Homemade Oven Roasted Tomato Sauce Recipe - Better Than Store Bought!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Wash the Roma tomatoes from the garden.

Preheat the oven to 425°F.

Place two trays of Roma, San Marzano, and Super Sauce tomatoes in the oven.

Roast the tomatoes for 40 minutes.

Remove the tomatoes from the oven and let them cool slightly.

Peel the skins off the tomatoes, which should come off easily after roasting.

Scoop the peeled tomatoes into a stock pot.

Simmer the tomatoes on the stove for a few hours.

Let the sauce cool and then refrigerate it overnight.

Reheat the sauce on the stove.

Use an immersion blender to puree the sauce until smooth.

Prepare pint jars by washing them in hot soapy water.

Add 1/4 teaspoon of citric acid or 1 tablespoon of bottled lemon juice to each pint jar.

Ladle the hot sauce into the jars, leaving a half-inch headspace.

Remove bubbles and clean the rim of the jars.

Place the jars in a boiling water canner with simmering water at 180°F.

Ensure the water covers the jars by 1 inch.

Adjust heat to medium-high and bring the water to a rolling boil.

Process pint jars for 35 minutes or quart jars for 40 minutes, adjusting for altitude.

Turn off the heat and remove the cover, letting the jars cool for 5 minutes.

Remove jars from the canner without retightening the bands if they are loose.

Cool jars for 12 hours, check for seals, label, and store the jars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens