Seasoned Tomato Sauce Recipe for Home Canning

No store-bought sauce compares to homemade. This seasoned tomato sauce for canning is rich with fresh tomato flavor, herbs, and garlic. Preserve the taste of summer in every jar.

There was always a pot of tomato sauce simmering in our kitchen when I was growing up. In my Italian family, homemade sauce wasn’t a recipe; it was a way of life. We never bought jars from the store because we canned our own fresh tomatoes every summer. When I started growing my own garden years later, preserving a year’s worth of tomato sauce became one of my favorite seasonal traditions too.

This seasoned tomato sauce recipe for canning is the one I return to year after year. It’s adapted from the Ball Blue Book Guide to Preserving and is the closest I’ve found to my family’s tomato sauce. It uses fresh tomatoes, onions, garlic, and herbs, and includes just a little extra virgin olive oil for a classic Italian flavor. Simple. Authentic. Reliable.

The sauce is rich and full-bodied, but still versatile enough for everyday meals. Toss it with pasta, layer it into lasagna, simmer it with meatballs, or bake it with chicken Parmesan. If you are looking for a dependable tomato sauce recipe for canning that tastes like home and follows safe canning guidelines, this one belongs in your pantry.

Why You’ll Love This Recipe

• Classic homemade flavor: Made with ripe tomatoes, onions, garlic, herbs, and a touch of olive oil, this sauce has that rich, comforting taste you expect from authentic Italian cooking.
• Garden to jar: A perfect way to preserve your summer tomato harvest and enjoy fresh flavor all year long.
• Safe and reliable: Adapted from a tested Ball Blue Book recipe, this method follows safe home canning guidelines for dependable results.
• Versatile for meals: Use this all-purpose sauce for pasta, pizza, casseroles, soups, or any recipe that calls for tomato sauce.

About the Ingredients

Tomatoes

Paste, or plum-type tomatoes like Roma, San Marzano, Amish Paste, and Juliet are ideal for canning sauce because they are meaty and contain fewer seeds and less juice than slicing tomatoes, resulting in a thicker sauce. This recipe uses about 22.5 pounds of paste tomatoes to create a rich, flavorful sauce that thickens nicely.

Choose firm, ripe tomatoes from healthy plants for the best results. Avoid overripe, bruised, or damaged tomatoes, as these can affect both flavor and safety. Do not use tomatoes from diseased or frost-killed vines, as their acidity may have changed, and they can harbor harmful pathogens that are not destroyed during water bath canning.

Onions

Onions add depth of flavor and help build the sauce base. You’ll need 3 cups of chopped onions, which is about 3 medium to large onions.

Garlic

Garlic adds wonderful aroma and flavor to this sauce. You will need 6 cloves of garlic, minced. As with onions, do not increase the amount to maintain safe acidity and density when canning.

Extra Virgin Olive Oil

This recipe calls for 1/4 cup of extra virgin olive oil to sauté the onions and garlic. While oil is generally discouraged in canning recipes, this one is safe as written because it comes from a tested recipe from Ball. You may reduce or omit the olive oil if you prefer, but do not increase it.

Dried Herbs and Seasoning

Dried oregano, bay leaves, ground black pepper, salt, and optional red pepper flakes give this sauce a classic Italian flavor.

Sugar and salt are for flavor and do not affect canning safety. Feel free to omit or adjust to taste.

Lemon Juice or Citric Acid (Required for Safety)

When canning tomatoes, added acid is required to ensure the sauce reaches a safe pH level that prevents the growth of Clostridium botulinum bacteria, which causes botulism. Even though tomatoes are naturally acidic, today’s tomato varieties vary in acidity, so acidifying each jar is essential for safe water bath canning.

You can use either citric acid or bottled lemon juice:

• Citric acid: My preferred option is citric acid because it doesn’t affect the flavor.
• Bottled lemon juice: A safe alternative that has a consistent and verified acid level. Don’t use fresh squeezed lemon juice because there is no way to know the level of acid in the juice.

Add the citric acid or bottled lemon juice directly to each jar before filling, using the amount specified in the recipe.

Tips for Canning Tomato Sauce

These quick tips will help you get the best flavor and texture while staying within safe home canning guidelines.

Remove Skins and Seeds After Simmering

Removing the skins and seeds is important for both safety and texture. The peels may harbor bacteria and add unwanted texture to the sauce. Additionally, the peels and seeds may affect the density of the sauce, preventing heat from penetrating properly when processed in a water bath canner. 

However, this recipe uses a slightly different method than most tomato sauce recipes. Instead of peeling the tomatoes first, this recipe simmers the tomatoes with the skins and seeds, and then strains them out afterward before canning.

Cooking the tomatoes this way helps extract natural pectin from the skins, which gives the sauce a thicker and richer consistency.

Here’s how it works:

• First, the tomatoes are cooked down with skins and seeds still intact.
• Once the sauce has reduced by half, it is strained through a food mill or tomato strainer to remove skins and seeds.
• The smooth sauce is then returned to the pot, reheated, and canned.

This method delivers a full-bodied, homemade tomato sauce with great texture while staying within tested canning safety guidelines.

Note: If you don’t have a food strainer or food mill, you can peel and seed the tomatoes before cooking using the blanch-and-peel method instead. See: How to Peel Tomatoes.

Safe Ingredient Swaps

You can make a few minor changes to this tomato sauce recipe without compromising canning safety. Here are some adjustments you can make:

• Tomatoes: Any tomato variety will work, and you can mix types, but juicy tomatoes (such as heirlooms or slicers) may require extra simmering time to thicken.
• Dried herbs and spices: You may substitute other dried herbs for the oregano, such as basil, thyme, rosemary, or Italian seasoning mixes, in equal amounts. You can also omit the bay leaves and red pepper flakes, as they are used solely for flavor.
• Add fresh basil: It’s safe to add a small sprig of fresh basil or a fresh basil leaf to each jar. Use only unblemished leaves that have been thoroughly rinsed. This small amount won’t affect acidity and adds a burst of garden-fresh flavor.
• Swap onion variety: Yellow onions are traditional, but white, red, or sweet onions also work. You may reduce the amount, but do not increase. Onions are a low-acid ingredient and must stay within tested ratios for safety.
• Reduce the garlic: You may use less garlic, but do not increase it. If you’d like a stronger garlic flavor, you can add garlic powder, which is safe for canning.

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

No Water Bath Canner? No Problem.

You don’t need a specialty canning pot to make home-canned tomato sauce. You can use a large deep stockpot as long as:

• You use a canning rack or a round cake rack on the bottom so jars don’t sit directly on the heat.
• It is tall enough to cover your jars with at least 2 inches of water, and at least two more inches of air space to prevent boiling water from splashing out.
• The pot has a tight-fitting lid to maintain a steady boil.

This alternative works just as well. You can process the jars in smaller batches depending on how many jars your pot will hold.

How to Make and Can Seasoned Tomato Sauce

This recipe is adapted from Seasoned Tomato Sauce in the Ball Blue Book Guide to Preserving and follows safe, tested home canning guidelines. My version makes a smaller batch that is easier to manage and fits comfortably in standard saucepots.

I’ve also made a few minor flavor adjustments while staying within safe canning rules:

• Slow-simmered over low heat to develop deep, classic tomato flavor.
• Slightly less salt and a little more sugar to balance acidity.

Only the batch size, cooking method, and seasoning have been adjusted. The ingredient ratios and processing times remain the same as the trusted Ball version.

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 step-by-step guide of the entire canning process and space to record each batch you preserve. Get the checklist here:

You’ll find the full printable recipe at the bottom of this article, but the step-by-step instructions below will walk you through the process with helpful tips for success.

Step 1: Gather Your Kitchen and Canning Equipment

Before you begin, gather all of your kitchen and canning tools and equipment. Having everything ready will make the canning process smoother and more efficient.

You will need:

• Water bath canner with canning rack
• Canning Jars: 16 half-pint canning jars, or 8 pint sized canning jars, or 4 quart sized jars
• Canning lids and bands (new lids for each jar, bands can be reused)
• Canning tools: jar lifter, canning ladle, funnel, and bubble popper
• Large canning ladle
• Kitchen scale
• Food strainer, food mill, or fine mesh sieve
• Large stainless steel saucepan or stockpot
• Large prep bowls
• Skillet
• Measuring cups and spoons
• Sharp knife and cutting board
• Clean kitchen towels

Step 2: Prepare the Ingredients

• Prepare the Tomatoes: Weigh 22.5 pounds of tomatoes. Rinse well under cool running water to remove dirt and debris, and set aside on clean kitchen towels to air dry.
• Prepare the Onions: Peel the onions, then chop and measure 3 cups of chopped onions.
• Prepare the Garlic: Peel and mince 6 cloves of garlic.

Step 3: Make the Tomato Sauce

Heat a large skillet over medium heat and add the olive oil. Sauté the chopped onions until softened, about 5 minutes. Add the minced garlic and cook briefly until fragrant, about 30 seconds. Transfer the onion and garlic mixture to a large saucepot.

Cut the tomatoes into quarters. Add the quartered tomatoes to the pot along with the dried oregano, bay leaves, black pepper, sugar, and red pepper flakes (if using). Hold off on adding the salt until later so you can season to taste after the sauce has cooked down.

Bring the mixture to a boil over medium-high heat, stirring often to prevent sticking. Press the tomatoes with a spoon or potato masher to release their juices. Once the tomatoes soften and begin to break down, reduce the heat to low and simmer uncovered to allow excess moisture to evaporate.

Continue simmering until the sauce reduces by about half its original volume. Cooking time will vary depending on how juicy your tomatoes are, plan on 3 to 4 hours. Stir occasionally to prevent sticking and scorching.

If you are using more than one pot to fit all the tomatoes, divide the ingredients evenly and combine the sauce into one pot as it reduces.

Once the volume is reduced by half, turn off the heat, and let it cool slightly so you won’t burn yourself when straining.

Step 4: Prepare the Canner and Jars

While the sauce cools, prepare the jars, set up the canner, and organize your work area.

Wash your jars, lids, bands, and canning tools in warm, soapy water. Rinse well, and set the lids, bands, and tools aside to air dry until you are ready to use them.

Place the jar rack in the water bath canner, set the jars upright in the canner, and add water to cover the jars. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Organize your workspace by laying a clean towel on the counter and placing your funnel, ladle, bubble popper, and damp cloth within reach. Also, set out your citric acid or bottled lemon juice, along with a measuring spoon, so it’s ready when you fill the jars.

Step 5: Strain the Sauce

Once the sauce has cooled slightly, it’s time to remove the skins and seeds.

Remove the bay leaves, then run the sauce through a food strainer or food mill to separate the solids from the tomato pulp. Work in batches and collect the smooth sauce in a clean container.

Return the strained sauce to the stove and bring it back to a steady simmer (about 180°F) over low heat. Taste and add salt to your preference, stirring well. Keep the sauce hot as you move on to filling the jars.

Note: If your sauce still seems thin after straining, simmer it uncovered until it reaches your desired thick sauce consistency. Stir frequently to prevent scorching as the mixture thickens.

Avoid adding tomato paste, flour, cornstarch, or other thickeners. These can alter the sauce’s density and make it unsafe for canning. Instead, allow the sauce to thicken naturally through gentle simmering.

Step 6: Fill the Jars with Tomato Sauce

Use the jar lifter to remove one hot jar from the canner. Carefully drain the water back into the canner and place the jar on the towel-lined workspace. Keep the remaining jars in the canner so they stay hot.

Measure and add citric acid or lemon juice to the jar in the quantity specified below:

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

Place the canning funnel over the jar and ladle in the hot tomato sauce, leaving 1/2 inch of headspace at the top.

Run the bubble popper through the jar to release trapped air bubbles. Adjust headspace if needed by adding more sauce.

Wipe the rim with a clean, damp cloth to remove any residue. Center a lid on the jar, add the band, and tighten it until fingertip tight. Return the filled jar to the canner and repeat with the remaining jars.

Step 7: Process the Jars in a Boiling Water Bath Canner

Once all jars are filled and returned to the canner, adjust the water level so it covers the tops of the jars by at least 2 inches. Add more hot water if needed.

Cover the canner and bring it to a rolling boil over high heat. 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 8: Cool and Store

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

Spread a dry towel on the counter. Use a jar lifter to remove each jar carefully from the canner, keeping the jars upright. Place them on the towel, leaving space between each jar to allow air circulation as they cool. Do not tighten the bands or check the seals at this point.

Let the jars cool undisturbed for 12 to 24 hours. After cooling, test the seals by pressing the center of each lid:

• If the lid is firm and does not flex up and down, it is sealed.
• If a lid pops or moves, the jar did not seal properly. Refrigerate and use within a few days, or transfer to a freezer container and freeze for up to 6 months.

Remove the screw bands, wash the jars in soapy water to remove any residue, rinse well, dry, and label them with the date and contents. Store sealed jars in a cool, dark place. For best quality, use within 12 to 18 months. Refrigerate after opening and use within 3 to 5 days.

Ways to Use Seasoned Tomato Sauce

This classic Italian-style tomato sauce is a versatile pantry staple you’ll reach for again and again. Here are some delicious ways to enjoy it:

• Toss with pasta: Perfect with spaghetti, penne, baked ziti, or Homemade Ricotta Gnocchi for a comforting dinner.

• Layer in pasta bakes: Great for stuffed shells, baked ravioli, or manicotti. Try it in Zucchini Lasagna for a hearty garden-to-table meal.
• Use in skillet meals: Try it in American Chop Suey, a New England style family favorite.

• Serve as a dipping sauce: Warm it up for breadsticks, mozzarella sticks, or Zucchini Garlic Bites.
• Make quick pizzas: Spread it over pizza dough, add cheese and toppings, and bake.

Once you have jars of this sauce on your pantry shelf, you’re never far from a homemade meal, even on the busiest nights.

Canning your own seasoned tomato sauce is one of the most rewarding ways to preserve the harvest. This rich, flavorful sauce captures the taste of the summer garden in every jar, ready to be used for quick weeknight pasta dinners, hearty lasagna, or pizza night all winter long.

If you enjoy this canned tomato sauce recipe, you might also like these other canning recipes:

• Oven-Roasted Tomato Sauce with Fresh Herbs: Featuring deep, roasted flavor and lots of garlic.
• Homemade Pizza Sauce for Canning: Thick, bold, and perfect for pizza night.
• Small Batch Tomato Canning Recipe: A versatile base for soups, chilies, and stews.

This article was originally published on October 8, 2015. It has been reviewed and updated on November 4, 2025 with additional information and new photos.