This homemade oven roasted tomato sauce canning recipe is the very best, no really – it is ! Your garden tomato harvest or a fabulous sale at your local grocery store – either way, you get the chance to bake, blend and waterbath canning to create yummy food storage pantry items to be eaten this coming winter.
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Instead of the usual tomato sauce that can be bought in a jar, consider making it natural with a spice to it. As an alternative to chopping and mixing tomatoes with onions and other ingredients, by roasting the tomatoes beforehand, the homemade sauce will be more distinguishable in taste. It is easy and worth the investment in time needed to do this.
To start, prepare by peeling plenty of garlic and cut up enough tomatoes. Warm up the oven at 400 degrees and have the tomatoes and onions on a sheet pan scattered around. Add a bit of pepper, a dash of olive oil, and a bit of sea salt. Stick it in the oven for an hour and begin to cook the pasta of choice; be attentive to use of time and have the pasta done before going to the tomatoes and onions.
When done roasting, put the vegetables and juices in a pot, stick it under an immersion blender, and blend until it is smooth and creamy. Season the sauce with a bit more salt, pepper, olive oil, and herbs. When the pasta is ready (or has been ready), serve it accordingly.
Homemade sauce never tasted any fresher than this, especially with the use of pre-cooked tomatoes before the actual use of them in making a delicious sauce.
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