Canning Tomato Sauce: Easy, Homemade, Fresh Recipe
Growing an abundance of tomatoes in my garden is always my yearly goal. If I am successful, canning tomato sauce using this delicious recipe is my reward. This tomato sauce recipe is versatile and simple and does not involve peeling tomatoes!
This tomato sauce can be used for pizza, pasta sauce, chili, sloppy joes, or any other recipe involving tomatoes. The simple ingredients lend themselves well to many recipes and uses. Having this tomato sauce on your pantry shelves will make dinner preparation easy and quick.
The satisfaction of home canning is a wonderful reward for all your hard work to grow and preserve your tomatoes.
This recipe uses a hot water bath canning method. This is only possible because of the added lemon juice in the recipe. If you don’t want to add lemon juice, you must use a pressure canning recipe as not all tomatoes are acidic enough to safely be canned without added acid. Always use canning recipes and processing times that have been tested for safety. Tested recipes are proven safe. This recipe is based on the tomato sauce recipe from the Ball Blue Book which is a tested, safe recipe.
Tips for Canning Tomato Sauce
This tomato sauce recipe is easy and a great way to preserve your garden tomatoes. Tomato sauce is a pantry staple that is so versatile. We always try to put up enough tomato sauce to last an entire year.
To make sure the ratios of high acid to low acid foods are at a safe level in this recipe, you cannot increase the amount of onions or garlic you use. You can, however, increase or decrease the herbs, sugar, or salt and not change the safety of the recipe.
Ingredients:
Tomatoes: You can use any type of tomato in this recipe. I like to use a variety of different tomatoes to get a really complex flavor in the finished sauce. Paste tomatoes will contain less water and will cook down quicker, but any type of tomato can be used to make this recipe. Amish paste, Roma, Chef’s Choice Orange, and San Marzano are all wonderful varieties.
Onions: Use good quality onions in this recipe. I use my home-grown onions which are always full of flavor, but store bought onions will work too.
Garlic: Garlic adds wonderful flavor to the finished sauce. Use quality garlic you grew yourself, or purchased with a discerning eye at the grocery store.
Olive Oil: Use quality olive oil to add a pinch of flavor to the finished sauce.
Black Pepper: Black pepper adds just a bit of spice to the finished sauce. You can add more or less to your liking.
Brown Sugar: The sugar in this recipe serves to balance out the acidity of the tomatoes. You can add more or less to your liking.
Salt: Don’t leave out the salt in this recipe. It is really necessary to achieve the desired flavor. You can add more or less to your liking.
Bottled Lemon Juice: Bottled lemon juice is essential in this recipe for canning safety. The addition of bottled lemon juice ensures the finished sauce is at a safe acidity level to be water-bath canned.
Tools:
Canning Tomato Sauce: Instructions
Fill your water-bath canning pot with enough water to cover the quart jars with 1-2 inches of water. When your sauce is close to desired consistency, bring the water to a boil over high heat while you finish preparing the sauce and putting it in the jars.
Prepare Jars
Clean jars and bands in hot water and gather lids. Simply wash jars with hot soapy water and set on a kitchen towel upside down until sauce is ready.
Prepare Tomatoes
You can use frozen or fresh tomatoes in this recipe. Just make sure that any damaged or blemished spots on the tomatoes have been removed. There is no need to peel the tomatoes as the peels will be removed when you run the sauce through the food mill.
I like to freeze my tomatoes after I pick them from the garden. Clean, previously frozen tomatoes can be placed right into the large pot without any prep.
Prepare the Tomato Sauce
Run the onions and garlic through a food processor. Saute the minced onions and garlic in the olive oil in a large saucepan over medium-high heat until they are softened slightly. Add the clean, blemish free whole tomatoes (frozen or fresh), pepper, sugar, and salt. Use a potato masher to release tomato juice and separate skins from pulp.
Simmer until tomato skin has released from tomatoes. This will take longer if tomatoes are frozen, but the process is the same.
Remove the large stock pot from the heat and place on a hot pad on your kitchen counter. Place a food mill over a large bowl and run all the tomato sauce through the food mill. This will remove all the skins and most of the seeds.
Return the skin-free tomato sauce to the large pot, and place back on the stove over medium heat. Bring to a simmer and allow to reduce by one-half. If your tomatoes are very juicy, this can take some time (up to 3-5 hours), so be patient and stir every so often to check the sauce consistency. If you want a thicker sauce, just continue to simmer until the sauce reaches your desired consistency.
When you tomato sauce is close to desired consistency, taste it! If it seems too acidic, add more brown sugar. Also add pepper and salt to your desired taste.
Once the flavor is where you want it to be, add 2 Tablespoons of lemon juice to each quart jar. Ladle the hot sauce into the hot jars and leave 1/2-inch headspace. Run a plastic knife around the inside edges of the jar to remove air bubbles.
Place lids and bands. Screw bands finger tight.
Canning the Tomato Sauce
Process quarts for 40 minutes in a boiling water bath canner. (You will need to adjust the processing time according to your altitude.)
Remember! Don’t start the timing until the water inside the canner returns to a full boil with the jars inside.
After the processing time is up, remove the jars to a towel covered kitchen counter and allow to sit for at least 12 hours. Check to make sure jars have sealed properly and then store in a cool, dark place.
Elevation Adjustments for Canning Tomato Sauce
Elevation adjustments are as follows:
- 0 to 1,000 Feet in Elevation: published processing time
- 1,001 to 3,000 Feet in Elevation: add 5 minutes
- 3,001 to 6,000 Feet in Elevation: add 10 minutes
- Above 6,000 Feet in Elevation: add 15 minutes
How to Use Canned Tomato Sauce
This homemade tomato sauce can be used in a variety of ways! Add some basil and oregano for spaghetti sauce with pasta or make pizza sauce. Add chili powder, cumin, and oregano to make enchilada sauce. You can also use this tomato sauce as a soup base for simple tomato soup, vegetable soup, beef stew, or chili. The possibilities are really up to your imagination!
Pin for Later
The Best Canned Tomato Sauce Recipe
This delicious recipe is perfect for canning tomato sauce without peeling tomatoes! This tomato sauce can be used to make pasta, pizza, chili, enchilada sauce and more!
Ingredients
- 50 pounds of tomatoes
- 6.5 cups chopped onions (use a food processor)
- 13 cloves of garlic, chopped
- 1/4 cup olive oil
- 1 Tablespoon black pepper
- 3 Tablespoons Brown Sugar (more to taste)
- 1/4 cup salt (more to taste)
- Bottled lemon juice (2 Tablespoons per quart jar)
Instructions
- Wash tomatoes and remove any blemishes and the ends.
- Saute the onions and garlic in the olive oil in a large pot. Add the tomatoes, pepper, sugar, and salt.
- Bring to a simmer while mashing tomatoes with a potato masher. Simmer until tomato skins seperate from the pulp.
- Remove tomato mixture from the heat and run the sauce through a food mill placed over a large bowl to remove the skins.
- Return skinless tomato sauce to the large pot and return to a simmer over medium heat.
- Simmer tomato sauce until it is reduced by half. If your tomatoes are especially juicy this can take anywhere from 3-5 hours.
- When tomato sauce is reduced by half, taste the sauce. If the sauce is too acidic, add more brown sugar. Also add salt and pepper to taste.
- Once the flavor is to your liking, add 2 Tablespoons of bottled lemon juice to each quart jar.
- Ladle the hot sauce into the quart jars and leave 1/2 inch headspace.
- Process quarts for 40 minutes in a hot water bath canner. Start the timer when the water returns to a boil with your jars inside the canner. (You may need to adjust your processing time according to your altitude.)
- After processing time is complete, remove jars to a kitchen towel on the kitchen counter and let rest for 12 hours. Check seals and store in a cool, dark place.
Notes
Elevation adjustments:
- 0 to 1,000 Feet in Elevation: published processing time
- 1,001 to 3,000 Feet in Elevation: add 5 minutes
- 3,001 to 6,000 Feet in Elevation: add 10 minutes
- Above 6,000 Feet in Elevation: add 15 minutes
Nutrition Information:
Yield: 56 Serving Size: 1Amount Per Serving: Calories: 97Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 528mgCarbohydrates: 19gFiber: 5gSugar: 12gProtein: 4g
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Can’t wait to try this summer, thanks!
Thanks for the step by step instructions!
I want to try this this summer!
I’ve never put brown sugar in my pasta sauce. I’m so excited to try this!