The flavors in this homemade pizza sauce intensify by roasting the vegetables first resulting in a full flavored sauce that will elevate homemade pizza night.
Keyword: roasted roma pizza sauce
Servings: 12half-pint jars
1largeonioncut into chunks
8clovesgarlic(no need to skin)
1/4cupfinely minced fresh basil
Citric acid or bottled lemon juice
Make the roasted roma pizza sauce:
Preheat the oven to 325°F / 177°C.
Place the tomatoes, onions, and garlic on four shallow rimmed baking sheets and roast until the tomatoes are soft, about 30-45 minutes.
Let the vegetables cool slightly, and then puree using a food strainer or food mill to remove seeds and skins.
Add the tomato purée to a large saucepan, add the basil, and bring to a simmer over medium heat. Continue cooking uncovered until the sauce reduces by half. Stir occasionally to prevent sticking.
Prepare the canning equipment:
While the sauce is simmering, wash your jars and lids in warm, soapy water and rinse well.
Place the jar rack into the water bath canner, set the clean jars in the canner, add water to the jars and fill the canner. Cover and bring the canner to a boil over high heat. Boil the jars for 10 minutes to sterilize.
Warm the lids in a small pot over low heat. Keep jars and lids warm until they are ready to use.
Can the roasted roma pizza sauce:
Lay a kitchen towel on the countertop. Use the jar lifter to remove warm jars from the canner, drain, and line up on the towel.
Add 1/8 teaspoon of citric acid or 1/2 tablespoon of bottled lemon juice to each jar.
Ladle the warm tomato sauce into the jars leaving 1/2-inch headspace.
Stir the jars with the bubble popper to release air bubbles. Clean the jar rims. Place the lids on the jars and screw on the band until it is fingertip tight.
Use the jar lifter to place the jars back into canner. Adjust the water level so it is at least one inch above the tops of the jars.
Cover the canner and bring to a rolling boil over high heat. Once water boils, set a timer and boil for 35 minutes at altitudes of less than 1,000 feet (adjust processing time for your altitude if necessary).
When processing time is complete, turn off heat, and let the canner to cool down for about 10 minutes.
Lay a kitchen towel on the counter. Remove the jars from the canner using the jar lifter and place on the towel. Allow the jars to cool for 12 hours.
After 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Yields about 12 half-pint jars.
This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving. Altering the ingredients may make this recipe unsafe for canning.If you change the ingredients, freeze the sauce instead of canning. Just remember to thaw the sauce in the refrigerator the day before homemade pizza night.All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft
Roasted Roma Pizza Sauce https://imaginacres.com/roasted-roma-pizza-sauce/ July 5, 2019