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Easy Homemade Canned Tomato Sauce for Beginners

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This beginner-friendly recipe for homemade canned tomato sauce uses roasted Roma tomatoes for deep, concentrated flavor. With simple ingredients and clear instructions, you can create a pantry staple that tastes far better than store-bought.

Ingredients

Scale
  • 10 pounds ripe Roma tomatoes (or San Marzano)
  • 4 tablespoons olive oil
  • 2 large yellow onions, roughly chopped
  • 8 cloves garlic, smashed
  • 2 tablespoons tomato paste (optional but recommended)
  • 2 teaspoons salt
  • 1 teaspoon black pepper, freshly ground
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar (optional)
  • 2 tablespoons fresh lemon juice (per jar during canning)
  • Canning salt (optional, for final seasoning)

Instructions

  1. Preheat oven to 400°F (200°C). Position racks in upper and lower thirds if using two pans.
  2. Wash tomatoes thoroughly and cut out stems. Cut larger tomatoes in half lengthwise; leave smaller ones whole.
  3. Toss tomatoes, chopped onions, and smashed garlic with olive oil, salt, and pepper on roasting pans. Spread in a single layer.
  4. Roast for 45 to 60 minutes, stirring halfway, until tomatoes are soft, wrinkled, and starting to caramelize. Onions should be translucent and lightly browned.
  5. Let roasted vegetables cool for about 10 minutes.
  6. Transfer roasted tomatoes, onions, and garlic to a large stockpot, scraping up browned bits from pans.
  7. Add tomato paste, dried oregano, dried basil, and balsamic vinegar. Stir to combine.
  8. Use an immersion blender to puree until smooth. For chunkier sauce, pulse a few times. If using a regular blender, work in batches and let steam escape.
  9. Bring sauce to a gentle simmer over medium heat. Reduce heat to low and cook uncovered for 30 to 45 minutes, stirring occasionally.
  10. Taste and adjust seasoning. Add sugar if sauce tastes acidic. Add more salt or herbs if needed.
  11. While sauce simmers, prepare water-bath canner. Fill halfway with water and bring to a simmer (180°F/82°C).
  12. Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly. Keep jars hot in canner or separate pot of simmering water. Keep lids in small saucepan of simmering water.
  13. Add 2 tablespoons fresh lemon juice to each clean, hot pint jar.
  14. Using canning funnel, ladle hot sauce into hot jars, leaving 1/2 inch headspace. Run a clean spatula or chopstick around inside to release air bubbles.
  15. Wipe jar rims with a clean, damp towel. Place lid on each jar and screw on band until fingertip-tight.
  16. Using jar lifter, lower jars into simmering water in canner. Ensure jars are covered by at least 1 inch of water.
  17. Bring water to a full rolling boil, then process pint jars for 35 minutes (adjust for altitude: add 5 minutes per 1,000 feet above sea level).
  18. Turn off heat and let jars sit in water for 5 minutes. Remove with jar lifter and place on clean dish towel, leaving space between jars. Do not tighten bands or touch lids.
  19. Let jars cool undisturbed for 12 to 24 hours. Listen for ‘ping’ sound as jars seal.
  20. After cooling, press center of each lid. If it doesn’t flex, jar is sealed. Remove bands and check again. Refrigerate any unsealed jars and use within a week.

Notes

Roasting the tomatoes is key for concentrated flavor. Do not skip the lemon juice for safe canning. Check jar rims for nicks before filling. Do not overtighten bands. Label jars with date and contents. Unsealed jars can be refrigerated and used within a week.

Nutrition

Keywords: homemade tomato sauce, canned tomato sauce, beginner canning, roasted tomato sauce, water-bath canning, pantry staple, easy canning recipe

Find it online: https://prismtaste.com/easy-homemade-canned-tomato-sauce-for-beginners/