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homemade overnight roasted tomato sauce

Easy Overnight Roasted Tomato Sauce

dani
If you've been searching for the perfect tomato sauce with rich, deep flavors, look no further. My step-by-step guide will walk you through the simple yet magical process of slow-roasting tomatoes overnight to create a sauce that's bursting with intense taste.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 18 pints
Calories 90 kcal

Equipment

  • 1 Electric oven roaster
  • 1 Oven roaster liner optional
  • 18 Pint canning jars (or 9 quart jars) optional if preserving
  • 18 Canning lids/bands optional if preserving
  • 1 Water bath canner with rack optional if preserving

Ingredients
  

  • 1 Peck Sauce tomatoes, cored and quartered Amish paste, Roma, San Marzano
  • 2 large Onions, peeled and quartered
  • 2 Green peppers, seeded and rough chopped
  • 2 Hot banana peppers, seeded and rough chopped Optional
  • 2 Carrots, peeled and rough chopped
  • 1 head Garlic, peeled
  • Lemon juice Optional - For canning purposes only
  • Salt and pepper to taste
  • Dried Italian herbs to taste

Instructions
 

  • Chop all vegetables and place into an electric roaster oven
  • Set temperature to 225 degrees and place lid askew to allow steam to escape. Roast overnight (8-10 hours)

For Tomato Sauce

  • Transfer roasted vegetables to a large stock pot. Puree with immersion blender until smooth.
  • Add salt, pepper, and herbs to taste

For Tomato Soup

  • Run roasted vegetables through a food mill.
  • Add 1-2 quarts of chicken or vegetable stock to achieve desired thickness
  • Add salt, pepper, and herbs to taste

For Pizza Sauce

  • Transfer roasted vegetables to a large stock pot
  • Add 1 large can of tomato paste
  • Cook sauce to desired consistency, about 1 hour
  • Add salt, pepper, and herbs to taste

To Preserve Tomato Sauce, Soup, and Pizza Sauce

  • Add 1/2 tsp per quart (1/4 tsp per pint) of lemon juice to clean canning jars
  • Fill jars leaving 1/2 inch headspace
  • Wipe rim with clean cloth to remove residue
  • Add new canning lid and ring tightened to fingertip tightness only
  • Place jars into a water bath canner. Cover jars with water to at least 1 inch over top
  • Bring to a full rolling boil. Process jars for 15 minutes
  • Turn off heat and allow jars to rest with lid off for 5 minutes
  • Remove jars and place on a towel-lined surface. Let cool for 24 hours
  • Check for seal, remove rings, label your jars and store in a cool dark area

Notes

Note: Calories are per 1 cup serving
Keyword overnight roasted tomato sauce, roasted pizza sauce, roasted tomato soup