Simple Easy Homemade Canned Tomatoes is a fantastic way to preserve the summer’s bounty.
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.
This recipe will show you how to make canned tomatoes simply and easily. You will probably be surprised by how simple it is!
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.
Also, try some of our other tomato recipes like Homemade Tomato Juice, Tomato Jam, Homemade Canned Tomato Salsa, or Pomodoro Sauce.
Canning Essentials
Helpful Items for This Recipes
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There are a few essential tools that you need to get you started.
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.
The other essential in the canning tomato process is fresh produce. Don’t can tomatoes that are mushy, black spotted or in any other way unpleasant looking. You want ripe, gorgeous red juicy tomatoes.
Your herbs should be fresh and green also not wilted or spotted. Using the best produce will give you the best results in the end. This will also give you the best recipes that you add them into.
All I put in my tomatoes is lemon juice and fresh basil or oregano. They are pure and wonderful and with no sodium added.
We usually can 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.
We love to can and it shows in our recipes. Here is more for you to enjoy!!
OTHER CANNING RECIPES
Roasted Italian Tomatoes
Plus, we added in our own but I also did a few pans of Roasted Italian Tomatoes and used these regular field tomatoes instead of romas and it worked out just as wonderfully.
*We always use sterilized jars but because it is tomatoes they really don’t have to be. You can decide if you want to omit this step.
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.
PRINTABLE FOR WATER BATH CANNING
Simple Easy Homemade Canned Tomatoes Recipe
Simple Easy Homemade Canned Tomatoes
Simple Easy Homemade Canned Tomatoes will have you excited about learning how to can or about the fresh produce you can preserve!!
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.
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Nutrition Information:
Yield: 7 pints Serving Size: 1 pintAmount Per Serving:Calories: 105Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 29mgCarbohydrates: 23gFiber: 7gSugar: 15gProtein: 5g
Comments & Reviews
Jessica Robinson says
It’s recommended by the USDA to pressure cook anything like tomatoes. It’s also highly recommended to sterilize jars. These are very important food safety steps.
Tara Noland says
I guess it depends on where you read but I feel the safer the better. I don’t own a pressure cooker and from the USDA I read this, “It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.” I do sterilize my jars and always have.
Sandra Prue says
Making canned tomatoes as we speak! Family loves them and it’s so simple❤️❤️
Happy Canner
Tara Noland says
Looooove, canning and these are so simple, AGREED!!
Ronnie says
Water bath canning is the only way I’ve ever done tomatoes – the National Center for Home Food Preservation has recipes specifically for water bath canning tomatoes. This recipe follows those safety precautions.
Tara Noland says
Yes, being careful with canning is a key. I have done it for so many, many years. You can’t skimp. Doing Pomodoro sauce as we speak! Stay tuned!
Frank says
You don’t need lemon juice My great Grand parents from Italy never ever used lemon juice And it’s called Tomato Gravy once it’s done and Meatballs or Sausage any meat added It’s your Sunday Gravy South Philly traditional Dinner after church Also Jersey tomatoes are the best Roma s
Tara Noland says
Yes, I understand that there are a lot of recipes that don’t do what we do today but it is now recommended for canning tomatoes. We so love them and have a basement full of jars of tomatoes again.
Kim says
Yep! Me too! I’ve NEVER pressure canned tomatoes! It’s completely unnecessary because of the acid in tomatoes.
Kim says
Actually there is no need to pressure can tomatoes because of the acid in tomatoes. I’ve never pressure canned tomatoes, neither has my mother in law.
Tara Noland says
I only water bath tomatoes and not pressure can them. With the added acid from the lemon juice they are safe then.
Jennifer says
I’ve never made and canned anything before. I guess I just always thought it would be too difficult, but your instructions actually look extremely easy. Maybe I’ll give it a try after all. I’d love to have a few extra jars of tomatoes for meals during the week!
Felicia Hernandez says
Just made 4 quart jars of Roma tomatoes & 3 quart jars of my homemade sauce using the recipe for making homemade tomato sauce !!!! Now Im set for awhile for easy prep homemade sauce or marinara sauce on pizza!!!
Tara Noland says
So happy you enjoyed canning from our recipe!! It is a great accomplishment, enjoy the fruits of your labors.
Gina says
I have never canned, but your directions make a lot of sense. I miss the summers when we had plenty of tomatoes! The past two, the animals in the area have decimated our garden. It’s been so disappointing!
Sue says
Put up tall post on each end garden, (4) then run wire all away round top. Put 3 foot or 4 foot poultry fencing around bottom, fix an opening you can come and go . Buy bird netting and clothes pins. Clip fencing onto the wire about every 3 feet. Then you clip the bottom netting onto the fence about every 6 feet. Keeps all animals out of ours so far.
Stacie says
I would love to have my own canned tomatoes in my pantry. I need to do plant some tomatoes next year and do some up.
Jeanette says
I have never can do anything, but my friend cans all the time. The one thing she is always been afraid to candies tomatoes because if they are not done correctly you can get really sick. I’m going to show her this post I bet that will help her a lot.
Jen Weidner says
Canning tomatoes is so easy and safe! It’s probably one of the safest things to can because of the high acid content.
Tara Noland says
I agree, it is a great way to start canning and get the full enjoyment from it too!!
Amanda says
I only have rosemary available at the moment. Do you think that would taste ok in this recipe or would it be too overpowering??
Arnold Coda says
Basil or sage would be better, I think. Either adds a subtle flavor. I prefer sage. I love rosemary, but it’s sort of like garlic – very easy to use too much. Problem is that knowing what’s too much ain’t easy. If you’re putting up a few or several jars, add rosemary in different amounts to one or two jars. See how you like it. Even if it’s “too much”, you’ll still be able to use the tomatoes.
Bill S says
These canned tomatoes look amazing! I have never canned before, these look like they would be easy to do at home.
Reesa Lewandowski says
I have always wanted to can my own food but have just never taken the time to really get into it. These look awesome and your tips for it are sure to help people that already can.
Lisa Favre says
Canning is something I’ve always wanted to venture in but never had the guts to. These canned tomatoes seem delicious!
Ginger says
I’ve never canned anything and I’m excited to try this! I’m just wondering if you can taste the lemon juice when using the finished product. Thanks.
Tara Noland says
No, you can’t at all. I use these tomatoes in all my recipes and love them. If anything it just boosts the tomato flavor! If you need more help you can purchase my little eBook. https://noshingwiththenolands.com/ebook/ Happy Canning!
Arnold Coda says
Not in my experience. At most, I use a teaspoon per pint, tablespoon per quart.
Dawn Lopez says
I’ve been wanting to try canning for quite a while now and this looks like an easy way to start. We use tomatoes so much it would be great to have some ready for cooking all the time. Plus I bet they taste SO much better than store bought ones.
Liz Mays says
This is so cool. I need to start doing things like this. It would be nice to have more fresh, natural ingredients around.
Tania says
My mom used to do a lot of canning. I would love to start with my girls. Thanks for the tips!
Elizabeth Lampman says
I love canning items in the fall. I stock up my pantry and know that I will have delicious items all during the winter.
Ann E Bacciaglia says
I have always wanted to learn how to can tomatoes. I would love to make homemade sauce all year round. YUM.
Oriana @Mommy's Home Cooking says
Canning is fun and a great way to make sure you have delicious items all year round. Canning tomatoes is one of my favorites.
Tales of A Ranting Ginger says
Last year I bought some items to do some canning but I did not actually get any done. It is on my list for this year!
Jenn Gerlach says
This is the perfect time for this. I have a feeling the first frost is coming early this year.
Kia says
I’ve never canned anything myself. This seems super simple to do!
Melissa says
We are really excited to try and do some canning. And after reading your post we think we might get ready to get started!
Nancy @ whispered inspirations says
I’ve never canned tomatoes but I would so try this! My neighbor cans tomatoes every year and he always gives us a couple to enjoy!
Barbara says
This was so easy only have one problem my lids did not pop, I sealed and then but them in the water for about 45 minutes took out and still no pop. So should I start over throw out, any suggestions.
Tara Noland says
Hmm, never had that happen to all mine?? Are you sure they didn’t pop? Maybe they did without you noticing??
Desiree says
If you cook ahead, like I do, make your sauces, divide into freezer containers and freeze them. Don’t throw anything out. The sauces will keep in the freezer during the winter months. In spring, grow or get new tomatoes and try again. Don’t give up. Good luck.
Tara Noland says
Sounds great, thanks Desiree!
Diana Nana Oyekan says
I’ve been thinking of the best ways in preserving tomatoes., I’m from the northern part of Nigeria where tomatoes are grown in abundance, your recipe is great, steps are sample and the end product looks perfect! Thanks Tara
Tara Noland says
You are so welcome, we love canning tomatoes.
Corine says
When you put the jars with lids on back in the water for 40 to 50 minutes , is it in hot water ? boiling water? or just cold? Thanks!
Tara Noland says
You need to process or boil for 40 to 50 minutes. Then take them out with a jar lifter.
Patti says
Gave your recipe a try today:) It was easy to follow. I canned whole Roma tomatoes and put freeze-dried basil in the tomatoes when I cooked them for 5 min. Worked really good, thank you!! I am a new canner and I love it!
Tara Noland says
Awesome, awesome!! It “can” get a like addictive!! Enjoy!!
Rhonda says
I have a lot of whole frozen tomatoes in my freezer….I wonder if I could do these with them? I usually use them to make salsa. Thanks
Tara Noland says
I have never used frozen for canning so I am not sure. I would make salsa or tomato sauce instead.
Vicki Ryall says
Tara, I agree, no use for frozen in canning…kinda kills the purpose…freeze or can. Anyone reading that’s new to canning (or anyone tired of sharing cook space with your canner) please look at the Ball Fresh Tech. I’m a 20 year canner and am in love with mine! Sterilizes, cooks and drains in the sink. Woohoo! My favorite recipe Is Major Greys Chutney (Le Saveur site). Gift this to your “most favorite” people. Best of luck to all!!!
Tara Noland says
Now that is a machine I would love to have, gotta keep my eyes open for one!!
Penny says
I invested in a Pressure Cooker and love the way that it cans fruits and vegetables. It’s wonderful that at the end of an especially tiring day, I can come home to canned jars of Chicken corn Chowder with bacon, my Prize-winning carrot soup chuck full of carrots, onions, peppers, celery, tomatoes and lean ground beef; Beef or Cicken Stew, etc., etc.
Tara Noland says
I have never done pressure cooker canning but that sounds an amazing way to your chowder or soups!!
Pat says
I’m curious why these need to be processed in a water bath for 45 minutes. I’ve never canned anything that takes that long! Is it because you’re basically cooking the tomatoes in the jars? I am starting with already cooked tomatoes, still hot in the pot. Any reason to process for that long?
Tara Noland says
That is what is recommended for tomatoes. I have always done this and never had an issue even when they have been a couple years old. I looked around quickly and that is the time I saw too, plus altitude adjustment which I need in Calgary.
Nancy Little says
First time doing tomatoes so I was looking for something simple that had techniques included. YOUR RECIPE WAS BRILLIANT. I did use plum tomatoes (as I’d planted these in my brand new garden) along with home grown basil and give. I also added garlic to my pot.
The house smelled wonderful and the tips made this an easy “do” so that I can do small batches as the little beasts ripen.
I’m now a big fan of your site and look forward to trying other recipies. THANKS
Tara Noland says
Thank you so much Nancy!! We love canning tomatoes here and do it almost every year depending on how many we did the year before! This year I still have lots left so we did carrots, beets and doing tomato salsa this weekend.
J says
We canned a bunch of tomatoes last year and still have a ton left over. I see it says they are good for one year. What do we do with our tomatoes now as it has been a year?? Would putting them in the fridge prolong their life?
Tara Noland says
I recommend a year but I have a bunch from last year that I will still be using now and into the fall and winter. Just start making sauce, soups and stew now that we are into fall. I just wrote on our menu this week to make this yummy recipe. https://noshingwiththenolands.com/spaghetti-and-meatballs-in-marinara-sauce/ It uses up lots of tomatoes.
Tamara Howe says
I started canning 4 years ago, and thought you have to let them sit for 3 months before using them. Is there a time frame they have to sit before using them? Do I have to wait that long? Is a month long enough?
Tara Noland says
You don’t have to wait 3 months that I have ever heard. Maybe to wait a couple of weeks if you are pickling something but tomatoes are fine to use right away.
Star keogh says
Is it necessary to add lemon to canned stewed tomatoes. My recipe did not call for it. I used Roma tomatoes.
Tara Noland says
For safe canning of tomatoes, lemon juice is added to keep the acidity higher. This keeps bacteria from growing. If you don’t add lemon juice you will need to treat them as a low acid vegetable and use a pressure canner for processing as opposed to a hot water bath which this recipe uses.
Marla Brown says
Not true, if you dont want to use lemon juice you can use citric aid, 1/2 teaspoon per quart and still use the water bath method to process.
Betsy says
Can you use any variety of tomatoes? I want to use Roma, do they can well? Thanks
Tara Noland says
You can use any tomatoes you like. I use big field tomatoes as they are inexpensive and I can buy them in 45 lb. boxes. I usually use Romas more for sauces like our https://noshingwiththenolands.com/canned-pomodoro-sauce/ or our homemade canned tomato salsa https://noshingwiththenolands.com/homemade-canned-tomato-salsa/. This does not mean that you can’t just can them though.
Thomas says
Look yummy! One of my favorite Canned Tomatoes, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Tara Noland says
Happy Canning!!
Stella Phillips says
I have half a jar of stewed tomatoes
Can I can this in the water bath along with the full jars?
Tara Noland says
No, I would either freeze that or put it in the refrigerator and use it soon.
Cole says
Truly simple and easy. So timely and a good find. During summer season, these has been my problems since it’s time for harvesting tomatoes. Now, I don’t need to worry that these tomatoes will go to waste, and I might even teach our locals to produce canned tomatoes themselves; additional income for them.
Tara Noland says
Have fun with the recipe Cole and enjoy that harvest of tomatoes all year long!!
Annalise says
hey Tara,
i was able to buy pre sterilized jars as they are available in my country. is the canning process still necessary or can i skip it? also my family is not in the favor of using bottled lemon juice, can i use homemade instead?
Tara Noland says
The jars need to be sterilized any way but you still need to do the canning process especially for tomatoes. You don’t have to use bottled lemon juice you can use fresh.
Marla Brown says
Please dont reccommend using fresh lemon juice in place of bottled lemon juice. The acidity level in fresh lemon juice can vary depending on the lemons and may be a safety issue.
In place of lemon juice, citric acid is recommended.
Tara Noland says
I do always use bottled, didn’t know that about fresh. I have never had an issue though with any of my canned produce.
Annalise says
Also i wanted to ask how are you storing them? do you freeze them or keep it in a cool and dark place? i am worried about storing them outside as sometimes the temperature exceeds 100 F in summers.
Tara Noland says
You do not need to freeze them if you have done the canning process but you do need to store them in a dark cool place. Never store them outside especially with temperatures like that. Enjoy your canning! We will be doing ours next weekend!
Lori says
Can you can the “roasted Italian tomatoes”
Tara Noland says
You can, can the roasted Italian tomatoes. I have always frozen them in flat bags but you could do them like my Pomodoro Sauce. I always add lemon juice to be safer. https://noshingwiththenolands.com/canned-pomodoro-sauce/
S. Coyne says
Quick question: I think I may have forgotten to add lemon to one of my jars. Would you recommend I not store this with the other, but just put it in the refrigerator and use it soon?
Tara Noland says
Yes, I would refrigerate and use it soon. Good idea!
DENISE says
your recipe calls for either Basil or Oregano, can you use both?
Tara Noland says
You sure can, make it your own!
DENISE says
I have another question, is this a safe recipe if you use fresh herbs?
DENISE says
I have another question, is this a safe recipe if you use fresh herbs?
Mike says
Hi there, just need some clarification please, in the recipe it says…
“3. For each jar add 1 Tbsp. lemon juice and one washed large herb sprig.”
Does this go straight into each jar, or into the pot?
Thanks in advance!
Tara Noland says
It goes into each jar. The lemon juice is necessary for canning tomatoes. The herb sprig is for flavor.
Marie Norman says
How do I dry my San Marzano tomatoes. I’m in the UK and have little sun. Oven??
Thank you
Tara Noland says
I have never dried a tomato, always bought them. I would search how to do it in the oven.
Libby says
I have read that using fresh herbs is not recommended when canning tomatoes. Is it truly safe to use fresh as opposed to dried herbs?
Tara Noland says
I have not read this and we have used fresh herbs for years but if you are concerned at all please use dried herbs or use fresh when using the tomatoes in a recipe.