Roasted Rustic Pasta Sauce

This is a plain but good pasta sauce based on roasted tomatoes from Ball home canning.

Course Main Course
Cuisine Italian
Keyword Pasta Sauce, Tomatoes
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Yield 4 half-litre (pint) jars / 2 x litre (quart) jars
Calories 150 kcal


Metric - US Customary


  1. Heat oven to 190 C / 375 F.
  2. Wash tomatoes and core them.
  3. Cut into halves, lay out on baking sheets, cut side down.
  4. Wash onion, don't peel. Cut into halves, place halves on baking sheet cut side down.
  5. Roast tomatoes and onion until tomato skins start to wrinkle and char.
  6. Remove from oven, let cool.
  7. Peel the tomatoes by pinching the skins off them.
  8. Peel the onion, chop into chunks that will pass through a food mill.
  9. Put onion and tomato through a food mill using the coarse screen.
  10. Put tomato mixture in a large pot.
  11. Add the remaining ingredients except the citric acid / lemon juice.
  12. Bring pot to a boil, then lower heat and let simmer 15 minutes.
  13. Remove and discard bay leaves.
  14. Ladle hot sauce into heated half-litre (pint) OR litre (quart) jars.
  15. Leave 2 cm (1/2 inch) headspace.
  16. To half-litre jars, add 1/4 teaspoon citric acid OR 1 tablespoon lemon juice.
  17. To litre (quart) jars, add 1/2 teaspoon citric acid OR 2 tablespoons lemon juice
  18. Debubble, adjust headspace.
  19. Wipe jar rims.
  20. Put lids on.
  21. Process in a water bath or steam canner.
  22. Process half-litre (pint) jars for 35 minutes; litre (quart) jars for 40 minutes. Increase time as needed for your altitude.