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Homemade Garlic Herb Canned Tomato Sauce for Winter

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This homemade garlic herb canned tomato sauce captures the taste of summer in a jar, with slow-roasted garlic and fresh herbs infusing every spoonful. Perfect for winter meal prep, it’s a bulletproof recipe that delivers deep, slow-cooked flavor with minimal active time.

Ingredients

Scale
  • 10 pounds Roma tomatoes (about 4.5 kg)
  • 2 full heads garlic
  • 1 cup packed fresh basil (about 30 grams)
  • 1/4 cup fresh oregano (about 10 grams) or 2 tablespoons dried
  • 6 sprigs fresh thyme
  • 1/4 cup extra virgin olive oil (60 ml)
  • 2 teaspoons kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons bottled lemon juice (30 ml)
  • 6–8 pint-sized canning jars (500 ml) with new lids and bands
  • Water bath canner or large deep pot with rack

Instructions

  1. Preheat oven to 400°F (200°C). Cut tops off garlic heads, drizzle with 1 teaspoon olive oil, wrap in foil, and roast for 40-45 minutes until soft and golden. Let cool, then squeeze out cloves.
  2. While garlic roasts, wash and core tomatoes. Cut larger ones in half. Spread on a baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with a pinch of salt.
  3. Reduce oven to 375°F (190°C). Roast tomatoes for 45 minutes to 1 hour until soft and caramelized. Let cool slightly.
  4. Transfer roasted tomatoes and juices to a stockpot. Add roasted garlic. Puree with an immersion blender until smooth. For seed-free sauce, run through a food mill first.
  5. Bring sauce to a gentle simmer over medium heat. Tie fresh herbs together with kitchen twine and add to pot. Simmer for 20 minutes, stirring occasionally. Remove herb bundle. Season with salt and pepper to taste.
  6. Stir in bottled lemon juice for safe canning.
  7. Ladle hot sauce into sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe rims, center lids, and screw on bands fingertip-tight.
  8. Place jars in canner, cover with at least 1 inch water. Bring to a full rolling boil and process for 35 minutes (adjust for altitude). Turn off heat, let jars sit in water for 5 minutes, then transfer to a towel-lined counter. Cool undisturbed for 12-24 hours.
  9. Check seals by pressing center of lids. If they don’t flex, label jars with date and store in a cool, dark place for up to 18 months.

Notes

Roast garlic until very soft to avoid bitterness. Use bottled lemon juice for safe canning. For best flavor, let sauce sit for at least 4 weeks before opening. If freezing, skip canning steps and pour cooled sauce into freezer-safe containers, leaving headspace.

Nutrition

Keywords: homemade tomato sauce, canned tomato sauce, garlic herb sauce, winter meal prep, canning recipe, roasted tomato sauce

Find it online: https://livelybite.com/homemade-garlic-herb-canned-tomato-sauce-for-winter/