Roasted Tomato Basil Sauce

Instructions:

1. Prepare a boiling water bath canner and keep 7 pint jars hot until ready to fill.
2. Preheat the oven to 425°F (220°C).
3. Arrange the tomato halves cut-side up on large baking sheets. Scatter the peeled garlic cloves among the tomatoes and drizzle everything evenly with the olive oil.
4. Roast for 45 to 60 minutes, or until the tomatoes have softened and are lightly browned around the edges.
5. Allow the tomatoes to cool slightly, then remove the skins and pass the roasted tomatoes and garlic through a food mill or fine-mesh sieve to remove the skins and seeds.
6. Transfer the smooth tomato purée to a large stockpot. Stir in the chopped basil, dried oregano, and optional canning salt.
7. Simmer the sauce over medium heat, stirring frequently, until it reaches your desired consistency.
8. Add 1 tablespoon bottled lemon juice to each hot pint jar (or 2 tablespoons to each quart jar) before filling. Acidifying each jar is required for safe water bath canning.
9. Ladle the hot sauce into the prepared jars, leaving ¼-inch headspace.
10. Remove any trapped air bubbles with a non-metallic utensil, adjust the headspace if necessary, and wipe the jar rims clean.
11. Apply the lids and screw bands until fingertip tight.
12. Process the jars in a boiling water bath:
    • Pint jars: 35 minutes
    • Quart jars: 40 minutes
    • Adjust processing times according to your altitude if necessary.
13. Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Verify that each lid has sealed properly before storing in a cool, dark place.

Variations

• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• Stir in a teaspoon of dried thyme or rosemary for additional herb flavor.
• Roast a small onion alongside the tomatoes and garlic for a sweeter, more robust sauce.
• Blend the finished sauce until silky smooth, or leave it slightly chunky for a rustic texture.
• After opening a jar, add freshly grated Parmesan cheese or a splash of cream for an easy pasta sauce.

Tips

• Use meaty paste tomatoes such as Roma or San Marzano for the thickest, richest sauce.
• Roasting the tomatoes before puréeing develops a deeper, sweeter flavor than traditional simmered sauces.
• Stir the sauce frequently during the final simmer to prevent scorching as it thickens.
• Always use bottled lemon juice when acidifying jars, as its acidity is standardized for safe home canning.
• Leave the recommended ¼-inch headspace to help ensure a proper seal during processing.
• Label each jar with the canning date and store in a cool, dark pantry for the best quality.
• Once opened, refrigerate the sauce and use it within 5 to 7 days. For an extra burst of freshness, stir in additional chopped basil while reheating before serving.