canner. Make sure the jars are completely covered with at least 1 inch of water.
- Bring the water to a rolling boil. Process pint jars for 35 minutes for at 0 to 1,000 feet elevation and 45 minutes for 1,001 to 6,000 feet elevation or 50 minutes for above 6,000 feet elevation. Also, process quart jars for 40 minutes at 0 to 1,000 feet elevation. 50 minutes for 1,001 to 6,000 feet elevation or 55 minutes above 6,000 feet elevation.
Step 8: Cool and Store (12-24 hours)
- Turn off the heat and let the jars sit in the canner for 5 minutes before removing them.
- Remove the jars carefully with jar lifters and place them on a towel-lined surface, leaving space between them to allow for proper cooling.
- Let the jars cool completely, undisturbed, for 12-24 hours. You should hear a “pop” sound as the jars seal during cooling.
- After the jars have cooled, check the seals by pressing down on the center of the lid. If the lid doesn’t flex or pop back up, it is properly sealed.
- Store the sealed jars in a cool, dark, and dry place. Properly canned tomato sauce can be stored for up to a year or more.
What to Serve Roasted Tomato Spaghetti Sauce With
This versatile sauce is perfect tossed with your favorite pasta, of course! Try it with spaghetti, penne, linguine, or even gnocchi. For a complete meal, serve it with:
- Meatballs or Sausage: A classic pairing that’s always a crowd-pleaser.
- Garlic Bread: Perfect for soaking up all that delicious sauce.
- A Simple Salad: A light, refreshing salad with a vinaigrette dressing provides a nice contrast to the richness of the sauce.
- Grilled Vegetables: Eggplant, zucchini, and bell peppers are fantastic additions.
Top Tips for Perfecting Roasted Tomato Spaghetti Sauce:
- Choose Ripe Tomatoes: The riper, the better! Overripe tomatoes that are slightly bruised are perfect for sauce.
- Roasting Time: Don’t be afraid to let the tomatoes get a little caramelized. This is where the deep flavor comes from. If they start to burn, reduce the oven temperature slightly.
- Adjust Seasonings: Taste the sauce frequently and adjust the seasonings to your liking. You may need more salt, sugar, or herbs depending on the sweetness and acidity of your tomatoes.
- Thickening the Sauce: If your sauce is too thin after simmering, you can add a tablespoon of tomato paste and simmer for a few more minutes.
- Ingredient Substitutions You can use dried spices in place of fresh herbs, but the flavor won’t be quite as vibrant. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
- Adding Heat: For a spicier sauce, add a pinch of red pepper flakes to the roasting vegetables or during the simmering process.
Storing and Reheating Tips:
- Unopened Canned Sauce: Properly canned and sealed jars of tomato sauce can be stored in a cool, dark, and dry place for up to a year or more.
- Refrigerating Opened Sauce: Once opened, refrigerate the sauce in an airtight container and use it within 5-7 days.
- Freezing Leftover Sauce: If you have leftover sauce that you won’t use within a week, you can freeze it. Let the sauce cool completely, then transfer it to freezer-safe containers or zip-top bags. Label and date the containers. Frozen tomato sauce can be stored for up to 3 months.
- Reheating: To reheat refrigerate sauce, simply pour it into a saucepan and heat over medium heat, stirring occasionally, until heated through. For frozen sauce, thaw it in the refrigerator overnight. Then, heat as directed above.
Final Thoughts:
Making your own Roasted Tomato Spaghetti Sauce Canning is a rewarding experience that brings the taste of summer to your table all year round. Not only does it taste better than store-bought, but you also have complete control over the ingredients. So, gather your tomatoes, fire up your oven, and start canning! You’ll be amazed at the deliciousness you can create with just a few simple ingredients. Enjoy!
FAQS:
- Is it safe to can tomato sauce at home? Yes, as long as you follow proper canning procedures and use a tested recipe. Always use a boiling water bath canner and process the jars for the recommended time based on your altitude.
- Can I use a pressure canner instead of a boiling water bath canner? No. Tomatoes can be safely canned using boiling water bath canning as long as acid, such as bottled lemon juice or vinegar is added.
- What if a jar doesn’t seal? If a jar doesn’t seal after cooling, you can reprocess it with a new lid within 24 hours. If you don’t want to reprocess it, store the sauce in the refrigerator and use it within a week, or freeze it.
- Can I add meat to the sauce before canning? No, it is not recommended to add meat to tomato sauce before canning, as the canning process may not be sufficient to ensure the safety of the meat. It is better to add cooked meat to the sauce when you are ready to serve it.
- How do I know if the sauce has gone bad? If the lid of a canned jar is bulging, if the sauce smells off, or if there is mold present, discard the sauce immediately. Do not taste it.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest