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Flavorful Roasted Garlic Tomato Sauce Recipe Perfect for Easy Canning

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A rich and savory roasted garlic tomato sauce perfect for canning, made with simple ingredients and slow simmered to bring out deep flavors. Ideal for pasta nights or preserving summer tomatoes.

Ingredients

Scale
  • 10 lbs Roma or plum tomatoes
  • 4–6 whole garlic heads
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion, diced
  • 1/2 cup fresh basil, chopped (or 1 tablespoon dried basil)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons white or apple cider vinegar

Instructions

  1. Preheat your oven to 400°F (200°C). Spread the whole garlic heads (no need to peel) and halved tomatoes cut side up on a large roasting pan. Drizzle with half the olive oil and sprinkle with a pinch of salt.
  2. Roast for 40-45 minutes until garlic is soft and golden and tomatoes are slightly caramelized but not burnt. Rotate the pan halfway through if oven heats unevenly.
  3. While roasting, sauté the diced onion in the remaining olive oil over medium heat until translucent and fragrant, about 7 minutes.
  4. Squeeze the garlic cloves out of their skins and add them along with the roasted tomatoes into your slow cooker or pot with the sautéed onions.
  5. Add basil, salt, pepper, red pepper flakes (if using), and vinegar. Stir to combine.
  6. Simmer the sauce on low heat for 1 to 1.5 hours, stirring occasionally and breaking down large tomato pieces.
  7. Blend the sauce using an immersion blender for a rustic texture or a regular blender for a smoother finish. Blend in batches if needed and be careful with hot liquids.
  8. Taste and adjust seasoning with more salt or vinegar if desired.
  9. Sterilize canning jars in boiling water. Ladle hot sauce into jars using a funnel, leaving 1/2 inch headspace. Wipe rims clean.
  10. Seal jars with lids and process in a boiling water bath for 35-40 minutes.
  11. Remove jars and let cool completely until sealed. Label and store in a cool, dark place.

Notes

Do not skip roasting garlic to mellow its sharpness. Use Roma or plum tomatoes for less watery sauce. Stir sauce every 15-20 minutes during simmering to prevent burning. Adding vinegar is essential for safe canning. For smoother sauce, peel tomatoes after blanching or blend longer. Line water bath with a kitchen towel to prevent jars from breaking. Let jars cool undisturbed overnight for a solid seal.

Nutrition

Keywords: roasted garlic tomato sauce, tomato sauce for canning, homemade tomato sauce, slow cooker tomato sauce, easy tomato sauce, roasted garlic sauce, pantry staple sauce

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