Homemade Tomato Basil Sauce for Water Bath Canning (No Sugar, Safe & Easy)

Bring the flavors of summer to your table with this rich and flavorful homemade tomato basil sauce. I’ll show you step by step how to safely preserve it with the water bath canning method, so you can enjoy garden-fresh taste all year long.

When I think of a backyard garden, I instantly think of tomatoes. Yummy, large, vine-ripened tomatoes…in red, yellow, purple and green!

Over the years, I have many failed attempts at growing a garden full of various veggies like squash, carrots, and peppers. However, the one thing that I’ve successfully mastered growing (and from seed, mind you!) is TOMATOES!

Last year alone, I grew over 500 pounds of tomatoes in a verrrrry small space. The trick was, I began with very rich, composted soil that I had “made” from fallen fall leaves, to kitchen scraps to chicken and rabbit poop. Half-way through the growing season I gave my tomatoes a little extra nutrients with some Eggshells as Fertilizer. My tomatoes were growing on the vines even after the cool, slightly-frosty nights started kicking in in late October.

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With that many pounds of fresh tomatoes, it was crucial for me to figure out as many ways as possible to preserve them with water bath canning. I water bath canned Italian-Style Canned Tomatoes, Spicy Salsa Recipe for Canning and even Salsa Verde with Green Tomatoes.

After experimenting with so many delicious recipes, one of my absolute favorites has been making a homemade tomato basil sauce and preserving it through water bath canning. Not only is this canned tomato sauce the perfect way to use up garden-fresh tomatoes and basil, but it also makes weeknight meals so easy.

Why Make Homemade Tomato Basil Sauce

This homemade tomato basil sauce is rich, flavorful, and perfect for pasta nights in the middle of winter. The best part? It’s simple to make and safe to preserve with water bath canning so you can stock your pantry with jars of fresh sauce.

In this recipe, I’ll walk you through the process step by step — from preparing your tomatoes and basil to adding just the right amount of lemon juice to keep everything shelf-stable. Whether you like a classic version, a tomato basil sauce canning recipe without sugar, or are just curious how long jars need to process, I’ve got you covered.

Ingredients for Homemade Tomato Basil Sauce

To make this recipe, you’ll need fresh garden tomatoes, basil, garlic, and a few pantry staples. Each ingredient works together to create a sauce that’s both delicious and versatile. Using ripe, colorful heirloom tomatoes will give your homemade tomato sauce the richest flavor.

Step-by-Step: How to Can Tomato Basil Sauce with Water Bath Canning

Prep

• Tomatoes – wash and remove core and blossom ends. Cut into quarters
• Basil – wash and finely mince the leafy portion, discarding the stems
• Onion – peel off skin and chop
• Garlic – peel off skin and mince

Cook & Strain

• In a large pot, saute the onion and garlic in extra virgin olive oil until transparent
• Add tomatoes and simmer for 20 minutes
• Strain out the tomato skins and seeds to the best of your ability – I place a fine-mesh strainer on top of a large bowl and pour the cooked tomato mixture through the strainer and then return the mixture to the pot
• For a smoother, tomato basil sauce, you can puree the tomato mixture using an immersion blender
• Cook the puree, uncovered until the sauce has reduced by one-half

Fill & Process

Prepare the jars

• Add bottled lemon juice to each jar — adding lemon juice when canning tomato basil sauce is what makes it safe for water bath canning. Use 1 tablespoon for pint jars and 2 tablespoons for quart jars
• Alternatively, you can use citric acid instead of bottled lemon juice. Use 1/4 teaspoon for pint jars and 1/2 teaspoon for quart jars

Fill the jars

• Ladle the hot tomato basil sauce into prepared jars, leaving ½ inch of headspace
• Remove air bubbles with a non-metal tool, wipe the rims clean, then place on the lids and screw the bands on until fingertip-tight

Process in the canner

• Place the filled jars on the rack inside your water bath canner
• Add enough water to cover the jars by at least 1 inch. Cover with the lid and bring to a rolling boil over medium-high heat

Processing times

• Pint jars = 35 minutes
• Quart jars = 40 minutes

Cool & store

• When the time is complete, turn off the heat. Remove the lid and let jars rest in the canner for 5 minutes
• Carefully lift jars out and set them on a towel. Let them cool, undisturbed, for 12 hours
• Check seals, label, and store in a cool, dark place

How Long Does Home Canned Tomato Basil Sauce Last?

When properly processed and sealed, jars of tomato basil sauce can last up to 12–18 months in your pantry. Always check your seals before storing and look for any signs of spoilage before opening. Following safe canning guidelines means you’ll enjoy your sauce all year long without worry.

Canning Tips, Troubleshooting, and Frequently Asked Questions

Is tomato basil sauce safe for water bath canning?

Yes! As long as you add the proper amount of bottled lemon juice or citric acid, a tomato basil sauce is safe for water bath canning. The added acidity keeps the sauce shelf-stable and safe for long-term storage.

Do you need lemon juice when canning tomato sauce, or can you use citric acid instead?

Yes — you should always add acidity when canning tomato sauce, whether it’s plain or a tomato basil sauce. I prefer to use bottled lemon juice, which ensures the correct acidity to prevent spoilage. However, you can also use citric acid, which some home canners prefer since it has a neutral flavor. Either option is safe.

• Lemon juice =
  • 1 tablespoon for pint jars
  • 2 tablespoons for quart jars
• Citric acid =
  • 1/4 teaspoon for pint jars
  • 1/2 teaspoon for quart jars

Can you make a thick tomato basil sauce canning recipe?

Yes! If you prefer a heartier sauce, you can simmer the mixture longer to reduce the liquid. This makes a thick tomato basil sauce canning recipe that’s perfect for pasta dishes.

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