This Slow Roasted Tomato sauce uses the oven to slowly caramelize the tomatoes, onion and garlic. All you have to do is chop them up, put them on a rimmed baking sheet, toss with oil and balsamic vinegar, then stir a couple times to keep it from over-browning. Once the roasting is complete, you blend up the sauce and season it – and you’re done!
The resulting sauce is thick, sweet and flavorful, so it is perfect for spreading on pizza, stirring into your favorite pasta dishes or for dipping your veggie fries or breadsticks. I love making zucchini pizzas by roasting zucchini slices, then topping with this sauce, cheese and pepperoni. I adore it on eggplant parmesan as well.
I created this sauce when I had an abundance of my candied tomatoes and decided to try blending them up. And it made the most wonderful tasting sauce! What I really love about this roasted tomato sauce is it helps use up whatever tomatoes you have that you need to use up. Cherry tomatoes, mid-size tomatoes, big tomatoes – they all work! You can use any color tomatoes as well. And no, you don’t need to peel the tomatoes at all. Since you’re blending the sauce anyway, you may as well leave the peel on for extra nutrition and flavor.
How to Can Slow Roasted Tomato Sauce?
You can preserve this amazing sauce by canning it in a pressure cooker at 11 PSI for 20 minutes for pints or 30 minutes for quarts. That is how I can my yummy sauce. I feel like a water bath may also work, but I can’t recommend that method. Between the acidic tomatoes and the balsamic vinegar, it most likely brings the PH to acceptable level for water bath canning. BUT I have not tested it, so please don’t take my word for it.
That said, I also provided instructions for greatly extending the life of your sauce if you are okay with storing it in the fridge.
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Slow Roasted Tomato Sauce
Ingredients
- About 4 lb. of ripe garden tomatoes, cored and/or chopped – no need to peel!
- 1 large onion (about 1/2 lb.), peeled & chopped into chunks
- 1 head of garlic, cloves peeled
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- Fresh basil and oregano – or basil pesto or Italian Seasoning, to taste
- Optional: vodka or extra tomato juice to thin as desired
- Smoked salt (like bacon salt) or regular salt & pepper, to taste
Instructions
- Set the oven temp to 250 F. Roast for 3 hours, stirring every hour or so. Then stir, increase heat to 400 F. and roast for 15 – 30 minutes more. Remove from oven when you see browned bits on the veggies.
- Remove from heat and let cool enough to put in a blender – or dump into a pan or large bowl and use an immersion blender. Add the herbs (or pesto) and blend until smooth. If the sauce is too thick, add a little vodka or tomato juice to thin. Add bacon salt (or salt) & pepper to taste. Enjoy on your favorite pizza or pasta recipes.
Notes
Store the sauce in a covered jar in the fridge. To make it last longer, pour the hot sauce into hot mason jars, wipe the rim clean using a clean cloth, then add a clean lid and ring. Let sit on the counter until cooled. Most jars will seal and can be stored safely IN THE FRIDGE for months. The seal will keep out bacteria and the refrigerated temperature keeps out botulism. I’ve been able to store my sauce like this for months when I have an extra pint that didn’t fit in the canner.
If you wish to can this sauce for shelf storage, DO NOT use pesto as pesto contains cheese which is not recommended for canning. I use a pressure canner at 11 PSI for 20 minutes for pint jars or 30 minutes for quart jars. I have not tested this recipe for water bath canning.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
