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Perfect Slow-Simmered Roma Tomato Canning Sauce (Easy)

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A rich, balanced, and shelf-stable homemade tomato sauce made with Roma tomatoes, aromatics, and a long simmer. Perfect for water bath canning, this recipe yields jars of deep, slow-cooked flavor that taste like summer in January.

Ingredients

Scale
  • 10 pounds Roma tomatoes
  • 2 large yellow or sweet onions, diced
  • 8–10 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons bottled lemon juice per pint jar
  • 2 teaspoons fine sea salt
  • 1 teaspoon dried oregano (optional)
  • 1/2 cup packed fresh basil leaves
  • 2 bay leaves
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Prepare the tomatoes: Wash Romas, cut a small X on the bottom of each, blanch in boiling water for 30-45 seconds, then transfer to an ice bath. Slip off skins, core, and quarter.
  2. Cook the aromatics: In a large stockpot, heat olive oil over medium heat. Add diced onions and cook until soft and translucent, about 8 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Add tomatoes and herbs: Add quartered tomatoes, salt, oregano, bay leaves, and a few basil sprigs. Stir together.
  4. Simmer: Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 2 to 2½ hours, stirring occasionally, until thickened and darkened.
  5. Remove bay leaves and basil: Fish them out with a spoon.
  6. Blend or mill: Run sauce through a food mill to remove seeds and skins, or use an immersion blender to reach desired consistency.
  7. Taste and adjust: Add more salt or pepper if needed. A pinch of sugar can balance acidity.
  8. Prepare canning station: Wash jars, lids, and bands in hot soapy water. Keep jars hot in a 200°F oven or simmering water. Soften lids in hot water.
  9. Fill jars: Add 2 tablespoons bottled lemon juice per pint jar (4 tablespoons per quart). Ladle hot sauce into jars, leaving ½ inch headspace. Remove air bubbles.
  10. Wipe and seal: Wipe rims with a clean, damp cloth. Center lid on each jar and screw on band until fingertip-tight.
  11. Process in water bath: Place jars in canner, cover with at least 1 inch of water. Bring to a full rolling boil and process for 35 minutes for pints, 40 minutes for quarts (adjust for altitude).
  12. Cool and check seals: Turn off heat, let jars sit in water for 5 minutes. Remove with jar lifter and place on towel-lined counter. Cool completely for 12-24 hours. Check seals—lids should not flex when pressed.

Notes

Don’t skip the bottled lemon juice—it ensures safe acidity for canning. For a lower-acid sauce, add ½ teaspoon baking soda per quart before simmering. A whole peeled carrot added during simmering adds natural sweetness. Label jars with the date. Sealed jars keep up to 18 months in a cool, dark pantry.

Nutrition

Keywords: Roma tomato sauce, canning sauce, homemade tomato sauce, slow-simmered sauce, water bath canning, pantry staple, summer preservation

Find it online: https://lindabake.com/perfect-slow-simmered-roma-tomato-canning-sauce-easy/