I love this sauce. I got this roasted tomato sauce recipe from my neighbor. He is a traveler. This is a really good recipe. It’s so yummy. You should try it. And it’s perfect for canning. You can cook more and save it for later.
Roasted tomato sauce ingredients
6 lb or 3 kg tomatoes
1 glass cane sugar
3 onions
2 garlic bulbs
¼ cup + 3 tbsp (100 ml) olive oil
1 hot pepper pod or 1 teaspoon of chopped hot pepper
2 tablespoons salt
1 twig rosemary or 1 teaspoon dried rosemary
2 twigs fresh basil or 1 teaspoon dried basil
1 twig of oregano or 1 teaspoon dried oregano leaves
1 teaspoon black pepper
How to make roasted tomato sauce
Step 1
Wash the tomatoes, cut off the stems and cut them into four parts. Make sure tomatoes are ripe to get the most out of them. Peel the onions and also cut into four parts. Peel the garlic, cut the cloves in half.
Step 2
Place together tomatoes, onions, garlic, hot pepper in a baking pan. Sprinkle black pepper, sugar, salt, ground pepper, herbs and a little oil on top.
Step 3
Place the tomatoes in a hot 320°F/160°C oven and allow to roast until the tomatoes have released their juices and their skins are starting to blister. It takes about two hours.
Step 4
When it’s ready, transfer it into a pot. Blend everything with an electric blender and heat again until boiling.
Step 5
Pour the sauce into clean glass jars. Place the closed jars with the lids down, cover and leave to cool down (3 hours). Store in the basement or in a cool pantry.
You can use this roasted tomato sauce recipe when making italian pizza dough recipe, pasta or wherever you like it.
Enjoy!
How to sterilize glass jars
Sterilizing canning jars sounds scary, but it’s really very easy. It just takes a little bit of time. Proper sterilization is one of the most important aspects for safety. Wash the jars, lids, and bands in hot, soapy water. Rinse and drain. Fill the canner with water and place the jars on the rack. Cover and bring to a simmer over medium heat. Reduce heat and keep the jars hot until you’re ready to fill them. Put the flat lids in a saucepan and cover with water. Bring just to a simmer over medium heat. Do not boil. Reduce heat and keep them hot until you’re ready to use them.
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Wash the tomatoes, cut off the stems and cut them into four parts. Make sure tomatoes are ripe to get the most out of them. Peel the onions and also cut into four parts. Peel the garlic, cut the cloves in half. Place together tomatoes, onions, garlic, hot pepper in a baking pan. Sprinkle black pepper, sugar, salt, ground pepper, herbs and a little oil on top. Place the tomatoes in a hot 320°F/160°C oven and allow to roast until the tomatoes have released their juices and their skins are starting to blister. It takes about two hours. When it's ready, transfer it into a pot. Blend everything with an electric blender and heat again until boiling. Pour the sauce into clean glass jars. Place the closed jars with the lids down, cover and leave to cool down (3 hours). Store in the basement or in a cool pantry. 
Ingredients
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5