Roasted Tomato Sauce for Freezing or Canning

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Summer is coming to a close, and it is time to round up the last of the tomatoes and preserve them for winter.Roasted Tomato Sauce

We made quite a few batches of this roasted tomato sauce. It is so good, we even ate it as tomato soup…yes, it’s just that good! We love it because it allows you to mix different types of tomatoes. You can use whatever is still doing well in the garden and create something easy and delicious!

Here’s what to do:

  • Preheat your oven to 425. Gather some fresh ingredients. Use whatever fresh tomatoes you have handy. We used our gnarly heirlooms, plum tomatoes & cherry tomatoes. You’ll also need a couple of small onions, a handful of basil, and a couple of peppers, from the garden.
  • Clean your tomatoes and remove any unpleasant spots and place them on a baking tray.

NOTE: How or if you cut the tomatoes will depend on their size and the toughness of their core. We let the cherry tomatoes whole, but halved most of the plums and just cut out the green core. The larger tomatoes, we cored and cut down to size so those pieces were comparable to the halved plum tomatoes.

  • Clean & slice onions, and quarter peppers, removing seeds, clean basil and add everything to the tray.Raw Tomatoes on tray
  • Drizzle the contents with a little olive oil. Use just enough so that they don’t stick. Add a little at a time, and then use your clean hands to simply roll all of the pieces around to mix them up so that they all have a little oil. A little salt is optional here… we used just a dash of sea salt.
  • Bake uncovered for about 45 minutes – 1hr.Roasted Tomatoes

NOTE: This will vary somewhat depending on the size of your pieces and the amount of moisture that your tomatoes have. The level of roasting is a personal choice…if you don’t like charred food, remove them before that happens.

  • Spoon everything into a ½ Gallon Jar & use an immersion blender to pulverize everything right in the jar.Pureeing in Super Widemouth Half Gallon

NOTE: The level of smoothness is up to you. If you like chunky sauces or tomato soups, then just pulse it, or use a hand masher. If you prefer it smoother, then just blend away until you’ve got the right texture. Keep in mind that if you use a large amount of cherry tomatoes, there will be a higher skin to pulp ratio…try to puree those batches a little longer to be sure that any skins are smaller.Roasted Tomato Sauce

This recipe is great for freezing. We prefer to freeze in the Ball Widemouth 24 oz. Jars so that we don’t have staining. Just be sure to heed the “fill to here” freezing line that’s on the jar. Here’s some additional tips on freezing in jars.

If you want to can your roasted tomatoes, just skip the herbs & oil. Process in pint jars – according to Ball Blue Book, add 1 tablespoon of lemon juice to each pint and process in a boiling water bath for 35 minutes.

Because our tomato availability varied, not one of our batches turned out exactly like the previous. Some had more reds, and then the next one might have more of the yellow tomatoes – which resulted in a lovely warm sauce much lighter in color.  We also love that we aren’t losing the volume and nutrition that’s in the skins! (Oh, and it was nice that we could skip the tedious task of removing the skins!) What was consistent was that our family loved each and every batch!

Many thanks to Val Baer, at the Good Cooking Store, for teaching us this method during one of her canning workshops.

Here’s a couple links to the experts about how to preserve tomatoes.

Here’s a few links to some really creative tomato recipes & ideas.

5 Comments

  1. Carol
    Posted September 30, 2013 at 6:41 pm | Permalink

    Is it possible to can the roasted tomatoes or do they need to made into a sauce first? This sounds so yummy!

    • fcadmin
      Posted October 3, 2013 at 9:28 pm | Permalink

      We encourage you to check with your process authorities before you begin your canning project. http://nchfp.uga.edu/how/can3_tomato.html. For the recipe that we used, you may can the roasted tomatoes, but omit the oil, herbs, onions & peppers when roasting and add 1 tablespoon of lemon juice to each pint and process in a water bath for 35 minutes. You can always sauté those other ingredients later when you go to use the sauce…and season to taste.

  2. Jenny C
    Posted August 10, 2014 at 12:44 pm | Permalink

    Just a note to tell you that we made used this technique MANY times last summer when our CSA had a bumper crop of (red) tomatoes. It was so yummy and so much easier than the usual process of peeling and making sauce on the stop top. Today I’m trying it with all yellow tomatoes – we picked up a 1/2 bushel at one of our local farm markets. Can’t wait!

  3. Posted October 26, 2016 at 9:27 pm | Permalink

    After sifting through many pages of internet suggestions about roasted tomatoes….finally your page came up and truly answered my questions. So glad to know the best practices for preserving my end-of-season tomatoes safely and what containers to use! I just finished roasting two sheet pans of tomatoes with herbs, onion and garlic and now know which jars to use to freeze them safely. Thank you!

  4. carol
    Posted September 18, 2017 at 8:15 am | Permalink

    Thank you for the response .I will try this method .I have a bumper crop of cherry tomatoes and have no freezer space ,so my only option is to can .thank you for the link

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