Canned Tomato Sauce

I used to think canning tomato sauce was this all-day ordeal that required special skills and perfect timing. Then I realized I was overthinking what's essentially just cooking down tomatoes and putting them in jars. Preserving the flavors of summer tomatoes is actually easy and delicious with homemade canned tomato sauce. This versatile sauce becomes the foundation for pasta dishes, pizzas, soups, and more. By making and canning your own tomato sauce, you'll have a pantry staple that's packed with fresh flavors and free from preservatives - plus you'll know exactly what went into every jar.

Is This Project For Me?

If you've got a pile of fresh tomatoes and want to capture that peak summer flavor for winter meals, this is perfect for you. You want a sauce that actually tastes like tomatoes, not like the can, and you're ready to try water bath canning without diving into anything too complicated. This works whether you grew your own tomatoes or bought a basket at the farmer's market. You'll need basic canning equipment, but the process is more straightforward than you'd expect. If you love the idea of opening a jar in January and tasting August sunshine, this belongs on your list.

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Stop second-guessing every step of your food preservation projects. This guide walks you through method selection, safety basics, and how to fix things when they don't go according to plan so you can preserve with confidence instead of crossed fingers.

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Canned Tomato Sauce

Preserving the flavors of summer tomatoes is easy and delicious with homemade canned tomato sauce. This versatile sauce can be used for pasta dishes, pizzas, soups, and more. By making and canning your own tomato sauce, you’ll have a pantry staple that’s packed with fresh flavors and free from preservatives.

Time: 24 Hours Level: Beginner

Materials

• 10 pounds tomatoes (peeled and chopped)
• 2 onions (diced)
• 4 cloves garlic (minced)
• 1/4 cup olive oil
• Fresh basil, oregano, and parsley (to taste)

Steps

1. Blanch the tomatoes in boiling water for 1 minute, then transfer them to an ice bath. Peel off the skins and chop the tomatoes.
2. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until translucent. Add the chopped tomatoes and herbs.
3. Simmer the mixture for 45 minutes, stirring occasionally, until the sauce thickens.
4. Pour the hot sauce into sterilized jars, leaving 1/2 inch of headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 35 minutes.
5. Remove the jars from the water bath and let them cool. You’ll hear a “pop” as they seal. Store the sealed jars in a cool, dark place for up to a year. Refrigerate after opening.

📺 Video Tutorial

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canningtomatoessaucebeginner

Notes:
Tips:
Add Flavor: For a richer sauce, add a splash of red wine or a pinch of red pepper flakes for heat.
Experiment with Herbs: Customize the flavor by adding different herbs like thyme or rosemary.
To make a thicker sauce freeze your tomatoes first. Thaw and process through a food mill before cooking. While cooking use a fine mess strainer to ladle the water off the sauce.

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Troubleshooting and Safety

Let's talk about what might have you second-guessing your canning skills, because even experienced cooks can feel nervous about food safety. Sauce that's too thin after cooking? I've been there, staring at what looked more like tomato water than sauce. Just keep simmering with the lid off until it reaches the consistency you want. It takes longer than you think, but it's worth the wait.

Jars that don't seal properly usually means the rim wasn't clean or you didn't leave the right headspace. Wipe those jar rims carefully before putting the lids on, and follow your recipe's headspace requirements exactly. If a jar doesn't seal after 24 hours, just pop it in the fridge and use it first.

Sauce separating in the jar with clear liquid on top? That's normal with tomatoes - just stir it back together when you open it. The flavor and safety are still perfect.

If your sauce turned out more orange than red, your tomatoes might not have been quite ripe enough. It'll still taste great, just not quite as vibrant. Next time, let those tomatoes get really red and soft before you start.

Frequently Asked Questions

Do I have to peel the tomatoes

Yes. Peeling helps the sauce stay smooth and prevents tough skins from floating in the jars. Blanching in hot water makes peeling quick and easy.

Can I use any type of tomato

Paste tomatoes like Roma or San Marzano give the thickest, richest sauce. Slicing tomatoes work too but may be more watery and need longer cooking down.

Do I need to add lemon juice

Yes. Bottled lemon juice or citric acid must be added to each jar to ensure safe acidity for canning. Fresh lemon juice is not consistent enough.

Can I add other vegetables

Stick to tomatoes, herbs, and approved seasonings for canning safety. Vegetables like peppers, onions, or mushrooms lower the acidity and require tested recipes.

Is water bath canning safe for tomato sauce

Yes, if you follow a tested recipe with the required acidity adjustments. Otherwise, pressure canning is recommended for low-acid variations.

How long should jars process

Processing time depends on jar size and method. Pint jars are usually 35 minutes in a water bath, quart jars about 40 minutes. Always follow tested times from trusted sources.

How long will canned tomato sauce last

Stored in a cool, dark pantry, sealed jars keep their best quality for 12 to 18 months. Refrigerate after opening and use within a week.

What if a jar doesn’t seal

Refrigerate and use that jar within a few days, or reprocess with a new lid within 24 hours. Only properly sealed jars are shelf stable.