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Homemade Canned Tomato Sauce: Easy Small Batch Recipe

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This small-batch homemade canned tomato sauce recipe is a manageable, rewarding process that fits into a single afternoon. Made with simple ingredients like Roma tomatoes, onions, garlic, and herbs, it yields a rich, flavorful sauce perfect for pasta, soups, or gifts.

Ingredients

Scale
  • 5–6 pounds Roma tomatoes
  • 1 large yellow onion, finely diced
  • 4–6 cloves garlic, smashed and roughly chopped
  • 2–3 tablespoons extra virgin olive oil
  • A handful fresh basil, torn
  • 1 tablespoon fresh oregano (or 1 teaspoon dried)
  • 1–2 teaspoons kosher salt (to taste)
  • 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid per pint jar

Instructions

  1. Prepare Your Tomatoes (10 minutes): Wash the tomatoes well. Cut a small ‘X’ on the bottom of each one. Bring a large pot of water to a boil and prepare a bowl of ice water. Working in batches, blanch the tomatoes for 45-60 seconds, or until the skins start to peel back at the ‘X’. Transfer them immediately to the ice water. Once cool enough to handle, slip the skins off. Core the tomatoes and roughly chop them.
  2. Start the Aromatics (10 minutes): In your large pot, heat the olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until the onion is soft and translucent. Add the chopped garlic and cook for another minute until fragrant.
  3. Cook Down the Tomatoes (30-40 minutes): Add the chopped, peeled tomatoes to the pot. Stir to combine. Increase the heat to medium-high and bring to a gentle boil. Then reduce the heat to a simmer. Let it cook, stirring occasionally, for 30-40 minutes until the mixture reduces by about a third and thickens slightly.
  4. Process the Sauce (10 minutes): Remove the pot from the heat. If using a food mill, pass the tomato mixture through it into a clean bowl. If using an immersion blender, blend the sauce directly in the pot until it reaches your desired consistency.
  5. Season and Simmer (20-30 minutes): Return the processed sauce to the pot. Add the torn basil, oregano, and more salt to taste. Bring back to a gentle simmer and cook for another 20-30 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
  6. Prepare Your Jars (While sauce simmers): Wash your jars, lids, and bands in hot, soapy water. Rinse well. Place the jars in your water bath canner or a large pot, cover with water, and bring to a simmer. Keep them hot until ready to fill. Place the lids in a small bowl of hot water to soften the sealing compound.
  7. Fill and Seal the Jars (10 minutes): Remove the hot jars from the canner using a jar lifter. Place them on a clean kitchen towel. Using a canning funnel, ladle the hot sauce into the hot jars, leaving 1/2 inch of headspace. Wipe the rims with a clean, damp paper towel. Add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid to each pint jar. Place the lids on and screw on the bands until fingertip-tight.
  8. Process the Jars (35 minutes): Using a jar lifter, carefully lower the filled jars into the simmering water bath. Ensure jars are covered by at least 1 inch of water. Bring to a full rolling boil, then process pint jars for 35 minutes at altitudes under 1,000 feet.
  9. Cool and Check Seals (12-24 hours): After processing, turn off the heat and let jars sit in the water for 5 minutes. Remove with jar lifter and place on a clean towel, leaving space between them. Let cool completely, undisturbed, for 12-24 hours. Check seals by pressing the center of each lid; if it doesn’t flex, the jar is sealed.

Notes

Don’t skip the blanching step; it makes peeling tomatoes much easier. Watch your heat during the initial cook to avoid splattering. Trust your senses over the clock; cooking times are guidelines. Acidity is crucial for safe canning—use bottled lemon juice or citric acid. Be patient with the jars; let them cool undisturbed for at least 12 hours.

Nutrition

Keywords: homemade canned tomato sauce, small batch canning, tomato sauce recipe, water bath canning, Roma tomatoes, homemade sauce, preserving tomatoes

Find it online: https://avabowls.com/homemade-canned-tomato-sauce-easy-small-batch-recipe/