Homemade Tomato Sauce Recipe (Canning Instructions Included)

Making homemade tomato sauce is a great way to preserve fresh tomatoes so that you can enjoy the taste of them all year long. Whether you’re cooking up a big pot of pasta, layering a lasagna, or topping a homemade pizza, the taste of a well-made sauce can’t be beaten.

Plus, when you make it yourself, you have complete control over the ingredients, ensuring everything is fresh and tailored to your taste.

You might think making tomato sauce from scratch is time-consuming or complicated, but it’s surprisingly simple and incredibly rewarding. With just a few key ingredients you can create a sauce that is miles ahead of anything store-bought.

This article will not only walk you through the steps on how to make delicious homemade tomato sauce but it will also explain to you how you can safely store it for months. Whether you’re a seasoned cook or just starting in the kitchen, you’ll find making your own sauce is not only easy but also a great way to preserve the summer’s tomato harvest.

Best Tomatoes To Make Homemade Tomato Sauce

For homemade tomato sauce, choosing the right type of tomato is crucial for achieving the best flavor and texture. Here are some of the best tomato varieties for making sauce:

1. Roma Tomatoes (Plum Tomatoes)

Roma tomatoes, also known as plum tomatoes, are an excellent choice due to their thick flesh, fewer seeds, and low moisture content, which cook down to a thick, rich sauce with a concentrated flavor.

2. San Marzano Tomatoes

San Marzano tomatoes, an Italian heirloom variety, are prized for their sweet flavor, thin skin, low acidity, and minimal seeds, making them ideal for a balanced sauce. (See related article: Growing San Marzano Tomatoes).

3. Amish Paste Tomatoes

Amish Paste tomatoes are large and meaty with few seeds, offering a sweet, tangy flavor that’s perfect for both sauces and salsas.

4. Opalka Tomatoes

Opalka tomatoes are another great option, known for their rich flavor, low moisture content, and long, meaty structure, ideal for creating thick sauces.

5. Big Mama Tomatoes

Big Mama tomatoes, with their large, dense flesh and few seeds, produce a hearty and thick sauce.

6. Viva Italia Tomatoes

Viva Italia tomatoes, a hybrid variety, are specifically bred for making sauces and pastes, providing a firm, meaty flesh and rich flavor.

How To Add Flavor To Homemade Tomato Sauce

Dried herbs are a great way to add depth and complexity to homemade tomato sauce to make it taste exactly how you prefer. Here are some of the best dried herbs to use:

1. Basil

• Adds a classic Italian flavor to tomato sauce. It pairs well with tomatoes and enhances the overall taste.

2. Oregano

• Common in Italian and Mediterranean cuisine, it adds a robust flavor to tomato sauce.

3. Thyme

• Adds complexity and pairs well with other herbs. It’s particularly good in sauces for meat-based dishes.

4. Marjoram

• Adds a delicate, sweet flavor that complements tomatoes well.

5. Parsley

• Adds a mild, fresh flavor that balances the richness of the tomato sauce.

6. Red Pepper Flakes

• Adds a bit of heat to the sauce. Use according to your spice preference.

How To Store Tomato Sauce

Storing homemade tomato sauce properly ensures its freshness and flavor for future use. Here are the best methods for storing homemade tomato sauce:

1. Refrigeration

• Cooling: Allow the sauce to cool to room temperature before storing.
• Containers: Use airtight containers, such as glass jars or plastic containers with tight-fitting lids.
• Shelf Life: Store in the refrigerator for up to 5-7 days.

2. Freezing

• Portioning: Divide the sauce into portions suitable for future meals to avoid thawing more than needed.
• Containers: Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible from the bags before storing to prevent freezer burn.
• Labeling: Label the containers with the date of freezing.
• Shelf Life: Store in the freezer for up to 5-6 months.
• Thawing: Thaw in the refrigerator overnight or use the defrost setting on your microwave.

3. Canning

• Preparation: Sterilize canning jars and lids by boiling them in water.
• Filling: Fill jars with hot tomato sauce, however, be sure to leave 1/2 inch of headspace at the top.
• Processing: Process in a boiling water bath canner for the recommended time based on your altitude (typically 35 minutes for pint jars).
• Cooling: Let the jars cool undisturbed for 12-24 hours.
• Checking Seals: Ensure the lids are sealed properly. The center of the lid should be concave and should not flex up and down when pressed.
• Storage: Store in a cool, dark place. Properly canned tomato sauce can last up to a year.

By following these storage methods, you can enjoy your homemade tomato sauce at its best, whether you plan to use it in the near future or preserve it for months ahead.

Homemade Tomato Sauce Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 20 lbs. tomatoes
• citric acid or bottled lemon juice
• salt (optional)
• dried herbs (optional)

INSTRUCTIONS (Homemade Tomato Sauce)

1. Wash the tomatoes and remove the stem and core. Remove any damaged areas and discard. Cut the tomatoes into 6-8 wedges and place 1/4th of the cut tomatoes in a large stockpot.
2. Place the pot over medium heat and as the tomatoes heat up use a potato masher to crush the tomatoes. Stir frequently.
3. Once the tomatoes release their juices add another 1/4th of the tomatoes to the pot. Continue to smash and stir. Repeat until all the tomatoes are in the pot.
4. Increase the heat to medium-high and then bring the crushed tomatoes to a boil, stirring frequently. Let the tomatoes boil for 10 minutes then remove the pot from the heat.
5. Working in batches, ladle the tomatoes through a food mill or tomato strainer to remove skins and seeds. Discard skins and seeds.
6. Return the tomato pulp/puree to the pot and then bring to a boil over high heat, stirring frequently. Reduce heat to medium-high and boil (stirring frequently) until it is reduced by one-third for a thin sauce or reduced by half for a thicker sauce.

Freezer Instructions

Let the sauce cool to room temperature. Then ladle the sauce into freezer safe jars/containers leaving 1/2 inch headspace for expansion. Cover, label and then place the containers in the freezer for up to 6 months.

Canning Instructions

1. Sterilize pint size canning jars. Then add 1/4 tsp. citric acid or 1 TBSP bottled lemon juice in each jar. (Quart jars add double the amount).

2. Optional: add 1/2 tsp. salt to each pint jar and add dried herbs of your choice.

3. Ladle the hot sauce into prepared jars, leaving 1/2 inch headspace. Then use a plastic utensil to remove air bubbles and add additional sauce as needed to maintain 1/2 inch headspace.

4. Wipe the rim of the jar clean. Place the lid on the jar and screw on the band just until finger tight.

5. Use a jar lifter to place the jars in a water bath canner being sure that the water is 1-2 inches above the top of the jars. Bring to a boil and process pint jars for 35 minutes (quart jars for 40 minutes) adjusting for altitude as necessary. *The processing time begins when the water is at a rolling boil.

6. Once the time is up, remove the lid. Wait 5 minutes, then remove jars of homemade tomato sauce and place them on a thick towel to cool for 24 hours.

Before Storing

Before storing check to make sure that the jars have sealed by pressing on the center of the lid. If you can push it in and it bounces back up the jars did not seal properly and therefore need to be stored in the refrigerator. Store sealed jars in a cool, dark place for up to 1 year.

ENJOY!

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