Simple Homemade Tomato Sauce | Recipe for Canning
- Autumn, Canning, Food Preservation, Italy, Main Dishes, Summer
This simple homemade Tomato Sauce Recipe is perfect for preserving the remaining tomato harvest for your winter storage. The Tomato Sauce is seasoned in a minimal way and is therefore suitable for a variety of recipes. Whether as a base for a pasta sauce, lasagna, tomato soup, casseroles, stews or even on its own – this Tomato Sauce tastes simply delicious.
Ingredients you will need for this recipe:
- about 5 kg tomatoes
- 3 large onions
- 10 garlic cloves
- 150 ml olive oil
- 1 heaped teaspoon sugar
- salt & pepper
How to make Simple Homemade Tomato Sauce:
(1) Prepare all the ingredients
Cut 3 large onions and 10 cloves of garlic into fine pieces. Wash 5 kg of tomatoes, remove the stalk and cut into rough pieces.
(2) For the Tomato Sauce
Heat 150 ml olive oil in a large pot. Sauté the onions and garlic over medium-high heat, until the onions are translucent. Then add the tomato pieces to the pot in portions until the entire 5 kg of tomatoes is used up. With the lid open, simmer the tomato sauce over low to medium heat for 2 – 3 hours, stirring occasionally. The tomato pieces should be broken down completely. The longer the tomato sauce simmers, the thicker the consistency of the sauce will be.
When the desired consistency is reached, purée the tomato sauce finely with a hand blender. Season with 1 heaped teaspoon of sugar and salt & pepper to taste.
(3) Prepare & Sterilize Preserving Jars
While the tomato sauce is simmering, the preserving jars can be prepared. To do this, wash the jars and lids thoroughly and then sterilize them with boiling hot water. Then place the jars and lids upside down on a clean tea towel and let them dry.
(4) Fill the Preserving Jars with Tomato Sauce
Pour the tomato sauce into the sterilized jars using a funnel and a ladle. The jars should be filled at least three-quarters with tomato sauce, and there should be about an 1 – 2 cm gap underneath the lid. Tighten the screw caps tightly.
(5) Process the Preserving Jars in Water Bath
Place the filled jars in a large pot filled with water. The jars should be covered at least three-quarters with water. When the water has reached 90 °C, gently boil the jars for 30 minutes while keeping the temperature steady at 90 °C.
After 30 minutes, carefully remove the hot jars from the water bath using a jar lifter or a pot holder and let them cool on a thick tea towel.
Some Recipe Tips:
Storage & Shelf Life: Stored in a cool and dark place, the Canned Tomato Sauce can last for several years. For me, however, the supply lasts at most until the next tomato harvest, so I can start canning fresh tomatoes again for the upcoming winter.
Preserving Jars: For the quantities used in this recipe, I used 6x 720 ml preserving jars with screw lids.
Simple Homemade Tomato Sauce | Recipe for Canning
Course: Tomato Sauce, Food Preservation, CanningCuisine: ItalyDifficulty: Easy30
minutes2 - 3
hours3 hours 30
minutesThis simple homemade Tomato Sauce Recipe is perfect for preserving the remaining tomato harvest for your winter storage. The Tomato Sauce is seasoned in a minimal way and is therefore suitable for a variety of recipes. Whether as a base for a pasta sauce, lasagna, tomato soup, casseroles, stews or even on its own - this Tomato Sauce tastes simply delicious.
Ingredients
about 5 kg tomatoes
3 large onions
10 garlic cloves
150 ml olive oil
1 heaped teaspoon sugar
salt & pepper
Directions
Prepare all the ingredients
Cut 3 large onions and 10 cloves of garlic into fine pieces. Wash 5 kg of tomatoes, remove the stalk and cut into rough pieces.
For the Tomato Sauce
Heat 150 ml olive oil in a large pot. Sauté the onions and garlic over medium-high heat, until the onions are translucent. Then add the tomato pieces to the pot in portions until the entire 5 kg of tomatoes is used up. With the lid open, simmer the tomato sauce over low to medium heat for 2 - 3 hours, stirring occasionally. The tomato pieces should be broken down completely. The longer the tomato sauce simmers, the thicker the consistency of the sauce will be.
When the desired consistency is reached, purée the tomato sauce finely with a hand blender. Season with 1 heaped teaspoon of sugar and salt & pepper to taste.
Prepare & Sterilize Preserving Jars
While the tomato sauce is simmering, the preserving jars can be prepared. To do this, wash the jars and lids thoroughly and then sterilize them with boiling hot water. Then place the jars and lids upside down on a clean tea towel and let them dry.
Fill the Preserving Jars with Tomato Sauce
Pour the tomato sauce into the sterilized jars using a funnel and a ladle. The jars should be filled at least three-quarters with tomato sauce, and there should be about an 1 - 2 cm gap underneath the lid. Tighten the screw caps tightly.
Process the Preserving Jars in Water Bath
Place the filled jars in a large pot filled with water. The jars should be covered at least three-quarters with water. When the water has reached 90 °C, gently boil the jars for 30 minutes while keeping the temperature steady at 90 °C.
After 30 minutes, carefully remove the hot jars from the water bath using a jar lifter or a pot holder and let them cool on a thick tea towel.
Notes
- Storage & Shelf Life: Stored in a cool and dark place, the Canned Tomato Sauce can last for several years. For me, however, the supply lasts at most until the next tomato harvest, so I can start canning fresh tomatoes again for the upcoming winter.
- Preserving Jars: For the quantities used in this recipe, I used 6x 720 ml preserving jars with screw lids.
