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Best Small-Batch Canned Tomato Sauce Recipe

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This small-batch canned tomato sauce is quick, easy, and made with simple ingredients. Roasting the tomatoes first concentrates their sweetness and adds a smoky depth, resulting in an incredible flavor that will ruin store-bought sauce for you forever.

Ingredients

Scale
  • 5 pounds Roma tomatoes (about 12–15 medium tomatoes)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar (optional)
  • 4–5 pint-sized canning jars with lids and bands
  • Lemon juice or citric acid (1 tablespoon bottled lemon juice or ¼ teaspoon citric acid per pint jar)

Instructions

  1. Preheat oven to 400°F (200°C). Wash tomatoes, cut in half lengthwise, remove cores. Arrange cut-side down on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt.
  2. Roast tomatoes for 40-45 minutes until skins are wrinkled and starting to char. Let cool on pan for 10 minutes.
  3. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook 5-6 minutes until soft and translucent. Add minced garlic and cook 1 minute until fragrant.
  4. Process roasted tomatoes through a food mill directly into the pot with onions and garlic. If using an immersion blender, transfer tomatoes to pot first, then blend until smooth.
  5. Stir in salt, pepper, oregano, dried basil, and balsamic vinegar. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 45 minutes to 1 hour, stirring every 10 minutes, until sauce thickens and coats the back of a spoon. Add optional sugar if too acidic.
  6. While sauce simmers, wash jars, lids, and bands in hot soapy water. Place jars in canning pot, cover with water, and bring to a boil. Turn off heat and let jars sit in hot water. Place lids in a small bowl and cover with hot water.
  7. Add 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid to each pint jar. Ladle hot sauce into jars, leaving ½ inch headspace. Run a clean knife around inside to release air bubbles. Wipe jar rims, center lids, and screw on bands fingertip-tight.
  8. Lower jars into boiling water bath, ensuring they are covered by at least 1 inch of water. Cover pot, bring to a full boil, and process for 35 minutes (adjust for altitude: add 5 minutes per 1,000 feet above sea level).
  9. Turn off heat, let jars sit in water for 5 minutes. Lift out and place on a clean towel, leaving 1 inch space between jars. Cool completely for 12-24 hours. Check seals after 12 hours by pressing center of each lid.

Notes

Don’t skip the roasting step—it transforms the flavor. Watch your heat during simmering; low and slow is best. Use a food mill for the smoothest texture. Test acidity before adding optional sugar. Label jars with date and contents. Canned sauce keeps up to 18 months in a cool, dark pantry. Once opened, refrigerate and use within 5-7 days. Can also freeze for up to 6 months.

Nutrition

Keywords: small-batch canned tomato sauce, homemade tomato sauce, canning recipe, roasted tomato sauce, easy tomato sauce

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