I love cooking and having a backyard garden—so when I can put those two things together, it makes for a great day!
Homemade Tomato Sauce
This tomato sauce is so delicious, you may not want to can it for later. You may want to enjoy it immediately because it's just that good. Roasted tomatoes, sauteed onions, garlic, and fresh spices give this sauce a depth of flavor that is just amazing!
|Prep time||Cook time||Ready in||Yields|
3 pint jars
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- 4 cups cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 4-6 whole garlic cloves
- 1 sweet vidalia onion, chopped
- 1 tablespoon salted butter
- salt, to taste
- pepper, to taste
- 2 teaspoons basil, dried or fresh
- 1 teaspoon tarragon, dried or fresh
- Preheat the oven to 400 degrees.
- Lay cherry tomatoes and garlic cloves in a single layer on a baking sheet. Toss to coat in olive oil.
- Peel and chop the onion into small pieces. Add onion and butter to a pot and sauté on low until the onion is soft and translucent. Add onion powder, basil and tarragon. You can add fresh basil or tarragon if you have it.
- When the oven is heated, add the baking sheet of tomatoes and garlic and roast until tomatoes have burst and are starting to wrinkle. This may take 10-15 minutes depending on your oven. Check the tomatoes every 5 or so minutes to ensure they don't burn.
- Once the tomatoes have softened, let the pan cool while assembling your canning supplies.
- Sterilize your canning jars and lids in boiling water and set aside.
- Add tomatoes and garlic to the pot with onions and butter. Using an immersion blender, blend until you reach your desired consistency.
- Taste your sauce and add salt and pepper as desired.
- Ladle your sauce carefully into sterilized jars and process them in a water bath for 15 minutes.
- If you're not canning this sauce, enjoy it with your favorite pasta and fresh garlic bread!
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© 2022 Lisa Bean