Canned Fresh Basil Tomato Sauce
Capture the flavors of summer with this vibrant and versatile Canned Fresh Basil Tomato Sauce recipe, perfect for preserving the taste of ripe, sun-kissed tomatoes all year long. Made with juicy Roma or San Marzano tomatoes, fragrant garlic, sweet onions, and a generous handful of fresh basil, this slow-simmered sauce is bursting with rich, homemade flavor. A touch of sugar balances the natural acidity of the tomatoes, while optional red pepper flakes add a gentle kick. Whether you're canning for future meals or using it fresh, this recipe combines classic Italian-inspired ingredients with easy-to-follow techniques like blanching and peeling for a smooth, velvety texture. Use it as a foundation for pasta dishes, pizzas, or soups, and enjoy a taste of garden freshness anytime. Perfect for beginner canners and seasoned preservers alike, this recipe is a must-have for your pantry!
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Recipe Information
Ingredients
- 10 lbs Fresh tomatoes (Roma or San Marzano recommended)
- 6 cloves Garlic cloves, minced
- 1 large Onion, finely chopped
- 3 tbsp Extra virgin olive oil
- 1 cup Fresh basil leaves, chopped
- 2 tsp Salt
- 1 tbsp Sugar
- 1 tsp Black pepper, freshly ground
- 0.5 tsp Red pepper flakes (optional, for a slight kick)
- 2 tbsp per pint jar Lemon juice (for acidity when canning)
Instructions
Wash the tomatoes thoroughly, then score an 'X' on the bottom of each tomato with a sharp knife.
Blanch the tomatoes in boiling water for 30-60 seconds, then transfer them immediately to an ice water bath. This will loosen their skins.
Peel the skins off the tomatoes and discard. Cut the tomatoes into halves or quarters, removing the cores if desired.
In a large stockpot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and cook until fragrant and softened, about 5-7 minutes.
Add the prepared tomatoes to the pot. Use a potato masher or wooden spoon to break them down into smaller pieces.
Stir in the salt, sugar, black pepper, and red pepper flakes (if using). Reduce the heat to low and let the sauce simmer, uncovered, for 1.5 to 2 hours. Stir occasionally to prevent sticking.
Once the sauce has thickened to your desired consistency, remove it from the heat and stir in the fresh basil.
To can the sauce, prepare your canning jars by washing them thoroughly and sterilizing them in boiling water. Keep the jars warm until ready to fill.
Add 2 tablespoons of lemon juice to the bottom of each pint jar to ensure safe acidity levels.
Ladle the hot tomato sauce into the jars, leaving 1/2 inch of headspace. Wipe the rims of the jars with a clean damp cloth, then seal with sterilized lids and bands.
Process the jars in a boiling water canner for 35 minutes for pint jars (adjust for altitude if necessary).
Carefully remove the jars from the canner and let them cool on a towel or rack. Check the seals after 24 hours; the lids should not flex when pressed.
Store the sealed jars in a cool, dark place. Enjoy your homemade basil tomato sauce for up to one year!
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 63.3 g | 226% | |
| Total Sugars | 137.7 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 771 mg | 59% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 11578 mg | 246% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
