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–+ servings
roasted spaghetti sauce in three jars

Roasted Spaghetti Sauce

Staci at Random Sweets
This recipe is easy to make and you can freeze or can it or enjoy it that day! What I like about the recipe is that it is flavorful on its own or you can add more spice, meat, make lasagna, etc. 
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Course Main Course
Cuisine Italian
Servings 4 cups

Equipment

  • food processor or electric hand blender

Ingredients
  

  • 27 Roma tomatoes – or a mixture of what tomatoes you have. We use enough to fill a 9x13 cake pan that covers the bottom of the pan to about ¾ of the way up the side of the pan.
  • 1 medium onion, quartered
  • 10 garlic cloves, peeled
  • olive oil
  • kosher salt
  • freshly cracked pepper
  • ⅛ cup fresh basil leaves
  • 6 oz tomato paste
  • 2 Tbsp balsamic vinegar
  • sprinkle of granulated sugarWash and stem tomatoes. Cut them in half and remove seeds. Save seeds and strain the juice from the seeds.

Instructions
 

  • Wash and stem tomatoes. Cut them in half and remove seeds. Save seeds and strain the juice from the seeds.
  • Place the tomatoes in an ungreased 9 x 13 pan. Add onions, garlic, and basil leaves to pan. Pour a good quantity of reserved tomato juice over vegetables. Sprinkle all with kosher salt and freshly cracked pepper. Drizzle with olive oil and toss with your hands to combine.
  • Roast in the oven at 425 degrees F for 50-60 minutes. Remove and cool for about 10 minutes.
  • Remove vegetables and herbs with a slotted spoon to a food processor or large bowl. Whir to a fine texture in the food processor or with a hand blender (we have a KitchenAid). Add tomato paste and balsamic vinegar. Whir to combine. Taste. If the sauce is a little acidic, you can add just a touch of white sugar to balance the sauce. Start small! It doesn’t take much!!
  • Transfer most of the sauce to a separate bowl and blend with an immersion blender to a smooth texture. Taste to test for the right texture. Add back in the reserved sauce, and stir to combine.
  • Serve immediately or freeze for later.
    From Shannon: We can it in glass quart jars in a hot water bath. 40 minutes in the boiling water, 4 minutes with the heat off just sitting in the water. Take jars out and let cool overnight.

Notes

Recipe courtesy of Shannon Thomasser. Adapted from Wonderful Life Farm's Homemade Roasted Spaghetti Sauce
Keyword tomatoes

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All text and images © Staci Mergenthal • Random Sweets

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