Canning Pasta Sauce With Fresh Tomatoes

Preserve the flavor of summer with this step-by-step guide to canning pasta sauce using fresh tomatoes. Learn how to safely make and store rich, homemade sauce that’s perfect for pasta, pizza, and more all year long.

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Course Preserving, Sauce

Cuisine Italian

Calories 70 kcal

Equipment

Large Stockpot
Water Bath Canner
Mason Jars
Jar Lifter
Canning Funnel
Ladle
Cutting board
Sharp knife

Ingredients

Main Ingredients

10–12 lbs fresh tomatoes Roma, San Marzano, or Amish Paste
2 onions chopped
4 cloves garlic minced
2 tbsp olive oil
2 tbsp bottled lemon juice per quart jar
salt and pepper to taste
dried herbs like basil or oregano

Instructions

Wash tomatoes, blanch in boiling water for 1 minute, transfer to ice water, peel skins, and remove cores. Chop or crush as desired.
In a large pot, sauté onions and garlic in olive oil until soft. Add tomatoes, herbs, salt, and pepper. Simmer for 45–60 minutes until thickened.
To each sterilized quart jar, add 2 tablespoons of bottled lemon juice (or ½ teaspoon citric acid).
Using a funnel, ladle hot sauce into jars, leaving ½ inch of headspace. Wipe rims, apply lids and bands finger-tight.
Process jars in a boiling water bath: 35 minutes for pints, 40 minutes for quarts. Adjust for altitude as needed.
Remove jars and let rest undisturbed for 12–24 hours. Check seals. Label and store in a cool, dark place for up to 18 months.

Notes

For flavor variations, try adding red pepper flakes for heat, or blend in roasted vegetables for depth. Always follow tested canning guidelines when altering ingredients, especially when adding low-acid vegetables.

Nutrition

Calories: 70kcalCarbohydrates: 15gProtein: 2gFat: 2gSodium: 280mgPotassium: 540mgFiber: 3gSugar: 9gVitamin A: 2200IUVitamin C: 20mgCalcium: 40mgIron: 1.2mg

Keyword Canning, Homemade Sauce, Pasta Sauce, Preserve Tomatoes, Tomato Sauce

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