Introduction

Preserving fresh tomatoes at home is a rewarding way to enjoy their vibrant flavor year-round. This tomato canning and preserves recipe transforms ripe tomatoes into a delicious, thick sauce perfect for sauces, soups, and more. With simple ingredients and careful preparation, you can create safe, flavorful preserves in about two hours.

The image shows three small glass jars filled with a chunky red sauce, placed on a wooden board over a white marbled surface. The sauce has visible pieces of tomato and is topped with fresh green basil leaves. In front of the jars, a wooden spoon also holds some sauce, showing its thick and slightly textured consistency. Around the jars, there are scattered garlic cloves and some more fresh basil leaves, adding freshness to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 lbs ripe tomatoes (Roma, San Marzano, or other paste-type)
1 cup white vinegar (5% acidity)
1/4 cup canning salt
2 tbsp sugar (optional)
2 tsp dried oregano (optional)
2 tsp dried basil (optional)
1-2 garlic cloves per jar (optional)
2-3 fresh basil leaves per jar (optional)

Instructions

Step 1: Wash tomatoes thoroughly, remove cores and any blemishes. Blanch them briefly to loosen skins if you prefer peeled tomatoes.
Step 2: Chop or crush the tomatoes to your desired consistency using a knife or food processor.
Step 3: In a large pot, combine the tomatoes with vinegar, canning salt, sugar (if using), dried oregano, and dried basil. Bring to a boil, then reduce heat and simmer for 60 to 90 minutes until the mixture thickens.
Step 4: Sterilize your jars, lids, and screw bands by boiling them in water. Keep everything hot until ready to fill.
Step 5: Ladle the hot tomato mixture into prepared jars, leaving a 1/2 inch headspace at the top. Add 1-2 garlic cloves and 2-3 fresh basil leaves per jar if desired.
Step 6: Remove air bubbles by gently sliding a spatula or a non-metallic utensil around the jar interior. Adjust headspace if needed.
Step 7: Wipe the jar rims clean with a damp cloth, apply the lids, and screw on the bands fingertip-tight to ensure a secure seal.
Step 8: Process the jars in a boiling water bath: 35 minutes for pint jars and 45 minutes for quart jars. Adjust processing time if you are at high altitude according to guidelines.
Step 9: Turn off the heat and let jars rest in the water bath for 5 minutes before carefully removing them. Allow jars to cool undisturbed for 12 to 24 hours and listen for the “ping” sound indicating sealed lids.
Step 10: Check all seals before storing. Label your jars with date and contents, then keep them in a cool, dark place for up to 12 to 18 months.

Tips & Variations

Use Roma or San Marzano tomatoes for a richer, thicker preserve as these varieties have less water content.
If you prefer a smoother texture, crush tomatoes thoroughly or use an immersion blender before simmering.
Add crushed red pepper flakes during simmering for a spicy kick.
Always use tested canning recipes and equipment to ensure food safety.

Storage

Store sealed jars in a cool, dark place such as a pantry or cellar. Properly canned tomatoes last up to 12-18 months. Once opened, refrigerate and use within 5 to 7 days. Reheat gently on the stove or in the microwave.

How to Serve

Three clear glass jars filled with thick, bright red tomato sauce with visible small chunks of tomato and seeds. The jars are placed on a beige cloth on a wooden table with a light brown wooden spoon lying in front. Scattered garlic cloves and fresh green basil leaves are around the jars. In the background, bunches of red tomatoes on the vine sit on a light-colored cutting board on a white marbled texture. The scene has a warm, natural look with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to peel the tomatoes before canning?

Peeling is optional. Blanching tomatoes makes peeling easier, but unpeeled tomatoes work fine if you prefer a rustic texture. The simmering process breaks down skins further.

Can I use this recipe for any tomato variety?

This recipe works best with paste-type tomatoes like Roma or San Marzano due to their lower water content and richer flavor. Other tomatoes may result in a thinner preserve that requires longer simmering.