Canning Tomato Sauce Recipe
Capture summer’s essence with this easy canning tomato sauce recipe! Perfect for beginner home cooks, it’s rich, versatile, and budget-friendly. Use it for pasta, pizza, or soups, and enjoy homemade flavor all year. Ready to stock your pantry with love? Let’s get started!
Ingredients
- 10 pounds fresh Roma tomatoes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/4 cup fresh basil, chopped
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 8 tablespoons bottled lemon juice 2 tbsp per quart jar
Instructions
- Wash tomatoes, score an “X” on bottoms, blanch in boiling water for 30–60 seconds, then cool in an ice bath. Peel, core, and chop.
- Heat olive oil in a large pot over medium. Sauté onion for 5 minutes until soft. Add garlic, cook 1 minute.
- Add chopped tomatoes. Bring to a boil, then simmer for 1–2 hours, stirring occasionally, until thickened.
- Blend sauce until smooth using an immersion blender. Stir in basil, salt, and pepper.
- Add 2 tablespoons lemon juice per quart jar to ensure safe canning acidity.
- Sterilize jars in boiling water for 10 minutes. Ladle hot canning tomato sauce into jars, leaving ½-inch headspace.
- Wipe jar rims, place lids, and screw bands fingertip-tight. Process in a boiling water canner for 40 minutes (quarts).
- Cool jars for 24 hours. Check seals and store in a cool, dark place.
Notes
Tip: Use Roma tomatoes for a thicker canning tomato sauce.
Variation: Add 1 teaspoon red pepper flakes for a spicy twist.