I love fresh tomatoes and turning them into a vibrant sauce is a true celebration of nature’s bounty. I discovered how to make canned tomato sauce that captures the essence of ripe tomatoes and just the right zing from lemon. Every jar is a burst of authentic flavor waiting to be enjoyed.

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I recently spent an afternoon in my garden and came up with the perfect way to preserve all those fresh tomatoes into a shelf-worthy sauce. I’m talking about a safe canning method that keeps every bit of flavor and freshness intact.

I used about 10 lbs of ripe tomatoes that I peeled, seeded, and roughly chopped, then mixed in 2 tbsp of bottled lemon juice per quart jar to maintain that acidity balance. I even tossed in 1/2 tsp of salt to boost the natural flavor and maybe a pinch of sugar if your tomatoes tend to be a little too tart.

If you’re into it, throw in some fresh basil or oregano for an extra kick. I’ve experimented with several methods over the years and trust me when I say that this recipe is one of the best ways to transform garden tomatoes into a delicious, can-ready sauce for your favorite dishes like chilis or soups.

Give it a try and let your taste buds decide!

Why I Like this Recipe

I like this recipe because it feels super fresh and homemade. I love how using fresh, ripe tomatoes gives the sauce a sweet and tangy flavor that just makes me feel like I’m using summer’s best every time. I also like that it’s an easy way to use up all my tomato bounty and turn it into something useful for cooking later on.

Plus, I dig how the process is simple even if it can get a little messy sometimes – it’s like I’m following a cool food hack that not everyone knows about. Overall, it makes me feel proud knowing that the sauce is made with ingredients I can see and trust.

Ingredients

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Fresh tomatoes offer fiber, vitamin C and natural sweetness making healthy carbs for sauce.
Bottled lemon juice adds sour brightness and vitamin C, helping to preserve the sauce safely.
Salt enhances flavor and controls fermentation, making your tomato sauce even more appetizing.
A pinch of sugar balances acidity naturally and enriches the overall taste profile.
Fresh basil or oregano delivers antioxidants, fresh aroma and adds an extra layer of flavor.
Combined, these ingredients create a mouthwatering, safe canning tomato sauce perfect for storage.
The final blend offers a balanced mix of sweet, sour, and savory flavors for meals.

Ingredient Quantities

10 lbs fresh, ripe tomatoes (peeled, seeded, and roughly chopped)

2 tbsp bottled lemon juice per quart jar (or 1 tbsp per pint jar)

1/2 tsp salt per quart jar (optional but helps boost flavor)

Optional: A pinch of sugar if you wanna balance the acidity

Optional: Fresh basil or oregano for that extra kick if you’re into it

How to Make this

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1. Start by washing your tomatoes, then peel em, remove the seeds and chop em rough.

2. Put the chopped tomatoes in a big pot and heat em over medium heat until they start to break down, stirring pretty often.

3. If you want, add a pinch of salt and a pinch of sugar at this point to balance the acidity, along with some chopped basil or oregano if you’re feelin’ extra.

4. Let the tomatoes simmer for about 30 to 45 minutes so the sauce thickens up a bit.

5. Meanwhile, prepare your canning jars by placing 2 tbsp of bottled lemon juice in each quart jar (or 1 tbsp for each pint jar) as well as 1/2 tsp salt per quart jar if you’re using that extra flavor boost.

6. Once the sauce is ready and still hot, carefully ladle it into your prepared jars, leaving about 1/2-inch headspace at the top.

7. Wipe off any sauce spills from the rims of the jars before placing the lids on, making sure the seal is clean.

8. Place the jars in a boiling water bath ensuring they are completely covered by water.

9. Process the jars in the boiling water for 35 minutes if they’re pints or 45 minutes for quarts, adjusting the time slightly if you’re at higher altitudes.

10. Remove the jars carefully using jar lifters and set them on a towel to cool for 12 to 24 hours. Once cooled, check that the lids have sealed tight, label as needed, and store in a cool, dark place for later use.

Equipment Needed

1. Colander for washing the tomatoes
2. Sharp knife for peeling and chopping the tomatoes
3. Cutting board to work on
4. Large pot for heating and simmering the tomato sauce
5. Stirring spoon to mix the sauce
6. Ladle for carefully filling the canning jars
7. Canning jars (quart or pint) for storing the sauce
8. Jar lids and rings to seal the jars
9. Jar lifter for safely removing hot jars from the water bath
10. A large pot or canner to use for the boiling water bath
11. Measuring spoons for lemon juice, salt, and any optional sugar or herbs
12. A clean towel to set the jars on while cooling

FAQ

Q: How do i safely can the tomato sauce?

A: First you gotta make sure to add the lemon juice to each jar as it helps bring the acidity up. Then boil the jars in a water bath canner for the full processing time. Make sure you follow the time chart exactly to avoid any risks.

Q: What tomatoes should i use for this recipe?

A: Use 10 lbs of fresh, ripe tomatoes that are peeled, seeded, and chopped. The better the tomatoes taste, the better your sauce will end up.

Q: Can i add herbs or ingredients to change the flavor?

A: Yup, feel free to add a pinch of sugar or some fresh basil or oregano if you like a little extra kick in your sauce. Just remember its optional so keep an eye on the acidity.

Q: How do i know if the jar is properly sealed?

A: Once you remove the jar from the canner, let it cool for 24 hours. The lid should be nice and snug with a little dip in the center. If it pops up or if theres any sign of bulging, discard that jar.

Q: Can i substitute bottled lemon juice with fresh lemon juice?

A: Not really as fresh lemon juice can vary in acidity. So stick with bottled lemon juice to make sure your tomato sauce stays safe.

How To Can Tomato Sauce Safely Recipe Substitutions and Variations

If you cant get fresh tomatoes, you can use 2-3 28oz cans of whole peeled tomatoes (just drain and chop them up first)
If you dont have bottled lemon juice lying around, try using white vinegar at the same ratio or even a splash of lime juice for a different twist
Instead of regular table salt, you could use sea salt or kosher salt but remember they might be a bit stronger so adjust a bit
If sugar isn’t your thing or you don’t have any, a drizzle of honey or a bit of maple syrup works the same for balancing out the acidity
If fresh basil or oregano isnt available, dried herbs are a good alternative – just use about one third of the amount since they pack more flavor

Pro Tips

1. If you like a smoother sauce, try using a hand blender or even lightly mashing the tomatoes after they break down a bit in the pot, but be careful not to overdo it cuz you still want some chunky texture.

2. Keep an eye on the simmer time – if you feel like your sauce isn’t thick enough, just let it go a little longer, but don’t let it burn on the bottom. Stirrin often really helps with that.

3. When you’re prepping your jars, make sure they’re super clean and sterilized before you pour in the sauce. It might sound extra but it’s key for avoiding any funky bacteria stuff later on.

4. If it tastes a bit too acidic, don’t be shy about adding a pinch more sugar or even some more fresh herbs at the end of the simmer. Sometimes a little tweak right before can really bring out the flavor.

How To Can Tomato Sauce Safely Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I love fresh tomatoes and turning them into a vibrant sauce is a true celebration of nature's bounty. I discovered how to make canned tomato sauce that captures the essence of ripe tomatoes and just the right zing from lemon. Every jar is a burst of authentic flavor waiting to be enjoyed.

Servings

servings

Calories

kcal

Equipment: 1. Colander for washing the tomatoes
2. Sharp knife for peeling and chopping the tomatoes
3. Cutting board to work on
4. Large pot for heating and simmering the tomato sauce
5. Stirring spoon to mix the sauce
6. Ladle for carefully filling the canning jars
7. Canning jars (quart or pint) for storing the sauce
8. Jar lids and rings to seal the jars
9. Jar lifter for safely removing hot jars from the water bath
10. A large pot or canner to use for the boiling water bath
11. Measuring spoons for lemon juice, salt, and any optional sugar or herbs
12. A clean towel to set the jars on while cooling

Ingredients

10 lbs fresh, ripe tomatoes (peeled, seeded, and roughly chopped)
2 tbsp bottled lemon juice per quart jar (or 1 tbsp per pint jar)
1/2 tsp salt per quart jar (optional but helps boost flavor)
Optional: A pinch of sugar if you wanna balance the acidity
Optional: Fresh basil or oregano for that extra kick if you're into it

Directions

Start by washing your tomatoes, then peel em, remove the seeds and chop em rough.
Put the chopped tomatoes in a big pot and heat em over medium heat until they start to break down, stirring pretty often.
If you want, add a pinch of salt and a pinch of sugar at this point to balance the acidity, along with some chopped basil or oregano if you're feelin' extra.
Let the tomatoes simmer for about 30 to 45 minutes so the sauce thickens up a bit.
Meanwhile, prepare your canning jars by placing 2 tbsp of bottled lemon juice in each quart jar (or 1 tbsp for each pint jar) as well as 1/2 tsp salt per quart jar if you're using that extra flavor boost.
Once the sauce is ready and still hot, carefully ladle it into your prepared jars, leaving about 1/2-inch headspace at the top.
Wipe off any sauce spills from the rims of the jars before placing the lids on, making sure the seal is clean.
Place the jars in a boiling water bath ensuring they are completely covered by water.
Process the jars in the boiling water for 35 minutes if they're pints or 45 minutes for quarts, adjusting the time slightly if you’re at higher altitudes.
Remove the jars carefully using jar lifters and set them on a towel to cool for 12 to 24 hours. Once cooled, check that the lids have sealed tight, label as needed, and store in a cool, dark place for later use.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.