Simple Tomato Sauce Canning Recipe

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There are many uses for tomato sauce – many recipes start with a simple sauce as its foundation. From braising meat to the start of a delicious spaghetti dinner, having jars of a simple tomato sauce in your pantry will come in hand any time of the year.

Ultimately, a simple tomato sauce has revolutionized the culinary world by becoming one of the most versatile and globally beloved base ingredients. Originating from the humble tomato, it was first popularized in Europe after tomatoes were brought from the Americas in the 16th century. In Italy, the development of tomato sauce became central to many dishes like pasta and pizza, spreading beyond its borders to define various cuisines.

Tomato sauce’s simplicity—made from just tomatoes, oil, garlic, and herbs—has allowed it to be adapted in countless ways, forming the foundation of iconic dishes worldwide. From Italian marinara to Mexican salsa and Indian curries, its adaptability has bridged cultures, influencing global gastronomy. The sauce’s ability to enhance flavors, its nutritional value, and ease of preparation have made it a timeless culinary staple that continues to inspire chefs and home cooks alike.

What Type of Tomato Should I Use

There isn’t a “wrong type” of tomato to use when making sauce, however there is a better type of tomato for sauce making. The Roma, or plumb tomato variety is the most commonly used tomato when making sauce, ketchup, and tomato paste. Because of its lower water content and more meaty flesh, it thickens up quicker helping avoid an over runny sauce.

We still cook Roma tomatoes down, but the evaporation time is less when compared to a Beefsteak, heirloom or traditional canning tomato. If all you have on hand are larger, higher water content tomatoes, not to worry, you may use them to make sauce. It is recommended however that you cut and drain them in a colander for a couple hours to avoid excessive time on the stovetop.

Here are just a few reasons why:

Plum or Roma tomatoes are considered the best types for making sauce due to their specific characteristics:

  1. Lower Water Content: Roma and plum tomatoes have a lower water content compared to other varieties, which makes them ideal for thick, rich sauces. You don’t need to spend as much time cooking down excess liquid.
  2. Fewer Seeds: These tomatoes have fewer seeds, resulting in a smoother sauce with less need for straining or additional preparation.
  3. Meaty Texture: Roma tomatoes are known for their dense, meaty flesh, which provides a hearty, full-bodied base for sauces, without the excess pulp or watery consistency.
  4. Rich Flavor: Their naturally concentrated flavor, slightly sweet and tangy, enhances the taste of sauces, providing a deep tomato essence that holds up well during cooking.

These qualities make Roma and plum tomatoes the go-to choice for sauces like marinara, pizza sauce, and any other tomato-based dishes.

Simple Tomato Sauce Canning Recipe

Makes about 6 quarts or 12 pints

This simple tomato sauce embodies simplistic ingredients bringing the flavor of the tomato forward. We keep it simple so we may use it in a variety of ways without overpowering the flavor of the intended recipe. Use this simple tomato sauce to make meals such as Chicken Parmesan, Chili, Sloppy Joes or any tomato-based stew like Drunken Pork Stew or traditional beef stew. No longer must you buy store-bought again.

Ingredients

  • 45 large Roma tomatoes (approx. 11 pounds)
  • 12-15 fresh basil leaves
  • 1 tablespoon dried oregano
  • 3 tablespoons minced garlic
  • 1 tablespoon olive oil

Instructions

  1. After peeling the tomatoes (either blanch them or use your frozen garden tomatoes, where the skin slips right off) place them into a large stock pot. Starting with medium heat, bring the tomatoes to temperature, mixing often, to avoid scorching. Once warmed through, increase the heat to medium-high and bring to a boil
  2. Boil the tomatoes for 5 minutes then reduce heat to low and simmer, uncovered, for 2 hours, stirring often. The tomatoes should reduce by half.
  3. Using a hand stick immersion blender, puree the soup until there are no remaining chunks of soft tomato left in the pot and all the fresh basil leaves have been pureed and blended.
  4. Using a funnel, ladle the sauce into hot jars leaving a 1-inch headspace.
  5. Wipe the jar rims with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
  6. You may use a water bather or a pressure canner to process your tomato sauce. If you are water bathing your jars, be sure they are fully submerged in water and do not set your timer until the water is at a full rolling boil. Quarts process for 40 minutes and pint jars for 35 minutes.
  7. If you are pressure canning your sauce, they will process at 10 PSI or according to your elevation and canner type; both quarts and pints process for 15 minutes.

Ingredient Tip: For those of you who do not have a food grade pH tester, or simply want to ensure the acidity in your sauce is high enough for water bathing, simply add 1 tablespoon of bottled lemon juice to each pint jar and 2 tablespoons to each quart jar, then fill the jar with sauce.

Happy Canning!
xo
Diane, The Canning Diva®
www.canningdiva.com

I sometimes use affiliate links in my content. This will not cost you anything but it helps me offset my costs to keep creating new canning recipes. Thank you for your support.

Simple tomato sauce canning recipe

Recipe by The Canning Diva
5.0 from 1 vote
Servings

6 quarts or 12 pints

servings
Prep time

2

hours 

This simple tomato sauce embodies simplistic ingredients bringing the flavor of the tomato forward. We keep it simple so we may use it in a variety of ways without overpowering the flavor of the intended recipe. Use this simple tomato sauce to make meals such as Chicken Parmesan, Chili, Sloppy Joes or any tomato-based stew like Drunken Pork Stew or traditional beef stew. No longer must you buy store-bought again.

Ingredients

  • 45 large 45 Roma tomatoes (approx. 11 pounds)

  • 12 – 15 12 – 15 fresh basil leaves

  • 1 tablespoon 1 dried oregano

  • 3 tablespoons 3 minced garlic

  • 1 tablespoon 1 olive oil

Instructions

  • After peeling the tomatoes (either blanch them or use your frozen garden tomatoes, where the skin slips right off) place them into a large stock pot. Starting with medium heat, bring the tomatoes to temperature, mixing often, to avoid scorching. Once warmed through, increase the heat to medium-high and bring to a boil
  • Boil the tomatoes for 5 minutes then reduce heat to low and simmer, uncovered, for 2 hours, stirring often. The tomatoes should reduce by half.
  • Using a hand stick immersion blender, puree the soup until there are no remaining chunks of soft tomato left in the pot and all the fresh basil leaves have been pureed and blended.
  • Using a funnel, ladle the sauce into hot jars leaving a 1-inch headspace.
  • Wipe the jar rims with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
  • You may use a water bather or a pressure canner to process your tomato sauce. If you are water bathing your jars, be sure they are fully submerged in water and do not set your timer until the water is at a full rolling boil. Quarts process for 40 minutes and pint jars for 35 minutes.
  • If you are pressure canning your sauce, they will process at 10 PSI or according to your elevation and canner type; both quarts and pints process for 15 minutes.

Notes

  • Ingredient Tip: For those of you who do not have a food grade pH tester, or simply want to ensure the acidity in your sauce is high enough for water bathing, simply add 1 tablespoon of bottled lemon juice to each pint jar and 2 tablespoons to each quart jar, then fill the jar with sauce.

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