Canned Tomato Sauce Recipe
This homemade canned tomato sauce recipe is the perfect solution for preserving fresh, flavorful tomatoes. With simple ingredients and easy steps, you can create a rich, versatile sauce ideal for pasta, pizza, soups, and more. Enjoy the taste of summer all year round with this easy recipe!
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring spoons
- Blender or immersion blender (optional, for a smoother texture)
- Sterilized jars for canning (if storing)
Ingredients
- 10 pounds of ripe tomatoes Roma tomatoes work best
- 2 tablespoons of olive oil
- 1 large onion finely chopped
- 4 cloves of garlic minced
- 2 teaspoons of salt adjust to taste
- 1 teaspoon of black pepper
- 1/2 teaspoon of sugar to balance acidity
- 20 teaspoons bottled lemon juice
Instructions
Prep the Tomatoes:
- Start by blanching the tomatoes in boiling water for 2-3 minutes, then transfer them to an ice bath. Peel off the skins and chop the tomatoes into chunks.
Cook the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Make the Sauce:
- Add the chopped tomatoes to the pot, followed by salt, pepper, sugar, and lemon juice. Stir to combine.
Simmer the Sauce:
- Bring the mixture to a boil, then reduce the heat to low. Simmer for 1.5-2 hours, stirring occasionally. As it simmers, the tomatoes will break down into a thick sauce. If you prefer a smoother texture, you can use an immersion blender or regular blender to puree the sauce.
Adjust Seasoning:
- Taste and adjust the seasoning if necessary, adding more salt, sugar, or lemon juice as needed.
Can or Store:
- Once the sauce is ready, it can be canned in sterilized jars or stored in the fridge for up to 1 week. To can, follow standard canning procedures for hot packing the sauce into jars and sealing them properly.