Roasted Tomato Sauce
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5.0
3 reviews
Excellent
Roasted Tomato Sauce
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Step by step recipe for tomato sauce and instructions for processing using a pressure canner. Simple sauce made of tomatoes, olive oil, sugar and salt.
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Ingredients
- 7 pounds whole ripe tomatoes
- 2 teaspoons extra virgin olive oil
- 3 1/4 teaspoons kosher salt divided
- 3 3/4 teaspoons sugar cuts acidity of the tomatoes
- 2 tablespoons extra virgin olive oil
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Instructions
- Before you begin, sterilize your jars using the boiling water bath method. Simmer the lids in a small saucepan until ready to use. This recipe will fill two quart jars, depending on how far you cook and reduce it (reducing the sauce more to thicken it will render less sauce).Preheat oven to 450 degrees. In a large mixing bowl, toss the tomatoes with 2 tsp of olive oil and 1 tsp kosher salt.
- Place the tomatoes in a single layer on a sheet pan lined with foil or a silpat. You may need more than one sheet pan.
- Roast in the oven for 1 hour.
- Transfer the roasted tomatoes a large mixing bowl and smash with a wooden spoon. This will help them to pass through the food mill more easily.
- Run the smashed tomatoes through a food mill. Turn the handle in both directions to make sure that you are extracting as much juice and tomato flesh as possible.
- Once you have finished with the food mill, place tomatoes in a large sauce pot and add the sugar and remaining salt and olive oil. Stir to combine and cook over medium heat for 15 minutes, or until sauce has thickened and reduced to a texture you like. You can cook it for an hour or even longer for a very thick sauce (keep in mind you'll end up with less sauce the longer you reduce it!).
- Using a wide mouth funnel, ladle the sauce into your canning jars.
- Remove the lids from the sterilizing saucepan using tongs or a magnetic lid lift.
- With a clean paper or dish towel, clean the rims of your jars.
- Place the lids on the jars and seal with the bands using just your fingertips so that they are not too tight.Process your jars using the pressure canning method at 11 lbs for 15 minutes.
- After 24 hours you can remove the bands and test your seals by lifting the jar, by the lid, a few inches from the counter top. Jars with good seals can be kept in a cool dark place for up to a year. If the seal is broken, store in the refrigerator and use within 2 weeks.
Notes
- You will also need: Mixing bowls, foil, sheet pan(s), food mill, large sauce pot, 2- 1 quart canning jars, ladle, wide mouth funnel, tongs, pressure canner, jar lifter
Nutrition Information
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Calories
479kcal
(24%)
Carbohydrates
69g
(23%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Sodium
3858mg
(161%)
Potassium
3762mg
(107%)
Fiber
19g
(76%)
Sugar
49g
(98%)
Vitamin A
13225IU
(265%)
Vitamin C
217.5mg
(242%)
Calcium
159mg
(16%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 2quarts
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 3858mg | 161% |
| Potassium | 3762mg | 80% |
| Fiber | 19g | 76% |
| Sugar | 49g | 98% |
| Vitamin A | 13225IU | 265% |
| Vitamin C | 217.5mg | 242% |
| Calcium | 159mg | 16% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
3 reviews
Excellent
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