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Easy Small Batch Roasted Tomato Sauce Recipe for Perfect Canning Results

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A simple and flavorful small batch roasted tomato sauce perfect for canning, made with fresh tomatoes, garlic, and herbs. Roasting deepens the flavor, creating a rich, sweet, and velvety sauce ideal for winter meals.

Ingredients

Scale
  • 3 pounds fresh tomatoes (Roma or plum preferred)
  • 2 tablespoons extra virgin olive oil
  • 4 large garlic cloves, peeled
  • 1 medium yellow onion, finely chopped
  • 6–8 fresh basil leaves, chopped (or 1 teaspoon dried basil)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.
  2. Wash and dry the tomatoes. Cut them in halves or quarters, removing any large stems. Place them in a mixing bowl.
  3. Toss the tomatoes and garlic cloves with olive oil, salt, pepper, dried oregano, and red pepper flakes if using until evenly coated.
  4. Spread the tomatoes and garlic on the prepared baking sheet in a single layer, cut side down.
  5. Roast in the oven for 35-40 minutes until skins are charred and wrinkly and tomatoes release their juices.
  6. While roasting, finely chop the onion. Heat a large saucepan over medium heat and sauté the onion with a splash of olive oil until translucent, about 5-7 minutes.
  7. Remove the roasted tomatoes and garlic from the oven and let cool for a few minutes. Peel skins off if desired.
  8. Add the roasted tomatoes, garlic (squeezed out of skins), and chopped onion to the saucepan. Simmer gently over low heat for 15-20 minutes, stirring occasionally.
  9. Remove from heat and stir in fresh chopped basil and lemon juice. Adjust seasoning with more salt or pepper if needed.
  10. For a smoother sauce, use an immersion blender directly in the pot to blend to preferred consistency (1-2 minutes).
  11. If canning, ladle hot sauce into sterilized jars leaving ½ inch headspace. Wipe rims clean, seal with lids, and process using your preferred canning method.

Notes

Peeling tomatoes after roasting is optional; roasting softens skins enough to leave them on for texture. Do not overcrowd the pan to ensure proper caramelization. Simmer gently to avoid bitterness. Adjust herbs and spice level to taste. Use a heavy-duty baking sheet for even roasting. Sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: roasted tomato sauce, small batch tomato sauce, canning tomato sauce, homemade tomato sauce, easy tomato sauce, roasted tomatoes, tomato sauce recipe

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