Ingredients

Scale

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.