Homemade Roasted Tomato Spaghetti Sauce Canning Recipe
Roasting the tomatoes and peppers before they ever reach the pot is what sets this sauce apart. A turn under the broiler, or a stint in a hot oven, browns the edges and concentrates the flavor, so the finished sauce tastes deeper than one made from raw tomatoes. Everything is then chopped in a food processor with an onion and simmered with Worcestershire, dried herbs, canning salt and garlic.
Cooking it down
Simmer until the sauce reaches the thickness you like. There is no set time, because tomatoes vary so much in water content. Measure the 14 cups of tomatoes after chopping, as the recipe says, so the seasoning stays in proportion.
Canning notes
- Add lemon juice to every jar before sealing: 1 tablespoon per pint, 2 tablespoons per quart. It raises the acidity for safe canning, so do not skip it.
- Wipe the rims and remove air bubbles before the lids go on.
- Process in a water bath at a full rolling boil, 20 minutes for pints and 25 for quarts.
- Leave the jars undisturbed on the counter for 24 hours afterward.
If you are new to canning, read the current home canning guidance from the USDA or your local extension office before you start, especially at high altitude, where processing times change.
This belongs on the shelf with the others, in my guide to pasta salads and dinners.
PrintHomemade Roasted Tomato Spaghetti Sauce Canning Recipe
Tomatoes and bell peppers roasted first, then simmered with onion, garlic, dried herbs and Worcestershire into a thick spaghetti sauce for water bath canning.
Ingredients
- 14 cups Tomatoes: chopped with a food processor (measure after chopping with the food processor)
- 1 Onion: Chopped with a food processor
- 3 - 4 Bell Peppers: Chopped with a food processor.
- 3 tsp Worcestershire Sauce
- 2 tsp Dried Parsley Flakes
- 4 tsp Dried Oregano
- 2 tsp Dried Basil Leaves
- 2 tsp Dried Italian Seasoning
- 4 tsp Canning Salt
- 3 tsp Minced Garlic
- Lemon Juice: 1 Tablespoon for each jar
Instructions
- 1
- First, rinse the fresh tomatoes and peppers
- 2
- Cut up the tomatoes and peppers and place them in a baking pan and broil or roast in the oven
- As an estimate about 10 to 15 minutes under the broiler
- Or roast at 400 for 20 minutes
- Check on them frequently.
- 3
- Chop up the tomatoes, peppers, and onion with a food processor and add to a large pot or roasting pan
- 4
- Add the remaining ingredients
- 5
- Bring to a boil and then simmer, until desired thickness
- 6
- Ladle the sauce into canning jars
- 7
- Add 1 Tablespoon of Lemon Juice to each pint jar (2 Tablespoons for Quarts)
- 7
- Wipe rims, remove air bubbles and add lids.
- 8
- Place the jars in a water bath canner and process at a rolling boil for 20 minutes for pints, 25 minutes for quarts.
- 9
- Remove the hot jars with a jar lifter and set them on the counter
- Do not disturb for 24 hours.
Get our 10 best recipes - free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
