Canned Tomato Sauce Recipe (Water Bath Canning)
Thick, rich, and made with simple pantry ingredients, this homemade canned tomato sauce is perfect for pasta, soups, casseroles, and more. A must-have staple for your pantry!
Servings: 4 pints
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.
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.
