Preserve summer flavors with this delicious homemade canned spaghetti sauce recipe using fresh tomatoes! This rich and hearty sauce combines juicy tomatoes, onions, and bell peppers with a perfect blend of seasonings to bring a touch of homemade goodness to your favorite pasta dishes all year round.
If you enjoy this recipe, try my homemade canned diced tomatoes next!
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Summer always brings an abundance of fresh tomatoes, and what better way to use them than in a delicious homemade spaghetti sauce? This recipe is perfect for those looking to can their own sauce and enjoy the taste of summer long after the season has passed.
Store-bought sauces don't even compare to the flavor of homemade canned tomato sauce. I've perfected this recipe over the last five years, and it's definitely worth putting in the effort.
I make a couple dozen jars every year to use in my Lasagna with Ricotta Cheese or Rigatoni Al Forno With Italian Sausage. You may also be interested in reading How To Can Tomatoes.
Jump to:
- Why You'll Love This Recipe
- What Readers on Pinterest are Saying:
- Ingredients You'll Need
- Equipment
- How to Make Homemade Canned Spaghetti Sauce Recipe with Fresh Tomatoes
- Top Tips and Tricks
- Variations
- Storage Tips
- Recipe FAQs
- More Easy Canning Recipes to Try
- Homemade Canned Spaghetti Sauce Recipe with Fresh Tomatoes
- About Jeri Walker
- Comments
Why You'll Love This Recipe
- Versatile: This pasta sauce is incredibly versatile and pairs well with various pasta dishes, casseroles, and even as a base for stews.
- Healthy: By making your own sauce, you control the ingredients. There are no preservatives or additives, just pure tomato goodness.
- Economical: Save money by canning your own sauce, especially if you have a surplus of homegrown tomatoes.
- Fresh Flavor: Using fresh ingredients at their peak will give you an extremely flavorful sauce that captures the essence of summer.
- Long Shelf Life: Properly canned, this sauce will last up to a year.
What Readers on Pinterest are Saying:
These are just 4 out of the 16 comments on this one pin:
- Came out great! I cut down on sugar slightly but very good recipe overall. - Desiree
- I added a few things like fresh basil, and little bit more of salt and sugar, but overall the base of the recipe was perfect! It made 5 quarts. Everything sealed, and we are ready to go. Thank you! - Allison
- Super happy with how it turned out… 4 big jars . Omitted sugar. Used heirloom, big reds, and champion tomatoes, fresh basil from garden and garlic … Came out great! - AD
- This is a great recipe dbl it 🙂 - Kim
Ingredients You'll Need
The printable recipe card below provides exact measurements and a complete list of ingredients.
- Tomatoes. I used fresh garden tomatoes. They were beefsteak and Roma tomatoes, but you can use any type of tomato. You can even use a combination of yellow tomatoes, Beefsteak tomatoes, plum tomatoes, or cherry tomatoes.
- Onion. I used red onion, but you can also use yellow onion or white onions.
- Bell peppers. I used fresh bell peppers. I used a variety of green peppers, orange, red, and yellow peppers.
- Garlic. I used fresh garlic for the best flavor. I like to run it through the food processor with the peppers or onions to chop it up quickly.
- Sugar is used to cut the acidity of the tomatoes. Some readers found the sauce too sweet. If your tomatoes are sweet, you can omit the sugar entirely, or start with ¼ cup and increase it to 1 cup if you want a sweeter sauce.
- Vinegar. White vinegar adds a slightly tangy flavor to the sauce.
- Seasoning: I used a combination of Italian seasoning, oregano, sea salt, garlic cloves, onion powder, garlic powder, and black pepper. I find that fresh herbs sometimes discolor, but some of my readers used fresh basil and were very happy with the results.
*If you want a spicier sauce, add 3-4 jalapeno peppers - and leave the seeds in if you want it really spicy!
Equipment
To make this recipe, you will need:
- Large Pot for cooking the sauce.
- Canning Jars: Use mason jars with snap lids and screw caps. Quart jars work well, but pint jars are great if you want smaller portions.
- Jar Lifter: These specially designed, long-handled tongs make it easy to handle hot jars.
- Canning Funnel: A funnel with a wide opening makes filling the jars easier and helps keep the mess down.
- Water Bath Canner: This sizable pot, equipped with a rack, is needed for the final canning step.
How to Make Homemade Canned Spaghetti Sauce Recipe with Fresh Tomatoes
This recipe makes about 7 quarts or 14 pints.
Follow these instructions carefully to ensure food safety and quality. The FAQ section at the end of this guide provides answers to common questions and troubleshooting tips.
Prepare the Tomatoes
Thoroughly wash the tomatoes and remove the stems. If you want to remove the skins, cut an "X" on the bottom of each tomato. Blanch in a large pot of boiling water for 30-60 seconds, then immediately transfer to an ice water bath with a slotted spoon. Peel off the skins with your fingers or a paring knife, then core and cut in quarters or halves (for more petite tomatoes). As you may know, I like to do things the easy way, so I never remove the skins. But it is completely up to you.
Working in batches, pulse tomatoes in a blender or food processor until smooth with a bit of chunkiness. Add to a large pot. If you like a chunkier sauce, pulse a few times; for a smoother sauce, blend longer.
Cook the Sauce
Combine the pulsed tomatoes, finely diced onions, bell peppers, and minced garlic in a large pot. Add white vinegar, Italian seasoning, dried oregano, sea salt, onion powder, garlic powder, and black pepper. Stir well to combine all ingredients. Taste and add ¼ cup to 1 cup of granulated sugar based on your preference. (Image 1).
Bring to a gentle boil over medium heat, then reduce the heat and simmer uncovered for 60 minutes, stirring occasionally, until the sauce reaches your desired thickness. (Image 2).
Optional: If desired, use an immersion blender to puree the sauce to a smoother consistency before canning.
Prepare for Canning
Wash jars and lids with hot, soapy water and rinse well. Sterilize the jars upside down in the rack of your canner in boiling water for 10 minutes. Use a jar lifter to remove them. Alternatively, you can wash them in your dishwasher just before using; grab a hot jar from the dishwasher when you are ready to fill it.
Fill Jars
Place a wide-opening canning funnel on the jars. Ladle the tomato sauce into the hot jars, leaving a ½-inch headspace at the top to allow for expansion. Use a non-metallic spatula to remove any air bubbles (Image 3).
Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on the jars, and screw on the screw bands until they are finger-tight, not overly tight.
Water Bath Canning
Place the jars into a water bath canner equipped with a rack and lower it down. Once the rack is full and lowered, ensure the jars have 1-2 inches of water over the top of them. Make sure they are not touching each other. Cover the canner with a lid and bring the water to a full rolling boil. Start a timer once the water is boiling: Process quart jars for 40 minutes or pint jars for 35 minutes. Maintain a full boil throughout the processing time. (Image 4).
(For altitude adjustments, see the Tips section below.)
Cool and Store
Turn off the heat and carefully lift the rack up. Using a jar lifter, remove the jars and place them on a clean towel to cool at room temperature for 24 hours. You may hear a "pop" as the jars seal.
After 24 hours, check if each jar is sealed by pressing the center of each lid. If it doesn't flex, the jar is sealed. If a jar doesn't seal, refrigerate it and use it within a week. Label the jars with the contents and date. Store the sealed jars in a cool, dark place for up to one year.
Top Tips and Tricks
- Roma or San Marzano tomatoes have a higher pulp content and lower water content, which makes them ideal for making a thicker sauce.
- If the recipe is halved, the cooking time will also be halved, but the processing time in the water bath canner will be the same.
- Cook the sauce until it reaches your desired thickness before proceeding with canning.
- To ensure food safety, proper canning procedures must always be followed. Use sterilized jars fitted with new lids and seal them according to the instructions.
- Adjust processing time for altitude: Add 5 minutes for 1,001-3,000 ft, 10 minutes for 3,001-6,000 ft, and 15 minutes for above 6,000 ft.
- Store jars in a cool, dark place away from direct sunlight or heat sources.
- For detailed information about home canning, refer to the National Center for Home Food Preservation guide or my canning eBook.
Variations
- Spicy: Add chili flakes or fresh jalapenos to your sauce to add some heat.
- Roasted: Instead of using fresh tomatoes, roast them in the oven beforehand for a deeper flavor. Cut the tomatoes in half, drizzle with olive oil, sprinkle with salt and pepper, and roast at 400°F until soft and slightly charred.
Storage Tips
Sealed Jars: Store sealed jars in a cool, dark place, such as a pantry, basement, or cold room for up to one year.
Opened Jars: Store any opened jars in the refrigerator and use within 5-7 days.
Inspect for Freshness: Always take a moment to check for any indications of spoilage, such as mold, strange smells, or unexpected color changes. If you find any of these warning signs, discard the sauce immediately.
Recipe FAQs
This recipe makes approximately 7 quarts and requires 15 lbs of fresh tomatoes. I always prepare an extra jar or two just in case.
Yes, you can reduce or even omit the sugar according to your taste preference. Start with a lower amount and increase if needed.
The processing time in the water bath canner remains the same regardless of batch size. Process quart jars for 40 minutes and pint jars for 35 minutes.
You will need approximately 1-2 large onions, 3-4 bell peppers, and 4-6 garlic cloves.
Yes, you can freeze the tomato sauce instead of canning it. Let the sauce cool completely before transferring it to freezer-safe containers or bags.
Yes, you can use other tomato varieties, but they may have higher water content. You'll need to cook the sauce longer to achieve the desired thickness.
It's safer to cook the sauce longer to reduce and thicken it naturally. Adding tomato paste can alter the recipe's acidity and affect its safety for water bath canning. When you open a jar of spaghetti sauce to use, you can add tomato paste then to thicken it if you like.
You can adjust dry seasonings to taste, but don't change the ratio of tomatoes to other vegetables or reduce the amount of added acid (vinegar).
It ensures the sauce is acidic enough for safe water bath canning.
Sauce should mound on a spoon and not separate. Cook longer if too watery.
Yes, you can double the recipe, but you will need to double the time it takes to cook the sauce, as you will have twice as much liquid.
No, adding meat would require pressure canning. This recipe is for water bath canning only.
More Easy Canning Recipes to Try
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- Jeri
Homemade Canned Spaghetti Sauce Recipe with Fresh Tomatoes
Equipment
- Large pot
- Food processor or blender
- Water bath canner with rack
- 7 quart-sized canning jars with new lids and bands or 14 pint-sized canning jars
- Canning funnel
- Jar lifter
- Bubble remover tool or spatula
- Clean cloth
Ingredients
- 15 pounds ripe tomatoes, quartered (peeled if desired) approximately 45-50 medium tomatoes
- 3 cups onion, thinly diced about 1-2 large onions
- 3 cups bell peppers, thinly diced about 3 large peppers
- ¼-1 cup white sugar adjust to taste
- 1 cup white vinegar
- 6 tablespoons Italian seasoning
- 4 tablespoons dried oregano
- 2 tablespoons sea salt
- 1 tablespoon garlic cloves, minced about 4-6 cloves
- 1 tablespoon onion powder
- 1 tbsp garlic powder
- ¾ teaspoon black pepper
Instructions
- Prep Tomatoes: Wash and remove the stems. Decide whether to peel them or not; it's up to you. If peeling, prepare an ice bath. Score an "X" on the bottom of the tomatoes. Blanch for 30-60 seconds in a large pot of boiling water. Transfer to an ice bath with a slotted spoon to cool. Peel the skin away from the "X" upwards. Cut tomatoes into quarters or halves (for smaller tomatoes). Working in batches, pulse tomatoes in a blender or food processor until smooth with a bit of chunkiness. Transfer pulsed tomatoes to a large pot.
- Combine Ingredients: Add diced onions, bell peppers, and minced garlic to the pot with the tomatoes. Add white vinegar, Italian seasoning, dried oregano, sea salt, onion powder, garlic powder, and black pepper. Stir well to combine all ingredients. Taste and add ¼ cup to 1 cup of granulated sugar, depending on how sweet you want your sauce. (I always use 1 cup, but some readers found it too sweet and preferred half the amount or omitted it altogether).
- Cook the Sauce: Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce heat and simmer uncovered for 1 hour, stirring every 15-20 minutes to prevent sticking. The sauce should thicken; if it's still watery after an hour, continue simmering until the desired consistency is reached. Optional: For a smoother sauce, use an immersion blender to puree to desired consistency before canning.
- Prepare Canning Equipment: While the sauce is simmering, wash jars, lids, and bands in hot, soapy water. Rinse well. Place jars upside down on a rack in a boiling water canner and heat the water to 180°F. Keep jars hot until ready to use. You can also sterilize them in the dishwasher and keep them hot until ready to use. Place lids in a small saucepan of hot (not boiling) water to soften the seals.
- Fill Jars: Use a jar lifter to remove a hot jar from the canner or dishwasher. Place a canning funnel in the jar and ladle hot sauce into it, leaving ½ inch headspace. Remove air bubbles using a bubble remover tool or rubber spatula. Wipe jar rim with a clean, damp cloth to ensure a good seal. Center a lid on the jar and apply band, tightening until fingertip-tight. Place the filled jar upright in the rack of the canner. Repeat until all jars are filled.
- Process Jars: Once the rack is full and lowered, ensure the jars have 1-2 inches of water over the top of them. Make sure they are not touching each other. Cover the canner with a lid and bring the water to a full rolling boil. Start a timer once the water is boiling: Process quart jars for 40 minutes or pint jars for 35 minutes. Maintain a full boil throughout the processing time. (For altitude adjustments, see the Notes section below.)
- Cool and Check Seals: When the processing time is complete, turn off the heat and remove the canner lid. Carefully lift up the rack of jars. Using a jar lifter, remove each jar and place it on a towel-lined surface. Allow the jars to cool undisturbed for 24 hours. After 24 hours, check for proper seals: Lids should not flex when pressed in the center. Label jars with the contents and date.
- Storage: Store sealed jars in a cool, dark place for up to one year. Refrigerate any jars that did not seal properly and use them within 5-7 days.
Video
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Notes
- Can I reduce sugar? Yes, adjust to taste or omit.
- Is vinegar necessary? Yes, for safe acidity levels.
- Can I add meat? No, this recipe is for water bath canning only.
- Do not alter the vinegar amount; it ensures safe acidity levels for water bath canning.
- Sugar can be reduced if desired, but do not change other ingredient ratios.
- You can use any color or a mix of colors for bell peppers. Red peppers will give a sweeter flavor, while green peppers provide a more traditional taste.
- If the sauce is too thin, simmer it longer before canning to reach desired consistency.
- For a smoother sauce, you can blend it with an immersion blender before canning.
- Always use new lids for canning to ensure a proper seal.
- If you're new to canning, consider reading my canning eBook or reading this comprehensive canning guide for additional safety information.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This post was originally published in September 2023. I recently updated it with more information and helpful tips, but the recipe remains the same.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Diana says
Do you remove the seeds? Is there any issues with taste if not?
Jeri Walker says
I never remove the seeds - and its delicious! 🙂
Esther Shelley says
An Italian friend from my girlhood said the secret to very tasty T. sauce is adding cinnamon. You don't taste it but it makes the sauce tasted divine! I have changed it to pumpkin pie spice and it's even better. Also, she said to cook the sauce in a roasting pan in the oven over pork chops. You serve the pork chops for supper, but drain the sauce into jars and seal. Etc. I promise you, you won't regret it.
Jeri Walker says
I have heard that adding cinnamon is a game changer! Thanks for the tip!
Candise says
Love this recipe. I made 1/4 of the recipe and it turned out great.
Question tho, I know it says fresh tomatoes, but could a person use canned instead ?
Jeri Walker says
Thanks for trying the recipe Candise, I'm so glad you liked it! Yes, you can use canned tomatoes instead of fresh. You may need to decrease the cooking time and salt since canned tomatoes may have less moisture and added salt. I would appreciate it if you could let me know how it turns out! 🙂
Lisa Fuller says
I followed the recipe exactly. I used 1/4 cup of sugar. Excellent taste and consistency. Can't wait to make another batch!
Jeri Walker says
Awesome! I'm so glad you liked it! And thank you for coming back to leave a review! 🙂
Megan says
Can I roast all the tomatoes/onions/peppers instead? Then add everything to simmer together as per the recipe?
Jeri Walker says
Hi Megan! Yes, you can absolutely roast the vegetables before simmering! 🙂