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Basil-Garlic Tomato Sauce

Sweet, savory, and tart, this canned Basil Garlic Tomato Sauce recipe is seasoned to perfection. Canned tomato sauce will last you all year long for the perfect easy weeknight pasta meal.
5 from 2 votes
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Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Servings: 7 pints
Calories: 266kcal
Author: Sarah McMinn


  • 7 (16 oz) pint glass preserving jars with lids and bands or 3 (32 oz) quart glass preserving jars
  • Water Bath Canner


Canned Garlic Basil Tomato Sauce

  • 20 lbs tomatoes (about 60 medium) 
  • 1 cup chopped onion (about 1 large onion)
  • 8 cloves garlic, minced
  • 1 tablespoon olive oil
  • ¼ cup fresh basil, finely minced
  • ¼ teaspoon ¼ teaspoon Ball® Citric Acid or 1 tablespoon bottled lemon juice, per pint

Zucchini Noodle Veggie Pasta (serves 4)

  • 2 medium zucchini, spiralized
  • 2 tablespoon olive oil, divided
  • ½ medium red onion, thinly sliced
  • 1 heaping cup button mushrooms, thinly sliced
  • ¼ cup vegan parmesan cheese
  • 1 pint Garlic Basil Tomato Sauce


Tomato Sauce

  • PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
  • SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
  • PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
  • COMBINE tomato puree and basil in a large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
  • ADD ¼ teaspoon Ball® Citric Acid or 1 tablespoon bottled lemon juice to each hot pint jar; Add ½ teaspoonBall®Citric Acid or 2 tablespoon bottled lemon juice to each hot quart jar. Ladle hot sauce into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner.  Repeat until all jars are filled.
  • PROCESS pint jars for 35 minutes and quart jars for 40 minutes. Remove the canner lid. Wait 5 minutes, then remove jars and cool. check lids for seal after 24 hours; they should not flex up and down when the center is pressed.

Zucchini Noodle Veggie Pasta

  • Cut ½-1 inch off the end of each zucchini. With your vegetable spiralizer, spiralize the zucchini into noodles. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add zucchini noodles and sauté for 1-2 minutes until noodles are slightly tender. Remove from heat and set aside.
  • Add the remaining tablespoon of olive oil. Once hot, add onions and sauté for 5 minutes until onions are translucent and fragrant. Add mushrooms and continue to cook, stirring occasionally, until mushrooms are browned. Pour the tomato sauce over the mushroom/onion mixture and heat all the way through.
  • Remove from heat and toss with zucchini noodles. Top with vegan parmesan cheese and serve immediately.


To serve with zoodles, spiralize one zucchini. Lightly sauté onions and mushrooms and combine with tomato sauce. Serve over spiralized noodles with vegan parmesan. 


Calories: 266kcal | Carbohydrates: 54g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 3119mg | Fiber: 16g | Sugar: 35g | Vitamin A: 10841IU | Vitamin C: 180mg | Calcium: 143mg | Iron: 4mg