Baked Vegetables and Herbs Homemade Tomato Sauce (Canning)
Delicious flavorful tomato sauce. Usually I make this sauce in September after picking lots of tomatoes and vegetables from my garden. One of my favorite sauces for the winter, perfect for pasta, Stuffed shells pasta, meatballs, bread sticks and etc. You can add medium-spice peppers, like Poblano, or, if you like, you can use more spicy-red hot pepper. I don’t peel the tomatoes and pepper in the beginning, but rather I usually bake them first with the skin, and afterwards it’s easy to take the skin out. Also, I don’t put the herbs to bake with vegetables, but I add them to a saucepan after baking and cook them all together in the pot. You can use basil, rosemary, parsley, thyme, sage, oregano, marjoram and etc. It is a good idea to keep the peeled garlic underneath all the other vegetables so that they don’t burn in the oven.
Store the jars in a dark cool place, and when the sauce is open store them in the fridge.
You will need for Baked Vegetables and Herbs Tomato Sauce
baking sheet
silicone baking mats, they make baking so much easier, and nothing sticks
pot with a thick bottom
hand blender
Canning Jars 8 OZ or 12 OZ
Baked Vegetables and Herbs Homemade Tomato Sauce (Canning) Recipe
By Published: March 18, 2019
Delicious flavorful tomato sauce. Usually I make this sauce in September after picking lots of tomatoes and vegetables from my …
Ingredients
- 2 kg tomatoes
- 2 onions
- 1-2 zucchini
- 1-2 carrots
- 1-2 salary
- 1 head of garlic
- 1 large bell pepper
- 1 medium hot pepper like Poblano
- bunch of basil, oregano, marjoram, thyme
- 4 sprigs of rosemary leaves
- 120 ml white wine
- 1/3 cup of olive oil
- 3 tbsp sugar
- salt, pepper to taste
- 1 tbsp balsamic vinegar
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
Instructions
- Cut tomatoes, peppers and onions into large slices. Put the vegetables on a baking sheet with a silicone baking mat on top of the peeled garlic cloves. Pour over the wine and olive oil on top, then add salt and pepper and place in an oven at 190 ° C for 45 min. Clean the skin from the tomatoes, bell peppers and poblanos. Transfer the baked vegetables into a pot with thick bottom, pour the liquid (juice) from baking sheet, and add the herbs. Pour in balsamic and apple cider vinegar, add sugar, tomato paste, salt, and pepper to taste. Simmer on low heat for about 40 minutes, then blend with a hand blender. Return the sauce back to stove, cook on a low fire for another couple of minutes. Pour the sauce into clean jars, seal the lids tightly, turn the jars upside down, and leave overnight.
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