Roasted Tomato Pizza Sauce (Canning Recipe)

Step 1

Turn the oven to 400ºF. Prepare two half sheet baking trays by placing parchment paper on top of each. Arrange halved tomatoes in a single layer on the trays. Place in the oven and bake for one hour.

Step 2

Meanwhile, prepare the garlic heads by slicing off the top of the head to expose each clove. Put each garlic head on a square of foil. Then pour 1 teaspoon of olive oil over both heads. Wrap the heads of garlic completely in each square of foil. Place foil wrapped garlic in the oven with the tomatoes (we just set them right on the baking sheet on top of some tomatoes). Roast for 40-45 minutes until soft and fully cooked.

Step 3

While the tomatoes and the garlic are roasting, chop onions and saute in a frying pan with the remaining two teaspoons of olive oil. Once soft and translucent, remove from heat and set aside.

Step 4

When the tomatoes are finished, remove from the oven and allow a few minutes to cool. Put tomatoes through the sauce maker to remove seeds and skins. Pour tomato sauce in a 7 or 8 quart saucepan.

Step 5

Place onions in a blender or food processor, then remove the garlic heads from the foil and squeeze out the cloves into the blender. Finally add 3 cups of tomato sauce into the blender. Blend until desired consistency. (We like ours pretty smooth.)

Step 6

Add the tomato, garlic, onion mixture back into the saucepan with the tomato sauce.

Step 7

Add oregano, basil, rosemary, salt, pepper, cane sugar, and red wine vinegar. Simmer over medium heat, stirring often, for about an hour or until you get the thickness of sauce desired.

Step 8

While the sauce is simmering, prepare by water bath canner, heat jars in simmering water, and rinse lids and rings in warm water then set aside.

Step 9

Add one tablespoon lemon juice per jar for pints or two tablespoons lemon juice per jar if using quarts. Ladle hot pizza sauce into a hot jar leaving ½ inch of headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place the jar in a boiling water canner. Repeat until all jars are filled.

Step 10

Process pint for 35 minutes and quart jars 45 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand for 5 minutes. Remove jars and cool for 12-24 hours. Check lids for seal.