Dessertscreativecanning
Roasted Cherry Tomato Sauce (Canning Recipe)
Roasted cherry tomatoes and garlic make a sweet, concentrated tomato sauce that's shelf-stable and perfect for quick weeknight meals. This small-batch recipe uses a food mill (no peeling required) and is safely water bath canned with per-jar acidification. A 6-pound batch of cherry tomatoes yields about 3 pint jars of finished sauce. Adapted from Ball Canning's roasted garlic tomato sauce recipe.
👥 12 Servings⏱️ Prep & Cook: 2h 40m⏳ Prep: 1h🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●saucepan
- ●strainer
- ●spatula
📝 Preparation Steps
1
Roast the Tomatoes and Garlic
2
Preheat oven to 425°F. Spread whole cherry tomatoes on parchment-lined rimmed baking sheets in a single layer. Roast for 25 to ⏱️ 30 minutes, or until the skins begin to blister, the tomatoes collapse, and juices are released. Save all pan juices.
cherry tomatoes (about 15 to 18 cups)6 lbs
3
While the tomatoes roast, cut the top off the head of garlic to expose the cloves. Drizzle with the olive oil, wrap tightly in foil, and roast alongside the tomatoes for about ⏱️ 45 minutes, until the cloves are very soft. Let cool slightly.
olive oil1 Tbsp
4
Mill and Simmer
5
Transfer the roasted tomatoes and any juices from the baking sheets into a food mill fitted with a fine screen, positioned over a large saucepan. Squeeze the roasted garlic cloves out of their skins and add them to the mill. Process the mixture through the mill, removing skins and most seeds, and discard the solids. (You can also use a fine mesh strainer and work the mixture through with a spatula to remove the seeds and skins.)
6
Stir in the chopped onion, oregano, basil, salt, and pepper. Place the saucepan over medium heat and bring the sauce to a simmer. Cook for 10 to ⏱️ 15 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
fresh basil (minced, or 1 tsp dried)1 Tbsp
7
Acidify and Fill Jars
8
While the sauce simmers, prepare a boiling water canner. Heat pint jars in simmering water (not boiling) until ready to use. Wash lids and bands in warm, soapy water.
9
Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each hot pint jar before filling. For quart jars, use 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid. This step is essential for safe water bath canning, regardless of how acidic the sauce tastes.
Bottled lemon juice (1 Tbsp per pint or 2 Tbsp per quart) OR citric acid (1/4 tsp per pint or 1/2 tsp per quart)
10
Ladle the hot sauce into the hot, acidified jars, leaving 1/2 inch headspace. Use a bubble remover or non-metallic utensil to release air bubbles. Adjust the headspace if necessary. Wipe rims clean with a damp cloth, apply lids, and screw on bands until fingertip-tight.
11
Process and Cool
12
Place filled jars into the prepared boiling water canner. Make sure jars are fully submerged with at least 1 inch of water above the lids. Cover and bring to a rolling boil. Process for ⏱️ 85 minutes for both pints and quarts, adjusting time based on altitude (see notes). Start timing once the water reaches a full boil.
13
After processing, turn off heat and let jars rest in the canner for ⏱️ 5 minutes. Carefully remove them to a towel-lined surface. Let cool undisturbed for 12 to ⏱️ 24 hours.
14
Check the seals. Lids should not flex when pressed. Remove the bands, label the jars, and store in a cool, dark place for up to 18 months. Refrigerate any unsealed jars and use within a week.
Nutrition Facts
calories
54 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
219 mg
protein Content
2 g
carbohydrate Content
10 g
saturated Fat Content
0.2 g
unsaturated Fat Content
1.2 g
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