Homemade Roasted Tomato Spaghetti Sauce Canning Recipe
Capture the deep, sweet essence of summer all year with this Homemade Roasted Tomato Spaghetti Sauce Canning Recipe. Roasting the tomatoes and vegetables first caramelizes their natural sugars, creating a rich, complex flavor base that far surpasses any store-bought jar. After years of testing and canning, I’ve perfected this method to ensure a safe, shelf-stable sauce that’s packed with garden-fresh taste.
PrintHomemade Roasted Tomato Spaghetti Sauce Canning Recipe
Ingredients
Scale
- 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.
