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Fire Roasted Spaghetti Sauce From Scratch
5 from 27 votes

Fire Roasted Spaghetti Sauce From Scratch

This Fire Roasted Spaghetti Sauce From Scratch uses fresh Roma tomatoes and garlic roasted on a grill to develop a smoky depth. Combined with sautéed onions, fresh basil, and simple seasoning, the sauce is pureed to a smooth consistency and then simmered slowly, which melds the flavors thoroughly. This sauce offers a rich tomato flavor with a hint of char and garlic sweetness, ideal for pasta dishes or as a base for other Italian meals.

Prep Time
45 mins
Cook Time
4 hrs
Total Time
4 hrs 45 mins
Servings: 1 gallon
Calories: 152 kcal
Course: Condiments
Cuisine: Italian

Ingredients

  • 10 pounds Roma tomato
  • 1/4 cup olive oil divided use
  • 3 large white onion diced
  • 2 heads garlic
  • 1 tablespoon salt
  • 2 teaspoons granulated sugar
  • 1 cup basil chopped, fresh
  • 1 teaspoon black pepper

Instructions

    Cup of Yum
  1. Preheat an outdoor gas grill to high heat. Slice the tip off of each head of garlic to expose the cloves insides. Place each garlic head on a square sheet of aluminum foil. Drizzle exposed tips with 1 teaspoon olive oil. Wrap tightly with aluminum foil.
  2. Place the garlic onto the grill and roast, turning occasionally, for 15 minutes. Roast the tomatoes on the grill until skins begin to blacken and burst, turning so that each side gets cooked.
  3. Remove the garlic from the aluminum foil and allow the roasted tomatoes to cool until you are able to handle them. Squeeze the head of garlic to remove the cloves. Remove the peels from the tomatoes and cut out any inedible parts like stems.
  4. In a large skillet over medium high heat, heat the olive oil and then saute the onion for about 5 minutes.
  5. Transfer the onion to a slow cooker. Add in the peeled tomatoes, garlic cloves, salt, sugar, basil, and pepper. Use an immersion blender to puree everything together until fairly smooth. (If you don't have an immersion blender then put everything into a blender in batches to puree and then transfer the puree into the slow cooker).
  6. Cook on low for 4-6 hours. Store in jars in the fridge if you will be using it within then next 1-2 weeks, or freeze it in quart sized freezer bags. Alternately, you may can it following proper canning procedures.

Notes

  • You can roast the tomatoes and garlic in a 425°F oven as an alternative to using a gas grill; watch carefully to avoid burning.
  • This sauce may be cooked on the stove instead of a slow cooker by simmering it gently for 3 to 4 hours, stirring regularly.
  • Making the sauce a day or two ahead enhances the flavor development.
  • Store in an airtight container in the refrigerator for up to 10 days or freeze in quart-sized bags for about 3 months.
  • For canning, sterilize pint jars, add lemon juice, fill with sauce leaving headspace, and process in a boiling water bath for 35 minutes.

Nutrition Information

Serving 0.5cup Calories 152kcal (8%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 6g (9%) Sodium 722mg (30%) Potassium 1135mg (24%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 3780IU (76%) Vitamin C 65.5mg (73%) Calcium 58mg (6%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 1 gallon

Amount Per Serving

Calories 152

% Daily Value*

Serving 0.5cup
Calories 152kcal 8%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 6g 9%
Sodium 722mg 30%
Potassium 1135mg 24%
Fiber 6g 24%
Sugar 14g 28%
Vitamin A 3780IU 76%
Vitamin C 65.5mg 73%
Calcium 58mg 6%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.