Canning San Marzano Tomato Sauce

San Marzano tomatoes make some of the richest, most flavorful sauces you can put in your pantry. Canning tomato sauce can feel like a big project, but the results are worth it for homemade spaghetti, lasagna and pizza. This recipe gives you a smooth, classic tomato sauce using San Marzano tomatoes and makes about 6 pints for long‑term storage.

Start With Prepped Tomatoes

If you already have tomato juice ready, you can begin processing right away. If not, follow the instructions below to prep your tomatoes. Start by removing the seeds from the tomatoes. This helps keep the sauce smooth and reduces bitterness.

What Tomatoes Work Best for Tomato Sauce

Plum tomatoes work well, but San Marzano tomatoes are the top choice for sauce. They have low moisture, rich flavor and a natural sweetness that makes your sauce taste like it simmered all day. Roma tomatoes can be used if you do not have San Marzano.

Do You Need to Remove Tomato Skins

Yes. Running the tomatoes through a food mill removes both skins and seeds, giving you a smooth, classic tomato sauce. Save the skins and seeds to make tomato powder for seasoning blends.

How Many Jars This Recipe Makes

This recipe makes 6 pints of tomato sauce. It is a great batch size if you want to stock your pantry without committing to a huge canning day. You can make several batches throughout the season as your tomatoes ripen.

Tips for Canning San Marzano Tomato Sauce

• Stirring the sauce Stir the sauce regularly to keep it from burning on the bottom.
• Cooling jars slowly Placing a towel around the jars helps them cool slowly. This can take several hours, so choose a spot where they will not be disturbed.
• Tomato variety options Roma tomatoes can be used if San Marzano are not available.
• Seasoning variations Use oregano instead of Italian seasoning to turn this into a pizza sauce.
• Thickening the sauce Cook the sauce before using it in your dish to reduce and thicken it further.

Try our Other Canned Tomato Recipes

• Crushed Tomatoes
• Stewed Tomatoes
• Tomato Basil Sauce
• Tomato Juice
• Tomato Powder
• Whole Plum Tomatoes

Frequently Asked Questions: Canning San Marzano Tomato Sauce

Do I need to remove the seeds first

Yes. Removing seeds helps keep the sauce smooth and reduces bitterness.

Can I use Roma or other plum tomatoes

Yes. San Marzano is ideal, but Roma and other plum varieties work well.

Can I water bath can this sauce

Follow safe canning guidelines and ensure proper acidity. Many tomato sauces can be water bath canned when acidified correctly. This recipe can be water bath canned.

Can I double this recipe

You can, but larger batches take longer to cook down. Full batches may need extra simmering to reach the right thickness.

How long does canned tomato sauce last

Properly canned tomato sauce lasts up to one year in a cool pantry.

Print Recipe

5 from 1 vote

Canning San Marzano Tomato Sauce

Make rich, smooth San Marzano tomato sauce at home with this full‑batch canning recipe. Learn how to prep your tomatoes, remove skins and seeds, and safely can 6 pints of homemade sauce for spaghetti, lasagna and pizza. Perfect for stocking your pantry with real tomato flavor all year.

Course: Canning

Cuisine: American

Servings: 6 pints

Author: Regina Sober

Equipment

• Water Bath Canner
• canning utensils
• Kitchen Aid Mixer
• Kitchen Aid Mixer with Peeler/Corer attachment
• Pint jars with seals and bands
• Dissolvable Labels

Ingredients

• 15 pounds ripe, cored and quartered plum tomatoes like San Marzano
• ½ cup bottled lemon juice can also use 1 1/2 teaspoon citric acid
• 2 teaspoon garlic powder
• 2 teaspoon Italian seasoning
• 1 teaspoon pepper
• 1 teaspoon salt

Instructions

How to Process Tomatoes

• Take your San Marzano tomatoes, cutting the tops off and removing the seeds from inside.
• Cook the tomatoes in a pot until softened.
• Process the tomatoes through a food mill.

Making the Sauce

• Pour the tomato sauce into the pot.
• Add the pepper, garlic powder and salt into the sauce and stir together.
• Allow the tomato juice to simmer for 45 minutes or until reduced by half.
• Prepare the cans, seal and bands. Heat the water in the water bath canner as well.
• Once the tomato juice has simmered for 45 minutes, add the lemon juice and stir together, then remove from heat.
• Ladle the juice into the jars, leaving 1/2 inch head space from the top of the jars.
• Wipe the rim of the jar with a wet sterile towel.
• Place the seal and band on the jar and hand tighten.
• Place the jar into the water bath canner and process for 35 minutes for pints, 40 minutes for quarts. (adjust based on your elevation).
• Once done processing, remove from the heat and place a towel around the jars to allow them to cool slowly.
• Place the date and label what is in the jars.

Notes

• If you don’t have a Jam/Jelly Maker to stir for you, can use a timer and a spatula to stir and can.
• Placing a towel around the jars allow them to slowly cool  This will take several hours, so place in a location that will not be disturbed.
• You can use Roma tomatoes if you do not have San Marzano.
• You can use oregano instead of Italian seasoning to make it pizza sauce.
• Cook the sauce before you use it in your dish, to reduce and thicken further.
• We have other canning recipes for tomatoes