Canned Tomatoes

5 from 3 votes

Here is a basic recipe for canning tomatoes with very little mess

Cuisine American

Keyword canned tomatoes, canning tomatoes, tomato sauce

Prep Time 1

Cook Time 45

Preheat oven to 350 degrees, wash and sanitize all jars, and then take the stems off all the tomatoes and rinse them.
Halve all the tomatoes and place them cut-side down on an aluminum foil-lined sheet pan. Drizzle olive oil, balsamic vinegar, garlic powder, and onion powder over all the tomatoes.
Bake the tomatoes for about 40 minutes, then let cool about the same time. Cooking them in the oven begins the cooking process and helps the skin detach itself from the rest of the tomato. You will see the skins start to peel back and crack which is perfect.
Turn oven down to 200 degrees, then place jars (just jars), in the oven to keep warm.
Let the tomatoes cool. Once cooled, simply pull the skins off the meat.
After the skins are removed, place tomatoes (in batches) in dutch oven. Add Alpine Touch and more garlic powder, and onion powder.
Allow tomatoes to cook down 10-20 minutes. At the same time, boil lids and metal rings from mason jars.
Once everything is hot, and the tomatoes have cooked down to my desired “doneness,” remove jars from oven one at a time and scoop tomatoes into the hot jars.
Add a bay leaf to each jar, and leave at least a quarter inch of space in the top of each jar, wipe off the rim, then place the lid on,and twist on the ring.
Fill waterbath pot with water, add in jars, and heat water to almost boiling. About 10-15 minutes.