Introduction
For
Lina Vexley, one of the most fulfilling aspects of the harvest season is canning tomatoes to create homemade tomato sauce. Each year, as the summer tomatoes reach their peak ripeness, Lina is inspired to preserve their bright, rich flavors in jars that can be enjoyed long after the growing season ends. Canning tomato sauce allows you to capture the essence of fresh tomatoes, creating a delicious homemade sauce that can be used in a variety of dishes, from pasta to soups to pizza. This process is easy, cost-effective, and a rewarding way to enjoy garden-fresh tomatoes throughout the year.
Canning Tomato Sauce Recipe
Canned Tomato Sauce
Equipment
- Canning Jars
- Large Pot
- Blender or Food Mill
- Jar Lifter
- Canning Lid and Bands
Ingredients
- 10-12 pounds Roma tomatoes (or any other tomatoes)
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 large Onion, finely chopped
- 2 tablespoons Tomato paste
- 1 tablespoon Dried oregano
- 1 tablespoon Dried basil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Sugar
Instructions
- Start by prepping your tomatoes. Blanch the tomatoes in boiling water for 1-2 minutes to loosen the skins. Peel the skins off, then chop the tomatoes into small pieces.
- In a large pot, heat olive oil over medium heat. Add the minced garlic and chopped onions. Sauté for 5-7 minutes until the onions are translucent and the garlic is fragrant.
- Add the chopped tomatoes to the pot along with tomato paste, oregano, basil, salt, pepper, and sugar. Stir well to combine.
- Bring the mixture to a simmer and let it cook uncovered for 30-45 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Use a blender or food mill to puree the sauce to your desired consistency. For a smoother sauce, blend for longer; for a chunkier texture, blend less.
- Once the sauce is blended, return it to the pot and let it simmer for another 10-15 minutes to thicken further.
- While the sauce is simmering, sterilize your canning jars by placing them in a pot of boiling water for 10 minutes.
- Once the sauce is ready and your jars are sterilized, carefully ladle the hot tomato sauce into the jars, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars clean with a damp cloth, then place the canning lids and screw on the bands until they are fingertip tight.
- Process the jars in a boiling water bath for 25-30 minutes. Make sure the jars are fully submerged in the water during processing.
- After processing, remove the jars and let them cool. You should hear the lids pop as they seal. Once cool, store the jars in a cool, dark place for up to a year.
Notes
Nutrition
How to Make Canned Tomato Sauce
Making canned tomato sauce is a rewarding process that yields a rich, flavorful product for year-round use. Follow these simple steps to prepare and preserve your own tomato sauce.
Step 1: Prepare the Tomatoes
Blanch the tomatoes in boiling water for 1-2 minutes to loosen the skins. Once the skins are peeled, chop the tomatoes into small pieces, removing any seeds.
Step 2: Cook the Sauce
In a large pot, heat olive oil over medium heat. Add minced garlic and chopped onions, sautéing for 5-7 minutes until the onions are translucent. Add the chopped tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar, stirring well. Let the sauce simmer for 30-45 minutes, stirring occasionally, until it thickens.
Step 3: Puree the Sauce
After the sauce has cooked down, use a blender or food mill to puree it to your desired consistency. You can make the