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Homemade Canned Tomato Sauce: Easy 5-Step Garden Recipe

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This easy homemade canned tomato sauce uses garden-fresh tomatoes, roasted for deep flavor, and requires no peeling. Perfect for canning or freezing, it’s a simple way to preserve summer’s bounty.

Ingredients

Scale
  • 10 pounds Roma or San Marzano tomatoes, ripe and blemish-free
  • 2 large yellow onions, roughly chopped
  • 6–8 cloves garlic, smashed
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon kosher salt, plus more to taste
  • 1 teaspoon black pepper, freshly ground
  • 1 cup fresh basil leaves, loosely packed
  • 2 tablespoons fresh oregano (or 1 tablespoon dried)
  • Canning jars (pint or quart size)
  • New lids and bands
  • Lemon juice or citric acid (1 tablespoon per pint, 2 per quart)

Instructions

  1. Wash tomatoes thoroughly. Cut out stems and any bruised spots. Cut larger tomatoes in half. Do not peel.
  2. Preheat oven to 400°F. Spread tomatoes, onions, and garlic on two large baking sheets. Drizzle with olive oil, sprinkle with salt and pepper. Roast for 35-45 minutes, stirring halfway, until tomatoes are soft and caramelized.
  3. Transfer roasted vegetables to a large stockpot. Add basil and oregano. Bring to a gentle simmer over medium heat, then reduce to low. Simmer for 30-40 minutes, stirring occasionally.
  4. Set up a food mill over a large bowl or pot. Working in batches, run the cooked tomato mixture through the mill to separate skins and seeds from the smooth sauce.
  5. For freezing: Let sauce cool completely, then pour into freezer-safe bags or containers, leaving 1 inch headspace. For canning: Return sauce to pot and bring to a boil. Add lemon juice to each jar (1 tablespoon per pint, 2 per quart). Fill jars with hot sauce, leaving 1/2 inch headspace. Wipe rims, attach lids and bands, and process in a boiling water bath for 35 minutes (pints) or 40 minutes (quarts). Let jars sit undisturbed for 12-24 hours.

Notes

Don’t skip the roasting step—it concentrates the sugars and adds depth of flavor. Salt in layers, starting with a little and adjusting at the end. For canning, lemon juice is essential for safety. If sauce is too thin, simmer uncovered longer. If too thick, add a splash of water or broth. The flavor improves after a few weeks in the jar.

Nutrition

Keywords: homemade tomato sauce, canned tomato sauce, garden tomatoes, canning recipe, easy tomato sauce, no peel tomato sauce, roasted tomato sauce

Find it online: https://spoonluma.com/homemade-canned-tomato-sauce-easy-5-step-garden-recipe/