Soups & Stews
Master this canning tomato puree recipe to lock in summer’s sun-ripened flavor for all-year cooking. This no-sugar-added canning method transforms fresh tomatoes into a versatile sauce base that elevates soups, stews, and sauces with restaurant-quality depth.
The key lies in proper sterilization and sealing techniques that ensure shelf stability without sacrificing flavor.
What sets this recipe apart is its simplicity—just tomatoes, minimal processing, and precise canning methods. You'll start with ripe tomatoes, simmer them into a smooth puree, then carefully package and seal them to preserve that vibrant tomato essence.
The result is a concentrated sauce that reduces cooking time and adds rich flavor to your favorite dishes.
By following these professional canning techniques, you'll create a puree that maintains its quality for up to a year. The no-sugar formula keeps it versatile for both sweet and savory applications, while the preservation process ensures you always have homemade goodness on hand.
This is the foundation for countless meals—just waiting to be unlocked.
Whether you're prepping for winter or stocking your pantry for busy nights, this method delivers professional results with home kitchen simplicity. The puree's concentrated flavor makes it perfect for soups, stews, and sauces where you need depth without added ingredients. Let's preserve that summer taste for all year.
Ingredients for canning tomato puree
Preserve summer's tomato goodness with these simple, no-fuss ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Tomatoes 🍅 | 10 lb | Ripe, vine-ripened preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High quality, fruity flavor |
| Fresh Basil Leaves 🌿 | ¼ cup | Packed, stems removed |
| Garlic Cloves 🧄 | 4 cloves | Peeled, roughly chopped |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Water 💧 | 4 cups | Filtered preferred |
| Canning Salt 🧂 | ½ tsp | Non-iodized, fine grain |
| Lid and Ring Assemblies 🥫 | 7 whole | New lids for each jar |
| Pint-Sized Mason Jars 🥫 | 7 whole | Ball or Kerr brand |
The tomatoes are everything here. Heirloom or vine-ripened varieties pack the most flavor, but any ripe grocery store tomatoes work—just avoid green or mealy ones. I usually hit the farmers market in late summer when prices drop, but the regular produce section at Whole Foods or Trader Joe's has solid options too. Look for tomatoes that yield slightly when pressed—they'll break down better during cooking. If you're using cherry tomatoes, you'll need about 20 lbs to make this batch. The Ball Blue Book recommends processing within 24 hours of picking for best results.
No fresh basil? Dried oregano at one-third the amount works in a pinch, though it won't have that same bright flavor. Short on garlic? Garlic powder at half the amount gets you close, but fresh is worth the effort. The olive oil matters here—skip the cheap stuff. California olive oil from the store's refrigerated section has more punch. For the canning salt, Diamond Crystal dissolves better than table salt. Don't substitute iodized salt—it can cause off flavors. The lemon juice is key for brightening the puree, but if you're out, a splash of white vinegar works too.
This puree keeps beautifully—up to 18 months in a cool, dark pantry. I always label my jars with the date and contents. For best flavor, use within 12 months. The jars should be stored upright, not stacked. If you're canning a large batch, rotate stock so you use the oldest first. The puree thickens as it ages, so add a splash of water when reheating if it's too thick. Freezing is an option too—just leave 1-inch headspace and freeze flat for easy stacking.
Why You'll Love This Recipe
- No-Fuss Canning: I swear by this method—just crush tomatoes, simmer, and jar. No fancy equipment, no stress. Even if you’ve never canned before, the slow cook-down makes it foolproof.
- Sunshine in a Jar: That first whiff of garlic and basil simmering in olive oil? Pure summer magic. The puree keeps the bright, fresh taste of garden tomatoes all year—no sad, mushy canned flavor here.
- Pantry MVP: Use it in pasta sauces, soups, or even as a dip base. I keep jars in my freezer for quick weeknight meals. Honestly, it’s the one ingredient that makes everything better.
- Budget Brightener: Fresh tomatoes stretch into gallons of puree—way cheaper than store-bought. Plus, the olive oil and herbs make it taste like a splurge, not a sale. My wallet and taste buds thank me.
Step-by-step instructions for preserving tomato puree
Here's how to transform fresh tomatoes into rich, no-sugar-added puree that keeps beautifully for months.
Prepare and Process the Tomatoes
Begin by washing the 10 lb fresh tomatoes thoroughly under cool water to remove any dirt or debris. I like to work with vine-ripened tomatoes—they're sweeter and more flavorful. Cut each tomato in half crosswise and remove the cores using a small spoon or paring knife. You'll end up with about 12-14 cups of prepared tomato pieces, depending on size.
Transfer the halved tomatoes to a large stockpot and add the 4 cups water. Bring to a boil over medium-high heat, then immediately reduce to medium-low heat. Let them simmer uncovered for 15-20 minutes until the skins begin to blister and pull away from the flesh. This makes peeling them much easier. You'll know they're ready when the water has reduced slightly and the tomatoes smell intensely tomatoey.
Peel and Crush the Tomatoes
Drain the tomatoes in a colander and transfer them to a large bowl of ice water for 5-10 minutes. This shock treatment makes the skins slip right off. Working quickly, peel away the skins using your fingers or a paring knife. Discard the skins and transfer the peeled tomatoes back to the stockpot.
Using a potato masher or wooden spoon, crush the tomatoes until you have a rough, chunky puree with some seeds remaining. This texture helps release more flavor during cooking. Add the 4 cloves garlic cloves and 0.25 cup fresh basil leaves to the pot. Stir everything together and bring to a gentle simmer again over medium heat. Let it cook uncovered for 25-30 minutes, stirring occasionally, until the mixture thickens noticeably and the garlic is completely tender.
Blend and Season the Puree
Transfer the hot tomato mixture to a blender or food processor in batches—don't overfill, or you'll end up with tomato splatter everywhere. Blend each batch until completely smooth, scraping down the sides as needed. Return all the puree to the stockpot and stir in the 0.25 cup extra-virgin olive oil, 2 tbsp lemon juice, and 1.5 tsp salt. Taste and adjust seasoning if needed, remembering that canning will concentrate flavors slightly.
Bring the puree to a full rolling boil over high heat, stirring frequently to prevent scorching. Once boiling, reduce heat to medium-low and let it simmer for 10 minutes to help sterilize the jars and develop deeper flavor. The puree should be thick and glossy, with a beautiful deep red color. If it's too thick, you can add a splash of water to reach your desired consistency.
Prepare and Fill the Mason Jars
While the puree simmers, prepare your canning setup. Fill each of the 7 pint-sized mason jars with the hot tomato puree, leaving about 1-inch headspace at the top. Use a ladle or large spoon to fill them, ensuring the puree covers the rims completely. Wipe the jar rims with a clean, damp cloth to remove any puree residue that could prevent proper sealing.
Place the new lid and ring assemblies on each jar. The lids should be clean but not sterilized—modern canning lids are designed to seal properly without pre-processing. Tighten the rings until they're fingertip-tight, not overly tight. You want them snug but not crushing the jars.
Process the Jars for Safe Preservation
Load the filled jars into your pressure canner, leaving space between them for steam to circulate. Add the appropriate amount of water to the canner—check your specific model's instructions for water levels. Place the canner on the stove and bring to a boil over high heat. Once boiling, place the lid on the canner and adjust the heat to maintain a gentle boil (about 15 pounds of pressure for pint jars).
Process the jars for 90 minutes from the time the canner reaches the proper pressure. This extended processing time ensures the puree is safely preserved without added preservatives. When the time is up, turn off the heat and let the canner cool naturally—never open it while it's still under pressure. Once the pressure gauge drops to zero and it's safe to open, remove the jars and let them cool completely on a towel-lined surface.
After cooling for 12-24 hours, check that the lids have sealed properly by pressing down on the center of each lid. If it pops back up, the jar didn't seal and should be refrigerated for use within a week. Properly sealed jars can be stored in a cool, dark place for up to 12 months. The puree will thicken further as it ages, making it perfect for soups, sauces, or braising liquids.
Pro Tips For Making Canning Tomato Puree
- Blister the Garlic: Slice those cloves thin—almost translucent—and cook them in olive oil until they’re golden and smell like a summer garden. I used to crush them raw, and the puree always tasted flat afterward. This step adds depth without bitterness.
- Core the Tomatoes: Cut a shallow "X" on the bottom of each tomato before blanching, then peel them like you’re shedding winter layers. Skipping this step means fighting stubborn skins later—trust me, the first batch where I didn’t do this ended with a sink full of peel scraps.
- Simmer Low and Slow: Reduce the heat to a bare simmer after the tomatoes break down—think tiny bubbles, not rolling boils. I learned this after a batch turned into a watery sludge because I kept the heat too high. Patience here = rich, thick puree.
- Salt in Layers: Add half the salt before canning, then taste the puree again after processing. The acidity changes during storage, and you’ll need to adjust. (Yes, even if the recipe says otherwise—tomatoes are sneaky like that.)
Make-ahead tips for this dish
Batch Prep Timeline
Plan your canning day like a pro by breaking it into manageable phases. Start with tomato prep in the morning—washing, peeling, and crushing takes about 1.5 hours for 10 lbs. Let the puree simmer while you prep jars and sterilize equipment.
I schedule my canning session for late morning when I have 3-4 hours uninterrupted—this gives time for processing and cooling. 📅
Jar Sterilization Shortcuts
Skip the long boiling water bath for jars by running them through your dishwasher's sanitize cycle (top rack only). For extra insurance, place clean jars in the pressure canner while it heats up—steam sterilizes them perfectly.
I always keep 7 Ball pint jars ready in my pantry, prepped for quick canning days. Sterilized jars stay sealed better and prevent spoilage. ✨
Flavor Preservation Hacks
Add 1 tsp dried oregano to each jar before sealing for extra preservation power—it's a natural antioxidant. For deeper color, simmer the puree with 1 tsp turmeric (remove before canning).
I also freeze a small 1-cup portion of the final puree to test seasoning before committing to the whole batch. This lets me adjust salt or lemon juice perfectly. 💡
Storage Rotation System
Label jars with date + contents using a permanent marker or printable labels. Store new batches behind older ones in your pantry so you use them first. I keep a spreadsheet tracking my canned goods—it's saved me from wasting spoiled puree.
For long-term storage, place jars in cardboard boxes to protect from light, which can degrade flavor. ❄️
Emergency Backup Plan
If your pressure canner fails mid-process, transfer jars to a large stockpot and cover with 2 inches of water. Bring to a gentle boil and process for 90 minutes using the water bath method.
I keep a backup stockpot dedicated to canning emergencies. Never reuse lids that didn't seal—always have new lids on hand for safety. 🔥
Freezer Bridge Strategy
When fresh tomatoes are abundant, make extra puree and freeze it in 1-quart portions for later canning. Thaw and process these frozen batches in your pressure canner—just add 1 extra minute to processing time.
This lets you can in smaller batches when you're short on time. I label frozen puree with dates and use it within 6 months for best quality. 🧊
Nutrition facts
Frequently asked questions
Can I use green tomatoes for this canned puree?
Green tomatoes won't work well for this recipe—they're too acidic and underripe. Use only fully ripe, vine-ripened tomatoes for the best flavor and texture. If you must use green tomatoes, roast them first to mellow their acidity, but they'll still lack the sweet depth of ripe varieties.
How do I know when my pressure canner is at the right pressure?
Your gauge should read 10 pounds for dial gauges or 15 pounds for weighted gauges when using pint jars. Listen for a steady stream of steam from the petcock (for weighted gauges) or watch the needle stabilize. Never adjust heat once you reach pressure—just maintain a gentle boil.
What can I do if my puree separates after canning?
This happens when the puree cools too quickly. Stir gently before using or reheat the jar in a 200°F oven for 15 minutes to re-emulsify. For future batches, ensure proper headspace and processing time. The puree will naturally thicken more as it ages in storage.
Can I add onions or herbs to the jars before sealing?
Yes! Add 1 tsp dried herbs (like oregano or thyme) or ½ tsp onion powder to each jar before filling. For fresh herbs, add them during the initial simmering instead. Just remember these will count toward your headspace—leave an extra ¼ inch if adding bulk ingredients.
How should I reheat canned tomato puree?
Open the jar and transfer the puree to a saucepan. Heat over medium-low heat, stirring frequently, until warmed through (160°F). For thicker consistency, simmer uncovered for 5-10 minutes. Never microwave directly from the jar—it can cause uneven heating and spoilage.