Every August, my greenhouse produces more tomatoes than we can eat fresh, so this canned tomato sauce recipe is one I make on repeat. It's thick, rich, and made with simple pantry ingredients. Blend it silky smooth or leave it slightly chunky, then enjoy homemade tomato sauce for pasta, pizza, soups, casseroles, and more all year long.
If you like this recipe, be sure to check out my Homemade Canned Spaghetti Sauce Recipe or Homemade Canned Salsa next! Then, browse all my Canning Recipes.
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This canned tomato sauce recipe uses fresh tomatoes, bottled lemon juice or citric acid for safe acidity, and a boiling water bath canner to create shelf-stable jars that last up to one year. Looking for a thicker sauce made specifically for pizza? Try my Canned Pizza Sauce Recipe.
Recipe Overview
- Yield: About 2 quarts (4 pints), easily doubled or tripled for a full canner load.
- Canning method: Water bath canning (no pressure canner needed).
- Processing time: 35 minutes for pints or 40 minutes for quarts at elevations of 0-1,000 feet. See the altitude adjustment chart below.
- Shelf life: Up to 1 year stored in a cool, dark place.
- Perfect for: Pasta, pizza, soups, casseroles, lasagna, and any recipe that calls for tomato sauce.
This recipe follows current USDA and National Center for Home Food Preservation recommendations for safely water bath canning tomato sauce, including the required bottled lemon juice or citric acid. Always adjust processing times for your altitude.
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Why This Homemade Canned Tomato Sauce Is Better Than Store-Bought
When I first started canning my own tomato sauce, I wasn't sure it would be worth the extra effort. But one taste of a homemade jar next to a store-bought one, and there was no going back.
Now every summer I make several batches using tomatoes picked fresh from my greenhouse, and I don't buy a single jar of tomato sauce all year long.
Ingredients You'll Need
- Ripe Tomatoes. I use fresh garden tomatoes, most often beefsteak and Roma tomatoes, but any type of tomato you have on hand will work. Use the ripest, juiciest tomatoes you can find! Paste tomatoes like Roma make a naturally thicker sauce, while slicing tomatoes such as Beefsteak produce a slightly thinner sauce that needs a little more simmering.
- White Vinegar. Use 5% acidity white vinegar. It helps balance the flavor and is part of this tested canning recipe.
- Seasonings. A simple combination of dried basil, oregano, sea salt, and black pepper gives this canned tomato sauce recipe a nice flavor.
- Sugar. Just a touch is needed. Start on the lower end, and add more to taste.
- Lemon Juice or Citric Acid. Added to each jar before filling, this ensures safe acidity for water bath canning. Always use bottled lemon juice, not fresh, because bottled is standardized to proper acidity for canning.
How to Make Canned Tomato Sauce
This homemade tomato sauce recipe comes together in two parts. First, prep the sauce, then follow the canning process for easy storage.
Prep the tomatoes: Wash the tomatoes, remove the cores, and roughly chop them. If you prefer an ultra-smooth sauce, blanch and peel the tomatoes first.
Simmer the sauce: In a large heavy-bottomed pot, combine the chopped tomatoes with white vinegar (5% acidity), dried basil, dried oregano, sea salt, black pepper, and sugar. Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until the tomatoes have completely broken down and the sauce has reduced slightly. This usually takes 45 to 70 minutes depending on how juicy your tomatoes are.
Blend: Puree with an immersion blender, food processor, or food mill to break down the skins and smooth the sauce. For a chunkier sauce with visible skin flecks, mash lightly with a potato masher instead.
Prepare the jars and lids: Wash jars, lids, and bands in hot, soapy water. Keep the jars hot until ready to fill. Prepare the lids according to the manufacturer's instructions. You can also run the jars through a dishwasher cycle and keep the door closed until ready to use. Inspect each jar carefully for chips or cracks before filling.
Acidify each jar (Do not skip or scale this step): Add fresh bottled lemon juice or citric acid directly to each hot jar before filling, regardless of batch size: Pints - 1 tablespoon bottled lemon juice OR ¼ teaspoon citric acid. Quarts - 2 tablespoons bottled lemon juice OR ½ teaspoon citric acid. This amount is per jar, not per batch, so it stays the same even if you double or triple the sauce recipe.
Fill the jars: Use a funnel, and carefully ladle the hot sauce into the acidified jars, leaving ¼-inch headspace. Run a bubble remover (or a plastic spatula or chopstick) around the inside of the jar to release any trapped air bubbles. Wipe the rims clean with a cloth, then apply the lids using a magnetic lid lifter. Tighten bands until fingertip-tight.
Process in a boiling water bath: Place the jars in a boiling water bath canner, covering them with at least an inch of water. Lower the rack gently, cover with the lid, and process. Once the water comes to a full rolling boil, start timing. Pint jars process for 35 minutes; quarts for 40 minutes. Add time for your altitude if above 1,000 ft.
Cool and store: Remove jars with a jar lifter and place on a towel-lined counter. Let cool undisturbed for 12-24 hours. Check seals, remove bands, label, and store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within a week.
Altitude Adjustments
If you live more than 1,000 feet above sea level, increase the processing time as follows:
| Altitude | Pint Jars | Quart Jars |
| 0-1,000 ft | 35 minutes | 40 minutes |
| 1,001-3,000 ft | 40 minutes | 45 minutes |
| 3,001-6,000 ft | 45 minutes | 50 minutes |
| Above 6,000 ft | 50 minutes | 55 minutes |
Jeri's Top Tips
- Simmer uncovered so the sauce has room to thicken. If you cover the pot, you'll end up with a thin sauce.
- This tomato sauce is intentionally lightly seasoned to follow tested water-bath canning guidelines. Add onions, garlic, peppers, mushrooms, or fresh herbs when you open the jar.
- Sugar can be increased up to about ⅛ cup total to taste; more sugar doesn't affect canning safety.
Ways to Use
This water bath canned tomato sauce is delicious in any recipe that calls for red tomato sauce. Use it as pizza sauce, simmer it with ground beef or Italian sausage for pasta, or stir it into Smoked Brisket Chili, Slow Cooker Turkey Chili, or Smoked Sausage Pasta.
It's also delicious in Rigatoni Al Forno or Homemade Lasagna. Or, stir it into soups or stews, like my Easy One Pot Lasagna Soup.
Storage Tips
Once cooled, transfer jars of tomato sauce to a cool, dark place for up to one year.
Once you open a jar, or if any jars didn't seal properly, keep them in the fridge and use them within 5-7 days, or freeze them for 3-4 months for best quality.
FAQs
Bottled lemon juice (or citric acid) provides the acidity needed for safe water bath canning. Don't substitute fresh lemon juice, as its acidity can vary.
Yes! Roma tomatoes make an excellent sauce because they're meatier and contain less water. Other tomato varieties work too but may need a longer simmer.
Yes, you can. The skins will soften as the sauce simmers and blend in just fine, especially with an immersion blender. Peeling is optional if you want an ultra-smooth texture.
Yes. This plain tomato sauce (no onion or garlic) is also NCHFP-tested for pressure canning, and it's actually faster than the water bath method. Pints and quarts both process for 20 minutes, regardless of jar size. Use 6 lb pressure for a dial-gauge canner or 5 lb for a weighted-gauge canner at elevations up to 1,000-2,000 ft, increasing pressure at higher elevations per your canner's altitude chart. Pressure canning is an alternative preservation method. You'll still need to add bottled lemon juice or citric acid to every jar before filling.
Absolutely. Let the sauce cool completely, then freeze it in freezer-safe containers for 3-4 months.
Some tomatoes naturally contain more water than others. Simply simmer the sauce uncovered until it reaches your desired thickness.
More Easy Canning Recipes
If you're looking for more ways to stock your pantry, try these next:
Printable Recipe
Canned Tomato Sauce Recipe (Water Bath Canning)
Ingredients
- 4½ pounds ripe tomatoes cored and chopped (about 12 medium)
- ½ cup white vinegar (5% acidity)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- 3 teaspoons to ⅛ cup granulated sugar (adjust to taste)
For each jar: Bottled lemon juice or citric acid
- Pints: 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid
- Quarts: 2 tablespoons bottled lemon juice or ½ teaspoon citric acid
Instructions
- Wash the tomatoes, remove the cores, and roughly chop them. If you prefer an extra-smooth sauce, blanch and peel the tomatoes first, or run the finished sauce through a food mill to remove the skins and seeds.
- In a large heavy-bottomed pot, combine the tomatoes with the vinegar, basil, oregano, salt, pepper, and sugar. Bring to a boil, then reduce to a gentle simmer. Simmer uncovered, stirring occasionally, for 45 to 70 minutes, or until the sauce has reduced slightly and thickened. Cooking time will vary depending on how juicy your tomatoes are.
- For a smooth sauce, puree with an immersion blender, food processor, or food mill. For a chunkier sauce, mash lightly with a potato masher instead.
- While the sauce simmers, wash your jars in hot, soapy water and keep them hot until ready to fill. Inspect each for chips or cracks.
- Add bottled lemon juice or citric acid to each hot jar before filling - 1 tablespoon lemon juice or ¼ teaspoon citric acid per pint, 2 tablespoons or ½ teaspoon per quart. This step is added to each jar, not the batch, and is essential for safe water bath canning.
- Ladle the hot sauce into the acidified jars, leaving ¼-inch headspace. Wipe the rims clean, apply the lids, and tighten the bands fingertip-tight.
- Process in a boiling water bath canner, covered by at least 1 inch of water: 35 minutes for pints, 40 minutes for quarts. Increase processing time if you live above 1,000 feet. See the altitude chart in the blog post.
- Remove the jars and let cool undisturbed on a towel-lined counter for 12-24 hours. Check the seals, label, and store in a cool, dark place for up to a year.
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Notes
- Always use bottled lemon juice or citric acid for safe water bath canning - fresh lemon juice's acidity varies too much to be reliable.
- This simple tomato sauce is intentionally lightly seasoned to follow tested water-bath canning recommendations. Add sautéed onions, garlic, fresh herbs, or other seasonings when you open the jar for serving.
- Yield may vary depending on the variety of tomatoes you use. Paste tomatoes such as Roma produce a thicker sauce and often yield more finished sauce than slicing tomatoes.
- Simmer the sauce uncovered to help excess moisture evaporate.
- Adjust processing times if you live at elevations above 1,000 feet. See the chart above in the blog post.
- Refrigerate any jars that don't seal properly and use within 5-7 days, or freeze for 3-4 months.
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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Jenna says
Can I use frozen tomatoes from my garden? Do you have recommendations on how to unthaw my frozen tomatoes
Jeri Walker says
Yes, you can use frozen tomatoes. Just thaw them first, then drain them well before adding them to the pot. I recommend thawing them in the refrigerator in a large bowl or container to catch all the liquid. If the sauce is a bit thin, just simmer it a little longer to cook it down. 😊