Canned Tomato Sauce

Canning and making your own tomato sauce allows you to have complete control over the ingredients. You can choose the freshest, ripest tomatoes, ensuring maximum flavor and nutritional value while avoiding preservatives, artificial flavors, and excessive amounts of salt and sugar that are often found in store-bought sauces. This means you can create a healthier product tailored to your taste and dietary needs while saving money as well.

Here’s a simple yet flavorful recipe that you can follow to make your own canned tomato sauce.

Ingredients:

10 pounds of ripe tomatoes (Roma or plum tomatoes work best)
2 tablespoons of olive oil
1 large onion, finely chopped
4 cloves of garlic, minced
2 tablespoons of sugar (optional, to balance acidity)
1 tablespoon of salt
1 teaspoon of black pepper
1/4 cup of fresh basil, chopped (or 1 tablespoon dried basil)
1/4 cup of fresh parsley, chopped (or 1 tablespoon dried parsley)
2 tablespoons of lemon juice per quart jar (for safe acidity levels)
Sterilized canning jars and lids

Instructions:

Preparing the tomatoes:

There are a variety of methods you can use when prepping your tomatoes to make the sauce. I will start with the method we like to use: Start by washing the tomatoes and cutting them into halves or quarters. If the tomatoes are pretty ripe or soft we go ahead and run them through the KitchenAid strainer and juicer attachment for our mixer. If they aren’t super ripe and are still pretty firm, we will put them in the food processor after we cut them into quarters and then run them through the kitchen aid strainer and juicer attachment. This KitchenAid attachment does a fantastic job of separating the juice from the seeds and skin. There is very little tomato waste left and you don’t run the risk of burning your fingers like you when blanche or heat the tomatoes first. If you want some chunks of tomato in your spaghetti sauce, make sure to set them aside so you don’t accidentally juice them all.

Another method you can use is to: After you wash and core the tomatoes; heat to boiling (you may have to use a couple of pots depending on how many tomatoes you have and the size of the pots you are using). Then you put the tomatoes through a strainer to remove seeds and peels. If you want some chunks of tomato in your spaghetti sauce, make sure to set them aside so you don’t accidentally juice them all.

The final method I am going to talk about is to: Start by blanching the tomatoes. After you wash the tomatoes cut a small 'X' on the bottom of each tomato, then immerse them in boiling water for about 30 seconds. Transfer them immediately to an ice bath. Once cooled, peel off the skins, core, and chop the tomatoes.

Cook the Sauce: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, being careful not to let it burn. Add the tomatoes to the pot and bring the mixture to a simmer. Cook for about 2 hours or until the sauce reaches your desired thickness, stirring occasionally so the sauce doesn't stick or burn to the bottom of the pan. Add the sugar, salt, pepper, basil, and parsley, and adjust the seasoning to taste.

Prepare for Jars for canning: While the sauce is simmering, prepare your canning jars and lids by sterilizing them. You can do this by boiling them in water for 10 minutes.

Fill the Jars: Once the sauce has thickened, remove it from the heat. Add 2 Tbsp. of lemon juice to each quart size jar. I like to add the lemon juice first to ensure that don’t I forget about it. Ladle the hot sauce into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars clean and place the lids on top. Screw on the bands until they are fingertip tight.

Process the Jars: While the sauce is simmering, prepare your canning equipment. Sterilize the jars and lids according to the manufacturer’s instructions. Once the sauce is ready, ladle it into the hot sterilized jars, leaving about 1/2 inch of headspace at the top. Add 2 tablespoons of lemon juice to each quart jar to ensure safe acidity levels. Wipe the rims of the jars with a clean cloth, place the lids on top, and secure them with the rings. Process the jars in a boiling water bath for 35 minutes (adjusting for altitude if necessary).

Allow the jars to cool undisturbed for 12-24 hours and check the seals. Properly sealed jars can be stored in a cool, dark place for up to a year. Enjoy your homemade tomato sauce in pasta dishes, soups, stews, or any recipe that calls for a rich and hearty tomato base!

**For more tips about canning basics visit my Canning Basics webpage.

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