Makes 5 half-pint jars | Cook time 1 hour, 20 minutes | Process time 30 minutes
- 3 pounds Roma tomatoes, halved and cored
- 1 medium onion, chopped
- 8 cloves garlic, peeled and halved lengthwise
- 1 1/2 tsp. canning salt, kosher salt, or pure sea salt
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. freshly ground black pepper
- 3 tbs. extra-virgin olive oil
- 3/4 tsp. citric acid or 3 tbs. fresh lemon juice
- Preheat the oven to 400 degrees F and place your tomatoes in a large, deep roasting pan.
- Add the onion, garlic, salt, oregano, basil, and pepper, then drizzle with olive oil and toss to mix.
- Roast for 30 minutes. Stir, scraping the bottom with a metal spatula, and roast for 30 minutes longer. Stir again to incorporate any browned juices from the pan, then let cool until you can handle the tomatoes.
- Use tongs or your fingers to strip the skins from the tomatoes, if desired. Transfer the contents of the pan to a large saucepan and use an immersion blender to coarsely purée. Bring to a boil over medium-high heat and cook for about five minutes, until slightly thickened.
- Stir in citric acid or lemon juice, then use a ladle to scoop the sauce into jars, leaving at least 1/2 inch of headspace. Process in a hot-water bath for 30 minutes (see, “Yes, You Can” for instructions on how to can and preserve your sauce) or refrigerate without canning and use within a month.