Home Canned Roasted Pasta Sauce

Posted on August 16, 2011


Tomatoes are on!  Finally!  I got this idea from my friend Blondie, and have found that the idea is quite adaptable.  It makes a delicious sauce.  This is what you do:

Spray large baking dishes or roasting pans with Pam.  Blondie uses disposable roasting pans–less mess! Drizzle in a bit of extra-virgin olive oil.  Start quartering or halving tomatoes (depending on the size) and place in the pans.  Once you have covered the bottom of the dishes, you can add additional vegetables.  As you can see from the picture I added chunks of onion.  The yellow is actually an heirloom tomato, but I have been adding chunks of summer squash and zucchini to some batches with great success.  I then snipped some rosemary and spread some jarred minced garlic (several spoonfuls) over the top. If you have fresh just throw in several whole cloves of garlic.  Sprinkle with kosher salt/sea salt and fresh cracked pepper.  Fill as many pans as you need to.  I did four pans the other day and that yielded five quarts.

Roast at 400 1 to 1 1/2 hours. It may take two hours with a full oven if you do not have a “convect” option. When the veggies are starting to brown a bit, are sizzling, and starting to caramelize, they are done.  I use a slotted spoon and scoop up the meaty veggies and place in my food processor, in batches.  I pulse until I have a nice sauce-like consistency.  You may need to add some of the pan liquid to get it right.  I also pulse in some jarred roasted red peppers for flavor.  Place all the sauce in a pot and season. Start with about 1 TB of Italian seasoning.  Add chopped fresh basil. Adjust salt & sprinkle in red pepper.  Adjust seasoning to suit your tastes.  Simmer until hot.

Then you can process your sauce. In each bottle, add 2 T. lemon juice.  Fill hot, sterilized jars with sauce until there is 1/4 to 1/2 ‘’ headspace.  Using a funnel makes this a breeze.  Wipe the rims, and secure a hot lid with a ring.  Add a lid lifter to your grocery list!  These make your life so easy!  Ok, at least your canning is easier!  Steam or water bath your sauce for 40 min (add 10 for high altitude).  Let cool.  Check seals!  Now you have your homemade delicious pasta sauce!