Canning & preserving
How to can roasted garlic and sun dried tomato paste to concentrate sweetness and savory intensity for sauces.
Learn a practical, step-by-step method to transform roasted garlic and sun dried tomato paste into a shelf-stable concentrate that elevates sauces, soups, and marinades with deep sweetness and savory depth.
August 09, 2025 - 3 min Read
Roasting garlic and sun dried tomatoes before making paste intensifies their natural sugars and deepens their flavors. The warmth gently sweetens the cloves, while the tomatoes shed sharp acidity, creating a creamy, caramelized base. When you blend these ingredients into a smooth paste, you lock in a balanced savoriness that performs like a concentrated seasoning. The result is a versatile ingredient that can be spooned into pasta sauces, stews, or glazes to bring warmth and body. Proper canning then preserves that brightness and richness for months, offering a reliable flavor shortcut during busy weeks. Start with quality ingredients and clean equipment to set a solid foundation.
Begin by selecting garlic heads with tight cloves and firm tomatoes that are fully dried but not desiccated. Roast both components slowly to avoid scorching, using a gentle oven temperature that encourages even caramelization. After roasting, scoop the softened garlic from its skins and pulse the tomatoes with the garlic in a processor until a thick, cohesive paste forms. The texture should be smooth enough to spread, yet substantial enough to cling to a spoon. Season lightly with salt or a touch of olive oil to enhance smoothness and help emulsify during blending, ensuring a glossy, uniform paste.
Practical tips for achieving shelf-stable richness without compromise.
The characteristic sweetness from roasted garlic comes from sugar-like compounds released during browning, while sun dried tomatoes contribute concentrated umami from dried sugars and naturally occurring amino acids. When you blend these into a paste, the balance shifts toward a velvety texture that carries both roasted sweetness and bright, tangy facets. This synergy is what makes the paste so effective in sauces, where it can temper acidity and enrich body without adding heavy dairy. As you prepare for canning, consider how much paste you want to retain in each jar; smaller portions offer flexibility for quick recipes.
Canning this paste safely hinges on controlling moisture and acidity. Use a tested water-bath technique if your recipe is low-acid or omit garlic entirely to keep acidity in safe ranges; otherwise, pressure canning is unnecessary for most standard tomato-garlic blends. Sterilize jars and lids, then fill to the recommended headspace to prevent siphoning. A small amount of lemon juice or citric acid may help balance pH when using tomato-heavy bases. Finally, process time depends on jar size and altitude; follow a reliable guideline to ensure a secure seal every time.
Safety-first steps and storage considerations for longevity.
To maintain bright color and fresh aroma during storage, portion the paste into small jars or ice-cube trays before freezing. This approach preserves individual portions without exposing the entire batch to temperature fluctuations. If you choose canning, avoid adding water; moisture dilutes flavor and can encourage microbial growth. Instead, keep the paste dense and glossy so that it spreads easily from jars. Label each container with date and batch notes to track flavor evolution. When reheating, use gentle heat and a splash of oil to re-emulsify the paste without scorching, which helps preserve its nuanced sweetness and savory finish.
A practical use case demonstrates the paste’s versatility. Add a spoonful to tomato sauce during simmering to deepen fruit notes and mellow acidity. It also harmonizes with cream or cheese-based sauces, lending a robust base that reduces the need for extra salt. In meat glazes, the paste forms a glossy glaze with persistent savoriness that clings to roasts and braises. For soups, a small amount can replace sautéed aromatics, delivering both fragrance and a gentle sweetness that brightens vegetable broths. This flexibility makes the paste a cornerstone of confident, flavor-forward cooking.
Step-by-step workflow from roasting to reliable canning results.
Before you begin, ensure your workspace is organized with clean jars, lids, tongs, and a fresh supply of citrus or vinegar-based cleaners. During processing, monitor jar placement to maintain stability and prevent tipping. After cooling, inspect seals with a light press to confirm you’ve achieved a tight vacuum. If a jar does not seal properly, refrigerate it and use promptly. Avoid partially sealed jars and never attempt to reseal after cooling. These practices protect against contamination and preserve the paste’s bright flavors. Your diligence early on pays off in weeks and months of dependable flavor.
When storing canned paste, consider the environment. Keep sealed jars in a cool, dark pantry away from direct sunlight and heat sources. Temperature fluctuations can degrade color and aroma, diminishing perceived sweetness and depth. A steady, moderate climate helps maintain consistency across batches. If you notice any off-smell or bulging lids, discard the contents. Regularly rotate stock so older jars are used first, preserving peak flavor. If freezing, place portions in airtight containers to avoid freezer burn and preserve the paste’s smooth texture.
How to adapt the paste for different culinary applications and seasons.
Start by selecting robust garlic and richly colored sun dried tomatoes. Roast slowly to deepen sweetness, then blend into a cohesive paste with a pinch of salt and optional olive oil. Transfer the paste into sterilized containers while still warm to minimize bacterial growth. For water-bath canning, fill jars with the paste to the recommended headspace and seal with fresh lids. Process according to altitude-adjusted times and allow jars to cool undisturbed. This method locks in aroma and sweetness, letting you reach for a ready-to-use base whenever a sauce needs lift and body.
If you’re pursuing a pressure-can approach, determine if your tomato-dominant blend qualifies as a low-acid product. In most cases, this paste will perform best with water-bath processing when acidity is sufficiently balanced with lemon or citric acid. Keep a careful eye on headspace measurements, as too little air can cause seal failure, while too much air may harbor unwanted bacteria. After processing, cool jars on a towel away from drafts, then check seals before storing. Always label with batch and date for efficient rotation.
In winter, whisk a small amount into hot soup to enrich texture and contribute a hint of sweetness that moderates sharp flavors. During grilling season, thin the paste with a splash of stock and brush onto vegetables for a glossy, caramelized finish. In pasta dishes, a larger scoop can bind sauce and pasta, creating a luxurious mouthfeel. If the goal is a dairy-free creamy sauce, blend the paste with coconut milk or almond cream to achieve silkiness without washing out the tomato-boosted brightness. Experiment, document, and adjust for desired intensity.
For those who love organization, create flavor profiles by blending the paste with different pantry staples before canning. A subtle herb infusion or a touch of smoked paprika can shift the sauce’s character without altering foundational sweetness. When you reheat, start with a small amount and taste, then add more as needed to maintain balance. Through careful preparation, storage, and thoughtful variations, roasted garlic and sun dried tomato paste becomes a reliable, multi-season pantry staple that elevates countless dishes with ease.
