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Roasted Tomato Sauce

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. 

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 2 quarts
Calories: 479 kcal
Course: Side Dish
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Roast in the oven for 1 hour.
  4. 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.
  5. 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.
  6. 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!).
  7. Using a wide mouth funnel, ladle the sauce into your canning jars.
  8. Remove the lids from the sterilizing saucepan using tongs or a magnetic lid lift.
  9. With a clean paper or dish towel, clean the rims of your jars.
  10. 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.
  11. 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

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

% 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.