ROASTED GARLIC ROMA TOMATO SAUCE
Roasting tomatoes and garlic brings out a sweet smokiness, adding a deep, rich, luscious flavor to your sauce.
- 9-10 lbs. Roma style tomatoes, rinsed
- 3 small whole heads of garlic
- 1 medium yellow onion, small diced (1/2 cup)
- 1 medium red onion, small diced (1/2 cup)
- 1 tsp. olive oil
- 1 tbsp. fresh oregano, minced
- 2 tbsp. fresh basil, minced
- 1 tsp. salt
- ½ tsp. coarsely ground black pepper
- Ball® Citric Acid or bottled lemon juice
- Makes about 3 (32 oz.) Quart Jars
- Roast tomatoes in batches on a grill, or under a broiler, until skins begin to wrinkle and blacken slightly, turning to roast on all sides. Repeat with remaining tomatoes. Place finished tomatoes in a large bowl to cool. Once tomatoes are cool enough to handle, remove peel and core. Slice each one in half and remove seeds; dice into 1-inch chunks. Place diced tomatoes, and any collected juices, into a large saucepan.
- Slice top portion off the heads of garlic, revealing the cloves below, drizzle 1 teaspoon olive oil over cloves in each head. Wrap garlic tightly in aluminum foil and place top side down on the grill with tomatoes; grill until soft, about 30 minutes. Or, roast in a 350° oven for 60 minutes.
- Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
- Remove roasted garlic by squeezing the softened heads of garlic allowing the cloves to pop out. Combine garlic, onions, herbs, salt and pepper with tomatoes in saucepan. Cook over medium heat until heated through, stirring occasionally.
- Add ½ teaspoon citric acid or 2 tablespoons lemon juice to a hot jar; ladle hot sauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 40 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Need More Inspiration?
Try making Grilled Summer Veggie Pasta with your Roasted Garlic Roma Tomato Sauce
- 1 small (7 inch) yellow summer squash
- 1 small zucchini
- 1 red, yellow or orange pepper
- 1 small eggplant
- 1 small onion
- 4 Tbsp. olive oil
- 1 Quart jar Roasted Garlic Roma Tomato Sauce
- ½ Tsp. salt
- ½ Tsp. ground pepper
- ½ Tsp. red pepper flakes
- 1 lb cooked spaghetti or other pasta
- ½ cup slivered basil leaves
- Makes 4-6 servings
- Pre-heat grill to high heat. Lightly
- Rinse vegetables; Trim ends of yellow squash, zucchini and eggplant then slice lengthwise into quarters. Quarter pepper removing stem end and seeds. Peel onion and slice into 4 thick rings. Place all vegetables on a baking sheet, use a baster to lightly coat all sides of vegetables with olive oil.
- Lower heat on grill to medium, place pepper and onion quarters on a grill pan and grill, turning several times, until softened and slightly charred, about 15 minutes. Grill yellow squash, zucchini and eggplant directly on grill alongside grill pan if you have room. Grill, turning several times, about 20 minutes. Remove vegetables to baking sheet as they are cooked.
- Slice both squashes, eggplant and pepper into thin sections widthwise; slice onion rings into quarters. Toss vegetables with half jar Roasted Garlic Roma Tomato sauce seasoning with salt, pepper and red pepper flakes as desired. Top pasta with vegetables, additional sauce and fresh basil. Serve hot or at room temperature.