Making and Canning Tomato Sauce with Onions
Canning tomato sauce with onions at home is easy and safe using this classic
recipe and the and the step-by-step canning instructions and water bath
processing time on the following page..  We also provide the recipe quantities
for a dinner size batch, so you can try the sauce before canning.
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Technical Guide, If I
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Ingredients:
 Dinner:
 Canning:
  2 cups
 18 pints or 9 quarts
Tomatoes
 6 large whole
 15 pounds
Onions
 1 diced
 5 pounds diced
Olive Oil
 2 tablespoons
 1/2 cup
Salt
 1 teaspoon
 3 tablespoons
Pepper
 3/4 teaspoon
 1 tablespoon
Red Wine (Optional)
 1/2 cup
 1 bottle (75 cl.)
Garlic (optional)
 1 clove
 8 cloves
Lemon Juice
 For canning only
 1 cup
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Canning Tomatoes;
Crushed, Whole,
Tomato Sauce and
Salsa
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© 2004 David G. Blackburn
For tomato sauce canning instructions and waterbath processing time, go to the
following page.
Click here for more canned tomato recipes
  1. Sauté onions and garlic in olive oil until translucent (approx. 15 minutes for canning)
  2. If desired, blanch and peel tomatoes.
  3. Coarsely chop tomatoes and put them into a bowl.
  4. When onions are translucent, add chopped tomatoes.
  5. Add wine.
  6. Stir well and bring the entire pot to an even slow simmer.
  7. Simmer until reduced by one third (approx. 2 hours for canning.)
  8. For canning, mix in lemon juice and simmer for 5 minutes.