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Roasted Marinara Sauce

This delicious roasted marinara sauce is the perfect sauce for pasta, lasagna, or even pizza.
Prep Time1 hour
Active Time3 hours
Canning Time40 minutes
Author: Stephanie

Equipment

  • Food Mill
  • Water Bath Canner

Materials

  • 20 lbs 20 lbs fresh tomatoes
  • 1 1/2 cups chopped yellow onion
  • 6 cloves minced garlic
  • 1 TBSP dried oregano
  • 1 TBSP salt
  • 2 tsp ground pepper
  • 1 cup dry red or white wine
  • 2 tsp citric acid or 1/2 cup lemon juice

Instructions

  • ​Preheat your oven to 375 degrees and wash all your tomatoes.
  • Slice tomatoes in half or quarters and arrange them on a baking sheet in a single layer. Bake in preheated oven for 45 minutes. Your roasted tomatoes should be very soft and starting to turn golden brown. Set aside to cool.
  • Using a food processor or by hand, cut all your onions and peppers. Place onions in a large pot and cook until onions are caramelized. Remove from heat while you process the tomatoes.
  • Working in batches, press all the tomatoes through a food mill into a large bowl. Discard all the skins and seeds. 
  • Add the tomato puree to the pot with the caramelized onions.
  • Add all other ingredients besides the citric acid or lemon juice and turn your stove onto medium heat.
  • Bring to a boil, reduce heat, and simmer until it has thickened to your desired texture. This can take several hours depending on the variety of tomatoes you are using and how juicy they are. 
  • Turn the sauce off, remove the bay leaves, and stir in the citric acid or lemon juice. 

Water Bath Canning Sauce

  • While your sauce is cooking down, fill your canner with several inches of water and turn on medium to begin to heat up.
  • Wash all your glass jars with warm soapy water and place them in the canner to stay warm. 
  • Once your sauce has become the desired texture, remove each of your jars and ladle the hot sauce into the jars to a 1/2" head space. 
  • Release all the air bubbles by sticking the back of a wooden spoon in each of the jars. Add more sauce if needed to maintain the 1/2" headspace. 
  • Wipe the rims of each jar with a clean dish towel, place lids and rings on. Screw down fingertip tight. 
  • Place all the filled jars back into the canner, making sure the jars are completely covered by at least 1" of water. 
  • Place lid on and turn stove on high. Bring water to a full rolling boil.Process both pint and quart jars at a full rolling boil for 40 minutes, adjust for your elevation. 
  • After they have processed, turn heat off and remove lid for 5 minutes. Remove each jar and place on a clean dish towel. Leave undisturbed for 12-24 hours. 
  • Check seals, remove rings, wipe down jars, and label with contents and year. Store jars out of direct sunlight.