Preparation Time: 30 minutes
Cooking Time: 2 hours 30 minutes
Processing Time: 40 minutes
Total Time: 3 hours 40 minutes
Difficulty Level: Intermediate
Cooking Intensity: Medium
Servings: 8 pint jars
Cuisine: American
Ingredients
- 20 pounds ripe tomatoes
- 2 tablespoons bottled lemon juice per quart jar (or 1 tablespoon per pint jar)
- 2 teaspoons salt per quart jar (optional)
- 1 teaspoon sugar per jar (optional)
- Water for canning
Optional Flavor Enhancers
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Equipment Needed
- Large stockpot
- Food mill or fine sieve
- Sharp knife
- Cutting board
- Water bath canner
- Canning jars with lids and bands
- Jar lifter
- Funnel
- Clean kitchen towels
Instructions
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly under cool running water. Remove any damaged spots, stems, or bruised areas. Bring a large pot of water to a boil and prepare a bowl of ice water.
Place the tomatoes in the boiling water for 30 to 60 seconds until the skins begin to loosen. Transfer immediately to the ice water bath. Once cooled, peel off the skins easily with your fingers.
Cut the tomatoes into quarters and remove tough core sections.
Step 2: Cook the Tomatoes
Place the prepared tomatoes into a large stockpot. Bring them to a gentle boil over medium-high heat while stirring occasionally to prevent sticking.
Reduce the heat to medium and continue cooking for approximately 30 minutes until the tomatoes become soft and release their juices.
Step 3: Create the Sauce
Pass the cooked tomatoes through a food mill or sieve to remove seeds and remaining skin fragments. Return the smooth tomato puree to the stockpot.
If using onions and garlic, sauté them in olive oil until softened and fragrant. Add them to the tomato puree along with basil, oregano, and black pepper.
Simmer the sauce over medium-low heat for 1½ to 2 hours. Stir frequently. Continue cooking until the sauce reaches your desired thickness.
Step 4: Prepare the Jars
While the sauce simmers, wash canning jars, lids, and bands thoroughly. Keep the jars hot until ready to fill. Prepare the water bath canner according to the manufacturer’s instructions.
Step 5: Fill the Jars
Add bottled lemon juice to each jar:
- 1 tablespoon for pint jars
- 2 tablespoons for quart jars
Using a funnel, carefully ladle the hot tomato sauce into the jars, leaving ½ inch headspace at the top.
Add salt and sugar if desired.
Remove air bubbles by sliding a non-metallic utensil around the inside of the jar. Wipe the rims clean with a damp cloth.
Place the lids on the jars and tighten the bands until fingertip tight.
Step 6: Process the Jars
Place the filled jars into the boiling water bath canner. Ensure the jars are covered by at least 1 inch of water.
Process pint jars for 35 minutes and quart jars for 40 minutes, adjusting for altitude if necessary.
Maintain a steady boil throughout the processing time.
Step 7: Cool and Store
Carefully remove the jars using a jar lifter and place them on a towel-lined surface.
Allow the jars to cool undisturbed for 12 to 24 hours.
Check the seals by pressing the center of each lid. Properly sealed lids will not flex up and down.
Label the jars with the date and store them in a cool, dark location for up to one year.
Tips for Success
- Use fully ripe tomatoes for the best flavor.
- Roma tomatoes are excellent because they contain less water and produce a thicker sauce.
- Stir the sauce frequently during simmering to prevent scorching.
- Always use bottled lemon juice when canning for consistent acidity.
- Do not skip the processing step, as it ensures safe long-term storage.
- Store opened jars in the refrigerator and use within 5 to 7 days.
Serving Suggestions
This canned tomato sauce is incredibly versatile and can be used in many dishes:
- Spaghetti and pasta recipes
- Homemade pizza sauce
- Lasagna
- Tomato soup
- Chili
- Stews
- Casseroles
- Shakshuka
- Meatball sauces
Its rich flavor makes it an excellent base for countless homemade meals.
Storage Information
Properly sealed jars can be stored in a cool, dark pantry for up to 12 months. Avoid storing jars near direct sunlight or heat sources.
Once opened, refrigerate immediately and consume within one week.
If a jar shows signs of spoilage, unusual odors, mold, leaking, or a broken seal, discard the contents immediately.
Nutrition Information
Serving Size: ½ cup
Calories: 45
Carbohydrates: 10g
Protein: 2g
Fat: 0.5g
Saturated Fat: 0g
Fiber: 2g
Sugar: 6g
Sodium: 120mg (varies depending on added salt)
Potassium: 420mg
Vitamin A: 15% Daily Value
Vitamin C: 25% Daily Value
Calcium: 2% Daily Value
Iron: 4% Daily Value