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This all-from-scratch recipe for Fire Roasted Spaghetti Sauce is full of rich flavor and vibrant color. The recipe calls for fresh and healthy ingredients that combine to make the best spaghetti sauce ever!

Fire Roasted Spaghetti Sauce over spaghetti and garnished with a sprig of fresh basil

When I start seeing deals on in-season tomatoes, I’m reminded that it’s time to make Fire Roasted Spaghetti Sauce again. I look for a good sale and then buy a ton. Made from scratch spaghetti sauce is in a league of its own. First of all, homemade anything is almost always better than store bought, but this recipe, in particular, will spoil you for homemade spaghetti sauce. Don’t be afraid to try making sauce from scratch if this is your first time—you will love it!

It is true that the most time consuming part of this recipe takes place in a crock pot, with very little babysitting. However, there are definitely some extra steps involved in producing what you will find to be the most delicious spaghetti sauce. Tomatoes are roasted on a grill, skinned and then pureed with other fresh ingredients. Then the sauce will slow cook in a crockpot while flavors blend together in perfect harmony.

This recipe makes a lot of sauce. You can have a really large gathering, give the extra sauce away to friends, freeze it, or can it. Whatever you choose, everyone who gets to try it will want it again and again.

  • Do I have to grill the tomatoes?

    In order to create the rich flavor that makes this sauce so amazing, you will have to grill the tomatoes. Although it is an extra step from regular spaghetti sauce, it’s definitely worth it and it’s actually a fairly easy process. If you don’t have a grill, you can get a good roasted flavor by broiling the tomatoes. Cut them in half, place them with the skin side up on a baking sheet and broil on high for 10 minutes and then on low for another 5. Alternatively,  you can roast your tomatoes and garlic in the oven. Roast at 425 degrees for about 30 minutes, until tomato skins are blackened and easy to peel.
  • Can I use canned fire roasted tomatoes to make spaghetti sauce?

    You can. They just don’t have the awesome flavor that freshly roasted tomatoes have, but if you find yourself in a pinch or you just don’t feel like grilling the tomatoes, you can use prepared ones—it will still make a great sauce. For a great recipe using preserved tomatoes, like canned fire roasted tomatoes, please check out this recipe instead.
  • STORAGE/FREEZER INSTRUCTIONS:

    This sauce is great when made a day or two in advance, as this gives the flavor even more time to develop. This sauce can be stored in an airtight storage container (like a mason jar) in the fridge for 7 to 10 days. To freeze, divide the sauce into quart sized freezer bags. Lay the bags flat in the freezer until frozen solid. The sauce will stay good in the freezer for about 3 months.
  • CANNING INSTRUCTIONS:

    Sterilize 6 pint sized mason jars. Add 1 tablespoon of lemon juice into each jar. Fill the jars with prepared spaghetti sauce, leaving 1/2 inch at the top. Place the lids and bands on the jars and secure tightly. Process in a boiling water bath for 35 minutes.
Fire Roasted Spaghetti Sauce from Scratch canned in mason jars

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Fire Roasted Spaghetti Sauce from Scratch canned in mason jars
This all-from-scratch recipe for Fire Roasted Spaghetti Sauce is full of rich flavor and vibrant color. The recipe calls for fresh and healthy ingredients that combine to make the best spaghetti sauce ever!
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Ingredients
  • 10 pounds roma tomatoes
  • 1/4 cup olive oil divided use
  • 3 large white onions diced
  • 2 whole heads garlic
  • 1 tablespoon salt
  • 2 to 3 teaspoons sugar
  • 25 leaves fresh basil roughly chopped
  • 1 teaspoon black pepper
Instructions
  • Preheat an outdoor gas grill to high heat. Slice the tip off of each head of garlic to expose the cloves insides. Place each garlic head on a square sheet of aluminum foil. Drizzle exposed tips with 1 teaspoon olive oil. Wrap tightly with aluminum foil.
  • Place the garlic onto the grill and roast, turning occasionally, for 15 minutes. Roast the tomatoes on the grill until skins begin to blacken and burst, turning so that each side gets cooked.
  • Remove the garlic from the aluminum foil and allow the roasted tomatoes to cool until you are able to handle them. Squeeze the head of garlic to remove the cloves. Remove the peels from the tomatoes and cut out any inedible parts like stems.
  • In a large skillet over medium high heat, heat the olive oil and then saute the onion for about 5 minutes.
  • Transfer the onion to a slow cooker. Add in the peeled tomatoes, garlic cloves, salt, sugar, basil, and pepper. Use an immersion blender to puree everything together until fairly smooth. (If you don't have an immersion blender then put everything into a blender in batches to puree and then transfer the puree into the slow cooker).
  • Cook on low for 4-6 hours. Store in jars in the fridge if you will be using it within then next 1-2 weeks, or freeze it in quart sized freezer bags. Alternately, you may can it following proper canning procedures.
Notes
**If you don't have a gas grill, you can roast your tomatoes and garlic in the oven. Roast at 425 degrees for about 30 minutes, until tomato skins are blackened and easy to peel. Alternatively, you can also use the broiler setting in the oven. Watch closely and rotate the tomatoes occasionally so they roast evenly.  
*** Instead of a slow cooker, this can also be made in a large pot on the stove. Saute the onions directly in a large 6 quart pot. Add in the rest of your ingredients and puree. Simmer, covered, for 3 to 4 hours over low heat, stirring every 20-30 minutes. 
 
 

STORAGE/FREEZER INSTRUCTIONS:

This sauce is great when made a day or two in advance, as this gives the flavor even more time to develop. This sauce can be stored in an airtight storage container (like a mason jar) in the fridge for 7 to 10 days. To freeze, divide the sauce into quart sized freezer bags. Lay the bags flat in the freezer until frozen solid. The sauce will stay good in the freezer for about 3 months. 

CANNING INSTRUCTIONS:

Sterilize 6 pint sized mason jars. Add 1 tablespoon of lemon juice into each jar. Fill the jars with prepared spaghetti sauce, leaving 1/2 inch at the top. Place the lids and bands on the jars and secure tightly. Process in a boiling water bath for 35 minutes.

Nutrition

Serving: 0.5cup | Calories: 152kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Sodium: 722mg | Potassium: 1135mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3780IU | Vitamin C: 65.5mg | Calcium: 58mg | Iron: 1.4mg
Course: Sauce
Cuisine: Italian
Keyword: Spaghetti Sauce
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Tim
August 19, 2020 8:05 pm

Great recipe. I had planned to work this with your other sauce recipe with the oregano and fennel. But instead I decided to make this as is. It was GREAT!! I used the paste tomatoes out of our garden. Was a blend of Roma, San Marzano Redorta, Amish Paste, Opalka. White Onions and Sweet Basil from the garden as well. We freeze them as we pick them till we are ready to make sauce and canning. I did one batch and everyone loved it so much we then made a full stock pot batch 4x the recipe. Awesome recipe!! The… Read more »

Allen Jensen
November 6, 2020 1:45 pm

5 stars
Made this sauce with the last of my tomatoes yesterday. It is wonderful. Loved the canning option because freezer is full.

Cindy Smallwood
August 11, 2020 7:43 am

5 stars
Made this weekend. I had never grilled tomatoes on the the grill but it was SO easy. Really made the peels slide right off! Easy recipe. I added some ground beef to one night’s serving (used about 4 cups of the sauce). I then put 3 ziplock bags of 28 oz each in the freezer for later (no beef in those). Thank you for this recipe!

Kim
August 17, 2019 8:28 am

Do the seeds need to be removed or so they soften and blend away?

Tim
October 1, 2020 11:10 pm

Just a suggestion to those that want to remove seeds and maybe do not want even skin them by hand (it is so easy we still do it by hand) etc… Pickup a hand crank tomato press. They will suction cup to your counter and will separate flesh (sauce) from seeds skin core etc. I run them thru 2-3x to get all the flesh/pulp extracted. Takes about 30 min for me to do 100 lbs. The manual hand crank versions like I used this season are $30 range. They make attachments for those that have powered meat grinders. I will… Read more »

December 20, 2018 1:12 pm

5 stars
Wow sounds simple and easy..love it

Sammantha
May 31, 2018 4:23 pm

Can I cut this recipe in half to make a smaller batch?

Sharon
March 9, 2018 9:31 am

I don’t have a grill. Any other way I can toast the tomatos?

Ann
August 4, 2020 12:39 pm
Reply to  Sharon

To remove the peelings without a grill, cut an X in the bottom and top of the tomato. Put in a pot of boiling water for a couple of minutes. The skins blister and can easily be removed.

Jonathan
November 18, 2017 7:49 pm

I’m trying to downsize this a little to more manageable means. Ballpark about how many servings do you figure this recipe makes?

Pat Young
May 18, 2017 9:04 am

Can you use jars of roasted tomatoes instead of roasting them yourself

September 30, 2013 7:33 pm

This recipe sounds wonderful! I have never made spaghetti sauce in my slow cooker before but I am going to give it a whirl tonight. Thanks for the recipe and wish me luck!

August 16, 2013 3:18 pm

Homemade spaghetti sauce is the best! Thanks for the recipe.

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