This canned tomato sauce recipe is a traditional preservation method built around ripe plum tomatoes, onions, garlic, and careful acidity control.
The sauce reflects my daily work of creating and exploring dependable kitchen practices that last beyond a single meal.
The main purpose of developing this canned tomato sauce recipe is long-term storage, flavor consistency, and home pantry security. I created it for home cooks, gardeners, and anyone preserving harvests.
Now I am presenting the steps to make this canned tomato sauce recipe in an easy way along with serving ideas, tips, health benefits.
Easy & Delicious Canned Tomato Sauce Recipe
Canned tomato sauce recipe is a preserved cooking base prepared from ripe plum tomatoes, onions, garlic, olive oil, salt, and bottled lemon juice.
This recipe focuses on safe canning and clean flavor, allowing seasonal tomatoes to be enjoyed throughout the year.
Making this sauce supports home kitchens, gardeners, and small batch producers who value control over ingredients. The method uses slow cooking to build depth, then careful processing for storage.
The result serves pasta, soups, casseroles, and stews while saving time during busy days without artificial additives or unnecessary processing steps.
How To Prepare Canned Tomato Sauce Recipe?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Course: Sauce
Cuisine: Italian-style
Yield: About 6 cups
Kitchen Utensils
- Large stockpot (at least 30 liters)
- Cutting board
- Sharp knife
- Wooden spoon
- Food mill or blender
- Ladle
- Canning jars with lids and bands
- Water bath canner or large boiling pot
- Jar lifter
- Clean kitchen towels
Ingredients
- 8 large white onions, peeled and cut into quarters
- 22.7 kg ripe plum (Roma) tomatoes
- 30 g olive oil
- 10 garlic cloves, coarsely chopped
- 100 ml bottled lemon juice
- 25 g salt
Instructions
1. Prepare the vegetables
Quarter the onions and roughly chop the garlic. Wash the tomatoes well and remove any damaged spots. Cut tomatoes in half to speed up cooking.
2. Start the base
Heat the olive oil in a large stockpot over medium heat. Add onions and garlic, cooking for about 10 minutes until soft and fragrant, stirring occasionally to prevent browning.
3. Cook the tomatoes
Add the tomatoes to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for about 2½ to 3 hours. Stir regularly as the tomatoes break down and the sauce thickens.
4. Blend and season
Pass the cooked mixture through a food mill or blend until smooth. Return the sauce to the pot, add salt and bottled lemon juice, and simmer for another 10 minutes.
5. Can the sauce
Ladle hot sauce into sterilized jars, leaving 2 cm headspace. Seal and process in a boiling water bath for 40 minutes. Let jars cool completely before storing.
Notes: Bottled lemon juice is essential for safe canning acidity; do not substitute with fresh lemon juice. For a thicker sauce, extend the simmering time.
This canned tomato sauce recipe is intentionally plain so it can be seasoned later for different recipes. Store sealed jars in a cool, dark place for up to one year.
Nutrition Facts Of Canned Tomato Sauce Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 45 kcal |
| Carbohydrates | 9 g |
| Sugars | 6 g |
| Protein | 2 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sodium | 150 mg |
Why Peoples Like Canned Tomato Sauce Recipe?
People like canned tomato sauce recipe because it is convenient, reliable, and saves time in everyday cooking. It allows home cooks to store fresh tomato flavor for months without daily preparation.
The taste stays consistent, making meals easier to plan and prepare. Canned tomato sauce recipe also reduces food waste by preserving large harvests at once.
It works well in many dishes such as pasta, soups, stews, and casseroles, giving dependable results and familiar comfort to home kitchens.
How It Works
Canned tomato sauce recipe works through heat, acidity, and proper sealing. Fresh tomatoes are cooked until they release juices and thicken into sauce.
Bottled lemon juice adds the required acidity, which helps prevent harmful bacteria growth. The hot sauce is poured into sterilized jars and sealed.
Processing the jars in boiling water removes air and creates a vacuum seal as they cool. This seal keeps the sauce safe from spoilage.
When stored in a cool, dark place, the sauce remains stable for months and can be opened and used whenever needed.
Our Favorite Ways ToServe It Up
There are so many delicious ways to serve up homemade canned tomato sauce recipe! Here are some of my favorite ways to enjoy it:
➨ Classic Pasta: You can’t go wrong with a simple bowl of spaghetti and tomato sauce. Top it with freshly grated Parmesan, basil, and a drizzle of olive oil for an authentic Italian meal.
➨ Pizza Sauce: Use your homemade canned tomato sauce as the base for a homemade pizza. Spread it on the dough, add your favorite toppings, and bake for a fresh, comforting pizza.
➨ Shak-shak: For a Middle Eastern-inspired breakfast or brunch, simmer eggs in tomato sauce with spices like cumin and paprika. It’s a flavorful and hearty dish.
➨ Meatball Sub: Layer the sauce over meatballs and place them in a toasted sub roll, topped with mozzarella cheese for a perfect sandwich.
➨ Stews and Soups: Add the sauce to soups or stews to enrich the flavor and provide a velvety base. It’s great in dishes like minestrone or vegetable soup.
➨ Dipping Sauce: Serve the tomato sauce as a dip for garlic bread, mozzarella sticks, or even crispy fried zucchini for a savory appetizer.
Health Benefits Of Canned Tomato Sauce
Canned tomato sauce recipe is naturally rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and folate, which support immunity, vision, and heart health.
It contains lycopene, a powerful antioxidant that may help reduce the risk of certain chronic diseases and protect cells from damage. Low in fat and calories, it can be part of a balanced diet.
The slow cooking process enhances nutrient availability while keeping sodium levels manageable when added carefully. Using homemade canned sauce avoids preservatives and additives found in many store-bought versions.
Expert Tips And Tricks
1. Select fully ripe plum (Roma) tomatoes. They are naturally sweeter, have fewer seeds, and create a thicker sauce without extra cooking. Using underripe or watery tomatoes can make the sauce bland and runny.
2. Blanch the tomatoes in boiling water for 30–60 seconds, then transfer to ice water. This loosens the skins for easy peeling while keeping the flesh firm and flavorful.
3. Simmer the sauce gently over low heat for several hours. Slow cooking helps the flavors meld, reduces excess water, and produces a richer, deeper taste. Stir occasionally to prevent sticking or burning.
4. Add salt and bottled lemon juice after cooking but before canning. Lemon juice ensures proper acidity for safe preservation and enhances the tomato’s natural flavor without overpowering it.
5. Wash jars, lids, and utensils in hot soapy water, then boil or use a dishwasher sterilizing cycle. This prevents bacteria or mold from forming during storage.
6. Fill jars with hot sauce, leaving recommended headspace. Place them in a boiling water bath for the correct processing time. This creates a vacuum seal as they cool, locking in freshness and extending shelf life safely.
Storage Recommendations
Store sealed jars in a cool, dark place such as a pantry or cupboard. Keep them away from direct sunlight, heat, or moisture to maintain flavor and safety.
Properly sealed jars can last up to 12 months. Once opened, refrigerate the sauce in a separate container and use within 5–7 days.
For longer storage after opening, freeze in airtight containers for up to 6 months. Always check for signs of spoilage such as off smells, mold, or bulging lids before use.
FAQs About Canned Tomato Sauce Recipe
Can I use any type of tomatoes for this sauce?
While you can use any tomatoes, Roma tomatoes are the best choice because they have a firmer texture and fewer seeds, making them ideal for sauces. They also have a rich, sweet flavor that works perfectly in canned tomato sauce.
How long does the canned tomato sauce last?
When properly sealed and stored in a cool, dark place, canned tomato sauce can last up to a year. Once opened, keep it in the fridge and use it within 1-2 weeks.
Can I make this sauce without canning it?
Yes! If you don’t want to can the sauce, you can simply store it in airtight containers in the fridge for up to a week, or freeze it for longer storage. Just make sure to let the sauce cool completely before freezing.
Can I add more spices or ingredients to the sauce?
Absolutely! This recipe is highly customizable. Feel free to adjust the seasonings, add red pepper flakes for a spicy kick, or toss in fresh herbs like thyme or rosemary for a unique flavor.
Do I need to peel the tomatoes?
Peeling the tomatoes is optional, but it helps create a smoother, more refined sauce. If you don’t mind a chunkier texture, you can skip this step.
Conclusion
This canned tomato sauce recipe is loved by everyone who tries it, and the joy of making it never gets old. I prepare it for serving time, and each batch fills the kitchen with warmth and flavor that I enjoy every time.
The method is simple and easy to follow, allowing anyone to create a rich, fresh-tasting sauce at home. Sharing this canned tomato sauce recipe gives others the chance to experience the satisfaction of homemade preservation.
I hope canned tomato sauce recipe inspires you to try it and enjoy the process as much as I do.
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Canned Tomato Sauce Recipe
Equipment
- Large stockpot (at least 30 liters)
- Cutting board
- Sharp knife
- Wooden spoon
- Food mill or blender
- Ladle
- Canning jars with lids and bands
- Water bath canner or large boiling pot
- Jar lifter
- Clean kitchen towels
Ingredients Â
- 8 large white onions peeled and cut into quarters
- 22.7 kg ripe plum Roma tomatoes
- 30 g olive oil
- 10 garlic cloves coarsely chopped
- 100 ml bottled lemon juice
- 25 g salt
InstructionsÂ
Prepare the vegetables
- Quarter the onions and roughly chop the garlic. Wash the tomatoes well and remove any damaged spots. Cut tomatoes in half to speed up cooking.
Start the base
- Heat the olive oil in a large stockpot over medium heat. Add onions and garlic, cooking for about 10 minutes until soft and fragrant, stirring occasionally to prevent browning.
Cook the tomatoes
- Add the tomatoes to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for about 2½ to 3 hours. Stir regularly as the tomatoes break down and the sauce thickens.
Blend and season
- Pass the cooked mixture through a food mill or blend until smooth. Return the sauce to the pot, add salt and bottled lemon juice, and simmer for another 10 minutes.
Can the sauce
- Ladle hot sauce into sterilized jars, leaving 2 cm headspace. Seal and process in a boiling water bath for 40 minutes. Let jars cool completely before storing.