Canned Roasted Tomato Basil Pasta Sauce
In the cold of winter, you will still be able to savour the summer flavour of your garden with this tasty canned homemade pasta sauce
Equipment
- Water Bath Canner
Ingredients
- Tomatoes Any tomatoes will do but Roma tomatoes have less water and more meat in them
- Garlic To taste
- Onion At least 1 large yellow
- Olive Oil To taste
- Balsamic Vinegar To taste
- Salt & Pepper To taste
- Rosemary To taste
- Oregano To taste
- Basil To taste
- Honey To taste
Instructions
- Halve the tomatoes and placer them in a large roasting pan or bowl
- Add the garlic (at least one whole head peeled). We like garlic, so I usually use 2 whole heads
- Chop the onion into quarters and add it to the pan or bowl
- Sprinkle liberally with salt and pepper
- Drizzle with olive oil and balsamic vinegar. Don't be stingy here either (although you can add more before putting the sauce in your jars).
- Using your hands, toss all of the above together mixing well making sure everything is coated well.
- Put on a cookie sheet in a 400° oven for approximately 40 minutes. You'll know it is ready when the skins shrivel and start to look roasted or blackened in a couple of places.
- While the veggies are cooking, get your canning jars out. Since I never know exactly how much sauce I am going to get, I sanitize more than I would likely need. You can sanitize them in the hot water bath or run them through the dishwasher on the sanitize setting.
- Place NEW lids in a pan of simmering water. Wash the rings with hot soapy water.
- When the veggies are done cooking, transfer everything to a food processor or blender. You may want to use a slotted spoon if you don't want all the liquid from the tomatoes.
- Add fresh basil, oregano and rosemary them blend it up adding more salt, pepper, olive oil, balsamic vinegar and honey until it tastes how you like.
- Using a wide mouth funnel add sauce to each jar leave ½" headspace. Wipe the rim of each jar with a clean damp towel and add the lids. Screw the bands on finger tight
- Add the jars to the water bath canner and add water so all jars are fully submerged and bring the water to a boil. Process the jars for 40 minutes (starting the timing process after the water starts to boil).
- At the end of 40 minutes, remove the jars from the canner using a jar lifter and place them on a clean kitchen towel on the counter. Allow them to cool for 12-24 hours. Check to be sure each jar has sealed before storing. If the top has play, it hasn't sealed properly so make pasta and use it up!
Notes
- This recipe is very forgiving and can be adapted to whatever your taste preferences are.
- It will take a lot of tomatoes to make a few jars of sauce, so don't be shy about using too many of your tomatoes. For example, I have used upward of 25 tomatoes and gotten only 3 large jars of pasta sauce out of it.