Canning Tomato Sauce from Frozen Romas

The time is here. I am ready to can my first only batch of tomato sauce for the season.

Now I am more of a get-it-all-done-at-once type of person so we froze the tomatoes we didn’t eat or share..whole…until we had enough to can. I couldn’t believe how easy it was to get the skins off by just running the tomatoes under hot water!

We had about 15-20lbs. This is a guesstimate based on me standing on a scale without the tomatoes and then standing on it again with the tomatoes to see the difference.


Now for the recipe. You can scale it up or down depending on how many pounds of tomatoes you have. I didn’t really follow the recipe. I added herbs and spices to my taste. The basil, rosemary, parsley and thyme were all from our garden!

3 lbs tomatoes
2 whole bulbs of garlic, cloves separated
1/2 cup olive oil
salt and pepper, to taste
2 tbsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried Rosemary
Lemon juice, about 2TB
Red Pepper flakes
Red wine

Preheat oven to 350 degrees.

Coat a baking dish with olive oil and throw in tomatoes, garlic cloves, salt and pepper.

Now…I love garlic so I added 12 whole bulbs. Yep, 12.


Bake for around an hour.

IMG_20131102_141815_888 IMG_20131102_134350_063

Remove and let cool slightly. Fire up the food processor…a blender would work too…and place tomatoes in food processor bowl and blend, blend, blend. Once it is at the consistency you want, transfer to a pot.

Add your aromatics: basil, oregano, thyme, parsley and rosemary and any additional salt and pepper to taste. Then add the rest of your seasonings. Bring to a boil then reduce to a simmer.


I let it simmer for about 4-5 hours…until I thought it tasted right. Then I let it cool to room temp and strained it to get all the stringy bits and seeds out. I used cheese cloth, but I think a colander would work too.

And now for the canning.

Yeah, that didn’t happen.

By the time it had cooked down and been strained, we had about 4 quarts left. I froze 2 quarts and made some chili with the rest.



The sauce tastes spectacular and has just a small bit of kick from the red pepper flakes. Sure I’m disappointed that we didn’t actually can any…but I’m very excited to have such an awesome recipe for next year.

And from the smell coming from the stove, the chili is going to be delicious.

2 responses to “Canning Tomato Sauce from Frozen Romas

  1. I like that you didn’t use sugar. A lot of the tomato sauce n stores has too much sugar.

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