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Classic Homemade Grandma’s Canning Day Tomato Sauce

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A soulful, easy-to-make tomato sauce perfect for preserving summer’s bounty through traditional canning methods. This recipe delivers rich, comforting flavor with simple ingredients and is ideal for both beginners and seasoned canners.

Ingredients

Scale
  • 10 pounds (4.5 kg) fresh ripe Roma or plum tomatoes
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 4–6 garlic cloves, minced
  • A handful fresh basil leaves, chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon granulated sugar (optional)
  • 2 tablespoons lemon juice
  • 1/2 cup (120 ml) water, if needed

Instructions

  1. Wash tomatoes thoroughly. Core and score a small ‘X’ on the bottom of each tomato. (Prep time: 15-20 minutes)
  2. Bring a large pot of water to a boil. Blanch tomatoes in batches for 30-60 seconds until skins loosen. Transfer immediately to an ice water bath and peel skins off.
  3. Roughly chop peeled tomatoes, removing any tough cores. Heat olive oil in a large stockpot over medium heat. Sauté onions until translucent, about 5 minutes. Add minced garlic and cook 1-2 minutes until fragrant.
  4. Add chopped tomatoes, dried oregano, salt, pepper, and sugar if using. Stir well. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 60-75 minutes, stirring occasionally to prevent sticking.
  5. Use an immersion blender for a smoother sauce or leave chunky for rustic texture. Add water a little at a time if sauce becomes too thick.
  6. Stir in chopped fresh basil and lemon juice to balance acidity and aid safe canning.
  7. Sterilize Mason jars and lids by boiling them in a separate pot. Keep hot until ready to fill.
  8. Using a canning funnel, ladle hot sauce into jars leaving 1/2 inch headspace. Wipe rims clean, place lids and rings on tightly but not overly tight.
  9. Place jars in boiling water bath with a rack, ensuring jars are covered by at least 1 inch of water. Process for 35 minutes (adjust for altitude). Remove jars carefully and let cool on a towel-lined counter for 12-24 hours.
  10. Check seals by pressing the center of each lid; no movement means sealed. Label jars with date and store in a cool, dark place.

Notes

Use ripe Roma or plum tomatoes for best results. Blanching tomatoes helps peel skins easily without losing juice. Stir gently and simmer on low heat to avoid burning. Lemon juice is essential for safe water bath canning. If jars don’t seal, refrigerate and use within a week or reprocess with new lids. Sauce thickens around 45 minutes; watch closely to prevent sticking.

Nutrition

Keywords: tomato sauce, canning, preserving, homemade sauce, Grandma's recipe, easy tomato sauce, water bath canning, garden tomatoes

Find it online: https://clunkcook.com/classic-homemade-grandmas-canning-day-tomato-sauce-recipe-for-easy-preserving/