Roasted Marinara Sauce (Canning Recipe)
This oven-roasted marinara sauce is rich, thick, and bursting with flavor from fire-kissed tomatoes, caramelized onions, garlic, and herbs. Roasting concentrates the natural sweetness of the tomatoes, while a splash of wine and slow simmering create a deep, savory sauce that’s perfect for pasta, pizza, or preserving. Adapted from a tested Ball Canning recipe, this version is safe for water bath canning when properly acidified—no peeling required, just roast, mill, simmer, and jar.
Servings: 32 servings, makes 8 pints or 4 quarts
Equipment
- Food Mill for removing skins and seeds
Ingredients
Roasted Vegetables
- 20 lb. Paste Tomatoes Roma tomatoes are a great choice for their meatiness and low water content
- 1 ½ cups onion chopped, about 2 medium onions
- Neutral Oil or Cooking Spray for greasing baking sheets
Marinara Sauce
- All Roasted Veggies from Above
- 1 cup wine dry red or white wine, adds depth of flavor and acidity, see notes for substitutions
- 1 Tbsp salt
- 1 Tbsp dried oregano
- 2 tsp black pepper
- 6 cloves garlic minced
- 2 medium bay leaves
- 2 tsp Citric Acid or ½ cup / 125 ml bottled lemon juice for acidity
Instructions
Roast the Tomatoes
- Preheat your oven to 375°F (190°C).
- Wash the tomatoes and cut them in half. You can remove the cores if you prefer, but there’s no need to peel or seed them at this stage. Place them cut side up on greased, rimmed baking sheets in a single layer.
- Roast the tomatoes for about 45 minutes, or until they begin to soften, release juice, and start to brown at the edges. This roasting step intensifies the flavor and starts the breakdown process needed for a smooth sauce.
Roast the Onions
- While the tomatoes are roasting, spread the chopped onions on another greased baking sheet. Roast for about 20 minutes, stirring occasionally until golden and caramelized.
Prepare the Sauce
- Once the tomatoes are cool enough to handle, run them through a food mill to remove skins and seeds. If you don’t have a food mill, you can use a blender and then strain through a sieve for a similar result.
- Combine the smooth tomato puree with the roasted onions, wine, salt, oregano, pepper, garlic, and bay leaves in a large stockpot. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the sauce thickens to your liking.
- To ensure the sauce is safe for water bath canning, you must acidify it. Stir in 2 teaspoons of citric acid (or ½ cup bottled lemon juice) to the pot. This step is non-negotiable for canning safety—don’t skip it, even if your tomatoes taste tart!
- Remove and discard the bay leaves once the sauce is ready.
Fill and Seal Jars
- Prepare your jars, lids, and rings. Keep the jars hot until you’re ready to fill them.
- Ladle the hot sauce into jars, leaving ½ inch headspace. Use a non-metallic utensil to remove air bubbles, adjust the headspace as needed, and wipe the rims clean.
- Apply lids and bands, tightening them to fingertip tight.
Water Bath Canning
- Process the jars in a boiling water bath canner for 40 minutes (for both pints and quarts), making sure they are fully submerged with at least 1 inch of water above the lids.
- If you live above 6,000 feet elevation, increase the processing time by 5 minutes.
- When the time is up, turn off the heat and remove the canner lid. Let the jars sit in the hot water for 5 minutes before removing them to a towel-lined counter to cool completely.
- Once jars have cooled for 12–24 hours, press on the lids. If they don’t flex, they’re sealed. Any unsealed jars should be refrigerated and used within a week.
- Sealed jars can be stored in a cool, dark place for up to a year.
Notes
Tomato Variety: Roma or other paste tomatoes are best for this recipe due to their meaty texture and low moisture. Using slicing tomatoes will require a longer simmer to reach the proper thickness.
No Need to Peel: Roasting softens the skins enough for easy removal with a food mill—no need to blanch or peel ahead of time.
Wine Substitutions: Red wine gives a bold, earthy flavor, while white wine adds brightness. You can also use 2 Tbsp of balsamic or white wine vinegar if you don’t have alcohol on hand, making up the difference with plain water.
Acidity is Critical: Always add the full amount of citric acid or bottled lemon juice as directed. Even if your tomatoes taste tart, added acid ensures the sauce is safe for water bath canning.
Batch Size: This recipe yields about 8 pints (or 4 quarts), but you can scale it down for a smaller harvest or freeze leftovers if you don’t want to can the full batch.
Storage: Properly sealed jars will keep in a cool, dark pantry for up to 12–18 months. Once opened, refrigerate and use within 7–10 days.
Nutrition
Calories: 62kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 378mg | Potassium: 695mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2365IU | Vitamin C: 40mg | Calcium: 34mg | Iron: 1mg