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Here’s my tried-and-true tomato sauce canning recipe that I’ve been using for years. With fresh garden tomatoes, herbs from the backyard, and just the right amount of seasoning, this sauce makes pasta nights a breeze all winter long.
This is the recipe I turn to every summer when my tomato plants are overflowing with ripe fruit. I usually put up at least 20 jars to last through the year, and my kids say it’s so much better than anything from the store. Nothing beats opening a jar of summer-fresh sauce on a cold January evening, right?
Why You’ll Love This Homemade Tomato Sauce
- Cost-effective – Making your own tomato sauce in bulk lets you save money compared to store-bought versions, especially when tomatoes are in season and at their lowest price.
- Clean ingredients – With just tomatoes, onions, garlic, and lemon juice, you know exactly what’s in your sauce – no preservatives or mystery ingredients needed.
- Long-term storage – Once canned properly, this sauce will last for months in your pantry, giving you ready-to-use homemade sauce whenever you need it.
- Better taste – Fresh tomatoes and real garlic make this sauce taste so much better than anything you can buy at the store – it’s like summer in a jar.
- Meal prep friendly – One batch gives you multiple jars of sauce, making future dinner prep quick and easy when you need it.
What Kind of Tomatoes Should I Use?
For canning tomato sauce, paste tomatoes (also called Roma or plum tomatoes) are definitely your best bet. These varieties have thick, meaty walls and less juice inside, which means you’ll spend less time cooking the sauce down to the right consistency. San Marzano and Amish Paste are great choices if you can find them, but any Roma-style tomato will do the job nicely. If you’re buying from the store, look for tomatoes that are deep red, firm but not hard, and heavy for their size – these will give you the most flavor. Just avoid using regular slicing tomatoes since they’re too watery and will take forever to cook down into a proper sauce.
Options for Substitutions
When it comes to canning, some ingredients are flexible while others are absolutely necessary for safety. Here’s what you need to know:
- Paste tomatoes: While paste tomatoes like Roma or San Marzano are best because they’re meatier and less watery, you can use regular slicing tomatoes. Just know you’ll need to cook them longer to reduce the liquid and get the right consistency.
- Bottled lemon juice: This is non-negotiable for safety! Fresh lemon juice won’t work as a substitute because its acidity levels vary. You must use bottled lemon juice to ensure proper acidification for safe canning. If you’re completely out, you can use citric acid (1/4 teaspoon per pint jar).
- Onions: You can use any type of onion – red, white, or yellow. You could also reduce the amount or leave them out if you prefer, as they don’t affect the safety of the recipe.
- Garlic: Feel free to adjust the garlic amount to taste or substitute with 1.5 teaspoons of garlic powder. You can even skip it altogether – it’s just for flavor.
Watch Out for These Mistakes While Canning
The biggest mistake when canning tomato sauce is not adding enough acid – each pint jar needs exactly 1 tablespoon of bottled lemon juice (not fresh!) to ensure safe preservation and prevent botulism. Another common error is not removing air bubbles before sealing the jars, which can lead to improper sealing and potential spoilage – simply run a plastic spatula or bubble remover tool around the inside of each filled jar. Processing time is crucial – don’t cut it short, as each jar needs a full 40 minutes in a boiling water bath to ensure safe preservation, and remember to adjust the time for your altitude if you’re above 1,000 feet. For the best texture, avoid over-blending the sauce, as this can make it separate during storage – instead, aim for a consistent but still slightly chunky consistency.
What to Serve With Homemade Tomato Sauce?
This homemade tomato sauce is super versatile and works great as a base for so many meals! The most obvious choice is to toss it with your favorite pasta – anything from spaghetti to penne works perfectly here. For a complete meal, you can brown some Italian sausage or meatballs to add to the sauce, or keep things vegetarian by adding sautéed mushrooms and bell peppers. If you’re not in a pasta mood, try using the sauce for homemade pizza, as a dipping sauce for mozzarella sticks, or even as a base for shakshuka by cracking a few eggs right into the warmed sauce.
Storage Instructions
Store Properly: Once your jars have sealed and cooled completely (usually 12-24 hours), store them in a cool, dark place like a pantry or basement. Make sure to label each jar with the date – they’ll keep well for up to 12 months when properly sealed and stored.
Check Seals: Before storing, check that all jar lids have properly sealed by pressing the center of each lid – it shouldn’t flex up and down. Remove the bands and try to lift the lids with your fingers. If any jars haven’t sealed, put them in the fridge and use within 1 week.
After Opening: Once you’ve opened a jar of your homemade tomato sauce, keep it in the refrigerator and use it within 5-7 days. The sauce might separate a bit in storage – just give it a good stir before using.
| Preparation Time | 30-60 minutes |
| Cooking Time | 90-120 minutes |
| Total Time | 120-180 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 15-20 g
- Fat: 2-5 g
- Carbohydrates: 60-70 g
Ingredients
- 10 pounds chopped paste tomatoes (4.5 kg)
- 2 big onions, chopped
- 6 garlic cloves, finely chopped
- 6 tablespoons bottled lemon juice (90 ml)
Step 1: Prepare Canning Equipment
Begin by preparing your boiling water bath canner.
Place clean, sterilized jars into the canner and let them simmer until you are ready to use them.
Wash the lids and bands in warm soapy water and set these aside to dry.
Step 2: Cook the Tomato Sauce
Add your tomatoes, onion, and garlic to a large, heavy-bottomed pot.
Set the pot over medium-high heat and bring the mixture to a boil.
Stir occasionally to prevent the vegetables from sticking or burning.
Once boiling, lower the heat to a simmer, cover the pot, and let the sauce cook down.
Stir occasionally until the sauce has reduced by half and thickened slightly, which should take about 1 1/2 to 2 hours.
Step 3: Process the Sauce in a Food Mill
Remove the pot from the heat and transfer the sauce to a food mill.
Run it through the mill to remove the skins and seeds, leaving you with a smooth sauce.
Step 4: Prepare the Sauce for Canning
Return the sieved tomato sauce to a clean pot and bring it back up to a boil.
Once boiling, remove the pot from the heat.
This step ensures the sauce is evenly heated and ready for canning.
Step 5: Fill and Seal the Jars
Carefully remove a jar from the simmering water in your canner.
Fill the jar with the hot tomato sauce, leaving a 1/2-inch headspace.
Remove any air bubbles with a non-metallic spatula and adjust the headspace as necessary.
Wipe the jar rim with a damp cloth to ensure it is clean, then apply the lid and screw on the band to fingertip tightness.
Return the jar to the canner and repeat the process for the remaining jars.
Step 6: Process the Jars
Once all jars are filled, close the canner.
Increase the heat and bring the water back to a rolling boil.
Process the jars for 35 minutes to ensure they are sealed properly.
After processing, turn off the heat and remove the canner lid.
Allow the jars to sit in the hot water for an additional 5 minutes before carefully removing them.
Place the jars on the counter to cool.
Step 7: Post-Processing and Storage
After 12 to 24 hours, check the seals on the jars.
Ensure all lids are vacuum sealed (they should not pop when pressed).
Store the sealed jars in a dark cupboard without the bands.
Properly sealed jars can be kept for up to 18 months.