Fire Roasted Spaghetti Sauce From Scratch

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This all-from-scratch fire-roasted pasta sauce recipe is bursting with tangy flavor and vibrant color. This recipe calls for fresh, healthy ingredients that combine to make the best pasta sauce ever!

When I started seeing deals on in-season tomatoes, I remembered it was time to make fire-roasted pasta sauce again. I searched for a good sale and bought a ton. The self-made pasta sauce is in a class of its own. First off, anything homemade is almost always better than store bought, but this recipe in particular will blow your mind with homemade pasta sauce. If this is your first attempt at making a sauce from scratch, fear not—you’ll love it!

Indeed, the most time-consuming part of this recipe is done in the crock pot with little to no sitter. However, making the tastiest pasta sauce you’ll ever find requires a few extra steps. Tomatoes are roasted on the grill, peeled, and pureed with other fresh ingredients. The sauce is then simmered in a saucepan while the flavors meld together perfectly.

This recipe makes a lot of sauce. You can have a really big party and give the extra sauce to friends, freeze it, or whatever. No matter what you choose, everyone who has tried it will want it time and time again.

  • Do I have to roast the tomatoes?

    To create the tangy flavors that make this sauce so delicious, you have to roast the tomatoes. While it’s one more step than regular pasta sauce, it’s definitely worth it, and it’s actually a fairly simple process. If you don’t have a grill, you can get a great roasted flavor by roasting the tomatoes. Cut them in half, place them skin side up on a baking sheet and roast for 10 minutes on high, then 5 minutes on low. Alternatively, you can roast the tomatoes and garlic in the oven. Bake at 425 degrees for about 30 minutes, until the tomato skins are black and easy to peel.

  • Can I use canned fire roasted tomatoes for pasta sauce?

    you can. They just don’t have the flavor of fresh roasted tomatoes, but if you’re feeling tight on cash or you just don’t feel like roasting tomatoes, you can use what’s on hand – it’s still a great sauce. For a great recipe using pickled tomatoes, like canned fire-roasted tomatoes, check out this recipe.

  • Storage/Freezing Instructions:

    It’s great to make this sauce a day or two ahead of time, as it gives the flavors more time to develop. This sauce can be stored in an airtight storage container such as a glass jar in the refrigerator for 7 to 10 days. To freeze, divide the sauce into quart-sized freezer bags. Store the bag flat in the freezer until frozen solid. The sauce will keep for about 3 months in the refrigerator.

  • Canning instructions:

    Sterilize 6 pint size glass bottles. Add 1 tablespoon lemon juice to each jar. Fill jars with prepared pasta sauce, leaving 1/2 inch on top. Place the lid and strap on the jar and secure tightly. Incubate for 35 minutes in a boiling water bath.

From Scratch Fire Roasted Pasta Sauce Jars in Glass Jars

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes YouTube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

From Scratch Fire Roasted Pasta Sauce Jars in Glass Jars

This all-from-scratch fire-roasted pasta sauce recipe is bursting with tangy flavor and vibrant color. This recipe calls for fresh, healthy ingredients that combine to make the best pasta sauce ever!

Preparation time 45 minute

cooking time 4 Hour

total time 4 Hour 45 minute

raw material

  • 10 pound roma tomatoes
  • 1/4 cup olive oil use separately
  • 3 big white onion diced
  • 2 whole head garlic
  • 1 tablespoon Salt
  • 2 to 3 teaspoon sugar
  • 25 Leaves fresh basil roughly chopped
  • 1 teaspoon Black pepper

instruct

  • Preheat an outdoor gas grill to high heat. Cut off the tip of each garlic head to reveal the cloves inside. Place each garlic head on a square of aluminum foil. Drizzle exposed tips with 1 teaspoon olive oil. Wrap tightly in aluminum foil.

  • Roast garlic on the grill for 15 minutes, turning occasionally. Roast the tomatoes on the grill until the skins start to blacken and burst, flipping to cook on all sides.

  • Remove the garlic from the foil and let the roasted tomatoes cool until you can handle them. Squeeze the garlic head to remove the cloves. Remove the skin from the tomatoes, and cut off any inedible parts, such as the stems.

  • Heat the olive oil in a large skillet over medium-high heat and sauté the onions for about 5 minutes.

  • Transfer onions to slow cooker. Add the peeled tomatoes, garlic cloves, salt, sugar, basil and pepper. Puree everything using an immersion blender until fairly smooth. (If you don’t have an immersion blender, then puree everything in a blender in batches, then transfer the puree to the slow cooker).

  • Cook on low heat for 4-6 hours. If you will be using it within the next 1-2 weeks, store it in a jar in the refrigerator, or freeze it in a quart-size freezer bag. Alternatively, you can follow the proper canning procedure for canning.

notes

**If you don’t have a gas grill, you can roast the tomatoes and garlic in the oven. Bake at 425 degrees for about 30 minutes, until the tomato skins are black and easy to peel. Alternatively, you can use the broiler setting in your oven. Watch carefully and turn the tomatoes occasionally so they roast evenly.
*** Instead of a slow cooker, this can also be done in a large pot on the stove. Saute onions directly in a 6-quart large pot. Add the rest of the ingredients and the puree. Cover and simmer on low heat for 3 to 4 hours, stirring every 20-30 minutes.

Storage/Freezing Instructions:

It’s great to make this sauce a day or two ahead of time, as it gives the flavors more time to develop. This sauce can be stored in an airtight storage container such as a glass jar in the refrigerator for 7 to 10 days. To freeze, divide the sauce into quart-sized freezer bags. Store the bag flat in the freezer until frozen solid. The sauce will keep for about 3 months in the refrigerator.

Canning instructions:

Sterilize 6 pint size glass bottles. Add 1 tablespoon lemon juice to each jar. Fill jars with prepared pasta sauce, leaving 1/2 inch on top. Place the lid and strap on the jar and secure tightly. Incubate for 35 minutes in a boiling water bath.

Serve: 0.5cup | Calories: 152kcal | carbohydrate: twenty threeG | protein: 4G | fat: 6G | sodium: 722mg | Potassium: 1135mg | fiber: 6G | sugar: 14G | Vitamin A: 3780unit | Vitamin C: 65.5mg | calcium: 58mg | iron: 1.4mg