Roasted Tomato Pizza Sauce (Canning Recipe)

This roasted tomato pizza sauce canning recipe is full of flavor. It’s adapted from the Roasted Garlic Roma Tomato Sauce and Seasoned Tomato Sauce recipe by Ball Canning. My version is even more acidic than the original and therefore is still safe for water bath canning. 

Why You’ll Love this Pizza Sauce

This recipe is different because it has roasted tomatoes, extra flavor from fresh herbs, and a little bit of spice.

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Most tomato sauces and pizza sauces canning recipes are boiled to remove all the water. The result is more of a flat tomato flavor that can be watery. 

On the other hand, roasting intensifies the tomato flavor. As a result, I’ve made it a point to change the method from boiling to roasting in all my tomato canning efforts. 

Don’t get me wrong, sometimes I still need to boil it down a little at the end to get it to the desired consistency. But if you roast the tomatoes at the beginning, it cuts down on the hands on stirring and cooking significantly!

If your new to water bath canning or need to familiarize yourself with the basics check out my beginners guide to water bath canning.

Ingredients

Tips for Making Pizza Sauce

• We always measure for 10 pounds of tomatoes after they have been cut in half and any bad parts, cores, etc. are removed. It helps ensure a consistent amount of tomatoes each time.
• Add bottled lemon juice is individually to each jar to ensure acidity. Make sure to stir the lemon juice into the pizza sauce before processing.
• Using parchment paper on the baking trays will reduce the likelihood of tomato juice burning on the trays. If you have a silicone mat or similar that can be used instead.
• Include all liquid released by the tomatoes after roasting. This is important because it helps maintain proper acidity of the finished product.

FAQ

Simplified Overview: How to make Pizza Sauce For Canning

1. Turn the oven to 400ºF. Arrange halved tomatoes on baking trays. Place in the oven and bake for one hour.
2. Roast whole heads of garlic wrapped in foil with 1 teaspoon olive oil for 40-45 minutes until soft and fully cooked.
3. Chop onions and saute in a pan with remaining two teaspoons of olive oil.
4. Put tomatoes through the sauce maker then pour tomato sauce in a 7 or 8 quart saucepan.
5. Place onions, roasted garlic and 3 cups tomato sauce in a blender or food processor and blend until desired consistency is reached.
6. Add the blended mixture back into the saucepan with the tomato sauce. 
7. Add oregano, basil, rosemary, salt, pepper, cane sugar, and red wine vinegar. Simmer over medium heat until the sauce reduces to desired consistency.
8. Prepare water bath canner and jars.
9. Add one tablespoon lemon juice per jar for pints or two tablespoons lemon juice per jar for quarts. Ladle hot pizza sauce into a hot jar leaving ½ inch of headspace. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place the jar in a boiling water canner. Repeat until all jars are filled.
10. Process pint for 35 minutes and quart jars 45 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand for 5 minutes. Remove jars and cool for 12-24 hours. Check lids for seal.

Altitude Adjustment Chart for water bath canning

Roasted Tomato Pizza Sauce (Canning Recipe)

A flavorful pizza sauce that is safe for water bath canning

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Servings4 pint jars

Prep Time45 minutes minutes

Cook Time2 hours hours

Equipment

• 1 Sauce Maker
• 1 Blender
• 1 Water-bath Canning pot

Ingredients

• 10 lbs roma tomatoes (any variety paste tomato works) cut in half and bad parts removed
• 2 small heads garlic
• 1 cup onions
• 1 tablespoon olive oil divided
• 1 tablespoon cane sugar
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons fresh oregano finely chopped
• 2 tablespoons fresh basil finely chopped
• 1/2 teaspoon fresh rosemary finely chopped
• 1 1/2 teaspoons salt sea salt with no additives or canning salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper or red pepper flakes optional (but tasty!)
• bottle lemon juice 5% acidity add to each jar 1 TBSP for pints and 2 TBSP for quarts

Instructions

• Turn the oven to 400ºF. Prepare two half sheet baking trays by placing parchment paper on top of each. Arrange halved tomatoes in a single layer on the trays. Place in the oven and bake for one hour.
• Meanwhile, prepare the garlic heads by slicing off the top of the head to expose each clove. Put each garlic head on a square of foil. Then pour 1 teaspoon of olive oil over both heads. Wrap the heads of garlic completely in each square of foil. Place foil wrapped garlic in the oven with the tomatoes (we just set them right on the baking sheet on top of some tomatoes). Roast for 40-45 minutes until soft and fully cooked.
• While the tomatoes and the garlic are roasting, chop onions and saute in a frying pan with the remaining two teaspoons of olive oil. Once soft and translucent, remove from heat and set aside.
• When the tomatoes are finished, remove from the oven and allow a few minutes to cool. Put tomatoes through the sauce maker to remove seeds and skins. Pour tomato sauce in a 7 or 8 quart saucepan.
• Place onions in a blender or food processor, then remove the garlic heads from the foil and squeeze out the cloves into the blender. Finally add 3 cups of tomato sauce into the blender. Blend until desired consistency. (We like ours pretty smooth.)
• Add the tomato, garlic, onion mixture back into the saucepan with the tomato sauce.
• Add oregano, basil, rosemary, salt, pepper, cane sugar, and red wine vinegar. Simmer over medium heat, stirring often, for about an hour or until you get the thickness of sauce desired.
• While the sauce is simmering, prepare by water bath canner, heat jars in simmering water, and rinse lids and rings in warm water then set aside.
• Add one tablespoon lemon juice per jar for pints or two tablespoons lemon juice per jar if using quarts. Ladle hot pizza sauce into a hot jar leaving ½ inch of headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place the jar in a boiling water canner. Repeat until all jars are filled.
• Process pint for 35 minutes and quart jars 45 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand for 5 minutes. Remove jars and cool for 12-24 hours. Check lids for seal.

Notes

Alternatively, this recipe can be pressure canned. For a weighted gauge pressure canner 0-1000 ft altitude is processed at 10 lbs of pressure. At 1000+ ft altitude the pizza sauce needs to be processed at 15 lbs of pressure.  Process quart jars for 25 minutes and pint jars for 20 minutes if pressure canning. 

Sometimes the recipe yield can vary slightly based on water content of tomatoes and how thick you like your pizza sauce.

Nutrition

Calories: 270kcal | Carbohydrates: 51g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 189mg | Potassium: 2781mg | Fiber: 14g | Sugar: 35g | Vitamin A: 9504IU | Vitamin C: 159mg | Calcium: 129mg | Iron: 3mg

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