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!

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

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)

Directions

Step 1

Wash the tomatoes thoroughly, then score an 'X' on the bottom of each tomato with a sharp knife.

Step 2

Blanch the tomatoes in boiling water for 30-60 seconds, then transfer them immediately to an ice water bath. This will loosen their skins.

Step 3

Peel the skins off the tomatoes and discard. Cut the tomatoes into halves or quarters, removing the cores if desired.

Step 4

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.

Step 5

Add the prepared tomatoes to the pot. Use a potato masher or wooden spoon to break them down into smaller pieces.

Step 6

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.

Step 7

Once the sauce has thickened to your desired consistency, remove it from the heat and stir in the fresh basil.

Step 8

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.

Step 9

Add 2 tablespoons of lemon juice to the bottom of each pint jar to ensure safe acidity levels.

Step 10

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.

Step 11

Process the jars in a boiling water canner for 35 minutes for pint jars (adjust for altitude if necessary).

Step 12

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.

Step 13

Store the sealed jars in a cool, dark place. Enjoy your homemade basil tomato sauce for up to one year!

Nutrition Facts

Serving size	(5043.0g)

Amount per serving	% Daily Value*
Calories	1377.5

Total Fat 51.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 4966.1mg	0%
Total Carbohydrate 218.5g	0%
Dietary Fiber 63.3g	0%
Total Sugars 137.7g
Protein 48.9g	0%

Vitamin D 0IU	0%
Calcium 771.2mg	0%
Iron 24.2mg	0%
Potassium 11577.9mg	0%

*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.

Source of Calories

Fat: 30.2%

Protein: 12.8%

Carbs: 57.0%