How To Make And Can Homemade Tomato Sauce

Homemade tomato sauce is a pantry staple that’s worth every bit of the time and effort it takes to make, especially when you have an abundance of fresh tomatoes in the middle of summer. Not only does it deliver fresh, rich tomato flavor you just can’t get from store-bought jars, but it also gives you control over the ingredients that go into making it.

This allows you to adjust the consistency and flavor just how you prefer. Best of all, it is an easy recipe that requires just a few ingredients and a standard water bath canner.

So whether you’re looking to preserve your summer tomato harvest or just want to stock your shelves with something made from scratch, this homemade tomato sauce recipe is perfect for those who are new to canning and for those who have years of experience.

Preparing for Homemade Tomato Sauce

Before you get started on your homemade tomato sauce, you’ll need to prepare your workspace and canning equipment. This includes setting up your water bath canner and sterilizing your mason jars and lids.

For this recipe, you can use either Pint (16 oz) or Quart (32 oz) jars, but the instructions below focus on filling pint jars. And more specifically, the recipe below will be enough to fill approximately 7 pint jars.

Start by washing your jars in hot, soapy water and keep them hot until you’re ready to fill them. Prepare your lids and bands according to the manufacturer’s instructions.

Fill your water bath canner with enough water to cover the jars by at least an inch and start bringing it to a simmer while you prepare the sauce. *You can keep your clean jars in the hot water until you are ready to fill them.

For more detailed information on how to safely can tomatoes, see our related article: How to Safely Can Tomatoes.

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:

• Fresh tomatoes (approximately 18 lbs for thin sauce or 23 lbs for thick sauce)
• Citric Acid or bottled lemon juice
• Salt (optional)
• Dried herbs (optional): basil, oregano, rosemary, thyme, or Italian seasoning

INSTRUCTIONS:

Start by washing and sorting your tomatoes. Remove any bruised or discolored spots and then core the tomatoes. Quarter eight tomatoes and place them in a large stainless steel saucepan.

Bring them to a boil over medium-high heat and use a potato masher to crush them and release their juices. As you continue to stir and boil, quarter more tomatoes and add them to the pot, mashing them as you go.

It’s important to keep the mixture at a steady, vigorous boil to prevent sticking and burning. Once all the tomatoes are added, continue boiling and stirring until the tomatoes are soft and juicy – about 10 minutes total. Remove the pot from heat.

Now, it’s time to remove the skins and seeds. Run the cooked tomato mixture through a food mill or a tomato strainer, working in batches. Discard the skins and seeds.

*Alternatively, you can peel the tomatoes and remove the seeds by hand, although this process will take a lot longer.

Return the strained tomato pulp to the saucepan. Bring it back to a boil over high heat, then reduce the heat to medium-high and simmer.

Cook the sauce down until it reaches your desired consistency. For a thin sauce, reduce the volume by one-third. For a thicker, more concentrated sauce, reduce it by half.

Canning Homemade Tomato Sauce

Once your homemade tomato sauce has reached the right consistency, it’s time to begin the canning process. Be sure to work quickly to keep everything hot and safe for canning.

For each pint jar, add:

• ¼ tsp citric acid or 1 Tbsp bottled lemon juice

For each quart jar, add:

• ½ tsp citric acid or 2 Tbsp bottled lemon juice

*This acidity is essential for safe canning. Do not skip this step.

Next, add salt to enhance flavor (optional):

• ½ tsp per pint jar
• 1 tsp per quart jar

If you want to season your tomato sauce, now is the time to add dried herbs to each jar. Dried basil, oregano, rosemary, thyme, and Italian herb blends all work well. Start with ½ tsp per pint jar. You can adjust seasoning when using the sauce later.

You may also add a fresh basil leaf to each jar if desired. Be sure to rinse the leaves thoroughly and use only clean, unblemished ones.

Filling and Processing the Jars

Ladle the hot homemade tomato sauce into your prepared jars, leaving ½ inch headspace at the top. Remove air bubbles by gently sliding a non-metallic utensil around the inside edges. Adjust headspace if needed by adding more sauce.

Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until they’re fingertip-tight.

Carefully place the filled jars into the water bath canner, ensuring they are completely covered by at least 1 inch of water. Bring the water to a rolling boil, then process:

• Pint jars for 35 minutes
• Quart jars for 40 minutes
  *Be sure to adjust the time if you live at a higher altitude.

When the processing time is complete, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes. Then, remove them one by one – lifting them straight up with canning jar tongs without tilting and place them on a thick towel. Let them cool upright and undisturbed for 24 hours.

Check the seals after cooling. The lids should not flex up and down when pressed in the center. Any unsealed jars should be refrigerated and used within a week.

Preventing Siphoning in Homemade Tomato Sauce

Siphoning (when liquid leaks out of jars during processing) can interfere with sealing and compromise food safety. To prevent siphoning, follow headspace guidelines precisely and don’t pack your jars too tightly.

After processing, do not rush the cooling:

• For a water bath canner, wait 5 minutes after turning off the heat before removing jars.

Always lift jars straight up and never tilt them when removing from the canner. This helps keep the seal intact and avoids siphoning.

How Many Tomatoes You’ll Need for 7 Pint Jars

If you’re aiming to make enough homemade tomato sauce for seven pint jars, plan on using:

• About 17–18 lbs of fresh tomatoes for thin sauce
• About 23 lbs for thicker sauce

Remember, tomatoes vary in water content, so the final yield may differ slightly based on the variety you use and how much you cook the sauce down.

Storing Your Homemade Tomato Sauce

After jars are safely sealed and cooled for 24 hours, remove the bands and wipe down the outside of the jars. Label the jars with the date and contents and store in a cool, dark place like a pantry or cellar for up to 18 months.

Homemade tomato sauce can be used in a variety of ways – pasta, soups, casseroles, and more. And because you’ve canned it yourself, you’ll know exactly what’s in it.

With just a few simple ingredients and the right canning process, you can preserve the flavors of summer to enjoy all year long.

ENJOY!

Follow Our Facebook Page For Even More Great Tomato Growing Tips! I Grow Tomatoes Facebook Page

I Grow Tomatoes is a website created for those who love all things about tomatoes – from planting and growing – to cooking and canning! We publish two articles every week, 52 weeks a year. Sign up today to follow via email! This article may contain affiliate links.