16 Tomato Canning Recipes That Taste Like Summer

Bring the vibrant taste of summer into your pantry with these 16 tomato canning recipes. From salsas to sauces, each jar captures peak-season flavor. Perfect for preserving your garden bounty or stocking up at farmers markets, these recipes are as easy as they are delicious. Ready to can? Let’s dive in!

Classic Canned Whole Tomatoes

Use peak-season, ripe but firm tomatoes for this classic canning recipe. The basil and lemon add brightness to the juice. No fluff—just great canned tomatoes.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 5 lbs ripe whole tomatoes (firm, not overripe)
• 4 pint jars with lids and bands (sterilized)
• 4 tbsp lemon juice (1 tbsp per jar, bottled for consistent acidity)
• 2 tsp canning salt (optional, 1/2 tsp per jar for flavor)
• 8–12 fresh basil leaves (2–3 per jar, washed)
• Water or tomato juice (as needed to fill jars, boiling)

Instructions

1. Sterilize jars, lids, and bands by boiling or using a dishwasher with a sanitize cycle. Keep them hot.
2. Wash tomatoes. Use a sharp knife to remove the stem scar. Score a small X on the bottom of each tomato.
3. Blanch tomatoes in boiling water for 30–60 seconds until skins crack. Immediately transfer to an ice water bath to stop cooking. Peel off skins.
4. Pack the peeled tomatoes tightly into the hot jars. Leave 1/2-inch headspace from the rim. Add 2–3 basil leaves to each jar.
5. Add 1 tbsp lemon juice and 1/2 tsp canning salt (if using) to each jar. The lemon juice ensures safe acidity.
6. Pour boiling water or hot tomato juice over the tomatoes, leaving exactly 1/2-inch headspace. Use a bubble remover to release trapped air.
7. Wipe jar rims clean with a damp paper towel. Center lids on jars and screw on bands fingertip-tight.
8. Place jars in a boiling water canner. Ensure they are covered by at least 1 inch of water. Bring to a full, rolling boil. Process for 45 minutes (adjust for altitude: add 5 minutes for 1,001–3,000 ft, 10 for 3,001–6,000 ft).
9. Turn off heat, remove canner lid, and let jars sit for 5 minutes. Lift jars out and let cool undisturbed for 12–24 hours. Check lids for a tight seal (center should not flex).

Canned tomatoes with basil and lemon taste like summer in a jar. The bright acidity from lemon balances the sweet tomato flavor. Use them in quick sauces, stews, or as a base for bruschetta.

Chunky Tomato Pasta Sauce

For a weeknight dinner that feels hearty and homemade, this chunky tomato pasta sauce is a go-to. It's thick, garlicky, and loaded with herbs. Ready in under an hour, it beats any jarred sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, diced (about 1 cup)
• 4 cloves garlic, minced (adjust to taste)
• 1 can (28 oz) crushed tomatoes (use San Marzano for best flavor)
• 2 tbsp tomato paste (helps thicken the sauce)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1 bay leaf (optional; remove before serving)
• 1 tsp sugar (balances acidity, optional)

Instructions

1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. (Tip: don't rush this step—it builds flavor.)
3. Stir in the minced garlic and cook for 30 seconds until fragrant. Avoid browning the garlic.
4. Add the tomato paste and cook, stirring constantly, for 1 minute to deepen its flavor.
5. Pour in the crushed tomatoes, then add dried oregano, dried basil, salt, pepper, bay leaf, and sugar (if using). Stir to combine.
6. Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover the pot and let it cook for 30-40 minutes, stirring occasionally. (Tip: simmering slowly thickens the sauce and melds flavors.)
7. Taste the sauce and adjust seasoning with more salt, pepper, or sugar if needed. (Tip: add a pinch of red pepper flakes for heat.)
8. Remove the bay leaf before serving. Stir in fresh basil if desired.
9. Serve over cooked pasta of choice (spaghetti, rigatoni, or penne work well).

Packed with rich tomato flavor and chunky texture, this sauce clings beautifully to pasta. For a creamy twist, stir in a splash of heavy cream at the end. Leftovers keep in the fridge for up to 5 days and freeze beautifully.

Spicy Tomato Salsa

Whip up a bold, pantry-staple salsa with fresh tomatoes and jalapeño—perfect for canning. This recipe delivers a consistent heat and bright flavor.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 6 cups diced tomatoes (about 3 lbs, peeled or unpeeled; peeling gives smoother salsa, skins add texture)
• 1 cup finely chopped onion (white or yellow)
• 4 jalapeño peppers, seeded and minced (adjust for heat; keep seeds for extra spice)
• 4 cloves garlic, minced
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice (freshly squeezed)
• 1 teaspoon salt
• 1/2 teaspoon ground cumin (optional, adds warmth)

Instructions

1. Bring a large pot of water to a rolling boil and prepare an ice bath.
2. Score an X on each tomato's bottom, blanch in boiling water for 30–60 seconds until skins loosen, then transfer to ice water. (Tip: For a chunkier salsa, skip peeling; just dice the tomatoes.)
3. Peel and dice the tomatoes into ½-inch pieces. Measure 6 cups.
4. In a large saucepan, combine diced tomatoes, onion, jalapeños, garlic, lime juice, salt, and cumin (if using). (Tip: For milder salsa, remove all seeds and membranes from jalapeños.)
5. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 10 minutes, stirring occasionally. (Tip: Simmer until slightly thickened—the salsa will thicken further as it cools.)
6. Stir in chopped cilantro and cook for 1 more minute.
7. Remove from heat. For canning: ladle into sterilized jars, leaving ½-inch headspace, and process in a boiling water bath for 15 minutes. For refrigerated salsa: cool and store in airtight containers. (Tip: Adjust salt or lime juice to taste before processing.)

A vibrant, chunky salsa perfect for tacos or as a dip. The heat builds with each bite, balanced by fresh cilantro and lime. Store in the fridge for up to a week or can for year-round enjoyment.

Smoky Tomato Ketchup

Ditch store-bought ketchup for this smoky, homemade version. Smoked tomatoes bring a deep, rich flavor balanced with tangy vinegar and sweet brown sugar. It's simple to make and transforms any dish.

Serving: 32 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

For Smoking the Tomatoes

• 3 lbs ripe Roma tomatoes, halved (or any meaty tomato)
• 1 tbsp olive oil (for brushing)
• 1 cup wood chips (hickory or apple), soaked in water for 30 minutes

For the Ketchup Base

• 1/2 cup apple cider vinegar (adjust to taste)
• 1/2 cup packed brown sugar (or less for less sweetness)
• 1 tsp salt
• 1/2 tsp smoked paprika (optional, for extra smokiness)
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup water (for thinning if needed)

Instructions

1. Preheat your smoker or grill to 200°F using soaked wood chips for smoke. Tip: Soaking wood chips prevents them from burning too fast.
2. Brush the tomato halves with olive oil and place them cut-side up on the smoker rack. Smoke for 1.5 hours until the tomatoes are soft and fragrant. Tip: Keep the smoker closed to maintain temperature.
3. While the tomatoes smoke, finely chop the onion and mince the garlic. Measure out the remaining ingredients.
4. Once smoked, let the tomatoes cool slightly, then transfer to a blender and puree until smooth. You may need to work in batches.
5. In a large pot, combine the tomato puree, chopped onion, minced garlic, vinegar, brown sugar, salt, smoked paprika, cloves, cayenne, and water. Stir well.
6. Bring the mixture to a boil over medium-high heat, then reduce to low. Simmer uncovered for 30-45 minutes, stirring occasionally, until thickened to ketchup consistency. Tip: The ketchup will thicken more as it cools.
7. Taste and adjust seasoning: add more salt, sugar, or vinegar as desired.
8. For a smooth ketchup, strain the mixture through a fine-mesh sieve, pressing on solids. Discard solids. Tip: Straining gives a restaurant-quality texture.
9. Let the ketchup cool completely, then transfer to sterilized jars or bottles. Store in the refrigerator for up to 3 weeks.

Nothing beats the depth of homemade smoky ketchup. Its rich, tangy sweetness pairs perfectly with fries, burgers, or even grilled meats. Use it as a glaze or dipping sauce for an instant upgrade.

Sweet Tomato Jam

When tomatoes are abundant, turn them into this sweet spread. It's perfect on toast or paired with cheese.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

• 3 lbs ripe tomatoes (any variety, but Roma works well)
• 1.5 cups granulated sugar (adjust if your tomatoes are very sweet or acidic)
• 2 tbsp fresh lemon juice (bottled can be used, but fresh adds brightness)
• 1 tsp lemon zest (optional, but enhances flavor)
• pinch of salt (to balance sweetness)

Instructions

1. Wash and core 3 lbs ripe tomatoes. Roughly chop them into 1-inch pieces.
2. Place chopped tomatoes in a heavy-bottomed pot (use a larger pot than you think to prevent splatters). Add 1.5 cups sugar, 2 tbsp lemon juice, 1 tsp lemon zest, and a pinch of salt.
3. Bring to a boil over medium-high heat, stirring constantly until sugar is dissolved.
4. Reduce heat to medium-low. Simmer, stirring occasionally, for 40-45 minutes until thickened. To test if set, place a small spoonful on a cold plate; if it wrinkles when pushed with your finger, it's ready.
5. Remove from heat. Let cool slightly, then transfer to clean jars. For longer storage, process jars in a boiling water bath for 10 minutes.

Bursting with bright tomato flavor, this jam is both sweet and tangy. Try it on buttermilk biscuits or as a glaze for chicken. You'll never waste extra tomatoes again.

Tomato and Roasted Red Pepper Sauce

This smoky marinara comes together fast with jarred roasted red peppers and canned crushed tomatoes. Toss it with pasta or spoon over chicken for a quick weeknight dinner.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Main Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 small yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes (San Marzano preferred)
• 1 (12 oz) jar roasted red peppers, drained and chopped (about 1 cup)
• 1 tsp dried oregano
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 tsp sugar (optional, to balance acidity)
• 1/4 cup fresh basil leaves, chopped (or 1 tsp dried)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes, stirring occasionally.
2. Stir in garlic and cook until fragrant, about 30 seconds. Do not let it burn.
3. Add the crushed tomatoes, roasted red peppers, oregano, salt, pepper, and sugar. Stir to combine.
4. Bring sauce to a simmer, then reduce heat to low. Cook uncovered for 20 minutes, stirring occasionally, until thickened. Taste and adjust salt if needed.
5. Tip: For a smoother sauce, blend with an immersion blender or in a standing blender before serving.
6. Stir in fresh basil just before serving. Serve over pasta, polenta, or as a dipping sauce.

Coat your pasta generously with this sauce, or use it as a pizza base. The smoky depth from the roasted peppers makes it far more complex than a standard marinara.

Herbed Tomato Soup Base

A creamy tomato soup base gets a flavor boost from garden-fresh thyme and rosemary. Ready in under an hour, it’s perfect for cozy lunches or elegant starters.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 lbs ripe tomatoes, halved (or use canned whole tomatoes)
• 3 cups vegetable broth (low-sodium preferred)
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (or to taste)
• 1/2 cup heavy cream (optional for creaminess)
• 1 tbsp sugar (if tomatoes are acidic, optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add halved tomatoes, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes until tomatoes are very soft.
5. Remove herb sprigs (strip leaves if desired). Use an immersion blender to puree until smooth. (Tip: blend in batches if using a countertop blender, covering lid with a towel to avoid splatter.)
6. Stir in heavy cream and sugar (if using). Simmer for 5 more minutes to meld flavors. (Tip: taste and adjust seasoning—salt and pepper are key.)
7. Ladle into bowls and serve with crusty bread or grilled cheese. (Tip: garnish with fresh basil or a drizzle of olive oil.)

Great served with a swirl of cream and crunchy croutons. The herbal notes make it a standout base for adding beans or shredded chicken.

Fire-Roasted Diced Tomatoes

Roasted tomatoes bring deep, smoky flavor to any dish. This method chars diced tomatoes with garlic for a bold, versatile ingredient. Use them in soups, stews, or salsas.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups diced tomatoes (about 4 medium, or use canned diced tomatoes, drained)
• 4 cloves garlic, minced
• 2 tbsp olive oil (extra virgin for best flavor)
• 1/2 tsp salt (kosher preferred)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Preheat a large cast-iron skillet over high heat until smoking, about 3 minutes.
2. In a bowl, toss diced tomatoes with minced garlic, olive oil, salt, and pepper.
3. Carefully add the tomato mixture to the hot skillet in a single layer. Do not overcrowd; work in batches if needed.
4. Let the tomatoes cook undisturbed for 4-5 minutes until charred on one side. For deeper char, let them sit longer.
5. Stir and continue cooking for another 3-4 minutes until charred on all sides. Use a metal spatula to scrape up any browned bits.
6. Remove from heat and let cool slightly. Use immediately or store in an airtight container in the refrigerator for up to a week.

We love these charred tomatoes stirred into black bean soup or spooned over grilled chicken. The smoky, garlicky flavor adds depth without much effort. Keep a batch in the fridge for quick meal upgrades.

Tomato and Garlic Confit

Overripe tomatoes? Turn them into liquid gold. This confit method yields jammy, savory tomatoes infused with garlic. It's a set-it-and-forget-it recipe that rewards you with a versatile spread.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 90 minutes

Ingredients

Produce

• 1 lb cherry tomatoes (Roma halved work too; use ripe for best flavor)
• 6 garlic cloves, smashed (leave skins on for easier removal later)

Pantry

• 3/4 cup extra virgin olive oil (or any neutral oil; enough to almost submerge)
• 1/2 tsp kosher salt (sea salt flakes work; adjust to preference)
• 1/4 tsp freshly ground black pepper
• 4 sprigs fresh thyme (or rosemary; dried works if fresh unavailable)

Instructions

1. Preheat oven to 250°F. Use a shallow baking dish (Pryex or ceramic) for even heat distribution.
2. Wash and dry tomatoes. If using larger ones, halve them. Place in a single layer in the dish.
3. Add smashed garlic cloves and thyme sprigs among the tomatoes.
4. Sprinkle salt and pepper evenly over everything.
5. Pour olive oil over until tomatoes are nearly submerged (about 3/4 cup; use more if needed).
6. Bake uncovered for 60-90 minutes. Check at 60: tomatoes should be wrinkled and soft, garlic tender. Bubblin' oil is normal.
7. Remove from oven. Let cool in oil for 15 minutes. Discard thyme stems (leaves will fall off).
8. Transfer to a jar or bowl with oil to cover. Keeps in fridge for up to 2 weeks.

Result? Spreadably jammy tomatoes with sweet, mellow garlic cloves. Spoon over crusty bread, toss into pasta, or dollop onto scrambled eggs. The infused oil is liquid gold—use it for dressings or dipping.

Tomato and Basil Marinara

For a classic marinara, nothing beats fresh tomatoes and basil. This recipe simmers them with oregano for a robust sauce perfect over pasta.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 tbsp olive oil (extra virgin for best flavor)
• 1 medium yellow onion, finely chopped (adds sweetness)
• 4 cloves garlic, minced (fresh is best)
• 1 can (28 oz) crushed tomatoes (San Marzano recommended)
• 1 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1/2 tsp sugar (optional, to balance acidity)
• 1/4 cup fresh basil leaves, chopped (plus more for garnish)

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Stir frequently to prevent browning.
2. Add garlic and cook for 30 seconds until fragrant. Do not let it burn, as burnt garlic turns bitter.
3. Pour in crushed tomatoes, oregano, salt, pepper, and sugar if using. Stir to combine thoroughly.
4. Bring to a simmer, then reduce heat to low. Cook for 25 minutes, stirring occasionally, until thickened. For deeper flavor, simmer up to 40 minutes, but watch consistency.
5. Remove from heat and stir in fresh basil. If you prefer a smoother sauce, use an immersion blender before adding basil. Taste and adjust salt and pepper.

Marinara is versatile—use it on pasta, as a pizza sauce, or as a dip for breadsticks. The fresh basil adds brightness, while the oregano provides earthy depth. Enjoy the homemade flavor in just 30 minutes.

Tomato and Onion Chutney

Perfect for adding a tangy kick to any meal, this tomato and onion chutney balances sweet tomatoes with aromatic spices. It comes together quickly and keeps well in the fridge.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the chutney

• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 large onion, finely chopped
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 4 large tomatoes, diced (about 2 cups)
• 1/4 cup brown sugar, packed
• 1/4 cup apple cider vinegar
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook until they start to pop, about 1 minute.
2. Add chopped onion and cook until soft and translucent, about 5 minutes, stirring occasionally.
3. Add grated ginger and minced garlic; sauté for 30 seconds until fragrant.
4. Add diced tomatoes, brown sugar, apple cider vinegar, salt, and red pepper flakes (if using). Stir to combine.
5. Bring mixture to a simmer, then reduce heat to low. Cook uncovered for 20-25 minutes, stirring occasionally, until thickened to a jam-like consistency. Tip: The chutney is ready when it holds its shape on a spoon.
6. Remove from heat and let cool completely. Transfer to a clean jar and refrigerate for up to 2 weeks. Tip: For a smoother texture, blend with an immersion blender before cooling.

Great as a spread on sandwiches or alongside grilled meats, this chutney delivers a sweet-tart punch. The slow cooking deepens the flavors into a rich, jammy texture. It’s a versatile condiment that brightens any dish.

Tomato Juice

Whip up a batch of refreshing homemade tomato juice in minutes. This press-style recipe uses ripe tomatoes, salt, and lemon for a clean, vibrant flavor. No cooking required.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 6 large ripe tomatoes (about 2 lbs), any variety
• 1/2 tsp salt (adjust to taste)
• 1 tbsp fresh lemon juice (or more for brightness)
• Optional: ice cubes for serving

Instructions

1. Wash the tomatoes thoroughly and core them.
2. Cut the tomatoes into 1-inch chunks.
3. Press the tomato chunks through a fine-mesh sieve using a spoon or ladle, collecting the juice in a bowl. Alternatively, use a juicer for a smoother result.
4. For an extra-smooth juice, strain the collected liquid through a cheesecloth or a second sieve.
5. Stir in the salt and lemon juice. Taste and adjust seasoning—add a pinch of sugar if the tomatoes are too tart.
6. Refrigerate the juice for at least 30 minutes to chill, or serve immediately over ice.

Drizzle a few drops of olive oil for a savory twist, or stir in a dash of Worcestershire sauce and vodka for a classic Bloody Mary base. The juice is silky, tangy, and naturally sweet—perfect for sipping on a warm afternoon.

Canned Tomato and Vegetable Medley

Using canned ingredients makes this hearty side dish a breeze. Just open, sauté, and simmer for a quick veggie medley that pairs with any protein.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Vegetables

• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can mixed vegetables (corn, green beans, peas, carrots), drained
• 1/2 cup diced yellow onion (about 1/2 medium)
• 2 cloves garlic, minced

Seasonings & Oil

• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook, stirring frequently, until softened and translucent, about 3 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds. (Tip: Do not let garlic brown or it will turn bitter.)
4. Add the drained mixed vegetables and cook, stirring occasionally, for 2 minutes to warm through.
5. Pour in the undrained diced tomatoes, oregano, salt, and pepper. Stir to combine.
6. Bring the mixture to a simmer, then reduce heat to medium-low. (Tip: Simmering gently helps meld flavors without breaking down the vegetables too much.)
7. Cook uncovered, stirring occasionally, until the liquid has slightly reduced and thickened, about 5–7 minutes.
8. Taste and adjust salt or pepper if needed. (Tip: Canned vegetables can be salty, so go easy on added salt until the end.)
9. Remove from heat and serve hot.

Your medley will have a bright tomato flavor with tender-crisp vegetables. Spoon it over rice, alongside grilled chicken, or stir into pasta for an easy one-pot meal.

Tomato and Chili BBQ Sauce

Ditch the bottled stuff and make this sweet-smoky Tomato and Chili BBQ Sauce from scratch. It's packed with ripe tomato flavor, a kick of chili, and rich molasses. This sauce has the perfect balance of sweet, heat, and tang — and it takes just 10 minutes of prep.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

• 2 cups crushed tomatoes (use good-quality canned or fresh)
• 1/2 cup molasses (not blackstrap, for sweetness)
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar, packed
• 2-3 dried chili peppers (like arbol or guajillo; adjust heat)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add dried chili peppers and toast for 1-2 minutes until fragrant, shaking the pan. Tip: Watch closely to avoid burning.
2. Stir in crushed tomatoes, molasses, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk until smooth. Bring to a simmer.
3. Reduce heat to low and cook uncovered for 40-45 minutes, stirring occasionally. The sauce should thicken and reduce by about one-third. Tip: Stir more frequently near the end to prevent sticking, and expect darkening.
4. Remove from heat and let cool for 5 minutes. Carefully transfer to a blender and puree until smooth, or use an immersion blender. Tip: Vent the blender lid to release steam, or blend in batches if needed.
5. Return sauce to the pot. Taste and adjust salt, pepper, or chili heat if desired. Tip: For extra smoke, add a few drops of liquid smoke (optional).
6. Let sauce cool completely before storing in an airtight jar. Refrigerate for up to 2 weeks.

A bold, balanced sauce that clings to ribs and wings like a dream. Use it as a glaze, marinade, or table sauce for any grilled meat. It also works great as a dip for onion rings or chicken tenders.

Unsalted Tomato Puree

Kick the salt habit with this pure, unsalted tomato puree. It's perfect for low-sodium diets and lets the natural sweetness of ripe tomatoes shine. Simple, clean, and versatile.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Produce

• {'name': '3 lbs ripe Roma tomatoes', 'note': 'or any fresh tomatoes; Roma yield thicker puree'}
• {'name': '1 tbsp fresh lemon juice', 'note': 'to brighten flavor without salt'}

Pantry

• {'name': '1 tbsp extra-virgin olive oil', 'note': 'optional, for richness and prevents sticking'}

Instructions

1. Wash tomatoes, core, and score an X on the bottom. Blanch in boiling water for 30-60 seconds until skins split, then transfer to an ice water bath. Peel skins.
2. Roughly chop peeled tomatoes, removing any hard cores.
3. In a large pot, heat olive oil over medium heat. Add tomatoes and lemon juice. Bring to a simmer, then reduce heat to low.
4. Cook uncovered, stirring occasionally, for about 30 minutes until tomatoes have broken down and mixture thickens slightly.
5. Remove from heat. Use an immersion blender to puree until smooth. Alternatively, transfer to a blender in batches, carefully venting steam.
6. Optional: strain through a fine-mesh sieve for silkiest texture.
7. Cool completely. Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.

Many cooks love using this puree as a base for soups, sauces, or even pizza. The natural sweetness of the tomatoes really stands out without any salt. Experiment by adding fresh herbs like basil or oregano for extra layers of flavor.

Tomato and Lemon Preserve

Don't let summer's tomato bounty go to waste. This tomato and lemon preserve transforms ripe tomatoes into a bright, citrusy jam perfect for toast, cheese boards, or glazes. It's surprisingly simple.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 2 lbs ripe tomatoes (Roma recommended for fewer seeds)
• 1 1/2 cups granulated sugar
• 1 lemon, zested and juiced
• Pinch of salt

Instructions

1. Score an X on the bottom of each tomato. Blanch in boiling water for 30-60 seconds until skins loosen. Transfer to an ice bath. Peel, core, and chop the tomatoes. (Tip: Use Roma tomatoes for fewer seeds and firmer texture.)
2. In a large pot, combine chopped tomatoes, sugar, lemon zest, lemon juice, and a pinch of salt. Stir to combine.
3. Bring mixture to a boil over medium-high heat, stirring constantly. Reduce heat to maintain a steady simmer.
4. Cook for 35-40 minutes, stirring occasionally, until the mixture thickens and reaches 220°F on a candy thermometer. Alternatively, test by placing a small spoonful on a cold plate; if it wrinkles when pushed, it's set. (Tip: Don't overcook—scorching ruins the flavor.)
5. Let the preserve cool slightly, then ladle into sterilized jars, leaving 1/4-inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes. For short-term use, refrigerate up to 3 weeks.

Versatile and vibrant, this preserve balances sweet and tangy notes. Spread it on crusty bread with goat cheese, or spoon over roasted chicken. Keeps in the fridge for up to three weeks—if it lasts that long.

Conclusion

Keep the taste of summer alive all year long with these 16 tomato canning recipes! Try them out, then leave a comment sharing your favorites, and don’t forget to pin this roundup on Pinterest for later. Happy canning!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.