I finally finished Canning Pasta Sauce and now my pantry is full of jars that turn any weeknight pasta into something worth bragging about.

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I’m obsessed with this roasted tomato spaghetti sauce canning recipe because it tastes like pure summer turned bold and serious. I love how the Roasted Spaghetti Sauce For Canning holds up deep, slightly smoky tomato flavor that actually sings.

I can’t stop thinking about spooning it over plain pasta or folding it into lasagna. Made with bright fresh basil and garlic cloves, it smells dangerous while bubbling on the stove.

Canning Spaghetti Sauce gives me jars of real, ready food on the shelf. No fuss nostalgia.

Just big, honest tomato sauce that makes dinner feel like a meal. Every week.

Ingredients

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Tomatoes: Bright base, sweet and tangy, it’s the whole heart.
Olive oil: Smooth mouthfeel, helps flavors meld, feels homey.
Onions: Caramelized sweetness, gives depth and a little bite.
Garlic: Pungent punch, it’s cozy and unmistakably Italian.
Basil: Fresh lift, smells like summer, you’ll want extra.
Oregano: Earthy background, holds the sauce together quietly.
Sugar: Balances acid, basically softens sharp tomato edges.
Salt: Brings out everything, don’t skimp unless you hate flavor.
Pepper: Subtle warmth, little peppery nudge on the tongue.
Red pepper flakes: Adds heat, keeps things interesting and alive.
Lemon juice: Acid for safety, keeps color and brightness.
Jars and lids: Practical heroes, they keep summer in a jar.

Ingredient Quantities

25 pounds ripe tomatoes (Roma or plum work best)

1/2 cup olive oil

3 large onions, roughly chopped

8 to 10 garlic cloves, smashed

1 cup fresh basil, chopped (or 1/4 cup dried)

2 tablespoons dried oregano

2 tablespoons granulated sugar (optional, to balance acidity)

3 tablespoons kosher salt (adjust to taste)

1 teaspoon freshly ground black pepper

1 teaspoon crushed red pepper flakes (optional, for heat)

2 tablespoons bottled lemon juice per quart of finished sauce (for safe canning)

7 to 8 quart jars with lids and bands, sterilized

How to Make this

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1. Preheat oven to 425 F. Quarter the tomatoes and spread them on large sheet pans with the chopped onions and smashed garlic, drizzle with 1/2 cup olive oil, sprinkle a little salt and pepper, and roast until tomatoes are softened and rims are charred, about 35 to 45 minutes, stirring once or twice so nothing burns.

2. Let the roasted veg cool slightly, then work in batches through a food mill or blender to remove skins and seeds and get a smooth sauce. If you want a chunkier sauce, pulse less. Return all the blended tomatoes to a large heavy pot.

3. Stir in the chopped fresh basil (or 1/4 cup dried), 2 tablespoons dried oregano, 2 tablespoons granulated sugar if using, 3 tablespoons kosher salt (taste and adjust), 1 teaspoon black pepper and 1 teaspoon crushed red pepper flakes if you want heat.

4. Simmer the sauce over low to medium heat, uncovered, stirring often, until it thickens to your liking, usually 45 to 60 minutes. Skim foam if it forms. Taste and adjust seasoning as it reduces.

5. While the sauce simmers, get your 7 to 8 sterilized quart jars, lids and bands hot and ready. Keep the jars in hot water or a warm oven so they do not crack when filled.

6. Add 2 tablespoons bottled lemon juice to each quart jar before filling. This ensures safe acidity for water bath canning. If using pints add 1 tablespoon per pint.

7. Ladle hot sauce into the prepared jars, leaving 1/2 inch headspace. Use a nonmetallic spatula to remove air bubbles, wipe rims clean with a damp paper towel, center the lids and screw on the bands fingertip tight.

8. Place jars in a boiling water bath canner with at least 1 to 2 inches of water over the tops of jars, bring to a full rolling boil and process quart jars for 35 minutes (adjust for altitude if needed).

9. After processing time, turn off heat, remove the lid and let jars sit in the water for 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed 12 to 24 hours.

10. Check seals, tighten bands, label with date and store in a cool dark place. Any jars that did not seal must be refrigerated and used first. Enjoy this rich roasted tomato sauce on pasta, pizza, or however you like.

Equipment Needed

1. Oven (preheat to 425 F)
2. 2 large rimmed sheet pans
3. Blender or food mill (for removing skins and seeds)
4. Large heavy pot or saucepan (for simmering sauce)
5. Wooden spoon or silicone spatula, plus a nonmetallic spatula for de-bubbling jars
6. Ladle and a wide-mouth funnel (for filling jars)
7. Jar lifter or long tongs and a magnetic lid lifter or spoon for lids
8. Boiling water bath canner or a large stockpot with a rack and lid
9. Measuring cups and spoons (for oil, salt, lemon juice, herbs)
10. Clean towel or rack for cooling jars and a damp paper towel for wiping rims

FAQ

Q: How do I know the sauce is safe to can?

Use bottled lemon juice like the recipe says, 2 tablespoons per quart, and follow a boiling water bath canning time of about 35 minutes for pints and 40 minutes for quarts at sea level. Keep 1/2 inch headspace, wipe rims, and use sterilized lids and bands. If a jar doesn't seal after cooling, refrigerate and use the sauce within a few days, or reprocess with a fresh lid. Don't guess on times, those guidelines are there for a reason.

Q: Can I use other tomato varieties besides Roma or plum?

Yes, you can, but Romas and plums are meatier and have less juice so you get a thicker sauce faster. If you use big slicing tomatoes you'll have more water to reduce, and the flavor might be a bit different, but it'll still work fine. Just expect longer cooking time to reach your desired thickness.

Q: Do I have to peel and seed the tomatoes?

Peeling helps texture and looks nicer, but it's not required. For a smoother sauce I peel (blanch, shock, slip skins off) and I strain out seeds while passing through a food mill. If you dont mind a chunkier, rustic sauce, you can crush them and leave the skins and seeds in.

Q: How long does the canned sauce keep, and how should I store it?

Store sealed jars in a cool, dark place up to about a year for best quality. Once opened, keep refrigerated and use within 5 to 7 days or freeze for longer. Always check for signs of spoilage like off smells, fizzing, or broken seals before using.

Q: My sauce is too thin after canning, what can I do?

You can simmer the sauce on the stove a bit longer before canning to reduce it, or after opening you can simmer to thicken. If you want thicker without long reduction, try adding a small amount of tomato paste while cooking, but add gradually so it doesnt change the flavor too much.

Q: Can I halve or double the recipe, and do processing times change?

You can scale the recipe up or down, just keep the acidification amount at 2 tablespoons bottled lemon juice per quart of finished sauce. Processing times stay the same for the jar size, they do not change with batch size. Always follow the same headspace and sterilization steps no matter how much you make.

Homemade Roasted Tomato Spaghetti Sauce Canning Recipe Substitutions and Variations

Tomatoes
- Fresh canned tomatoes (28 oz cans) blended to match texture, use about 5 to 6 cans for 25 lb fresh equivalence
- Crushed or pureed tomatoes, if you want a smoother sauce faster
- Roma or plum canned tomatoes mixed with a little tomato paste to deepen flavor
Olive oil
- Canola or vegetable oil for a neutral flavor and lower cost
- Light butter or ghee for a richer, slightly creamy finish
- Avocado oil if you want a high smoke point and mild taste
Basil
- Fresh parsley for a green, bright note if basil not available
- Dried Italian seasoning mix, use about 1/4 to 1/3 the amount called for fresh
- Fresh oregano or tarragon in small amounts, will change the flavor profile but still tasty
Lemon juice (for canning safety)
- Citric acid crystals, 1/2 teaspoon per quart as a precise acidifier
- White vinegar, 1 tablespoon per quart if you need extra acidity but flavor will change
- Bottled lime juice in a pinch, similar acidity but slightly different taste

Pro Tips

1) Roast on hot, crowded pans so tomatoes char and concentrate flavor faster. If the pans get too full do two batches, otherwise stuff steams instead of roasting and you lose that smoky depth.

2) Use a food mill for silky sauce, but if you dont have one pulse in a blender then strain once through a sieve to catch big bits. Blending hot can be loud and splattery, so vent the lid and cover with a towel.

3) Taste as it reduces and don’t just add salt. A little sugar can tame bad tomato bite, a splash of good olive oil at the end brightens it, and a squeeze of lemon per jar lets you safely can without overcooking the flavor.

4) Keep jars warm until filling to prevent cracking, and use a nonmetal utensil to remove air bubbles so you dont lose headspace. Any jar that didnt seal goes straight in the fridge and use asap.

Homemade Roasted Tomato Spaghetti Sauce Canning Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally finished Canning Pasta Sauce and now my pantry is full of jars that turn any weeknight pasta into something worth bragging about.

Servings

servings

Calories

444

kcal

Equipment: 1. Oven (preheat to 425 F)
2. 2 large rimmed sheet pans
3. Blender or food mill (for removing skins and seeds)
4. Large heavy pot or saucepan (for simmering sauce)
5. Wooden spoon or silicone spatula, plus a nonmetallic spatula for de-bubbling jars
6. Ladle and a wide-mouth funnel (for filling jars)
7. Jar lifter or long tongs and a magnetic lid lifter or spoon for lids
8. Boiling water bath canner or a large stockpot with a rack and lid
9. Measuring cups and spoons (for oil, salt, lemon juice, herbs)
10. Clean towel or rack for cooling jars and a damp paper towel for wiping rims

Ingredients

25 pounds ripe tomatoes (Roma or plum work best)
1/2 cup olive oil
3 large onions, roughly chopped
8 to 10 garlic cloves, smashed
1 cup fresh basil, chopped (or 1/4 cup dried)
2 tablespoons dried oregano
2 tablespoons granulated sugar (optional, to balance acidity)
3 tablespoons kosher salt (adjust to taste)
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes (optional, for heat)
2 tablespoons bottled lemon juice per quart of finished sauce (for safe canning)
7 to 8 quart jars with lids and bands, sterilized

Directions

Preheat oven to 425 F. Quarter the tomatoes and spread them on large sheet pans with the chopped onions and smashed garlic, drizzle with 1/2 cup olive oil, sprinkle a little salt and pepper, and roast until tomatoes are softened and rims are charred, about 35 to 45 minutes, stirring once or twice so nothing burns.
Let the roasted veg cool slightly, then work in batches through a food mill or blender to remove skins and seeds and get a smooth sauce. If you want a chunkier sauce, pulse less. Return all the blended tomatoes to a large heavy pot.
Stir in the chopped fresh basil (or 1/4 cup dried), 2 tablespoons dried oregano, 2 tablespoons granulated sugar if using, 3 tablespoons kosher salt (taste and adjust), 1 teaspoon black pepper and 1 teaspoon crushed red pepper flakes if you want heat.
Simmer the sauce over low to medium heat, uncovered, stirring often, until it thickens to your liking, usually 45 to 60 minutes. Skim foam if it forms. Taste and adjust seasoning as it reduces.
While the sauce simmers, get your 7 to 8 sterilized quart jars, lids and bands hot and ready. Keep the jars in hot water or a warm oven so they do not crack when filled.
Add 2 tablespoons bottled lemon juice to each quart jar before filling. This ensures safe acidity for water bath canning. If using pints add 1 tablespoon per pint.
Ladle hot sauce into the prepared jars, leaving 1/2 inch headspace. Use a nonmetallic spatula to remove air bubbles, wipe rims clean with a damp paper towel, center the lids and screw on the bands fingertip tight.
Place jars in a boiling water bath canner with at least 1 to 2 inches of water over the tops of jars, bring to a full rolling boil and process quart jars for 35 minutes (adjust for altitude if needed).
After processing time, turn off heat, remove the lid and let jars sit in the water for 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed 12 to 24 hours.
Check seals, tighten bands, label with date and store in a cool dark place. Any jars that did not seal must be refrigerated and used first. Enjoy this rich roasted tomato sauce on pasta, pizza, or however you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.