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Roasted Cherry Tomato Spaghetti Sauce

This is a fantastic way to use up that bumper crop of cherry tomatoes from your garden along with your favorite vegetables. Quick, healthy, and easy; this recipe makes 11 pints of spaghetti sauce.
Store processed jars in a cool, dry place and enjoy your summer fresh sauce all year round!
Total Time2 hrs 5 mins


  • Pressure Canner


  • 7-8 lbs. Cherry Tomatoes Stems removed
  • .5 Cup Olive Oil Good quality, plus 2 tbsp more for roasting
  • 12 oz. Tomato Paste
  • 1 Large Onion
  • 4 Cloves Minced Garlic
  • 2 Squash
  • 2 Zucchini
  • 2 Eggplant
  • 2 pkg Mushrooms
  • 1/3 Cup Spaghetti Sauce Spice Pick your favorite
  • 1/4 Cup Dried Basil
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tsp Red Pepper Flakes
  • 2 Tbsp Vinagar For canning
  • Salt and Pepper


  • Preheat your oven to 400 degrees F.
  • Wash the tomatoes and remove the stems. Toss in a bowl with olive oil (just enough to coat the tomatoes) and salt. Spread the tomatoes out in an even lay on a parchment lined cookie sheet or large baking dish.  Roast the tomatoes for 35 - 45 minutes until the tomatoes are just beginning to shrivel.  Remove from the oven and set aside.
  • While the tomatoes are cooking, dice your vegetables and begin sautéing them (one vegetable batch at a time). Once each batch is finished, add them together to a large mixing bowl and cover with foil to keep warm.
  • When the tomatoes are finished, add them (along with all of the juice) to a large pot or stock pot.  Using an immersion blender, blend the tomatoes until smooth.  Get a large pot or stock pot, and begin pouring the tomato sauce through the strainer, to remove the seeds, into the large pot. Once the tomato sauce is strained, add two 6 oz. cans of tomato paste and stir in. Once combined, add all of the veggies and the spices and stir to combine.  Simmer on low to medium-low heat for 60 minutes.
  • Pour spaghetti sauce into hot, sanitized canning jars. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional sauce (if necessary), leaving 1 inch headspace in each jar. Wipe the jars add the lids and hand tighten nthe bands.
  • Following the set up directions for your pressure cooker, process the filled jars in the pressure canner with 10 lbs pressure for 20 minutes for pints and 25 minutes for quarts (start the timer once the weights begin to rock steadily). Allow the pressure to come down naturally, then remove the jars from the canner and allow to cool. Label the jars with the product and date. Then store in a cool, dark, dry spot for up to one year.


Tip - To avoid cloudiness or discoloration on our jars, add 2 Tbsp. of vinegar to the processing water in your canner before you begin processing. This will keep your jars crystal clear.