Simple Easy Homemade Canned Tomatoes are a fantastic way to preserve the summer’s bounty. This recipe will show you how to make canned tomatoes simply and easily. You will probably be surprised by how simple it is!

Also, try some of our other tomato recipes like Homemade Tomato Juice, Tomato Jam, Homemade Canned Tomato Salsa, or Pomodoro Sauce.

Canned tomatoes with basil on cheesecloth

Have you tried canning tomatoes before? We have done it many times and I love using my own tomatoes, in soups, stews, sauces, and more all year long.

This is why today I am going to show you how to make Simple Easy Homemade Canned Tomatoes and how really easy it is to accomplish this.

I received this recipe from a canning class that I took at The Cookbook Co. Cooks by Chef/Instructor Valerie Andrews and it is excellent.

Helpful Items for This Recipes

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.

There are a few essential tools that you need to get you started.

Canning pot with rack

Jar lifter

Jars with sealable lids and rims

Not much though and the rest you will already have at home. Very easy and minimal investment to get yourself started in the canning world.

How To Remove a Tomato Skin

Tomatoes are easy to do and don’t require much chopping. They do require peeling though but that is an easy step that literally takes a minute.

I have a full post now on How to Remove a Tomato Skin. This will help guide you through the initial steps for canning or for other recipes.

It was Ken who was in the kitchen making these for the most part. He gets in rhythm and I jump in when he wants help or a break.

Your herbs should be fresh and green also not wilted or spotted. Using the best product will give you the best results in the end. This will also give you the best recipes that you add them into.

How To Can Tomatoes

Canned Tomatoes on cheesecloth on a counter

All I put in my tomatoes is bottled lemon juice and fresh basil or oregano. They are pure and wonderful and with no sodium added.

We usually can be anywhere between 45 and 90 lbs. This year when I headed to the farmers market I had set in my head, that we would only do 45 lbs. but after I saw the delicious-looking tomatoes I decided to do 60 lbs.

You can sterilize the jars or I would at least give them a run through the dishwasher. The high acid in the tomatoes and lemon juice does prevent anything from growing.

To peel the tomatoes you need to first blanch the tomatoes. Bring a large pot of water to a boil. Wash tomatoes and cut a small ‘x’ in the bottom of each tomato, on the bottom side. Place tomatoes in the boiling water, not enough to overcrowd. Cook for about 1 min. or until the skin just starts to peel off. Place the tomatoes in an ice bath to cool. The skins should just slide right off then. Cut tomatoes into quarters, and larger ones into eighths.
Place a quarter of the tomatoes in a large pot and heat over medium heat. When they start to boil crush the tomatoes with a potato masher. Then add the rest of the tomatoes, do not crush and boil gently for 5 min. Turn off the heat.
For each pint jar add 1 Tbsp. lemon juice and one washed large herb sprig. Fill the jars with the tomatoes to about 1/2″ head space. Wipe the rims and place the lids on and rims to finger tight. Process in a boiling water bath covering with at least 1″ of water for 40 min. for elevations of 1000-3000 ft., 3,001 to 6,000 ft. for 45 minutes for 6,001 to 8,000 and 50 min. Remove jars to a towel-lined counter and make sure they make a “popping” sound so that the lids are sealed.
Cool completely and store. Canned tomatoes should be used within the year.

You can easily double, triple, etc. this recipe and use larger quart jars too. Any unsealed jars can be refrigerated and used within a couple of days.

Recipe Pro Tips!

Do I Need A Pressure Canner?

No, I don’t use a pressure canning method, I only use a water bath canner which is much less expensive and way easier.

What Are The Best Tomatoes For Canning?

The other essential in the canning tomato process is fresh produce. Don’t can tomatoes that are mushy, black, or in any other way unpleasant looking. You want ripe, gorgeous red juicy tomatoes.

Romas, San Marzanos, or I like big fleshy field tomatoes that you get from the farmer’s market.

Do You Have To Cook Down Tomatoes Before Canning?

Besides peeling you don’t have to cook tomatoes but I like to give them a bit of a head start and mash a few before adding more fresh ones as you can see in the recipe.

Can You Leave The Skin On Tomatoes When Canning?

No, you want to remove the skin and I have instructions for the above.

How Long Do Canned Tomatoes Last?

I use mine up in a time frame of 12-18 months.

How Do I Know If My Canned Tomatoes Are Still Safe To Eat?

Look for any signs of damage to the jar, leaking, bulging, denting, or punctures. Also when opened make sure the jar doesn’t spurt liquid, or have a foul smell or discoloration.

Is Adjusting For Altitude Really That Important?

Yes, I always adjust as I am at a higher altitude and I have a free handy calculation sheet called “Timing is Everything” below.

Storage Instructions

Keep your tomatoes in a cool, dark place as this will help them store longer.

How To Use Canned Tomatoes

Canned tomatoes are amazing to have on hand all winter long. They are great for so many winter recipes like spaghetti sauce, stews, chili, and more. Here are some of our favorites!!

We love the canning process and it shows in our recipes. Here is more for you to enjoy!!

OTHER CANNING RECIPES

Spicy Pickled Asparagus

Easy Pickled Carrots

Easy Pickled Beets

Homemade Canned Tomato Salsa

Tomato Jam Recipe

Pickled Green Beans

Garden Fresh Zucchini Salsa

Blueberry Rhubarb Jam

Red and Green Pepper Jelly

Jalapeno Jam

Homemade Sweet Hot Mustard

Simple Easy Homemade Canned Tomatoes in jars on a counter on cheesecloth

Simple Easy Homemade Canned Tomatoes - Canning Tomatoes is Quick

Canned Tomato Recipe

Tara Noland

Simple Easy Homemade Canned Tomatoes will have you excited about learning how to can or about the fresh produce you can preserve!!

4.37 from 248 votes

Print Recipe Pin Recipe

Prep Time 2

Cook Time 1

Total Time 3

Course Canning and Pickling

Cuisine American

Servings pints

Calories 105 kcal

Ingredients

9 lbs. fresh tomatoes
Fresh sprigs of basil or oregano
Lemon juice I use bottled for ease
Clean or Sterile jars

Instructions

To peel the tomatoes, bring a large pot of water to a boil. Wash tomatoes and cut a small ‘x’ in the bottom of each tomato, on the bottom side. Place tomatoes in the boiling water, not enough to over crowd. Cook for about 1 min. or until the skin just starts to peel off. Place the tomatoes in an ice bath to cool. The skins should just slide right off then. Cut tomatoes into quarters, larger ones into eighths.
Place a quarter of the tomatoes in a large pot and heat over medium heat. When they start to boil crush the tomatoes with a potato masher. Then add the rest of the tomatoes, do not crush and boil gently for 5 min.
For each jar add 1 Tbsp. lemon juice and one washed large herb sprig. Fill the jars with the tomatoes to about 1/2″ head space. Wipe the rims and place the lids on and rims to finger tight. Process in a boiling water bath covering with at least 1″ of water for 40 min. for elevations of 1000-3000 ft., 3,001 to 6,000 ft. for 45 minutes for 6,001 to 8,000 and 50 min. Remove jars to a towel lined counter and make sure they make a “popping” sound so that the lids are sealed.
Cool completely and store. Canned tomatoes should be used within the year.