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Easy Small-Batch Canned Tomato Sauce (No Water Bath)

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This easy small-batch canned tomato sauce requires no water bath and no complicated equipment. Made with simple ingredients like ripe Roma tomatoes, lemon juice, and salt, it’s a quick and rewarding way to preserve summer’s bounty for use all year long.

Ingredients

Scale
  • 5 lbs ripe Roma tomatoes (or any meaty tomato variety)
  • 2 tablespoons fresh lemon juice
  • 1 ½ teaspoons kosher salt (preferably Diamond Crystal)
  • 1 tablespoon olive oil (optional)
  • 2–3 fresh basil leaves per jar (optional)

Instructions

  1. Prep your tomatoes (10 minutes): Wash the Roma tomatoes well. Cut a small X on the bottom of each one. Bring a large pot of water to a boil, then drop the tomatoes in for about 30-45 seconds, or until the skins start to peel back. Transfer them immediately to a bowl of ice water. Peel the skins off, then roughly chop the tomatoes.
  2. Start the sauce (15 minutes): In a large pot or Dutch oven, add the chopped tomatoes. Turn the heat to medium-high and bring them to a gentle boil, stirring occasionally. Reduce the heat to medium-low and let them simmer for about 10 minutes, breaking them up with a wooden spoon as they soften.
  3. Blend or mill the sauce (5 minutes): For a smooth sauce, run the cooked tomatoes through a food mill. For a chunkier sauce, use an immersion blender directly in the pot and pulse a few times. If using a regular blender, let the sauce cool for 10 minutes first, then blend in batches.
  4. Season and simmer (30-40 minutes): Return the blended sauce to the pot. Stir in the salt and lemon juice. If using olive oil, add it now. Bring the sauce to a low simmer and let it cook uncovered, stirring every 5-10 minutes, until it thickens to your liking (reduced by about a third). Taste and adjust salt if needed.
  5. Prepare your jars (during the simmer): Wash your jars and lids in hot, soapy water. Rinse well. Place them in a clean pot, cover with water, and bring to a boil. Let them boil for 10 minutes to sterilize. Turn off the heat and leave them in the hot water until ready to fill.
  6. Fill the jars (10 minutes): Carefully remove a jar from the hot water using a jar lifter or pot holders. Place it on a clean kitchen towel. Using a funnel and ladle, fill the jar with hot sauce, leaving about ½ inch of headspace. Wipe the rim of the jar with a clean, damp towel. Place a lid on the jar and screw on the band until fingertip-tight. Repeat with remaining jars.
  7. Process the jars (15 minutes): Place the filled jars back into the pot of hot water. The water should cover the jars by at least an inch. Bring the water to a gentle boil and let the jars process for 15 minutes. After 15 minutes, turn off the heat and let the jars sit in the water for 5 minutes before removing them.
  8. Cool and check seals (12 hours): Carefully remove the jars and place them on a clean towel on the counter. Leave them undisturbed for 12-24 hours. After 12 hours, press the center of each lid — if it doesn’t pop back, it’s sealed. If it does pop, refrigerate that jar and use it within a week.

Notes

Don’t skip the lemon juice — it’s essential for safe canning. Simmer gently to avoid scorching. Use a timer for the 15-minute processing step. Let jars cool completely before moving. If a jar doesn’t seal, refrigerate and use within a week. The sauce flavor improves after a few weeks in the jar.

Nutrition

Keywords: canned tomato sauce, small batch canning, no water bath, homemade tomato sauce, easy canning recipe, Roma tomato sauce, pantry staple

Find it online: https://cookdella.com/easy-small-batch-canned-tomato-sauce-no-water-bath/