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Best Slow-Roasted Cherry Tomato Sauce for Canning (Easy Recipe)

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This slow-roasted cherry tomato sauce is intensely flavorful, naturally sweet, and perfect for canning. Made with simple ingredients and a low-and-slow roasting method, it transforms a mountain of cherry tomatoes into a versatile pantry staple.

Ingredients

Scale
  • 5 pounds cherry tomatoes (any variety, or a mix)
  • ½ cup extra-virgin olive oil
  • 8–10 garlic cloves, smashed
  • ½ cup packed fresh basil
  • 2 tablespoons fresh oregano (optional)
  • 2 teaspoons kosher salt (Diamond Crystal preferred; reduce to 1 teaspoon if using table salt)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar
  • ¼ cup bottled lemon juice (required for canning)

Instructions

  1. Preheat your oven to 300°F (150°C). Position racks in the upper and lower thirds of the oven.
  2. Wash and halve the cherry tomatoes. For very small tomatoes (less than 1 inch), you can leave them whole.
  3. Arrange the tomatoes cut-side up in a single layer on 2-3 large rimmed baking sheets. Do not overcrowd.
  4. Scatter the smashed garlic cloves and fresh herbs evenly over the tomatoes. Drizzle with olive oil and season with salt and pepper.
  5. Roast for 2.5 to 3 hours, rotating the pans halfway through. Tomatoes are done when collapsed, edges caramelized, and liquid reduced significantly.
  6. Let the tomatoes cool for 15-20 minutes until warm but not hot.
  7. Transfer the roasted tomatoes, garlic, and herbs to a large pot or Dutch oven. Remove any large herb stems.
  8. Blend until smooth using an immersion blender directly in the pot, or in batches in a blender. Blend to your preferred consistency.
  9. Bring the blended sauce to a gentle simmer over medium heat. Stir in the balsamic vinegar. Simmer for 15-20 minutes, stirring occasionally, until thickened. Adjust salt and pepper to taste.
  10. If canning, stir in the bottled lemon juice. If not canning, skip the lemon juice.
  11. Ladle the hot sauce into sterilized canning jars, leaving ½-inch headspace. Remove air bubbles with a non-metallic spatula. Wipe rims clean.
  12. Place lids and bands on jars fingertip-tight. Process in a boiling water bath canner for 35 minutes for pint jars (adjust for altitude if needed).
  13. Remove jars and let cool undisturbed for 12-24 hours. Check seals—press the center of each lid; if it doesn’t flex, it’s sealed. Store in a cool, dark place.

Notes

Don’t rush the roasting—low and slow is essential for caramelization. Use a food mill for a smoother, seed-free sauce. Watch for scorching when simmering; stir frequently. Bottled lemon juice is required for safe canning (do not substitute fresh). The sauce tastes even better the next day. For oil-free option, line baking sheets with parchment and spray lightly with cooking spray.

Nutrition

Keywords: slow-roasted cherry tomato sauce, canning recipe, homemade tomato sauce, cherry tomato sauce, easy tomato sauce, water bath canning, summer preserving, roasted tomato sauce

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