Canning Italian Tomato Sauce Recipe

There’s something truly special about canning your own Italian Tomato Sauce from ripe, homegrown tomatoes. Not only does it capture the essence of summer, but it also allows you to savor the fruits of your labor throughout the year.

In this blog post, I’ll guide you through the delightful process of making a Homemade Italian Tomato Sauce with tomatoes you’ve nurtured in your garden and show you how to can it for future pasta nights.

Ingredients You’ll Need:

Before we dive into the steps, gather these essential ingredients and equipment:

• Homegrown tomatoes (preferably plum or Roma varieties)
• Fresh basil leaves
• Garlic cloves
• Olive oil
• Onions
• Red pepper flakes (optional, for a kick)
• Salt and sugar
• A Large Stainless Steel Stock Pot for blanching tomatoes
• A blender/food processor or Immersion Blender
• Ball Canning Jars with Lids and Bands
• Canning Funnel and jar lifter

Step 1: Harvest Your Tomatoes

The first step in making a delicious homemade Italian pasta sauce is harvesting your tomatoes at their peak of ripeness. Look for tomatoes that are vibrant in color, firm to the touch, and blemish-free.

Step 2: Prepare Your Tomatoes

Wash the tomatoes thoroughly and remove the stem ends. To make the peeling process easier, score a small “X” on the bottom of each tomato with a sharp knife.

Step 3: Blanch and Peel the Tomatoes

In a large pot of boiling water, blanch the tomatoes for about 30 seconds to 1 minute or until you see the skin starting to peel away. Immediately transfer them to a bowl of ice water to cool. The skins should now easily slide off.

Step 4: Create the Tomato Base

Chop the peeled tomatoes into quarters, removing the seeds and excess liquid. In a large saucepan, sauté finely chopped onions and minced garlic in olive oil until they become translucent. Add the chopped tomatoes, a handful of fresh basil leaves, a pinch of red pepper flakes (if you like it spicy), and a pinch of salt and sugar to taste.

Step 5: Simmer and Blend

Simmer the sauce over low heat, stirring occasionally, for 1-2 hours, allowing it to thicken and develop flavors. Once cooked, use an immersion blender or transfer the sauce to a regular blender or food processor to achieve a smooth consistency.

Step 6: Prepare the Canning Jars

While the sauce is simmering, prepare your canning jars by washing and sterilizing them. Ensure the lids and bands are clean and in good condition.

Step 7: Fill and Seal the Jars

Fill each jar with your homemade pasta sauce, leaving about ½ inch of headspace at the top. Wipe the jar rims clean, place the lids on the jars, and secure the bands fingertip-tight.

Step 8: Process the Jars

Process the jars in a boiling water bath for about 35-40 minutes to ensure they’re properly sealed.

Step 9: Cool and Store

After processing, remove the jars from the water bath and let them cool on a clean towel or rack. You’ll hear a satisfying “pop” as the lids seal. Store the cooled jars in a cool, dark, and dry place.

Step 10: Enjoy!

Your homemade Italian pasta sauce is ready to transform ordinary meals into culinary delights. Serve it over your favorite pasta or use it as a base for pizza and other Italian dishes.

Making Homemade Italian Tomato Sauce from homegrown tomatoes and canning it is a labor of love that captures the essence of summer in a jar. With a little effort and patience, you can create a pantry stocked with the rich flavors of your garden.

So, the next time you twist open a jar of your homemade sauce, savor the satisfaction of knowing that you’ve preserved the taste of your homegrown tomatoes to enjoy year-round.

Buon appetito!