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Small-Batch Homemade Tomato Canning Sauce: Easy Canning Recipe

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This small-batch homemade tomato canning sauce is the kind of recipe that changes how you think about pantry staples. It is about putting up six or eight jars of the best pasta sauce you will ever taste, so you have it tucked away for busy weeknights or last-minute dinners that deserve something special.

Ingredients

  • Roma tomatoes (10 pounds)
  • Garlic (1 whole head)
  • Yellow onion (1 large)
  • Fresh basil (1 cup, packed)
  • Extra virgin olive oil (1/4 cup)
  • Kosher salt (2 teaspoons, plus more to taste)
  • Bottled lemon juice (2 tablespoons per pint jar)

Instructions

  1. Preheat your oven to 400°F. Wash the tomatoes and cut them in half lengthwise. Remove the tough stem core but leave the seeds and skins. Arrange the tomato halves cut-side up on two rimmed baking sheets. Do not overcrowd.
  2. Peel the garlic cloves from the head. Leave them whole. Cut the onion into 1-inch wedges. Scatter the garlic and onion over the tomatoes. Drizzle everything with the olive oil and sprinkle with 1 teaspoon of salt. Toss gently with your hands to coat.
  3. Roast for 45-60 minutes, rotating the pans halfway through. The tomatoes should be softened, slightly wrinkled, and beginning to brown around the edges. The garlic should be golden and soft enough to squish. Let everything cool on the pans for 10 minutes.
  4. Transfer the roasted vegetables to a large pot. Add the fresh basil (stems and all). Use an immersion blender to puree until smooth. If you want a completely seedless sauce, pass the mixture through a food mill instead.
  5. Bring the sauce to a gentle simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, for 30-45 minutes. The sauce should thicken slightly and reduce by about a quarter. Taste and add more salt if needed.
  6. While the sauce simmers, prepare your canning equipment. Wash the jars, lids, and bands in hot soapy water. Rinse well. Place the jars in your canner or stockpot, cover with water, and bring to a simmer (180°F). Keep them hot until you are ready to fill. Place the lids in a small saucepan of hot water (not boiling) to soften the rubber seals.
  7. Add the lemon juice to each hot jar: 2 tablespoons per pint. Use a funnel to ladle the hot sauce into the jars, leaving 1/2 inch of headspace at the top. Run a non-metallic spatula or chopstick around the inside of each jar to release air bubbles. Wipe the jar rims clean with a damp paper towel. Center a lid on each jar and screw on the band until fingertip-tight—do not overtighten.
  8. Place the filled jars back into the canner using your jar lifter. Make sure they are covered by at least 1 inch of water. Bring the water to a full rolling boil, then start your timer: 35 minutes for pints at sea level. Adjust for altitude if needed (add 5 minutes for every 1,000 feet above sea level).
  9. When the time is up, turn off the heat and let the jars sit in the water for 5 minutes. Then remove them with the jar lifter and place them on a clean kitchen towel, leaving at least 1 inch of space between jars. Do not tighten the bands or touch the lids. Let them cool completely, undisturbed, for 12-24 hours.
  10. Check the seals by pressing the center of each lid. If it does not pop back, it is sealed. Remove the bands, wipe the jars clean, label with the date, and store in a cool, dark place. Any unsealed jars should be refrigerated and used within a week.

Notes

Do not skip the roasting step—it concentrates the sugars and adds a subtle smokiness. Use bottled lemon juice, not fresh, for safe canning. Let jars cool completely undisturbed for 12-24 hours to ensure proper seals. The sauce tastes best after about a month of sitting.

Nutrition

Keywords: tomato canning sauce, small batch canning, homemade pasta sauce, water bath canning, garden tomato sauce, easy canning recipe

Find it online: https://leilameals.com/small-batch-homemade-tomato-canning-sauce-easy-canning-recipe/