Chunky tomato sauce for canning is the perfect homemade staple for pasta nights, pizza bases, or cozy winter soups. This recipe gives you that garden-fresh flavor all year long, combining ripe tomatoes, herbs, and garlic into a thick, rustic sauce that’s ideal for preserving. It’s not just a recipe, it’s a kitchen essential that turns your summer harvest into jars of flavor-packed goodness you can enjoy any season.
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What is Chunky Tomato Sauce for Canning?
Chunky tomato sauce for canning is a thick, hearty sauce made from peeled tomatoes, onions, garlic, and Italian herbs, simmered until rich and full of flavor. Unlike smooth sauces, this one celebrates texture—every spoonful bursts with tomato pieces, perfect for homemade pasta dishes and lasagna. Canning allows you to store it safely for months, preserving that farm-to-table freshness without relying on store-bought brands.
Whether you’re new to canning or a seasoned home preserver, this recipe is your go-to for building a pantry full of wholesome, homemade sauces. Ready to fill your jars? Let’s get started and create a sauce worth sharing!
Key Ingredients for Chunky Tomato Sauce for Canning
Here’s everything you’ll need to make a delicious, richly flavored sauce that’s perfect for canning:
- 10 lbs ripe tomatoes (Roma or plum tomatoes work best), peeled and chopped
- 2 large onions, finely diced
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 1 large green bell pepper, chopped (optional, for extra texture)
- 2 teaspoons salt (use canning or sea salt)
- 1 teaspoon black pepper
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar (balances acidity)
- 2 tablespoons tomato paste (for added thickness)
- ½ teaspoon citric acid per pint jar (or 1 tablespoon bottled lemon juice per pint) — important for safe canning
- Fresh parsley or fresh basil (optional, for serving)
How to Make Chunky Tomato Sauce for Canning
This chunky tomato sauce for canning is simple, flavorful, and deeply satisfying. It’s the perfect weekend project—ready in about 2 to 2½ hours including prep and simmering time. You’ll love its homemade aroma and the rich, rustic texture that brings every pasta dish to life.
Step-by-Step Instructions
Step 1: Prepare the Tomatoes
Start by washing your tomatoes thoroughly. Score an “X” on the bottom of each tomato and blanch them in boiling water for 30–60 seconds, then transfer them to ice water. The skins should peel off easily. Chop the peeled tomatoes into chunks and set aside.
Step 2: Sauté the Base
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add diced onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 1–2 minutes until fragrant. Avoid browning the garlic to prevent bitterness.
Step 3: Add the Tomatoes and Seasonings
Add your chopped tomatoes to the pot. Stir well, then add salt, pepper, sugar, basil, oregano, and tomato paste. If you like a more robust sauce, toss in the chopped bell pepper for extra body.
Step 4: Simmer the Sauce
Reduce heat to low and simmer uncovered for 1½ to 2 hours, stirring occasionally to prevent sticking. The sauce will thicken as it cooks. If it gets too thick, add a small splash of water or tomato juice.
Step 5: Adjust the Flavor
Taste and adjust seasoning as needed. For a richer depth, you can also add a splash of red wine or a pinch of chili flakes.
Step 6: Prepare the Jars
While the sauce is simmering, sterilize your canning jars, lids, and rings. Keep them warm until ready to fill.
Step 7: Fill the Jars
Add ½ teaspoon citric acid or 1 tablespoon bottled lemon juice per pint jar (double for quarts) to ensure safe acidity. Ladle the hot sauce into jars, leaving ½ inch of headspace. Wipe the rims clean and secure the lids.
Step 8: Process in a Water Bath
Place the filled jars into a boiling water canner. Process for 35 minutes for pints and 40 minutes for quarts (adjust for altitude as needed).
Step 9: Cool and Store
Carefully remove jars and let them cool undisturbed for 12–24 hours. Check seals before storing in a cool, dark place. Properly sealed jars can last up to 18 months.
Why You’ll Love This Chunky Tomato Sauce for Canning
This recipe captures summer’s best tomatoes in a jar, giving you a rich, hearty sauce any time of year. Making your own sauce saves money and cuts out unnecessary preservatives, giving you a fresher, cleaner flavor.
Each spoonful is full of chunky tomato pieces, herbs, and garlic, making it a versatile base for spaghetti, baked ziti, or even pizza. Compared to store-bought sauces, this one offers more texture, richer taste, and total control over seasoning.
If you love this recipe, you might also enjoy our Spicy Arrabbiata Sauce Preserves for a fiery twist. Try both and stock your pantry for every craving!
What to Serve Chunky Tomato Sauce for Canning With
This tomato sauce pairs beautifully with:
- Freshly cooked pasta — spaghetti, penne, or fettuccine
- Homemade meatballs or grilled sausage
- Roasted vegetables like eggplant, zucchini, or peppers
- Homemade pizza as a rustic sauce base
- Baked casseroles such as lasagna or stuffed shells
For a fresh side, serve with crusty garlic bread and a green salad drizzled with olive oil and balsamic vinegar. Don’t forget a glass of red wine for the perfect Italian-inspired dinner!
Top Tips for Perfecting Chunky Tomato Sauce for Canning
- Choose meaty tomatoes – Roma or plum tomatoes have less water and create a thicker sauce.
- Don’t skip acidification – Adding lemon juice or citric acid ensures safe pH levels for canning.
- Simmer longer for thicker texture – If you prefer a denser sauce, cook it 20–30 minutes longer uncovered.
- Avoid aluminum pots – Acidic tomatoes can react with aluminum and affect flavor. Use stainless steel or enamel cookware.
- Customize flavors – Add crushed red pepper for heat or a dash of balsamic vinegar for sweetness.
- Batch cooking tip: Double the recipe and preserve extra jars—it’s a timesaver for busy weeknights.
Health Benefits of Chunky Tomato Sauce for Canning
Homemade tomato sauce is not only flavorful but also incredibly nutritious. Tomatoes are packed with vitamin C, potassium, and lycopene, a powerful antioxidant linked to heart health and reduced cancer risk. Garlic and onions contribute anti-inflammatory properties, while olive oil supports healthy fats.
Making your own sauce means you can control sodium levels and eliminate added sugars often found in commercial brands. This recipe is naturally vegan, gluten-free, and can fit easily into most diets—making it a wholesome choice for the whole family.
Storing and Reheating Tips
Shelf Storage:
Properly sealed jars can last up to 18 months in a cool, dark pantry. Always check seals before using—if a lid is loose or bulging, discard the jar.
Refrigeration:
Once opened, keep the sauce in the fridge and use within 7 days.
Freezing Option:
You can also freeze leftover sauce in airtight containers for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm gently on the stove over low heat, stirring occasionally.
Pro Tip: For best flavor after thawing, add a drizzle of olive oil and a sprinkle of fresh basil before serving.
Final Thoughts
This Chunky Tomato Sauce for Canning Recipe is more than a simple kitchen project—it’s a way to preserve the essence of summer in every jar. With a handful of garden-fresh ingredients and a little patience, you’ll create a sauce that elevates every meal and fills your pantry with homemade comfort.
Don’t forget to share your canning day moments!
👉 Follow us on Pinterest for more home canning inspiration, or check out our Salsa Verde Canning Recipes for another zesty favorite!
Chunky Tomato Sauce for Canning FAQs
1. Can I use cherry tomatoes for this recipe?
Yes, but you’ll need to use a larger quantity since cherry tomatoes have more water and less flesh.
2. Do I have to peel the tomatoes?
Peeling helps create a smoother texture and prevents tough skins in the sauce. It’s worth the extra step!
3. How do I thicken the sauce naturally?
Simmer uncovered for longer or add a small spoonful of tomato paste toward the end of cooking.
4. Can I pressure can this sauce instead of water bath?
Absolutely. Use a pressure canner and process at 10 lbs pressure for 20 minutes (pints) or 25 minutes (quarts).
5. Where can I find more canning recipes?
Explore our full collection at YourCanning.com or try our Custom Heat Level Hot Sauce for a fun spicy variation!
Happy Canning