tomato sauce recipe for canning
The Best tomato sauce recipe for canning
One of the best parts of this recipe is how easy it is to customize. You can adjust the amount of garlic, herbs, or even add a pinch of sugar if you like, and it still comes out perfectly. Plus, canning it means you’re getting all the natural vitamins and antioxidants from the tomatoes without any added preservatives. It’s a great way to make sure you always have a pantry staple that’s both hearty and healthy. And because it’s made in batches, you can have a fresh supply ready whenever you need it—no last-minute trips to the store. It’s a no-fuss way to keep flavorful, homemade food on hand whenever life gets busy.
Easy Homemade Tomato Sauce for Canning
A simple, flavorful tomato sauce perfect for preserving in jars. Rich in natural sweetness and depth, this sauce is ideal for pasta, pizza, or as a base for soups.
🥘Ingredients
- 4 lbs fresh tomatoes (or 2 large cans of no-salt-added crushed tomatoes)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red pepper flakes (optional)
- 1 cup tomato paste
- 3 cups water or low-sodium vegetable broth
- 1 bay leaf
- Salt to taste (adjust after testing)
👨🍳Directions
-
1
Wash and hull the tomatoes by removing the tops and bottoms. Chop them into rough chunks, or use a food processor to crush them finely. If using canned tomatoes, drain and rinse them. -
2
In a large stockpot, combine the chopped tomatoes, onion, garlic, oregano, basil, red pepper flakes, tomato paste, and water or broth. Stir well to combine. -
3
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, add the bay leaf, and let it simmer uncovered for about 30–40 minutes. Stir occasionally to prevent sticking. -
4
After simmering, remove the bay leaf. Taste and adjust salt if needed. If you prefer a smoother sauce, strain the mixture through a fine-mesh sieve for a silkier texture. -
5
Let the sauce cool to room temperature before canning. Pack it into clean, hot jars, leaving ½-inch headspace. Seal with lids and process in a water bath for 15 minutes (adjust time for altitude).
🔧Equipment
- Large stockpot
- Wooden spoon
- Measuring cups
- Fine-mesh strainer (optional)
📊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 ensure my canned tomato sauce stays fresh for the longest time?
Store your canned tomato sauce in a cool, dark place after sealing. Once opened, transfer to an airtight container and refrigerate for up to three days. For longer storage, freeze in portion-sized containers for up to three months.
Why is my sauce not thickening enough after cooking?
Thickening depends on the ratio of tomatoes to liquid. If your sauce is too thin, simmer longer to reduce moisture. Stirring occasionally helps prevent sticking. For extra thickness, add a splash of tomato paste or a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and simmer until thickened.
Can I add herbs or spices to the sauce before or after canning?
Add herbs and spices after canning to preserve their freshness. Garlic, basil, and oregano work well. Avoid adding salt until after sealing, as it can affect the pressure gauge during processing.
How do I know if my canned tomato sauce is safe to eat?
Canned tomato sauce is safe if the lid is sealed (no dents or leaks) and the jar is intact. Discard if the lid is popped, the sauce smells off, or there’s mold. For best quality, use within one year of canning.
