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Homemade Roasted Garlic & Cherry Tomato Pasta Sauce for Canning

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This homemade roasted garlic and cherry tomato pasta sauce for canning captures the sweet, caramelized flavor of summer in a jar. Perfect for busy weeknights, it’s made with simple ingredients and is safe for water-bath canning.

Ingredients

Scale
  • 5 pounds cherry tomatoes
  • 2 whole heads garlic
  • ½ cup extra-virgin olive oil
  • 1 cup fresh basil, packed
  • 6 sprigs fresh thyme
  • ¼ cup bottled lemon juice
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Wash the cherry tomatoes and pat them dry. Cut any larger ones in half, but leave the small ones whole. For the garlic, slice off the top quarter of each head to expose the cloves. Drizzle a little olive oil over the cut tops and wrap each head in a small piece of foil.
  3. Spread the tomatoes in a single layer on the sheets. Tuck the foil-wrapped garlic heads in among the tomatoes. Drizzle the tomatoes with about ¼ cup of olive oil, and sprinkle with salt and pepper. Toss gently to coat.
  4. Roast for 40-45 minutes. The tomatoes should be soft, wrinkled, and starting to brown on the edges. The garlic should be very soft when you squeeze the foil packet. Halfway through, give the pans a shake to ensure even roasting.
  5. Remove the pans from the oven and let them sit for about 10 minutes. Squeeze the roasted garlic cloves out of their skins into a bowl.
  6. Working in batches if needed, transfer the roasted tomatoes, garlic, fresh basil, and thyme leaves to a food processor or blender. Pulse until you reach your desired consistency. I like mine a little chunky, so I pulse about 8-10 times. For a smoother sauce, let it run for 30 seconds.
  7. Pour the blended sauce into a large stockpot. Add the bottled lemon juice and stir well. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
  8. While the sauce simmers, wash your jars, lids, and bands in hot, soapy water. Rinse well. Fill your water-bath canner or large pot with water and bring it to a boil. Keep the jars hot.
  9. Using a ladle and a funnel, fill each hot jar with sauce, leaving ½ inch of headspace. Run a non-metallic spatula or chopstick around the inside of each jar to release any air bubbles. Wipe the rims with a clean, damp cloth. Center a lid on each jar and screw on the band until it’s fingertip-tight.
  10. Place the filled jars in the canner rack, making sure they’re covered by at least 1 inch of water. Bring the water back to a full boil, then process for 35 minutes (adjust for altitude if needed — add 5 minutes for every 1,000 feet above sea level).
  11. After 35 minutes, turn off the heat and let the jars sit in the water for 5 minutes. Use your jar lifter to remove them carefully and place them on a kitchen towel. Let them cool completely, undisturbed, for 12-24 hours. After they’re cool, press the center of each lid — it should not flex up or down. If any jars didn’t seal, store them in the fridge and use within a week.

Notes

For safe canning, you must use bottled lemon juice. Fresh lemon juice varies in acidity and cannot be relied upon for preservation. If you don’t want to can the sauce, you can freeze it instead. Let the sauce cool completely, then transfer to freezer-safe containers or bags, leaving about an inch of headspace. It will keep in the freezer for up to 6 months.

Nutrition

Keywords: roasted garlic, cherry tomato, pasta sauce, canning, homemade, summer, preserving

Find it online: https://cooksyla.com/homemade-roasted-garlic-and-cherry-tomato-pasta-sauce-for-canning/