Step 1. Slice tomatoes and place in large pot. Boil until they are soft, approximately 15-20 minutes.

Step 2. Strain cooked tomatoes and place sauce in clean pot. Bring sauce to boil again on medium low heat for another 45 minutes. This will cause any extra liquid to evaporate, making the tomato sauce thicker.

Step 3. Boil jar lids and rings for 3 minutes to sterilize. Pour hot sauce into clean jars. Close with sterilized lids. Keep jars together, covered, until the lids pop indicating that the jars are sealed. No further processing is needed. Store in cool, dry place.

Canning Yield: 40 lbs Roma tomatoes → ~28 pints of tomato sauc
Processing Time: about 5½ hours

Nutrition Note: Tomatoes Without Skins & Seeds

Tomatoes are packed with nutrients, and even when the skins and seeds are removed, they remain a healthy choice. In fact, cooking and straining tomatoes can make lycopene — a powerful antioxidant linked to heart health — even easier for the body to absorb. These forms are also gentler on the stomach and often recommended for people following low-fiber or low-residue diets.

You’ll still get plenty of vitamin C, potassium, and carotenoids, while enjoying a smooth texture that works beautifully in sauces and soups. One trade-off is that you’ll miss out on some of the fiber and antioxidants concentrated in the skin and seeds, but the core benefits remain strong.

Using Your Homemade Tomato Sauce

Think of your homemade tomato sauce as a multi-purpose ingredient. It’s one of the most versatile staples you can keep in the kitchen. If you want a thick “sauce,” reduce and thicken. If you prefer a lighter “base,” use it as-is for soups, stews, or braises.

If Your Sauce Is More Liquidy

• Works beautifully in tomato soup, bean soup, or Romanian-style ciorbă.
• Perfect for braising chicken, beef, or vegetables, since the extra liquid tenderizes while adding flavor.
• For hamburger dishes or stir-fries, the liquid will cook down naturally as the meat or vegetables simmer.

If You Need It Thicker

• Simmer uncovered on low heat and let it bubble gently until the extra liquid evaporates. This simple step concentrates the flavor while creating a thicker sauce.
• Stir in 1–2 tablespoons tomato paste for extra body and richness.
• Add finely grated carrot or zucchini and cook down until soft — they naturally absorb liquid.
• For non-traditional dishes (like gravies or stir-fries), whisk in a small cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water) for quick thickening.

Other Practical Uses

• Spoon over pasta or rice for a fast meal.
• Layer into lasagna or baked casseroles.
• Spread on pizza dough as a simple sauce.
• Use as the sauce for shakshuka or baked eggs.

Whether you keep it soupy or reduce it into a sauce, your homemade tomatoes are flexible, flavorful, and a budget-friendly base for countless dishes.

Ways to Use Homemade Tomato Sauce

Classic & Everyday Meals

• Pasta base: Toss with spaghetti, penne, or any pasta shape; add fresh herbs or a sprinkle of Parmesan.
• Pizza sauce: Spread on homemade or store-bought dough before adding toppings.
• Lasagna or baked ziti: Layer between pasta sheets, ricotta, and mozzarella for a comforting bake.
• Stuffed peppers or cabbage rolls (sarmale): Use as the braising sauce for traditional Romanian favorites.

Soups & Stews

• Tomato soup: Thin with broth, season, and serve with grilled cheese.
• Vegetable stew: Stir into potato or bean stews for depth and color.
• Ciorbă base: Add to traditional Romanian sour soups for extra richness.

Side Dishes & Sandwiches

• Dipping sauce: Serve warm with breadsticks, polenta fries, or roasted potato wedges.
• Sloppy joes / meatball subs: Mix with browned ground meat or cooked meatballs.
• Rice & grains: Stir into rice, bulgur, or quinoa for a flavorful side.

Quick Enhancers

• Shakshuka: Simmer with spices, then crack in eggs and cook until set.
• Omelets / scrambles: Add a spoonful of sauce to eggs for a burst of flavor.
• Baked fish or chicken: Pour over proteins before baking to keep them moist and flavorful.

Extra Use: Drink It as Juice

Your homemade tomato sauce isn’t just for cooking — you can also enjoy it straight as a refreshing drink. Chilled in a glass, it’s lighter and fresher than store-bought vegetable juices like V8, with no additives or extra sodium.

Try it plain, or add a splash of lemon juice, a pinch of salt, or a dash of hot sauce for a homemade “tomato tonic.”