Whether you have a bountiful harvest from your own garden or want to take advantage of farm-fresh tomatoes, canning marinara sauce allows you to enjoy homemade goodness all year round.
From pasta dishes to pizza toppings, having a jar of homemade sauce on hand brings a taste of summer to every meal.
Check out all the other Family Dinner Ideas for even more delicious recipes you can create using this homemade tomato sauce recipe.
Preparing homemade marinara sauce from scratch using tomatoes you canned from your summer garden is a rewarding and delicious way to enjoy the flavors of your harvest throughout the year.
This homemade marinara sauce, that will elevate your pasta dishes, homemade pizza, and other recipes you add to your weekly meal plans.
Check out the recipe notes and variations following the step-by-step photos for any possible substitutions or tips on making the recipe your own.
Looking for more Italian-Inspired Recipes? Try my Italian Chicken Cutlets, Homemade Italian Salad Dressing recipe and even my Grandma Santelli's Pizzelle Cookies.
Table of Contents
- Canning for Beginners eBook – Available Now!
- Should you Peel Tomatoes for Sauce?
- Easy Tomato Skin Removal for Perfect Canning
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- How long does it take to process a pint of tomatoes?
- Water Bath Canning Marinara Sauce
- Why Lemon Juice is Key for Safe Tomato Canning
- Water Bath Canning 101
- LOVE this recipe? SAVE it for Later!
- Recipe FAQ's
- Make it a Meal
- How to Store Homemade Tomato Sauce
- More Italian Recipes to Love
- Canning for Beginners eBook – Available Now!
- 📖 Recipe Card
- 💬 Comments
Canning for Beginners eBook – Available Now!
Instant download—learn the basics of canning and start preserving fresh foods today!
Should you Peel Tomatoes for Sauce?
While some recipes recommend peeling tomatoes for a smoother sauce, others argue that leaving the skins on can add flavor and texture. While peeling and seeding tomatoes before making marinara sauce can result in a smoother and mellow sauce.
I have made homemade marinara sauce with the skins removed and with the skins still on the tomatoes. My family never complains with either recipe!
Leaving the skins on, does made it easier and quicker to prepare the homemade sauce. The decision really depends on your taste preferences and the specific recipe you are following.
Easy Tomato Skin Removal for Perfect Canning
For tips on removing the skin from tomatoes, read the complete instructions on how to peel tomatoes.
Helpful Kitchen Tools
Delove Canning Funnel with Strainer for Wide and Regular Mason Jars - Wide-Mouth Funnels for Kitchen Use - Canning Supplies Kit - Stainless Steel - 3 Pack (Small and Large), (wide funnel set)
9-Piece Canning Supplies, Includes 20 Quart Canning Pot with Rack and Lid & 6-Piece Canning Starter Kit/Canning Tools. (Water Bath Canner for Glass Top Stove)Mason Jar-32 oz. Clear Glass Wide Mouth
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
- If you're not a fan of oregano, leave it out and add marjoram or Italian seasoning,
- Add 1-2 tablespoons Worcestershire sauce which complements the natural sweetness of tomatoes and helps balance out the acidity.
- You can also add a few tablespoons of soy sauce! It can enhance the depth of flavors and balance the acidity as well.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: To prepare this homemade marinara sauce, it's necessary to first peel the tomatoes. Once the tomatoes are ready, cut them into halves or quarters. Set aside while you sauté the vegetables.
Step 2: Using a food processor, add bell peppers and onions in batches until all are finely chopped. Then heat the olive oil in a large stock pan. Sauté the vegetables until soft.
Step 3: Add the peeled, chopped tomatoes to onion and bell pepper mixture. Then add in tomato paste, brown sugar, garlic, oregano, bay leaves, and basil. Season with salt and pepper.
Step 4: Bring the ingredients to a boil. Once boiling, reduce heat and simmer, uncovered, for 4 hours, make sure to stir every 15 minutes or so. Remove and discard the bay leaves.
How long does it take to process a pint of tomatoes?
I used 32 oz. mason jars for this recipe, but you could also use pint-sized jars with a 35-minute processing time.
For detailed instructions and additional information, please visit the Ball Mason Jar Website.
Water Bath Canning Marinara Sauce
Step 5: Sterilize the canning jars in a hot water bath for about 10 minutes. The lids also need to be sterilized. For each quart jar add 2 tablespoons of lemon juice.
Why Lemon Juice is Key for Safe Tomato Canning
Lemon juice helps to increase the acidity of the sauce, which is crucial for safe canning and preventing the growth of harmful bacteria.
For each quart jar, add 2 tablespoons of lemon juice directly to the mason jar before adding the hot tomato sauce.
Water Bath Canning 101
For more information, read this post on How to Can Tomatoes using the water bath method.
Step 6: Ladle the cooked marinara sauce into jars, leaving ½-inch headspace at the top. Wipe the inside and outside of the rims of the jars. Place a sterilized lid on top and screw until tight.
Step 7: Then place the sealed jars in the stock pot filled with water that's a couple of inches above the jars.Bring the water to a rolling boil and boil for 40 minutes.
Step 8: Remove the jars and allow them to cool down before storing. While the jars cool, you'll hear the seals of the jar lids "popping." You'll know you've done a great job!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Adding lemon juice to the sauce increases its acidity, which is important for safe canning and helps prevent the growth of harmful bacteria. Add the lemon juice to the mason jars before adding the hot liquid.
Water bath canning safely preserves tomatoes, but longer processing times can lead to mushy texture and bland flavor. Follow approved recipes for the perfect balance of safety and fresh taste.
Make it a Meal
Use this homemade marinara sauce as a base to prepare my French Bread Pizza with Meat Sauce.
It also tastes great as a base for Eggplant Parmesan or Chicken Parmesan.
However, one of my favorite ways to enjoy homemade sauce made with garden-fresh tomatoes is simply over a bowl of pasta and freshly grated Parmesan cheese.
How to Store Homemade Tomato Sauce
- After the jars have been in the water bath, check the jars for any cracks or leaks. If you find any damaged jars, discard them immediately.
- Use a permanent marker to label each jar with the contents and the date of canning. This will help you keep track of the freshness of the tomatoes.
- Find a cool and dark area in your home, such as a pantry or basement, to store the canned tomatoes. Avoid places that are exposed to direct sunlight or extreme temperature fluctuations.
- To ensure proper storage conditions, regularly inspect the designated area for consistent temperature and signs of spoilage, such as bulging lids or mold growth. If any problems are detected, promptly dispose of the affected jars.
More Italian Recipes to Love
Check out my other recipe for Slow Cooker Tomato Sauce with Meatballs. Or you might enjoy this recipe for Canned Stewed Tomatoes.
Canning for Beginners eBook – Available Now!
Instant download—learn the basics of canning and start preserving fresh foods today!
📖 Recipe Card
Canning Marinara Sauce
Ingredients
Method
- Peel the tomatoes using the steps included in How to Peel Tomatoes post.
- Cut the peeled tomatoes into halves or quarters.
- Using a food processer, add the peppers and onions in batches until finely chopped.
- In a large stock pot, heat the olive oil. Then add the onions and pepper mixture. Sauté the vegetables until soft. Stir in the tomato paste, brown sugar, garlic, salt, oregano, bay leaves and basil.
- Add the tomatoes and stir to combine.
- Bring the ingredients to a boil. Once boiling, reduce heat and simmer, uncovered, for 4 hours, make sure to stir every 15 minutes or so. Remove and discard the bay leaves.
- Sterilize the mason jars and lids in a hot water bath.
- For each quart jar you will be using, add 2 tablespoons of lemon juice.
- Ladle the marinara sauce into the mason jars, leaving ½-inch headspace at the top; wipe the rims.
- Place a sterilized lid on top and screw until tight.
- Place the sealed jars in the stock pot filled with water that's a couple of inches above the jars.
- Bring the water to a rolling boil and boil for 40 minutes.
- Remove the jars and allow them to cool down before storing. While the jars cool, you'll hear the seals of the jar lids "popping." You'll know you've done a great job!
Misty says
I would like to put this in pints instead of quarts. Would the processing time be the same?
Lois says
I've updated the recipe with adjusted measurements for using pints and the corresponding processing times.
Cheryl Leimenstoll says
Do you not put this through a food mill or use an immersion blender?
Lois says
The food mill or immersion blender is definitely optional. I love the texture of a chunky, rustic tomato sauce too, and it's perfect for those who prefer a more homestyle feel. Thanks for sharing your insight!
Erin says
Haven't made this yet. Plan to later this summer when my Roma tomatoes ripen. I have a question, tho. Do you add the lemon juice to the sauce or just put it in the jars before you ladle the sauce on top?
Lois says
Hi Erin! Add the lemon juice to the jar and then add the hot tomato sauce. Thanks for visiting!