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Roasted Cherry Tomato Sauce
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Roasted Cherry Tomato Sauce (Canning Recipe)

Roasted cherry tomatoes and garlic make a sweet, concentrated tomato sauce that's shelf-stable and perfect for quick weeknight meals. This small-batch recipe uses a food mill (no peeling required) and is safely water bath canned with per-jar acidification. A 6-pound batch of cherry tomatoes yields about 3 pint jars of finished sauce. Adapted from Ball Canning's roasted garlic tomato sauce recipe.
Prep Time1 hour
Cook Time15 minutes
Canning time1 hour 25 minutes
Total Time2 hours 40 minutes
Course: Tomato Canning
Cuisine: American
Keyword: cherry tomato canning recipe
Servings: 12 servings, makes 3 pint jars

Equipment

Ingredients

  • 6 lbs cherry tomatoes about 15 to 18 cups
  • 1 bulb garlic
  • 1/2 cup onion chopped
  • 1 Tbsp olive oil
  • 1/2 Tbsp fresh oregano minced, or 1/2 tsp dried
  • 1 Tbsp fresh basil minced, or 1 tsp dried
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Bottled lemon juice (1 Tbsp per pint or 2 Tbsp per quart) OR citric acid (1/4 tsp per pint or 1/2 tsp per quart) for safe canning, added per jar

Instructions

Roast the Tomatoes and Garlic

  • Preheat oven to 425°F. Spread whole cherry tomatoes on parchment-lined rimmed baking sheets in a single layer. Roast for 25 to 30 minutes, or until the skins begin to blister, the tomatoes collapse, and juices are released. Save all pan juices.
  • While the tomatoes roast, cut the top off the head of garlic to expose the cloves. Drizzle with the olive oil, wrap tightly in foil, and roast alongside the tomatoes for about 45 minutes, until the cloves are very soft. Let cool slightly.

Mill and Simmer

  • Transfer the roasted tomatoes and any juices from the baking sheets into a food mill fitted with a fine screen, positioned over a large saucepan. Squeeze the roasted garlic cloves out of their skins and add them to the mill. Process the mixture through the mill, removing skins and most seeds, and discard the solids. (You can also use a fine mesh strainer and work the mixture through with a spatula to remove the seeds and skins.)
  • Stir in the chopped onion, oregano, basil, salt, and pepper. Place the saucepan over medium heat and bring the sauce to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.

Acidify and Fill Jars

  • While the sauce simmers, prepare a boiling water canner. Heat pint jars in simmering water (not boiling) until ready to use. Wash lids and bands in warm, soapy water.
  • Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each hot pint jar before filling. For quart jars, use 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid. This step is essential for safe water bath canning, regardless of how acidic the sauce tastes.
  • Ladle the hot sauce into the hot, acidified jars, leaving 1/2 inch headspace. Use a bubble remover or non-metallic utensil to release air bubbles. Adjust the headspace if necessary. Wipe rims clean with a damp cloth, apply lids, and screw on bands until fingertip-tight.

Process and Cool

  • Place filled jars into the prepared boiling water canner. Make sure jars are fully submerged with at least 1 inch of water above the lids. Cover and bring to a rolling boil. Process for 85 minutes for both pints and quarts, adjusting time based on altitude (see notes). Start timing once the water reaches a full boil.
  • After processing, turn off heat and let jars rest in the canner for 5 minutes. Carefully remove them to a towel-lined surface. Let cool undisturbed for 12 to 24 hours.
  • Check the seals. Lids should not flex when pressed. Remove the bands, label the jars, and store in a cool, dark place for up to 18 months. Refrigerate any unsealed jars and use within a week.

Notes

Altitude Adjustments

Water boils at lower temperatures at higher altitudes, so processing time needs to be increased to ensure safety:
  • 0 to 1,000 feet: 85 minutes
  • 1,001 to 3,000 feet: 90 minutes
  • 3,001 to 6,000 feet: 95 minutes
  • Above 6,000 feet: 100 minutes

Acidification

Do not skip the acidification step. Even if the sauce tastes naturally tart, added bottled lemon juice or citric acid is required for safe water bath canning of tomato products. Use bottled lemon juice (not fresh) so the acidity level is standardized.

Plain Cherry Tomato Sauce Variation

The garlic, onion, and herbs are optional. You can skip them and can the recipe as a plain roasted cherry tomato sauce. The yield will be slightly less, but the canning method and processing time stay the same.

Yield

A 6-pound batch of cherry tomatoes (about 15 to 18 cups whole) yields about 3 pint jars of finished sauce. Cherry tomatoes are lighter and more watery than paste tomatoes, so the same weight of cherries cooks down to less finished sauce than Romas would. Scale up or down in multiples as needed.

Storage

Properly sealed jars will keep in a cool, dark pantry for up to 18 months. Once opened, refrigerate and use within 7 to 10 days.

Nutrition

Calories: 54kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 219mg | Potassium: 505mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1118IU | Vitamin C: 52mg | Calcium: 27mg | Iron: 2mg