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!
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.
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.
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.
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
- 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
- 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.