Who doesn’t love a fresh grown garden tomato? We grow 9-10 plants of different varieties every year. I like to include cherry tomatoes for snacking, big slicing tomatoes and of course paste tomatoes for making fresh sauce. The problem with a lot of canning recipes is the HUGE amount of tomatoes you need to make them – 20, 25, even 30 pounds of tomatoes. That’s great if you have a massive garden or can score a great deal at your local farmer’s market. Here is a great recipe for canning up some tomato sauce when you have a good harvest from a few plants. Click here for my tips on growing great tomatoes from seed! I made up 3 pints of sauce with 4 pounds of tomatoes I harvested from the garden. You can use any type of tomato (I don’t think I would recommend using cherry!), but the thick walled paste tomatoes will give a greater yield and make a thicker sauce. I grow San Marzano paste tomatoes, but I also had some big Mortgage Lifter slicing tomatoes that were nice and ripe so I added them in too. Processing a small harvest won’t take up your whole day. When you process 30 pounds of tomatoes it takes all afternoon, this recipe takes 2 hours start to finish and that includes 45 minutes cooking time and 35 minutes canning time.
Small Batch Canned Tomato Sauce
4 pounds tomatoes
7 teaspoons bottled lemon juice
1/4 cup sugar
1/2 small onion, chopped
2 cloves of garlic, crushed
salt, pepper, Italian spices to taste
Water bath canner (if canning)
3 pint size canning jars with lids & rings, sterilized (if canning)
canning funnel & jar lifters (if canning)
small pot (if canning)
freezer bags (if freezing)
large sauce pot
bowl of ice water
food processor or blender
sharp knife & cutting board
- If canning the sauce, sterilize the jars in either 5 minutes of boiling water or in your dishwasher’s sterilize setting. Put the lids in the small pot, bring to a low boil, remove from heat, let them sit in the warm water until you are ready to use them.
- Fill the sauce pan with water, bring to a boil
- While you are waiting for the water to boil, rinse your tomatoes, cut the stem off each tomato and make an X cut on the bottom
- Get your bowl of ice water ready
- Once the water is boiling, put several tomatoes in the boiling water for about a minute. Use your slotted spoon to remove the tomatoes and immediately put them in the ice water. After a minute or two, pick up each tomato and pull the skin off. It should slide right off, if it doesn’t, use a knife to cut the skin away. Put your skinless tomatoes in the strainer to drain while you work on all the other tomatoes.
- Put the skinless tomatoes in the blender or food processor briefly. Don’t blend them too long or your sauce will be too liquidy, just a couple pulses will do.
- Dump the water out of the sauce pan. Chop the onion & crush the garlic, put them in the pan and brown slightly.
- Add the crushed tomatoes, bottled lemon juice (bottled is better than fresh in canning so the acidity levels are evenly dispersed), sugar, salt, pepper and spices. Bring to a boil, then lower heat and simmer for 45 minutes, stirring occasionally
You have two options for preservation. The first is to freeze the sauce. To freeze it, let cool and then divide into two freezer bags. Squeeze the air out and freeze for up to 3 months. To can the sauce, bring your water bath canner to a full boil. Pour the hot tomato sauce into your sterilized jars, top with sterilized, warm lids and finger tighten the ring. Place the jars in the canner, covered by at least 1 inch of water and process for 35 minutes (at sea level, consult your local extension office for timing at your elevation). Let the jars cool on a towel, then test the seal. If they sealed properly they will be good for a year. If the jar did not seal, refrigerate the jar and use within a week, or freeze for up to 3 months.