Tomato Basil Sauce Canning Recipe

This tomato basil sauce canning recipe is made with fresh tomatoes, plenty of garlic, and garden basil for a bright, classic flavor that’s perfect for preserving. A safe, delicious way to preserve your summer tomatoes.

If you love the classic combination of tomatoes, basil, and garlic, this canning recipe will quickly become a favorite in your pantry. It’s the perfect balance of rich tomato flavor and bright, herbal notes. It is a simple recipe that captures the taste of summer in every jar.

Fresh tomatoes simmered with sautéed onions, fresh garlic, and basil until thick and flavorful. A touch of olive oil gives it that authentic Italian taste and silky texture. This sauce is wonderful for pasta, pizza, or your favorite baked dishes, such as manicotti and lasagna.

Whether you grow your own tomatoes or pick up a basket of ripe Roma tomatoes at the farmers’ market, this recipe is a delicious way to preserve your harvest and enjoy homemade flavor all year long.

Why You’ll Love This Recipe

• Simple, garden-fresh ingredients: Just ripe tomatoes, sweet onions, garlic, and fresh basil. No complicated seasonings or additives. The result is a bright, pure tomato flavor that tastes like summer in a jar.
• Rich, garlicky flavor: Sautéing the onions and garlic in olive oil before simmering deepens the flavor and adds richness to the sauce without making it heavy.
• Fresh basil for authentic taste: Chopped fresh basil brings a burst of herbal freshness that pairs perfectly with tomatoes and garlic, giving this sauce a true Italian flavor.
• Beginner-friendly canning recipe: With only a few steps and simple ingredients, this recipe is an excellent introduction to home canning. You’ll gain confidence while stocking your pantry with homemade sauce.
• Versatile for everyday meals: Use this tomato basil sauce for pasta, lasagna, pizza, casseroles, or as a base for soups and stews. It’s the kind of all-purpose sauce you’ll reach for again and again.

Ingredients for Homemade Tomato Basil Sauce

Here’s an overview of the ingredients you’ll need to make and can this tomato basil sauce:

• Tomatoes: Use paste or plum-type tomatoes such as Roma, San Marzano, Amish Paste, or Juliet. These varieties are meaty with thick walls and fewer seeds, making them ideal for a rich, thick sauce. You’ll need about 20 pounds of fresh tomatoes for this recipe. Choose ripe, high-quality tomatoes with no signs of rot or disease, and avoid any that have been frost-damaged.
• Onion: You’ll need 1 cup of chopped onion, about one medium bulb.
• Garlic: Fresh garlic is key to the flavor of this sauce. Use 8 cloves of garlic, peeled and minced.
• Fresh Basil: For that bright, herbal flavor, you’ll need 1/4 cup of finely minced fresh basil. Rinse the leaves well and pat them dry before chopping.
• Extra Virgin Olive Oil: Use 1 tablespoon of extra virgin olive oil to sauté the onions and garlic. Olive oil is safe in this recipe as written (originally tested by Ball), but do not increase the amount.
• Lemon Juice or Citric Acid (Required for Safety): Tomatoes vary in acidity, so each jar must include added acid to ensure a safe pH for water bath canning. Use bottled lemon juice (not fresh) or citric acid.

Safe Adjustments for This Canning Recipe

While this tomato basil sauce canning recipe is simple as written, you can make a few safe adjustments without affecting the tested balance of acidity.

• Use Any Tomato Variety: Paste or plum tomatoes produce a thicker sauce, but you can substitute meaty heirloom varieties or mix different types for a unique flavor. Juicier tomatoes may take longer to cook down.
• Swap the Herbs: Feel free to substitute or combine other fresh herbs, such as oregano, thyme, or parsley, for the basil, as long as the total amount of fresh herbs remains at 1/4 cup. You can also reduce the herbs, but do not increase the total quantity.
• Add Seasonings: You may safely add sugar, salt, and pepper to taste before canning if preferred.
• You May Use Any Bulb Onion: Yellow onions are traditional, but white, red, or sweet onions can be substituted without affecting the safety of the recipe.
• Garlic: Feel free to reduce the quantity for a milder flavor, but don’t increase it.
• Jar Sizes: You can safely preserve this recipe in half-pint, pint, or quart jars if you’d like a larger batch for family meals. Jar sizes are estimated, but the sauce should fill approximately 3 quarts (plus a little extra). If using quart jars, increase the processing time to 40 minutes in a boiling water bath canner, adjusting for your altitude as needed.

For more ideas on safe substitutions, see: How to Safely Modify Tomato Canning Recipes.

Steps to Making and Canning Tomato Basil Sauce

This tomato basil sauce canning recipe follows safe, tested guidelines for home canning and produces a smooth, flavorful sauce filled with classic Italian flavor. The recipe is adapted from the Basil-Garlic Tomato Sauce in the Ball Blue Book Guide to Preserving.

Plan on making this recipe when you have an afternoon at home. The slow simmering time allows the sauce to develop its rich, concentrated flavor.

If you’re new to water bath canning, you may want to review the basics before you begin: Water Bath Canning for Beginners.

To stay organized during your canning session, I also recommend using my free Home Canning Checklist. It includes a prep list, step-by-step reminders, and space to record each batch you preserve.

You’ll find the full recipe with exact measurements at the bottom of this article, but the steps below walk you through the process with helpful tips along the way.

Step 1: Gather Your Kitchen and Canning Equipment

Before you begin, take a few minutes to organize your workspace and gather everything you’ll need. Having your tools ready makes the canning process go smoothly from start to finish.

You’ll Need:

• Water bath canner with a canning rack
• Canning Jars: 14 half-pint sized jars, 7 pint sized jars, or 3 quarts sized jars
• Lids and bands (use new lids for each jar; bands can be reused)
• Canning tools: jar lifter, funnel, bubble popper/headspace measurer
• Large canning ladle
• Large saucepan or stockpot for cooking the sauce
• Food strainer, food mill, or sieve to remove skins and seeds
• Kitchen scale
• Plus basic kitchen supplies: Large saucepot, prep bowls, skillet, measuring cups and spoons, kitchen towels, knife, cutting board, and a large stirring spoon.

Having everything ready at the start ensures a safe and efficient canning session.

Step 2: Prepare the Ingredients

Start by gathering and prepping all your fresh ingredients so everything is ready when it’s time to cook.

• Prepare the tomatoes: Weigh 20 pounds of tomatoes and rinse them well under cool, running water to remove dirt and debris. Cut the tomatoes into quarters, and place them in a large prep bowl.
• Prep the aromatics: Peel and chop the onion, and measure 1 cup of chopped onions. Peel and mince 8 cloves of garlic.
• Prep the fresh basil: Rinse the basil leaves thoroughly under cool water to remove any dirt or grit. Pat them dry with a clean towel, then finely mince and measure 1/4 cup of finely minced fresh basil.

With everything prepped, you’ll be ready to move right into cooking and creating that fragrant, flavorful sauce.

Step 3: Make the Tomato Sauce

Heat a skillet over medium heat. Add 1 tablespoon of olive oil, then sauté the chopped onions until softened and translucent, about 5 minutes. Add the minced garlic and cook briefly until fragrant, about 30 seconds. Then add the sautéed onions and garlic to your large saucepot.

Add the prepared tomatoes to the pan and stir well. Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally and pressing the tomatoes to release their juices. Once the tomatoes are soft, reduce the heat to low and simmer uncovered for about 20 minutes, stirring often to prevent scorching.

Remove the pot from the heat and let the mixture cool slightly before straining. Then, while working in batches, run the cooked tomato mixture through a food strainer, food mill, or sieve to remove the skins and seeds, creating a smooth sauce.

Return the strained tomato purée to the saucepan, then stir in the chopped basil. Bring the sauce back to a gentle simmer and continue cooking uncovered until it thickens and is reduced by about half its original volume, about 2 to 3 hours. Stir frequently for even cooking and to prevent sticking.

Step 4: Prepare the Canner and Jars

When the sauce is nearly finished cooking, prepare the canner and jars so everything is ready for filling.

Wash the jars, lids, bands, and canning tools in warm, soapy water. Rinse well, and set the lids, bands, and tools aside to air dry. Place the jar rack into the water bath canner, set the jars upright inside, and add enough water to cover them. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you’re ready to fill them.

Step 5: Fill the Jars with Tomato Sauce

Spread a kitchen towel on the counter and arrange your canning tools, citric acid, or bottled lemon juice nearby, along with the measuring spoons, for easy access.

Use the jar lifter to remove a hot jar from the canner, drain it, and place it on the towel. Add the acidifier to each jar:

• Half-pint jars: 1/8 teaspoon citric acid or 1/2 tablespoon bottled lemon juice
• Pint jars: 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice
• Quart jars: 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice

Place a funnel in the jar and ladle in the hot tomato sauce, leaving 1/2 inch of headspace. Run the bubble popper through the jar to release any trapped air bubbles.

Wipe the rim with a damp towel, center the lid on top, and screw on the band until it is fingertip-tight. Place the jar back in the canner and repeat this process with the remaining jars.

Step 6: Process in a Water Bath Canner

Once all jars are filled and placed back into the canner, adjust the water level so it covers the jars by at least 2 inches. Cover the canner and bring the water to a rolling boil.

Once the water is boiling vigorously, start your timer and process the jars for the time listed in the recipe card below, adjusting for altitude if necessary.

Step 7: Cool and Store

When the processing time is complete, turn off the heat and remove the canner lid. Let the jars rest in the hot water for 5 minutes to help them adjust to the temperature change.

Spread a clean, dry towel on the counter. Use the jar lifter to remove the jars from the canner, keeping them upright, and place them on the towel with at least one inch of space between each jar. Don’t tighten the bands or check the seals yet, let the jars cool undisturbed for 12 to 24 hours.

After cooling, check the seals by pressing the center of each lid. If the lid doesn’t flex up or down, the jar is sealed. Remove the bands, wash the jars, label with the date and contents, and store in a cool, dark location.

For the best flavor, use within 12 to 18 months. Refrigerate any opened jars or jars that didn’t seal properly and use them within a few days.

Ways to Use This Tomato Sauce

This simple, flavorful tomato sauce is a true kitchen staple you’ll reach for again and again. Its fresh basil and garlic flavor makes it wonderfully versatile for everyday meals.

Use it as a base for classic pasta dishes, such as spaghetti, lasagna, or American chop suey. Spoon it over chicken or eggplant Parmesan, or layer it into stuffed shells and manicotti for easy weeknight comfort food. It also makes a delicious dipping sauce for breadsticks or mozzarella sticks, and a quick substitute for pizza sauce in a pinch.

Once you have a shelf full of jars, you’ll find endless ways to enjoy this rich, homemade tomato flavor all year long.

Preserve the Flavors of Summer, One Jar at a Time

Canning homemade tomato sauce is one of the most delicious ways to capture the flavor of ripe garden tomatoes for year-round use. This Basil and Garlic Tomato Sauce is simple, versatile, and packed with fresh flavor. Perfect for easy weeknight dinners or special meals alike.

If you enjoy making your own tomato sauces from garden-fresh tomatoes, you’ll also love trying my other safe home canning recipes. Explore:

• Seasoned Tomato Sauce for Home Canning for an all-purpose pantry staple.
• Oven-Roasted Tomato Sauce with Fresh Herbs for deep, caramelized flavor.
• Pizza Sauce Canning Recipe for homemade pizza night.

If you love salsa, consider adding our eBook, Grow a Good Life Guide to 50 Salsa Canning Recipes, to your resource library. This 72-page eBook is packed with a variety of delicious salsa recipes, including classic tomato salsas to roasted and grilled salsas to tomatillo and delicious fruit blends, all safe for water bath canning. It’s the perfect guide to help you preserve your garden harvests.