recipe for canning tomato sauce
The Best recipe for canning tomato sauce
It’s also a great way to use up extra tomatoes from the garden or the produce section. You don’t need fancy equipment, just a few basic tools, and the result is rich, deep, and packed with natural sweetness. Plus, it’s a healthier option than many canned sauces because it’s made with just a few simple ingredients—no mystery additives, no excess salt, and no preservatives. It’s the kind of sauce that feels like a little love on a plate, whether you’re feeding a crowd or just enjoying a quiet evening in. And honestly, it’s perfect for any occasion: a quick weeknight meal, a holiday spread, or even just a simple dinner when you want something comforting and familiar.
Easy Homemade Tomato Sauce for Canning
A simple, flavorful tomato sauce that’s perfect for canning. It’s rich, slightly sweet, and ideal for pasta dishes, pizza, or as a base for soups.
🥘Ingredients
- 4 lbs fresh tomatoes (or 2 (28 oz) cans crushed tomatoes)
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 cup water or tomato juice
- 1 quart canning jar with lid and ring
- 1 quart canning jar with lid and ring
- Lid for each jar (pre-boiled)
- Canning funnel
👨🍳Directions
-
1
Wash and peel tomatoes (if using fresh). Chop them into roughly 1-inch pieces. In a large stockpot, combine tomatoes, onion, garlic, tomato paste, oregano, basil, red pepper flakes, and water. Stir well. -
2
Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-low and let it simmer uncovered for about 20–25 minutes, stirring occasionally. The sauce should thicken and reduce slightly. -
3
While the sauce cooks, prepare the jars by washing them thoroughly and placing lids in a pot of water. Boil the water to sterilize the lids. -
4
Once the sauce is thick enough, ladle it into sterilized jars, leaving ½-inch headspace at the top. Wipe the rims clean with a damp cloth, then place the lids on and screw them on tightly. -
5
Process the jars in a boiling water bath for 10 minutes (adjust for altitude if needed). Remove jars from the water, let them cool, and store in a cool place for up to 1 year.
🔧Equipment
- Large stockpot
- Wooden spoon
- Measuring cups
- Canning funnel
- Lid lifter
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Tomato Sauce for Canning Works
❓ Frequently Asked Questions About Tomato Sauce for Canning
How do I adjust the salt level in my canned tomato sauce?
Use about one teaspoon of salt per pound of tomatoes (or as directed on your canning salt packet) when you start cooking. If you prefer less salt, reduce the amount by half a teaspoon per pound, but taste as you go—tomatoes vary in natural saltiness. For a milder sauce, simmer longer to concentrate flavors without adding extra.
Can I use fresh tomatoes instead of canned tomatoes for this recipe?
Yes, you can! Use about 6–8 pounds of fresh tomatoes (ripe but firm). Simmer them whole in a large pot with a few whole cloves of garlic and a bay leaf until soft (about 30–40 minutes). Strain the pulp, then proceed with the recipe as written. Fresh tomatoes may yield slightly more juice, so adjust the water level accordingly.
What if I don’t have a pressure canner for water bath canning?
For water bath canning, use a heavy-bottomed pot with a canning lid and a weighted gauge (or a jar lid with a rubber seal). Process whole jars of sauce in batches for 15 minutes at 0–10 inches above the water line. Always follow USDA guidelines for your altitude level—check your canning book or website for exact times.
How long can I store canned tomato sauce in the pantry?
Properly canned tomato sauce should last 12–18 months in a cool, dark pantry. Check the jars for leaks or cloudiness before opening. If stored correctly, the sauce will keep its best flavor for at least a year, though it may develop a slightly more robust taste after that.
Why does my sauce taste too acidic, and how can I balance it?
Tomatoes are naturally acidic, but you can balance it by adding a pinch of sugar or a small amount of sweetened condensed milk (½–1 tablespoon per jar) during the cooking process. For a milder taste, reduce the tomatoes slightly before simmering, or add a splash of broth or water to dilute the acidity. Taste as you go!
