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Roasted Tomato Sauce Recipe for Canning

When tomato season is in full swing and the garden is overflowing, this roasted tomato sauce is one of my favorite ways to preserve the harvest. Roasting fresh tomatoes concentrates their natural sugars and creates a rich, deep flavor that simply can't be achieved with simmering alone. This homemade roasted tomato sauce is perfect for pasta, pizza, lasagna, soups, casseroles, and countless pantry meals throughout the year.
If you've been searching for how to can roasted tomato sauce, this recipe walks you through the entire process from garden to pantry. Whether you're preserving a bumper crop of Roma tomatoes or using a mix of heirloom varieties, this flavorful canned roasted tomato sauce is a delicious way to enjoy summer's harvest long after the growing season ends.
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Prep Time 25 minutes
Cook Time 1 hour
Processing Time 40 minutes
Total Time 2 hours 5 minutes
Servings 4 quarts

Equipment

  • Large roasting pans or baking sheets
  • Food processor, blender, or immersion blender
  • large stockpot.
  • water bath canner
  • 4 quart jars or 8 pint jars with lids and bands
  • Jar lifter and canning funnel

Ingredients
  

  • 20 pounds fresh tomatoes (Roma, San Marzano, Amish Paste, or a mixture)
  • 2 large onions, roughly chopped
  • 10 cloves garlic, peeled
  • ¼ cup bottled lemon juice (for canning)
  • 2 tbsp sea salt
  • 1 tbsp dried oregano
  • 2 tsp dried basil
  • 1 tsp black pepper

Optional

  • 1 tbsp sugar if tomatoes are exceptionally acidic

Instructions
 

Roast the Tomatoes

  • Preheat oven to 425°F.
  • Wash tomatoes thoroughly and remove stems and blemishes.
  • Cut large tomatoes into halves or quarters. Smaller tomatoes can be left whole.
  • Spread tomatoes, onions, and garlic onto roasting pans in a single layer.
  • Sprinkle with salt, oregano, basil, and pepper.
  • Roast for 45 to 60 minutes, or until the tomatoes have softened, released their juices, and developed browned edges. These caramelized spots are what give roasted tomato sauce its incredible depth of flavor.

Blend the Sauce

  • Transfer the roasted vegetables and all juices to a large stockpot.
  • Use an immersion blender to blend until smooth, or carefully process in batches using a regular blender.
  • For a thicker sauce, simmer uncovered for 15 to 30 minutes until it reaches your desired consistency.
  • Taste and adjust seasonings if needed.

Prepare for Canning

  • Wash jars, lids, and bands.
  • Prepare your water bath canner according to manufacturer's instructions.
  • Keep jars hot until ready to fill.

Fill the Jars

  • Add 2 tablespoons bottled lemon juice to each quart jar or 1 tablespoon to each pint jar.
  • Ladle hot sauce into hot jars, leaving 1/2 inch headspace.
  • Remove air bubbles with a bubble remover or plastic utensil.
  • Wipe rims clean with a damp cloth.
  • Apply lids and bands until fingertip tight.

Process the Jars

  • Place jars into the boiling water canner.
  • Process according to your altitude:
  • 0–1,000 feet: Pints 35 minutes, Quarts 40 minutes
    1,001–3,000 feet: Pints 40 minutes, Quarts 45 minutes
    3,001–6,000 feet: Pints 45 minutes, Quarts 50 minutes
    Above 6,000 feet: Pints 50 minutes, Quarts 55 minutes
  • When processing is complete, turn off heat and allow jars to rest in the canner for 5 minutes.
  • Remove jars and place on a towel-lined counter.
  • Allow jars to cool undisturbed for 12 to 24 hours.
  • Check seals before storing.

Notes

Best Tomatoes for Roasted Tomato Sauce

Paste tomatoes such as Roma, Amish Paste, and San Marzano create the thickest sauce because they contain less water. However, any garden tomato can be used successfully.

Why Roasting Works

Roasting removes excess moisture while concentrating natural sugars. This creates a richer flavor and thicker texture than traditional tomato sauce recipes.

Storage

Store sealed jars in a cool, dark pantry for up to 18 months for best quality.
Once opened, refrigerate and use within 7 days.

Freezing Instructions

This roasted tomato sauce recipe freezes beautifully. Allow sauce to cool completely and store in freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 12 months.

Homesteader's Tip

When my garden starts producing more tomatoes than we can eat fresh, I make large batches of homemade roasted tomato sauce and can several quarts at a time. It turns a summer abundance into convenient pantry meals and is one of the easiest ways to preserve a harvest without wasting a single tomato.