Tomatoes are our big crop. I plant a lot of plants and we bring in more tomatoes than anything else. When it comes to preserving them though…I am not too fond of the standard process.
Most canning guides have you boil them, ice them, skin them and take out the seeds. There are 2 things I don’t like about that process. One, it takes way too long and way too many dishes. Two, it’s a lot of waste. I want to use all the tomato.
This roasted tomato sauce does just that- no blanching, no skinning, no taking the seeds out. It is ridiculously easy to make and OMG is it delicious! Give it a try- I know you won’t be disappointed!
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How to Make Roasted Tomato Sauce
First you need to gather all of your supplies. And I will warn you, I am one of those process cooks as opposed to a recipe follower….
Here’s what you will need:
tomatoes garlic onion olive oil balsamic vinegar salt and pepper basil oregano
The amounts are super important- lots and lots of tomatoes, at least a whole head of garlic, onions to your taste, a few handfuls of herbs. Make this to your tastes….you can always add more spices in the blending process.
Halve your tomatoes and place them in a large roasting pan. I tend to over-fill mine.
I use mostly Roma tomatoes as there is less water in them and more meat. But when I make this my pan looks like the picture below. And this is a large, Thanksgiving turkey kind of roasting pan. You can break it up into a couple pans too, it might make the roasting a little quicker.
Add garlic. I use a whole head. I bruise it, take the skins of and cut the cloves in half.
Add onion. I use about 1 medium. Cut in quarters. You can omit it or add more depending on your taste.
Sprinkle liberally with [sea] salt, pepper, drizzle with olive oil and balsamic vinegar. Don’t skimp on either of these.
Dig your hands in and toss it all up until everything is nice and coated. Then stick it in the oven for 45 minutes or so at 400*. You want the skins shriveled and starting to blacken in a couple places.
When it’s done cooking, transfer the tomatoes to a large bowl using a slotted spoon. I use my crock pot. It’s up to you whether or not to get all the juices. I find the sauce too thin when I add them all. So I just make sure to get all the onion, garlic and tomatoes.
Add a whole lot of fresh basil and oregano (I am sure dry would work too). Then blend it up.
I used my immersion blender for years. I have used my food processor in batches too. Keep blending. Then give it a taste.
Add more salt, pepper, balsamic, olive oil, a drizzle of honey…until it tastes how you want.
** I recently got a Vitamix, and I highly recommend that. It completely destroys any of the skin and seeds and makes it really smooth.
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Then you can place the roasted tomato sauce in jars, containers, freezer bags and freeze it for later.
It is possible to can this recipe, but you would have to be more careful about amounts and probably add more Balsamic Vinegar to each jar. I tend to freeze it in servings of about 2-4 cups because it is easier on my end and I don’t have to worry about ratios and acidity levels.
Have you given this roasted tomato sauce a try? Let me know how it went in the comments!
Hi! I am Sarah. I am a homesteading, homeschooling, mom of 6. I live with my family on a small farm in North Carolina. I love digging in the dirt, my goats, writing, and teaching others to live a more sustainable life!