Tomato Sauce From Garden Fresh Roma Tomatoes-Canning

Last updated on November 13th, 2023 at 06:21 pm

There is something inherently satisfying about nurturing a garden and reaping the rewards of your hard work. One of the best parts of gardening is preserving the harvest to enjoy all year long. Roma tomatoes also called Italian plum tomatoes are perfect for canning and sauce-making because they have a meaty texture, fewer seeds, and a low water content. I'll take you through the steps of transforming your garden-fresh Roma tomatoes into a delicious, shelf-stable tomato sauce that can be enjoyed in numerous recipes. 

This recipe was inspired by my Easy Canned Spaghetti Sauce Recipe and pairs well with Air Fried Mozzarella Sticks, Banza Skillet Lasagna, or Air Fried Chicken Parmesan. And is the best way to use your harvest during tomato season with a few basic ingredients.

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How To Make Tomato Sauce

The first step in making homemade tomato sauce is preparing the fresh tomatoes. This can be done in a few ways that are explained in detail in the post but the faster and easiest way to process hundreds of pounds of tomatoes in a matter of minutes is by using the Roma Food Mill & Sauce Maker or Cabela's Commercial-Grade Grinder Tomato Attachment. If you process tomatoes, berries, apples, squash, or pumpkins this appliance is hands down one of the best investments you can make to be more efficient in your food preservation. Here is a full tutorial on how to process tomatoes FAST!

Equipment & Supplies

You will need:

• Canning Jars
• Lids & Rings
• Clean Lint lint-free tea Towels 
• Canning Utensil Kit
• Water Bath Canner Or
• Pressure Canner 
• Immersion Blender

Ingredients

Gather the following ingredients to create your garden-fresh tomato sauce:

• Organic Bottled Lemon Juice (do not use freshly squeezed lemon juice)
• Canning Salt (optional)
• Processed Tomatoes

See the recipe card for quantities

Preparing the Roma Tomatoes

Selecting the best tomatoes from the garden or farmers market is ideal, however, sometimes they get picked early or fall off prematurely That's okay, just place any tomatoes that need more time to ripen in a large bowl on the counter and allow them to fully ripen. If you've picked the plumpest, most vibrant Roma tomatoes from your garden but can't process them right away place them in the fridge for up to three days. Using ripe soft tomatoes at their peak will give your sauce the best flavor. 

For a thin sauce, you will need about 35 pounds of Roma tomatoes to produce 7 quarts or 14 pints of delicious sauce. I make a thicker sauce which requires about  50 pounds of tomatoes to make 7 quarts or 14 pints. This all depends on how far you reduce your sauce.

Washing and sanitizing

Before any preparation begins, thoroughly rinse your tomatoes with cold water to remove debris or dirt. Remove the stems and set them on clean towels to dry.

Peeling and seeding

The traditional way of peeling and deseeding tomatoes for homemade sauce is to blanch the tomatoes briefly in a large pot of boiling water, remove them quickly with a slotted spoon, and then plunge them into an ice bath. The skins then can easily be peeled off and you can gently squeeze the seeds out before transferring the tomatoes to a large stock pot. This method works but is very messy and time-consuming and is not my preferred method for processing tomatoes.

Roma Food Mill Processor

Using the Roma Food Mill or Cabela's Commercial-Grade Grinder Tomato Attachment cuts out the arduous steps of the blanching method. Simply wash your ripe tomatoes and remove the stems. Set up the food mill on a flat countertop fitted with the tomato screen.

Place the whole tomatoes in the hopper of the food mill and crank them through. In the case of large tomatoes, they may need to be halved or quartered to fit down the shoot. As you turn the handle of the food processor the pulp and juices from the tomatoes will exit through the screen and into a bowl placed underneath and the skins and seeds will continue through the screen and out into a separate bowl that can be discarded.

Reducing the Tomato Sauce

Add the tomato puree to a large pot like this with a heavy bottom that heats evenly and prevents burning.

Bring the sauce to a boil and reduce to medium-low heat. Continue to simmer for several hours, allowing the sauce to thicken. Stir occasionally to prevent sticking and burning. If you prefer a seasoned tomato sauce you could add, salt, sugar, and fresh herbs to your liking.

Remember, you're crafting this sauce to your own preferences. I prefer a basic sauce with no added spices or seasoning so I can use it later for enchilada sauce, spaghetti sauce, pizza sauce, etc. so I season it at the time of use.

Continue to simmer until the sauce has reduced down by about half for a thicker sauce. At this stage, you can use an immersion blender for a few minutes on low to create a smooth sauce.

Preparing the canning jars and lids

When your sauce has reduced by almost half, wash your canning jars and lids with hot, soapy water. Rinse thoroughly and keep them warm until you're ready to fill them. Add organic lemon juice to each jar (1 tablespoon for pint jars and 2 Tbsp. for quart jars).

Carefully ladle your hot tomato sauce into the prepared jars, leaving ½ inch of headspace at the top. Proper headspace is crucial to create a vacuum seal. Use a headspace tool or ruler to measure the gap accurately. Wipe the jar rims to ensure no residue interferes with sealing, place the lids on top, and screw on the bands until they're fingertip tight.

Processing the jars in a water bath canner

Place your filled and sealed jars into a water bath canner with enough hot water to cover them by an inch or two. Process pint jars for 35 minutes and quart jars for 40 minutes. Wait 5 minutes before removing jars then cool, label, and store.

If you’re using a pressure canner you will be able to process a larger quantity of jars at once, and they will process much faster. Use the same amount of lemon juice and salt but you’ll need to leave 1 inch of headspace when filling the jars. Once jars are placed in the pressure canner adjust the water level according to your manufacturer’s directions. Lock the lid and boil over medium-high heat.

Venting for 10 minutes before closing the vent. Heat until you’ve reached 10lbs. of pressure and process pint jars for 15 minutes. Once the heat is turned off let the pressure return to zero naturally. Allow an additional 2 minutes before opening the vent and removing the canner lid. Wait another 10 minutes then remove jars and cool, label, and store.

Adjustments to processing times may need to be made depending on your altitude. Reference this altitude chart to see if you need to add additional time.

Cooling and checking the seals

After processing, turn off the heat and allow the jars to cool for 5 minutes on the wire rack. Next, carefully remove the jars and place them in a draft-free place on a clean towel to cool. As they cool, you'll hear the satisfying "ping" of the lids sealing.

After 24 hours check the lids by pressing down on the center of each lid with your finger. Sealed lids will be concave and have no movement when pressed. If any jars have failed to seal place them in the refrigerator immediately or reprocess.

Labeling & Date

To keep track of your sauce's freshness, label each jar with the date it was canned and any other relevant information, such as the type of herbs used.

Storage

Properly store canned tomato sauce for the longest shelf life. Store your sealed jars in a cool, dark place. Homemade tomato sauce can last up to a year when stored correctly. Sealed jars can be stored in a pantry or cupboard but basement storage is ideal due to more consistent temperatures. Most tested canning recipes are best used within 12 months. After 1 year the quality, flavor, color, texture, and nutritional value may be reduced.

More Canning Recipes

How to Use Homemade Tomato Sauce

Your garden-fresh tomato sauce can be used in numerous dishes, including:

1. Pasta Sauce: Combine canned tomato sauce with your favorite Italian spices like, bay leaves, dried oregano, basil, rosemary, thyme, salt & black pepper and simmer to use as a homemade spaghetti sauce.
2. Pizza Sauce: Spread it on pizza dough as a flavorful base for homemade pizzas. Simmer on low with EVOO, garlic cloves, and spices for a quick and easy pizza sauce.
3. Marinara Sauce: Perfect dipping sauce for Air Fried Mozzarella sticks.
4. Soups and Stews: Enhance the depth of flavor in your soups, stews, and chili by adding homemade tomato sauce.
5. Marinades and Dressings: Use it as a base for marinades or salad dressings to add a burst of flavor.
6. Enchilada Sauce:​ Use as a base for a homemade red enchilada sauce.

Variations:

Chunky Sauce: If you prefer a chunky consistency skip the immersion blender step.

Mexican Spice Blend: Chili powder, ground cumin, oregano, garlic powder, ground coriander, and salt.

Cajun Spice Blend: Chili powder, paprika, onion flakes, garlic powder, ground allspice, thyme, and cayenne pepper.

Troubleshooting Common Issues

Jar Sealing Issues: If a jar doesn't seal, you can reprocess it within 24 hours or refrigerate and use it promptly.

Spoilage and mold: Inspect your jars regularly. If you notice any signs of spoilage or mold, discard the contents immediately.

Off flavors and discoloration: Maintaining cleanliness during the canning process is essential to prevent off flavors and discoloration. Follow proper canning procedures diligently.

Canning your own tomato sauce from garden-fresh Roma tomatoes is a labor of love that rewards you with the taste of summer all year round. Not only does it save your surplus harvest, but it also allows you to share the fruits of your labor with friends and family. Embrace the art of canning, and enjoy the delicious, homemade tomato sauce you've crafted yourself.

Resources

Recommended books and websites

• Ball Blue Book Guide to Preserving
• National Center for Home Food Preservation

Local classes and canning clubs

Check your local community for classes, workshops, or canning clubs to learn from experienced canners and share your own expertise.

Joining the gardening and canning community

Engage with fellow gardeners and canning enthusiasts through online forums, social media groups, and local gardening clubs to exchange tips and experiences. Happy canning!