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Flavorful Roasted Cherry Tomato Sauce Recipe for Easy Canning with Basil and Garlic

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A quick and easy roasted cherry tomato sauce with basil and garlic, perfect for canning and preserving summer’s best flavors. This sauce is vibrant, flavorful, and ideal for pasta, dipping, or gifting.

Ingredients

Scale
  • 4 pounds cherry tomatoes (about 1.8 kg)
  • 1 cup packed fresh basil leaves (about 25 g)
  • 6–8 large garlic cloves, peeled
  • 1/4 cup extra-virgin olive oil (60 ml)
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons lemon juice
  • 1/4 cup water (60 ml), added as needed

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Wash and dry the cherry tomatoes. Place them in a large mixing bowl with the peeled garlic cloves.
  3. Drizzle olive oil over the tomatoes and garlic. Sprinkle with sea salt, black pepper, and red pepper flakes if using. Toss gently to coat evenly.
  4. Spread the tomatoes and garlic in a single layer on the baking sheet.
  5. Roast for about 25 minutes, until tomatoes are blistered, soft, and starting to caramelize, and garlic is fragrant and tender. Watch carefully to avoid burning.
  6. Remove the baking sheet from the oven and let cool for 5 minutes.
  7. Transfer the roasted tomatoes and garlic to a food processor or blender. Add fresh basil leaves and lemon juice.
  8. Pulse until desired consistency is reached. For chunkier sauce, pulse less; for smooth sauce, blend longer. Add water a tablespoon at a time if sauce is too thick.
  9. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  10. Pour sauce into sterilized canning jars, leaving about 1/2 inch (1.3 cm) headspace. Wipe rims clean and seal with lids.
  11. Process jars in a boiling water bath for 35 minutes, ensuring water covers jars by at least 1 inch (2.5 cm).
  12. Remove jars and let cool completely on a towel or rack.
  13. Check seals once cooled. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use within a week.

Notes

Do not overcrowd the pan to ensure proper roasting and caramelization. Keep an eye on garlic to avoid burning. Adding extra lemon juice helps with acidity for safe canning. Use fresh basil for best flavor. Sauce can be frozen for up to 6 months. Always sterilize jars before canning.

Nutrition

Keywords: roasted cherry tomato sauce, tomato sauce recipe, canning sauce, basil garlic sauce, easy tomato sauce, homemade tomato sauce, summer tomato sauce

Find it online: https://forkmila.com/flavorful-roasted-cherry-tomato-sauce-recipe-for-easy-canning-with-basil-and-garlic/