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.
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.
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.
Ingredients for Canned Tomatoes
For this recipe you don’t need many ingredients. Very easy and minimal investment to get yourself started in the canning world.
Fresh tomatoes – I love getting a big box of tomatoes from the farmers’ market; they are inexpensive, and you can buy large quantities. I like field or roma tomatoes for canning.
Fresh herbs – The herbs of choice for me are basil and oregano. They give the tomatoes a lovely flavor and put you ahead of the game for your delicious stews, soups, etc.
Lemon Juice – This is needed to make the tomatoes more acidic for canning. You must use this for safe practices.
How To Can Tomatoes
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 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. Don’t use lids or rims that have been dented, and always use fresh lids, but the rims, if dent-free, can be used again.
Preparing the Tomatoes
- 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 (shown basil and oregano in different jars). Fill the jars with the tomatoes to about 1/2″ head space.
- Wipe the rims with a damp paper towel 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 and 6,001 to 8,000 ft. for 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 farmers’ 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, such as 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 “Because Timing Matters” 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 are more for you to enjoy!!
OTHER CANNING RECIPES
Canned Tomato Recipe
Video
Ingredients
- 9 lbs. fresh tomatoes
- Fresh sprigs of basil or oregano
- Lemon juice I use bottled for ease
- 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 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, 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 with a damp paper towel 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, and 6,001 to 8,000 ft. for 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.
Comments & Reviews
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?
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!
Linda says
Ok!
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/
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!
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.
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!!
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.
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!!
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.
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.
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.
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.
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.
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.
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!!
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!!
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!!
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.
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.