Simple Roasted Tomato Sauce

It’s been a tomato extravaganza here this week.  Bulk romas turned into sauce and soup, rainbows of cherry tomatoes eaten by the handful, slicing tomatoes on sandwiches for every lunch, tomatoes drying in the dehydrator day and night.  Here is our favourite quick roasted tomato sauce recipe that can be canned, frozen or turned into an instant soup for dinner.  Any tomatoes can be used, including the heirloom varieties in our veggie boxes.  However, if you are using low acid tomatoes then 2 Tbsp lemon juice needs to be added per litre of sauce for canning.

Simple Roasted Tomato Sauce

1. Slice/halve tomatoes, with onion, garlic, and a few hot peppers and arrange on a baking baking sheet.
2. Sprinkle with sea salt, black pepper and drizzle with generous amount of olive oil.
3. Roast in a 350F oven for about 30 min.
4. Puree all ingredients in food processor and then pour the hot sauce into clean litre-sized mason jars leaving a 1/2 inch headspace.  Cap with new clean lids & rings that have been prepared for canning.
5.  Follow specific instructions for hot water bath canning. (20 minutes for litres and we always add 2 Tbsp lemon juice into each litre jar before canning since we are using a variety of tomatoes and are not sure of their acidity levels.).  This sauce can also be frozen.