Print

Homemade Canned Tomato Sauce for Fall

homemade canned tomato sauce - featured image
Print Recipe

A small-batch, manageable recipe for homemade canned tomato sauce that captures the rich, savory flavor of ripe fall tomatoes. Roasting the tomatoes first caramelizes their natural sugars, creating a deep, slow-simmered taste without the all-day effort.

Ingredients

Scale
  • 5–6 pounds ripe Roma tomatoes (or other paste tomatoes)
  • 1 large yellow onion, quartered
  • 4–5 cloves garlic, peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon dried oregano (or 2 tablespoons fresh, chopped)
  • 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons bottled lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the tomatoes and cut them in half lengthwise. Remove the tough core where the stem was attached.
  2. Toss the tomato halves, quartered onion, and garlic cloves with the olive oil, salt, and pepper on a large baking sheet. Spread them out in a single layer. Use two sheets if needed to avoid overcrowding.
  3. Roast for 45-60 minutes, until the tomatoes are soft, wrinkled, and starting to brown at the edges. The onions should be tender and caramelized. Let cool for about 10 minutes.
  4. Set up a food mill or immersion blender. If using a food mill, pass the roasted vegetables through it into a large pot. If using an immersion blender, transfer the roasted vegetables to the pot and blend until smooth.
  5. Add the dried oregano, basil, and red pepper flakes to the pot. Stir to combine. Bring the sauce to a gentle simmer over medium heat. Simmer, uncovered, for 30-40 minutes, stirring occasionally, until it thickens and reduces by about a third.
  6. While the sauce simmers, prepare your canning equipment. Wash jars, lids, and bands in hot, soapy water. Rinse well. Place jars in a canner or large pot, cover with water, and bring to a boil. Turn off heat and let them sit in hot water until ready to fill. Place lids in a small bowl of hot water to soften the rubber seals.
  7. Stir in the bottled lemon juice. Taste and adjust salt if needed.
  8. Using a canning funnel, ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace. Wipe the rims with a clean, damp towel. Place a lid on each jar and screw on the band until fingertip-tight.
  9. Using a jar lifter, carefully lower the jars into the boiling water in the canner. Ensure they are covered by at least an inch of water. Put the lid on the canner and bring the water back to a full boil. Process for 35 minutes (adjust for altitude if needed).
  10. Turn off the heat and carefully lift the jars out. Place them on a clean kitchen towel, leaving at least an inch of space between them. Let them cool completely, undisturbed, for 12-24 hours. Check that the lids are sealed (press the center; if it doesn’t flex, it’s sealed). Store any unsealed jars in the fridge and use within a week.

Notes

Don’t skip the roasting step—it caramelizes natural sugars and deepens flavor. Use bottled lemon juice for safe canning acidity. Let jars cool slowly to avoid cracking. If a jar doesn’t seal, refrigerate and use within a week. The sauce freezes well for up to 6 months.

Nutrition

Keywords: homemade tomato sauce, canned tomato sauce, fall recipe, small batch canning, roasted tomato sauce, pantry staple, gift idea

Find it online: https://sunnysavory.com/homemade-canned-tomato-sauce-for-fall/