A wonderfully flavored canned roasted tomato sauce that is safe to preserve in a boiling-water canner to be shelf stable. Having jars of this sauce in your pantry makes amazingly easy weeknight dinners that also makes any day remind you of summer!
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I’m super happy to be able to finally share this canned roasted tomato sauce that’s safe for boiling water bath canning with you! I have been searching for awhile for a recipe to safely water-bath can roasted tomato sauce, similar to our family’s favorite Roasted Tomato & Vegetable Sauce for Freezing, mainly for the convenience of having jars in the pantry ready to go for weeknight dinners. And this is a keeper for sure, taking a tested recipe and then adding the roasting step for the vegetables. It’s SO good!
Be Safe With Canning Tomato Sauce
However I do have to caution that you’ve got to be careful when searching the internet. I found quite a few “recipes” that didn’t list any specific amounts (“fill a pan with tomatoes, throw in a good handful of ______,” etc.) and then gave instructions for water-bath canning with the addition of citric acid.
Recipes like this are NOT considered safe by the USDA – adding citric acid to a concoction that is full of low-acid ingredients (olive oil, onions, garlic, fresh herbs and sometimes peppers), does not make it shelf-stable with boiling-water canning, especially when they’re not even measured amounts (see this article for more information).
I know that many people have canned this way for years, but in my opinion, it’s just food and never worth even a possibility of sickness. (Note: there’s a little more flexibility with sauces canned using a pressure canner, but it’s still recommended that you use a tested recipe.)
What About This Canned Roasted Tomato Sauce?
Okay, off my soapbox! After all that searching, are you wondering how I came up with this boiling water safe canned roasted sauce? Good for you for questioning – we should definitely educate ourselves when it comes to feeding our families.
Here’s the deal: I searched and searched and couldn’t find any roasted tomato sauce recipe that was safe for canning tomato sauce in a water bath canner. But then I wondered why I couldn’t just take the tomato sauce recipe from the Ball Blue Book that I’ve canned many times and instead of boiling the tomatoes, roast them instead. All the measured ingredients would be the same, only the cooking method would change.
This sounded like the solution to me, but to make sure I called the preservation hotline from our extension agency (Oregon State where I live) and asked them if they thought it would be okay. I told them I’d be sharing it with my blog readers – and they okayed the new cooking method! They just cautioned me to keep all the other low-acid ingredients the same and to be sure to include the addition of citric acid or lemon juice. Which I did, of course.
And guess what? It worked great and gave this sauce that nice roasted flavor that our favorite freezer sauce has. This is the sauce I’d been looking for!
How to Make Canned Roasted Tomato Sauce
Besides enhancing the flavor, one of the other reasons I like to roast tomatoes for sauces is because I can skip the boiling-water-peeling step since it’s easy to just pluck the darkened skins off after roasting. So even though it took 2 batches of roasting for this amount of sauce (I can only fit the three pans shown above in my oven at one time), it still took less time and work.
Note: Removing the skins is specified in the original recipe, so that’s what I do, but I leave skins on my favorite salsa and addictive tomato chutney, so you might choose to leave them on here. I haven’t found research to say it will affect the acid ratio. Just be sure your tomatoes are really clean.
So basically we’re skipping the peeling and initial cooking part and replacing that with pans of roasted ingredients. After your ingredients are roasted, though, you do need to bring it to a boil so it’s nice and hot for canning.
After roasting, you transfer everything into a large stockpot (this actually makes it easy to roast more pans to finish the full recipe – the first batch can wait in the pot for the second batch to roast).
When everything is roasted, I like to use my workhorse immersion blender to make a smooth sauce, but you can do it in batches with a blender or food processor, too – it’s just messier. After all the ingredients are in a large stock pot and blended, it’s just a matter of bringing to a boil again and then transferring to jars to can.
Tools I use For this Recipe:
- Food Scale
- Immersion Blender
- Stainless Steel Boiling Water Canner
- Stainless Steel Canning Funnel
- Stainless Steel Ladle
- Pint Mason Jars and Lids
A note on seeds: we don’t mind seeds in the sauce and I do squeeze out quite a few when I’m prepping the tomatoes for roasting, but if you’d prefer a seedless sauce, you can strain the sauce after you’ve whirred it up – it’s up to you.
Here’s a video on the simple steps for boiling water canning if you need:
Or you can go to this article and read the steps with photos.
Oh, and I should mention that I took the in-process photos above before I realized that I should add all the other ingredients to the roasting pans first and then place the tomatoes on top of them. This makes it easier to pluck the skins off without losing any of the spices or other ingredients. Just in case you are, like, “hey that’s not what’s in the picture.” Gotta keep you all on your toes!
I hope you enjoy this as much as we do!
Water-Bath Safe Canned Roasted Tomato Sauce
Ingredients
- 23 pounds tomatoes a variety of paste, heirloom and cutting provides the best flavor & consistency
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar optional, but adds amazing flavor
- 3 cups chopped onions
- 6 medium cloves garlic chopped**
- 2 tablespoons canning salt
- 1 tablespoons dried oregano***
- 1 tablespoons dried basil***
- 2 teaspoons black pepper
- 1 teaspoons crushed red pepper flakes optional, but we love it
- Citric acid or bottled lemon juice amounts needed for different size jars below
Instructions
- Heat oven to 425 degrees. Halving all ingredients to work in two batches, divide olive oil, balsamic vinegar (if using), onions, garlic, and dry seasonings between 2 or 3 roasting pans (what you have that will fit in your oven).
- Wash tomatoes, remove cores and blossom ends, cut in half and squeeze gently to remove some of the seeds. Place tomatoes, cut side down, on top of ingredients in prepared pans.
- Roast for about 40 minutes, turning once, until most of the tomato skins are puffed and browned. Remove from oven and pluck skins off with tongs (it's okay not to get every bit).
- Scrape roasted vegetables into a large stockpot, set aside and repeat the prep and roasting with remaining half of ingredients (unless you are making just a half batch - then just proceed to next step).
- Using an immersion blender, whir roasted ingredients until smooth (alternately, you can scrape from the roasting pans into a blender in batches and then add to the stockpot). If you'd like to strain to remove seeds, now is the time for that, too, using a wire mesh sieve.
- Bring smooth sauce to a boil over med-high heat, lower heat and then simmer sauce until it reaches desired consistency, stirring often, about 45 minutes to 1 hour. You can adjust salt or dry seasonings to taste at this point if you wish.
- Prepare a water-bath canner, jars, and lids.
- Adding 1/4 teaspoon citric acid to pints (1/2 teaspoon to quarts) OR 1 tablespoon lemon bottled juice to pints (2 tablespoons for quarts), ladle the hot tomato sauce into hot jars, one at a time with 1/2-inch headspace. Wipe rims, attach lids and place in canner rack.
- Process 35 minutes for pints and 40 minutes for quarts (if processing both pints and quarts together, use the longer processing time). Note: start the processing time after canner comes to a full boil and then adjust heat to keep a low boil for the timed amount.
- Turn off burner, remove lid and set timer for 5 minutes to let jars rest in canner. Transfer jars from canner to a towel-lined surface and let cool 24 hours. Check seals, label & store for up to a year.
Notes
Nutrition
Note for those just learning to can: click here for a step-by-step tutorial on water-bath canning.
Other Canned Recipes With Tomatoes You May Like:
The Best Thick and Flavorful Salsa for Canning
Canned Green Chilies & Tomatoes (aka, Rotel)
Canned Pizza Sauce (from frozen tomatoes)
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Danau says
Hi there! Why can fresh herbs not be used? Is it because of the moisture? I would love to make this with fresh basil–if the ph checks out and I use citric acid, would that still be safe? Thanks!
Jami says
Fresh herbs are low-acid and would affect the ph. They also don’t really hold their flavor after being boiled and canned – dried are much better for that. There aren’t too many recipes tested with fresh herbs for these reasons.
I’ve added my frozen basil when I use this in the winter and fresh in summer- adding it right before serving gives a nice basil boost safely.
Carolyn Conley says
I have always made roasted tomato sauce but always froze it. Trying yours tonight and wanted to know what stage you put in the balsamic vinegar? I am planning on adding it when I am simmering the sauce. Thanks for the recipe!
Jami says
Well, that was an oversight – I guess since it was an optional ingredient, no one has asked why it wasn’t in the directions, lol.
I’ve added it in the printable recipe now – it’s easiest to add it with the olive oil and other ingredients before the tomatoes, though you can do it when simmering – either way is fine!
Hope you enjoy this!
Jenna says
Thank you so much for doing your research and making sure your recipes are safe! I’ve always wanted to learn how to preserve food from my garden, but I’ve been so hesitant and afraid of making people sick. I’ll be following your blog closely, for sure!
I have a question: Am I able to use other kinds of tomatoes in this recipe? I saw from the pictures that you use Romas, but my cherry tomato bush is going crazy this year and I need somewhere to keep all of them! I’m also hoping for a little more clarification on the tomato section of the ingredients list, since I’m a complete novice. What do you mean when you say “a variety of paste, heirloom and cutting”? Does this mean I should also be adding tomato paste into the sauce?
Thanks!
Jami says
Hi Jenna – I’m glad if I’ve helped you get over that hump to making your own food!
As far as using cherry tomatoes in this recipe, I wondered about the acidity in them so I looked it up. According to this article, they are even higher in acidity than larger tomatoes! Based on this, I’d say it would be okay to use them. 🙂
No, you don’t need to add tomato paste (I should clarify that a bit more!) – I was trying to say that you can use any kind of tomato – paste/roma tomatoes, heirloom tomatoes, or regular hybrid slicing tomatoes. 🙂
Renee says
Sounds like just the recipe that I’ve been looking for. I just have a couple of (probably stupid) questions: Can I skip the immersion blender step and just put the roasted vegetables through my Victorio Strainer? Do you have to stir the citric acid together with the sauce in the jars or do you just ladle the sauce in on top and leave it?
Thanks!
Jami says
I’m glad this is something you’re interested in, Renee! Yes, you can use the Victorio – use whatever you’d like to get the sauce you your desired end product. And no, just add the citric acid and add the sauce – it all boils together during canning so it gets mixed. 🙂
Renee says
Thanks!
Monica says
Thanks! Looking forward to making this. Would it work to roughly chop your tomatoes after roasting instead of doing a full purée? I love chunky sauces!
Jami says
Yes! Though your yield may be affected – I’d think you’d get more since pureeing concentrates sauces more.
Margaret says
Hi there, your recipe sounds yummy and I love your water bath instructions. I really appeciate your diligence in researching the safety of the ingredients and canning method. Here’s the thing, and please know that I have only the best intentions writing this…. Please research tomatoes themselves. I believe you will find that in Italy they NEVER eat the seeds and ALWAYS peel their tomatoes before ever eating one. Why? because they KNOW they are poisonous to the human body. They reek havoc with the intestines. SOMEHOW, somehow, those of us in the Western world lost that very important piece of information. I didn’t know how to rate this, I think the article is very helpful and yet the seeds and skins left on if you choose to do so, was a show stopper. I am going to try your recipe and method, I’m just going to make certain I peel and de-seed my tomatoes first. I hope you will please research what I am suggesting for your own and your family’s health. You seem quite committed to healthy, safe food. I didn’t know about this for YEARS, love tomatoes but they never loved me. I finally stopped eating them, and then, I learned about the toxicity of tomato skins and seeds. I discovered that I can once again enjoy the delicious flavor of tomatoes if I de-seed and skin them first. (As an aside, I also found out that you MUST skin and de-seed peppers for the same reason. Apparently the native people KNOW this because they have always, and still do, roast peppers first to remove the skins and de-seed them. Who knew, right?) Thank you, and all the best!
Jami says
Thanks for this info, Margaret – I haven’t heard this before and will check it out.
Kathy says
How critical is the tomatoes to onion, garlic, etc. Ratio? I don’t have scales to weigh the tomatoes. If there are more tomatoes than the other items, except the citrus juice, is it safe to can? I’m guessing it will only affect the taste, but I wanted to be sure.
Thanks, Kat
Jami says
The ratios have been tested to be safe for water-bath canning, so they’re pretty important. I would find some way to weigh the tomatoes – even if it’s on a body scale. Just err on the side of more than less of the required amount because it’s the tomatoes that are more acid than the onion and garlic.
Hope that makes sense!
Kathy says
Thank you! It was 26 pounds of tomatoes, so I did it by number. I gotta get a scale. We don’t even have a body scale.
That’s what I was guessing. I did more tomatoes than other ratio. I remembered that oil wasn’t a good thing, so I limited that more.
Tastes amazing! Thank you for a perfect recipe. Thumbs up from everyone here.
Jami says
Oh, good – glad that worked, Kathy!
Sandy says
Amazing! This is exactly how I make my roasted tomato sauce (minus the precise measurements) and its the most awesome sauce ever. I have a batch on the stove as we speak, getting ready to can. I decided to check real quick and make sure I was being “safe” and yours is the first recipe that came up. Like I said, I make mine pretty much exactly the same as you do!
I usually don’t add the lemon juice – I will this time just to make doubly sure I’m safe – because I use litmus strips to check the Ph before I can any kind of tomato sauce. My tomatoes must be pretty acid because it always tests at or below Ph 4.
Thank you for publishing this.
Jami says
I’m so glad this was helpful to you, Sandy! And using the strips is great – the citric acid/lemon juice is just a precaution and if you know your Ph, you wouldn’t need to add it.
Carol Fierro says
I made your Roasted Tomato Sauce the other day. It turned out so good and it even looks beautiful in the canning jars.I made 7 quarts and 1 pint.
Your recipe is a keeper for sure. I love the roasting of the tomatoes and so easy to remove their skins.
Jami says
Yay! Agree that the roasting adds another layer of flavor. 🙂
Martha says
I’m confused. Where is the recipe — I guess I go to another site. But, more importantly, what is the roasting time that you used? Unless, I missed it…. Thanks.
Jami says
Click the arrows on the top or bottom to go to the full, printable recipe!
Zelda says
Rgarding the skins: remove them. Even well-washed tomatoes have microscopic textures and crevices which can harbor botulism spores. Botulism spores are NOT killed by boiling, only by the higher temperatures found in pressure canners.
Jami says
Hmm, I tried to look up that and couldn’t find anything about that. Botulism from canning is VERY rare (like a handful of cases a year) and then it’s usually always improperly canned foods that should be pressure canned like vegetables and meats. Tomatoes canned with added acid are too high in acid to allow botulism to grow. But definitely skin your tomatoes if you’d like!