Fire Roasted Spaghetti Sauce From Scratch
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 Time45 mins
Cook Time4 hrs
Total Time4 hrs 45 mins
Servings: 1 gallon
- 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.
**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.
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.
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