Tomato Sauce For Canning


Leftover summer tomatoes? Make this sauce for winter.

This sauce is the most basic tomato sauce there is — just tomatoes and salt.
You can add seasonings like garlic, onions, or herbs.

Choosing Tomatoes for Sauce

Any tomato that tastes good to you can be used to make tomato sauce; it's really that simple. Romas and other paste tomatoes are often recommended for canning.

How To Make 

Serves: 6 x 40 cl jars  Prep time:  15 minutes 
Cooking time:  50 minutes  Total time:  1 h 5 minutes

makes about 6 x 40 cl jars

  • 3 kg fresh tomatoes
  • 1,5 tsp kosher salt

  • 2 large stockpots
  • knife and cutting board
  • 6 x 40 cl jars for canning or containers for freezing


1. Core out the stems from the tomatoes and dice in cubes. Transfer the cubed tomatoes in a large pot, cover and bring to a simmer over medium heat. Continue simmering for 30 to 50 minutes, stirring occasionally, until the sauce reaches the taste and consistency you like. 

2. When finished cooking, Remove tomato sauce from heat. Use hand blender, pulse the tomatoes 
process through a food mill for a smoother sauce. For a very chunky sauce, skip this step entirely and let the tomatoes break down into large pieces as they cook. Stir in salt and simmer 5 minutes more.
3. Meanwhile, bring a large pot of water to a simmer (enough water to cover the jars by at least 1 inch). Place the jars and lids in pot and simmer for 3-4 minutes. Remove the jars and lids from heat.

4. Preserving option 1 can your sauce: Transfer the hot sauce into sterilized canning jars. Top with new, sterilized lids, and screw on the rings until finger tight. Turn the jars upside down and let cool completely on the counter. 
Store jars in a cool, dark place for up to one year. Refrigerate after opening.

Preserving option 2 freeze your sauce: Let the sauce cool, then transfer it into freezer containers or freezer bags. Sauce can be kept frozen for at least 3 months

You Might Also Like