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Best Slow Roasted Cherry Tomato Sauce for Easy Canning

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This slow roasted cherry tomato sauce is incredibly flavorful with minimal effort. The oven does the heavy lifting, concentrating the natural sugars of cherry tomatoes for a sweet, deep flavor that’s perfect for canning and enjoying all year round.

Ingredients

Scale
  • 5 pounds cherry tomatoes, halved
  • 6 cloves garlic, smashed
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons bottled lemon juice
  • 1/2 teaspoon sugar (optional)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Wash and dry the cherry tomatoes. Cut them in half and place them cut-side up on parchment-lined baking sheets.
  3. Scatter the smashed garlic cloves over the tomatoes. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and rosemary. Gently toss to coat.
  4. Roast for 2 to 2.5 hours until the tomatoes are shriveled, caramelized, and deeply fragrant. Rotate pans halfway through.
  5. Let the roasted tomatoes cool on the baking sheets for about 10 minutes.
  6. Process the tomatoes and garlic through a food mill or blend in a blender until smooth. Work in batches if using a blender, leaving the lid slightly ajar to let steam escape.
  7. Transfer the blended sauce to a large heavy-bottomed pot. Stir in balsamic vinegar and fresh basil. Taste and adjust seasoning with salt and pepper. Add sugar if needed.
  8. Bring the sauce to a gentle simmer over medium heat, then reduce heat to low and let it bubble softly for 15-20 minutes, stirring occasionally.
  9. While the sauce simmers, wash jars, lids, and bands in hot soapy water. Keep jars hot in a 200°F oven or simmering water. Place lids in hot water to soften seals.
  10. Stir the bottled lemon juice into the sauce.
  11. Using a canning funnel, ladle the hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims clean, and seal with lids and bands until fingertip tight.
  12. Process jars in a water bath canner for 35 minutes (adjust for altitude). Turn off heat and let jars sit in water for 5 minutes before removing.
  13. Cool jars undisturbed for 12-24 hours. Check seals by pressing the center of each lid; it should not flex.

Notes

Don’t overcrowd the pans; tomatoes should be in a single layer. Use a food mill for a smoother sauce without seeds. Season in layers, tasting after blending. The sauce gets better after a few weeks in the jar. For safe canning, always use bottled lemon juice for consistent acidity.

Nutrition

Keywords: slow roasted cherry tomato sauce, canning recipe, homemade tomato sauce, garden tomato sauce, easy canning, summer preserve

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