Homemade Tomato Sauce from Fresh Tomatoes Easy Canning Recipe Guide
A cozy, flavorful homemade tomato sauce made from fresh tomatoes, perfect for canning and preserving the bright taste of summer tomatoes all year long.
- Prep Time: 35 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 50 minutes
- Yield: About 6-7 pints 1x
- Category: Sauce
- Cuisine: Italian
Ingredients
- 10 pounds fresh tomatoes (Roma or plum recommended)
- 1/4 cup olive oil (60 ml)
- 1 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 1/2 cup fresh basil leaves, chopped
- 2 teaspoons salt
- 1 tablespoon granulated sugar (optional)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
Instructions
- Prepare the Tomatoes (20-30 minutes): Wash tomatoes thoroughly. Score a small ‘X’ on the bottom of each tomato. Boil for 30-60 seconds until skins loosen, then transfer to an ice bath and peel.
- Chop and Cook (15 minutes): Core and roughly chop peeled tomatoes. Heat olive oil in a large stockpot over medium heat. Add onions and garlic, sauté until translucent (about 5 minutes). Add tomatoes and bring to a gentle simmer.
- Simmer and Mash (45-60 minutes): Simmer uncovered, stirring occasionally. Use a potato masher or immersion blender to break down tomatoes to desired consistency. Reduce sauce by about one-third.
- Season and Add Basil (5 minutes): Stir in salt, pepper, sugar (if using), and chopped basil. Simmer for an additional 5 minutes. Taste and adjust seasoning.
- Add Lemon Juice for Canning (2 minutes): Stir in lemon juice just before filling jars.
- Prepare Jars and Lids: Sterilize canning jars and lids by boiling or hot dishwasher cycle. Keep jars warm.
- Fill and Seal Jars (15 minutes): Using a jar funnel and ladle, fill jars with hot sauce leaving 1/2 inch headspace. Wipe rims, place lids, and screw bands fingertip tight.
- Process in Water Bath (35 minutes): Submerge jars in boiling water covered by at least 1 inch of water. Process pint jars for 35 minutes. Remove and cool undisturbed for 12-24 hours.
- Check Seals and Store: Press center of lids; if no pop back, jars are sealed. Label and store in a cool, dark place.
Notes
[‘Use Roma or plum tomatoes for thicker sauce.’, ‘Peeling tomatoes is essential to avoid bitterness and tough texture.’, ‘Simmer sauce gently and stir often near the end to prevent burning.’, ‘Add lemon juice to ensure safe acidity for canning.’, ‘Keep water level above jars during processing to avoid seal failure.’, ‘Leave proper headspace in jars to allow for sauce expansion.’, ‘If sauce is too thin, simmer longer to reduce further.’, ‘Blending some sauce before canning creates a smoother texture; leave some chunks for homemade feel.’, ‘Store sealed jars in a cool, dark place for 12-18 months.’, ‘Once opened, refrigerate and use within 5-7 days.’, ‘Sauce freezes well up to 3 months in freezer-safe containers.’]
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 60
- Sugar: 5
- Sodium: 460
- Fat: 3
- Saturated Fat: 0.4
- Carbohydrates: 8
- Fiber: 3
- Protein: 2
Keywords: homemade tomato sauce, fresh tomato sauce, canning tomato sauce, easy tomato sauce, Italian sauce, pantry staple, tomato preserving