Homemade Low Point Tomato Sauce

Healthy Tomato Sauce Recipe

Homemade Low Point Tomato Sauce

Alyssa Reinbolt
This simple recipe will produce a delicious sauce ready for canning!
Course Dinner, Main Course, Meal Prep, Side Dish
Cuisine Italian
Servings 8


  • 12 lbs tomatoes halved or quartered, cores removed
  • 1/2 medium onion diced
  • 2 tsp chopped garlic prechopped is fine
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • ½ tsp Mrs Wages Citric Acid added to each pint jar upon lid application


  • Prepare your water bath canning pot or your steam canner. Fill the water bath canning pot with water, add 7 pint jars, and bring to a boil OR fill the steam canner to fill line and turn on low with the 7 pint jars nearby on a towel-covered countertop.
  • Blend the tomatoes.  Start on the "food chop" setting, and then move to a medium blend setting, for up to two minutes or until the visible skin pieces in the blender are smaller than half an inch.
  • Combine olive oil, garlic, and onion in the bottom of a preserving pan at medium-low heat and cook till onion is soft. Add salt and pepper.
  • Pour the blended tomato smoothie on top of the cooked garlic & onion mixture and stir to combine. Repeat the blending process until all tomatoes are blended and added.
  • 5 Cook on medium heat until sauce is reduced, darker red in color, about 1 hour.
  • Ladle into jars one at a time, maintain 1/2 inch headspace, add 1/2 teaspoon citric acid to each jar, apply lids and rings, and either submerge into the boiling water of the boiling water bath with a jar lifter  OR set gently on the rack of the steam canner.
  • Process for 25 minutes PLUS 5 minutes for every 1000 ft above sea level. Remove from heat, rest jars carefully on towel covered countertop. Label cooled jars and store for up to 1 year. Yields 8-10 pints.