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.
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
- 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
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.
Notes
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.