Canning Tomato Sauce Recipe

BySoha

Canning tomato sauce is a skill every home cook should master. It allows you to preserve the vibrant flavors of summer tomatoes year-round while controlling ingredients and avoiding additives. This professional-level recipe ensures a balanced, flavorful sauce perfect for pasta, soups, stews, and more, with a method that keeps your sauce safe, fresh, and shelf-stable.

Ingredients List

  • 10–12 ripe tomatoes (Roma or plum work best)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sugar (optional, for acidity balance)
  • 1 teaspoon dried basil or 2 tablespoons fresh basil, chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice per quart jar (for canning safety)

Step-by-Step Instructions

tomato sauce
Prepare the tomatoes

Blanch tomatoes in boiling water for 1–2 minutes, then transfer to an ice bath. Peel, core, and chop them.

Cook the sauce

In a large saucepan, heat olive oil over medium heat. Add onions and sauté until translucent. Add garlic and cook until fragrant.

Combine and simmer

Add chopped tomatoes, salt, pepper, sugar, basil, and oregano. Bring to a boil, then reduce heat and simmer for 30–40 minutes, stirring occasionally until thickened.

Puree and finish

Use an immersion blender or food processor to puree the sauce to your desired consistency. Simmer briefly to integrate flavors.

Prepare jars for canning

Sterilize quart or pint jars and lids by boiling or using a dishwasher sterilize setting. Add 2 tablespoons lemon juice to each quart jar for acidity.

Fill and process

Pour hot tomato sauce into jars, leaving ½ inch headspace. Wipe rims clean, seal with lids, and process in a boiling water bath for 35–40 minutes (quarts) or 30 minutes (pints).

Cook Time

Total: 1 hour 15 minutes
Prep: 20 minutes
Bake: 55 minutes (simmering and processing)

Servings

Makes approximately 6–8 cups of tomato sauce

Nutritional Information (approx. per serving)

  • Calories: 45
  • Fat: 2 g
  • Carbohydrates: 7 g
  • Protein: 1 g
  • Sodium: 150 mg

Storage Instructions

Store sealed jars in a cool, dark place for up to 12 months. Refrigerate after opening and use within 5–7 days.

Suggestions

Use this sauce for pasta, pizza, soups, stews, and casseroles. Adjust herbs and garlic to customize flavor profiles. For a smoother texture, strain before canning.

Seasonal Relevance

Canning is ideal during peak tomato season, typically late summer, to preserve the freshest flavors for winter cooking.

Conclusion

Mastering canned tomato sauce is both practical and rewarding. This Canning Tomato Sauce Recipe provides a rich, flavorful base for countless dishes while extending the life of fresh tomatoes. With proper technique, your homemade sauce will taste superior to store-bought versions all year long.

Canning Tomato Sauce Recipe
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Canning Tomato Sauce Recipe

Recipe by Soha
Servings

6

servings
Prep time

20

minutes
Cooking time

55

minutes
Calories

45

kcal
Total time

1

hour 

15

minutes

This Canning Tomato Sauce Recipe delivers a rich, flavorful sauce made from fresh, ripe tomatoes. Perfect for pasta, pizza, soups, and stews, it allows you to preserve summer tomatoes and enjoy them year-round. Made with simple ingredients and professional techniques, this sauce is smooth, balanced, and shelf-stable.

Ingredients

  • 10–12 ripe tomatoes (Roma or plum)

  • 2 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 3–4 garlic cloves, minced

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 teaspoon sugar (optional)

  • 1 teaspoon dried basil or 2 tablespoons fresh basil, chopped

  • 1 teaspoon dried oregano

  • 2 tablespoons lemon juice per quart jar (for canning safety)

Directions

  • Blanch tomatoes in boiling water for 1–2 minutes, then transfer to an ice bath. Peel, core, and chop.
  • In a large saucepan, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook until fragrant.
  • Add chopped tomatoes, salt, pepper, sugar, basil, and oregano. Bring to a boil, reduce heat, and simmer for 30–40 minutes until thickened.
  • Puree the sauce using an immersion blender or food processor to desired consistency. Simmer briefly to integrate flavors.
  • Sterilize jars and lids. Add 2 tablespoons lemon juice to each quart jar. Pour hot sauce into jars, leaving ½ inch headspace. Wipe rims, seal, and process in a boiling water bath: 35–40 minutes for quarts, 30 minutes for pints.

Recipe Video

Notes

  • Ensure jars are properly sterilized to prevent spoilage.
  • After opening, store in the refrigerator and use within 5–7 days.
  • Adjust herbs and garlic to taste.
  • For smoother sauce, strain before canning.

FAQs

Do I need to peel the tomatoes?
Yes, peeling removes the skins, which can affect texture and mouthfeel, creating a smoother sauce.

Can I use frozen tomatoes instead of fresh?
Yes, but drain excess water after thawing to avoid a watery sauce.

How do I know if my canned sauce sealed properly?
Check that the lid is concave and does not pop when pressed. Improperly sealed jars should be refrigerated and used within a few days.

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