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Easy Homemade Canning Tomato Sauce Recipe with Safe Water Bath Method

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A simple, reliable homemade tomato sauce recipe perfect for water bath canning, capturing the fresh summer tomato flavor with a foolproof acidity balance and easy preparation.

Ingredients

Scale
  • 10 pounds Roma or plum tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup fresh basil, chopped (optional)
  • 2 teaspoons sea salt
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon citric acid per quart jar
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces canned tomato paste

Instructions

  1. Wash tomatoes thoroughly. Core and score a small “X” at the bottom of each. Drop them into boiling water for 30-60 seconds until skins loosen. Immediately transfer to an ice bath to cool. Peel off skins starting from the scored “X.” (About 30 minutes)
  2. Roughly chop peeled tomatoes. In a large stockpot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent and fragrant (about 5 minutes). Add tomatoes and bring to a simmer. Stir occasionally to prevent sticking. (10-15 minutes)
  3. Stir in tomato paste, salt, sugar, black pepper, and fresh basil. Simmer gently for 25-30 minutes, stirring every 10 minutes. Use an immersion blender if a smoother sauce is desired. (30 minutes)
  4. While the sauce simmers, wash Mason jars and lids in hot soapy water. Rinse well and keep jars warm in a simmering water bath or oven at 200°F (93°C).
  5. Just before filling, add 1 teaspoon citric acid per quart jar directly into each jar.
  6. Using a funnel, ladle hot tomato sauce into jars, leaving 1/2 inch headspace. Wipe rims with a clean damp cloth. Place lids and screw bands on fingertip tight.
  7. Place jars in the water bath canner with at least 1 inch of water above jar tops. Bring water to a rolling boil and process for 35 minutes for quarts (30 minutes for pints) at sea level. Adjust time for altitude accordingly.
  8. Remove jars carefully with a jar lifter and place on a towel to cool undisturbed for 12-24 hours. Check seals by pressing the lid center; no movement means a good seal.

Notes

Do not skip the ice bath after boiling tomatoes to easily peel skins. Use citric acid or bottled lemon juice to ensure safe acidity for water bath canning. Keep an eye on water level in the canner to prevent jars from cracking. Label jars with the canning date. If a jar doesn’t seal, refrigerate and use within a week or reprocess. For chunkier sauce, reserve some peeled tomatoes and add at the end of simmering.

Nutrition

Keywords: tomato sauce, canning, water bath canning, homemade sauce, preserving, easy tomato sauce, safe canning, summer tomatoes

Find it online: https://shimmersnack.com/easy-homemade-canning-tomato-sauce-recipe-with-safe-water-bath-method/