There’s nothing like opening a jar of homemade tomato sauce in the middle of winter and tasting summer all over again.

Canning tomatoes at home is simple, satisfying, and a great way to build your pantry. If you’ve never canned before, water bath canning is a beginner-friendly method that’s perfect for tomato-based recipes.

In this post, I’ll show you:

• How to safely water bath can tomatoes
• A simple, versatile pasta sauce recipe
• The exact tools I use (affiliate links included)

🫙 What Is Water Bath Canning?
Water bath canning is a preservation method that uses boiling water to seal high-acid foods (like tomatoes, fruit, pickles, and jams) in jars.

It’s ideal for:

Tomato sauces

Salsas

Jam & jelly

Pickled veggies

✅ No pressure canner needed
✅ Great for beginners
✅ Shelf-stable up to 12–18 months

🍅 Supplies You’ll Need
Here’s what I use to keep the process simple and stress-free:

Canning Kit – includes tongs, funnel, jar lifter, etc.

Wide-Mouth Mason Jars – 16 oz

Large Stainless Steel Stockpot

Jar Labels – so you know what’s what later!

🍝 Simple Canned Pasta Sauce Recipe (Water Bath Safe)
This sauce is rich, slightly sweet, and just garlicky enough to make everything better — pizza, pasta, or even baked eggs.

Ingredients:
10 lbs fresh tomatoes (Roma or plum work best)

1 large yellow onion, chopped

4 cloves garlic, minced

1 tbsp olive oil

2 tsp salt

1 tbsp sugar (optional, balances acidity)

1 tbsp dried basil or ¼ cup chopped fresh basil

2 tbsp bottled lemon juice per jar (very important for safety)

Instructions:
🔪 Step 1: Prep the Tomatoes
Bring a large pot of water to a boil

Score a shallow “X” on each tomato and blanch for 30 seconds

Transfer to ice water, then peel and core

Rough chop and set aside

🍳 Step 2: Make the Sauce
In a large saucepan, heat olive oil over medium heat

Sauté onion and garlic until soft

Add tomatoes, salt, basil, and sugar

Simmer uncovered for 45–60 minutes, stirring occasionally
(You can blend it smooth or leave it chunky!)

🫙 Step 3: Fill the Jars
Sterilize jars by simmering in water or using dishwasher heat dry

Add 2 tbsp bottled lemon juice to each 16 oz jar (for acidity)

Ladle hot sauce into jars, leaving ½ inch headspace

Wipe rims, place lids, and screw on rings fingertip tight

💧 Step 4: Process in Water Bath
Place jars into water bath canner, ensuring they are fully submerged

Boil for 35–40 minutes (adjust for altitude if needed)

Remove carefully with jar lifter and let cool on a towel

You’ll hear that “pop” when the seals take — the most satisfying sound of the season.

🏷️ Storage Tips
Let jars sit undisturbed for 12–24 hours

Check seals (press on lids — they shouldn’t flex)

Label with date + contents

Store in a cool, dark pantry up to 18 months

🍽️ How I Use This Sauce:
Tossed with pasta and parmesan

On sourdough pizza dough

Mixed into soups or risottos

As a base for tomato shakshuka or chili

🧡 Final Thoughts
Canning tomatoes is a simple way to preserve abundance and eat seasonally, even in the heart of winter. This pasta sauce is a staple in my home — and I hope it becomes one in yours too.

Got questions about water bath canning? Drop them below!
And if you’re looking for a printable checklist, let me know — I’m happy to make one.

This post contains affiliate links. As an Amazon Associate, I may earn a small commission at no extra cost to you. Thank you for supporting Thyme At Home!