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Roasted Marinara Sauce (Canning Recipe)
This oven-roasted marinara sauce is rich, thick, and bursting with flavor from fire-kissed tomatoes, caramelized onions, garlic, and herbs. Roasting concentrates the natural sweetness of the tomatoes, while a splash of wine and slow simmering create a deep, savory sauce that’s perfect for pasta, pizza, or preserving. Adapted from a tested Ball Canning recipe, this version is safe for water bath canning when properly acidified—no peeling required, just roast, mill, simmer, and jar.
👥 32 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 45 min🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●blender
- ●pot
📝 Preparation Steps
1
Roast the Tomatoes
2
Preheat your oven to 375°F (190°C).
3
Wash the tomatoes and cut them in half. You can remove the cores if you prefer, but there’s no need to peel or seed them at this stage. Place them cut side up on greased, rimmed baking sheets in a single layer.
4
Roast the tomatoes for about ⏱️ 45 minutes, or until they begin to soften, release juice, and start to brown at the edges. This roasting step intensifies the flavor and starts the breakdown process needed for a smooth sauce.
5
Roast the Onions
6
While the tomatoes are roasting, spread the chopped onions on another greased baking sheet. Roast for about ⏱️ 20 minutes, stirring occasionally until golden and caramelized.
7
Prepare the Sauce
8
Once the tomatoes are cool enough to handle, run them through a food mill to remove skins and seeds. If you don’t have a food mill, you can use a blender and then strain through a sieve for a similar result.
9
Combine the smooth tomato puree with the roasted onions, wine, salt, oregano, pepper, garlic, and bay leaves in a large stockpot. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15–⏱️ 20 minutes, or until the sauce thickens to your liking.
wine (dry red or white wine, adds depth of flavor and acidity, see notes for substitutions)1 cupsalt1 Tbspdried oregano1 Tbspgarlic (minced)6 clovesmedium bay leaves2
10
To ensure the sauce is safe for water bath canning, you must acidify it. Stir in 2 teaspoons of citric acid (or ½ cup bottled lemon juice) to the pot. This step is non-negotiable for canning safety—don’t skip it, even if your tomatoes taste tart!
Citric Acid (or ½ cup / 125 ml bottled lemon juice for acidity)2 tsp
11
Remove and discard the bay leaves once the sauce is ready.
medium bay leaves2
12
Fill and Seal Jars
13
Prepare your jars, lids, and rings. Keep the jars hot until you’re ready to fill them.
14
Ladle the hot sauce into jars, leaving ½ inch headspace. Use a non-metallic utensil to remove air bubbles, adjust the headspace as needed, and wipe the rims clean.
15
Apply lids and bands, tightening them to fingertip tight.
16
Water Bath Canning
17
Process the jars in a boiling water bath canner for ⏱️ 40 minutes (for both pints and quarts), making sure they are fully submerged with at least 1 inch of water above the lids.
18
If you live above 6,000 feet elevation, increase the processing time by ⏱️ 5 minutes.
19
When the time is up, turn off the heat and remove the canner lid. Let the jars sit in the hot water for ⏱️ 5 minutes before removing them to a towel-lined counter to cool completely.
20
Once jars have cooled for 12–⏱️ 24 hours, press on the lids. If they don’t flex, they’re sealed. Any unsealed jars should be refrigerated and used within a week.
21
Sealed jars can be stored in a cool, dark place for up to a year.
Nutrition Facts
calories
62 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
378 mg
protein Content
3 g
carbohydrate Content
12 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.3 g
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