Roasted Tomato Sauce- Canning Recipe

San MarzanoI love, love, love tomatoes in the summertime and like I have said lately, I am still in summer. I have so many tomatoes to eat and preserve, I am in heaven. The apples and pumpkins are just going to have to wait on me to catch up!

I have canned a lot of tomatoes as of late and this week I decided to can tomato sauce instead. I have not canned sauce before so I was excited to give this a whirl.

I love roasted tomatoes and thought instead of blanching and peeling the tomatoes to prep them I would roast them.  I had read you can do this and I went about taking this for a run. I had a full Homer bucket of San Marzanos and thought they would make the perfect sauce. I washed them, halved them and popped them on large cookie sheets with the skin side up. No oil or seasonings; just red tomatoes.

I had 3 full size trays and 2 half trays in the oven. Let the roasting begin!

cookie sheet

In Oven

They roasted so beautifully.  I decided not to peel them but to simply remove them from the tray and get them in the Vitamix. The tomatoes right off the sheets were good enough to eat. I had to restrain myself!

Off the sheet

Roasted

Blend

After the Vitamix I had this…

after blender

The skins were taken care of by the Vitamix, but I had seeds.  I wanted to remove them for this sauce. That is optional, but I put this sauce through a sieve to remove the seeds and then brought it to a boil.

Sauch

I used my Ball book for processing instructions and started canning the sauce and ended up with the most lovely product ever. I am looking forward to opening these during the cold days of winter!

out of the canner

I am also going to make some more! Six jars will not last I can guarantee!

Are you still harvesting and preserving summer?

Happy Unleashing,

FGU

 

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