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Easy Small-Batch Canned Tomato Sauce From Scratch

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This beginner-friendly recipe yields a rich, flavorful tomato sauce that captures the essence of summer. Perfect for pasta, pizza, and more, it’s a pantry staple you’ll be proud to make yourself.

Ingredients

Scale
  • 5 pounds Roma tomatoes (or San Marzano plum tomatoes)
  • 1 large yellow onion, diced
  • 4–6 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 10–12 large fresh basil leaves, torn
  • 1–2 teaspoons kosher salt (to taste)
  • 1 teaspoon granulated sugar (optional, to reduce acidity)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons bottled lemon juice per pint jar

Instructions

  1. Prepare your tomatoes: Wash, core, and remove any bruised spots. For smoother sauce, peel by scoring an X on the bottom, blanching in boiling water for 45 seconds, then transferring to an ice bath. Skins will slip off.
  2. Chop the aromatics: Dice the onion into small pieces (about 1/4 inch) and mince the garlic.
  3. Sauté the base: In a large stockpot, heat olive oil over medium heat. Add onion and cook until translucent (5-6 minutes). Add garlic and cook 1-2 minutes until fragrant.
  4. Add the tomatoes: Add prepared tomatoes to the pot, breaking them up with a wooden spoon. Stir and bring to a gentle simmer.
  5. Simmer the sauce: Reduce heat to low-medium and simmer for 45-60 minutes, stirring occasionally. After 30 minutes, add torn basil, salt, and pepper. Taste and adjust seasoning; add sugar if needed. Continue simmering until desired consistency (thick enough to coat a spoon but still pourable).
  6. Blend the sauce: Remove from heat. Using an immersion blender, blend until smooth. Alternatively, use a food mill. Let cool 5 minutes before blending to avoid splatters.
  7. Prepare canning equipment: Wash jars, lids, and bands in hot soapy water. Place jars in water bath canner, cover with water, and bring to a simmer. Keep jars hot. Place lids in hot water (not boiling) to soften sealing compound.
  8. Fill the jars: Using a jar lifter, remove one hot jar. Add 2 tablespoons bottled lemon juice per pint jar. Using a canning funnel, ladle hot sauce into jar, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic spatula. Wipe rim clean. Center lid and screw on band until fingertip-tight.
  9. Process the jars: Place filled jars back into canner, ensuring they are covered by 1-2 inches of water. Bring to a full rolling boil. Process pint jars for 35 minutes at sea level (adjust for altitude: add 5 minutes for 1,001-3,000 ft, 10 minutes for 3,001-6,000 ft, 15 minutes for 6,001-8,000 ft, 20 minutes for 8,001-10,000 ft).
  10. Cool and test seals: Turn off heat, let jars sit in canner for 5 minutes. Remove with jar lifter and place on a kitchen towel, leaving space between jars. Cool undisturbed for 12-24 hours. Listen for the ‘pop’ of lids sealing. After cooling, press center of each lid—it should not flex. Remove bands and test seal by gently lifting jar by the lid. Label and store in a cool, dark place.

Notes

Don’t rush the simmer; low and slow develops flavor. Taste as you go and adjust seasoning. Bottled lemon juice is essential for safe canning—do not substitute fresh lemon juice or vinegar. Always fill hot jars with hot sauce to prevent thermal shock. Properly canned sauce keeps 12-18 months in a cool, dark pantry. Once opened, refrigerate and use within 5-7 days. For freezing, cool completely and store in freezer-safe containers for 4-6 months.

Nutrition

Keywords: canned tomato sauce, small batch, homemade, canning, beginner, pantry staple, summer tomatoes

Find it online: https://merrymorsel.com/easy-small-batch-canned-tomato-sauce-from-scratch/