homemade tomato sauce base Archieven

When tomato season hits its peak, the harvest can feel endless. Your kitchen counters are overflowing with ripe, fragrant tomatoes, and there’s simply no time to turn them all into sauce, soup, or passata. Luckily, there’s a simple, no-fuss way to preserve your tomato bounty without water, oil, or extra ingredients: dry canning tomatoes.

This easy method lets you store tomatoes in their purest form — just chop them up, pack them into jars, and can them. It’s the fastest way to preserve fresh tomatoes when time is short, while still keeping all your options open for future use in sauces, soups, and stews.

What Is Dry Canning?

Dry canning means canning fruits or vegetables without adding any liquid such as water, juice, or sauce. The tomatoes are preserved in their own natural juices, which are released during the canning process.

I first used this technique with fruits like berries, apples, and plums — and it worked so well that I tried it with tomatoes too. The result? Beautiful jars of chunky, flavorful tomatoes ready to use later in any dish.

The biggest advantage of dry canning is speed and flexibility. There’s no need to cook, strain, or puree beforehand. Because you don’t add anything extra, these tomatoes stay neutral in flavor, giving you complete freedom to season and cook them however you like later on.

Best Tomatoes for Dry Canning

Almost any tomato variety will work, but ripe, firm, and full-flavored tomatoes give the best results. Cherry tomatoes can even be canned whole — just pierce each one with a fork to prevent the skins from splitting during canning.

Avoid tomatoes that show signs of rot, mold, or blight. Damaged or diseased fruit shortens shelf life and should not be used for canning or preserving.

Preparing the Tomatoes

You can make this process as simple or as detailed as you like.

Quickest method: Roughly chop the tomatoes and pack them straight into the jars.
Prefer no skins? Cut a small “X” on the bottom of each tomato, dip them in boiling water for 30–60 seconds, then transfer them to ice water. The skins will slip right off.
Want to remove the seeds? You can, but it’s not necessary — the seeds usually settle to the bottom of the jar during canning.

If you’re short on time, go for the rough-chop method. Later, when you have more time, you can always strain or puree the contents into a smooth sauce.

Step-by-Step Guide: How to Dry Can Tomatoes

1. Prepare the jars

Sterilize your canning jars and check the lids and seals to make sure they’re clean and undamaged.

2. Fill the jars

Cut the tomatoes into chunks and fill the jars up to about 1 inch (2.5 cm) from the rim. Press them down gently with a spoon to remove excess air pockets, but don’t pack them too tightly — they need a little space to release their own juice during processing.

3. Clean the rims

Use a canning funnel if you have one, and wipe the jar rims with a clean paper towel to remove any residue. A clean rim ensures a perfect seal.

4. Seal the jars

For screw-top lids, tighten them firmly but not overly tight.
For traditional glass jars with rubber rings and clamps, close them following the standard method.

5. Process the jars

Place the filled jars into a water bath canner (or a large stockpot with a rack or folded towel at the bottom). Jars can be stacked if needed.
Fill the canner with water until the top jars are about three-quarters submerged.

Heat the water to 212°F (100°C) and maintain that temperature for 30 minutes.
⏱ The processing time starts only after the water reaches a full boil.

6. Cool and store

Use jar tongs to carefully remove the jars from the hot water and set them on a towel to cool. Once completely cooled, check that each jar has sealed properly (no popping lids or loose seals). Label them with the date and contents, and store in a cool, dark place.

Processing Times and Variations

For plain tomatoes, 30 minutes at 212°F (100°C) is perfect.

If you’d like to add herbs or spices, you can safely experiment — just keep acidity in mind and adjust the processing time accordingly:

Tomatoes with onion: 2 hours at 212°F (100°C)
Tomatoes with garlic or herbs: 45 minutes at 212°F (100°C)

Adding onions or garlic lowers the overall acidity, so it’s important to extend the canning time to ensure food safety.

Tips for Safe and Long-Lasting Storage

A proper seal is essential for shelf stability. If the jar rim is greasy or dirty, the lid won’t seal correctly, and the contents can spoil. Always check:

The lid is vacuum-sealed (for Mason jars, it shouldn’t flex or click when pressed).
Rubber rings (if using traditional weck jars) are tight and undamaged.

Store the cooled jars in a cool, dark pantry or basement, away from direct sunlight and extreme temperatures.

How Long Do Dry-Canned Tomatoes Last?

When properly sealed, dry-canned tomatoes can last for several years in a cool, dark place.

Once opened, store the jar in the refrigerator and use within 3 to 5 days. Because no sugar, salt, or vinegar has been added, the tomatoes will spoil faster after opening.

To avoid waste, choose jar sizes that fit your cooking habits — smaller jars (about 16 oz / 500 ml) are perfect for quick sauces or soups.

How to Use Dry-Canned Tomatoes

Dry-canned tomatoes are incredibly versatile. Here are a few easy ways to use them:

Quick pasta sauce: Blend a jar of tomatoes with a splash of olive oil, garlic, and herbs for a fresh, homemade sauce in minutes.
Stews and tagines: The pure tomato flavor pairs beautifully with meat and vegetables.
Homemade passata: Strain the canned tomatoes through a sieve or food mill for a smooth tomato base.
Soups: Ideal for quick tomato soup or minestrone without relying on canned tomatoes from the store.
Pizza or lasagna: Use as a base for your tomato sauce, seasoning to taste with oregano and basil.

Because the tomatoes are preserved without salt or seasoning, they’re perfect for adapting to any recipe — from sweet tomato chutneys to spicy pasta dishes.

Safety Note: Botulism and Acidity

When it comes to canning vegetables, many people worry about botulism — a rare but dangerous bacteria that thrives in low-acid foods.

Fortunately, tomatoes are naturally acidic, which means the risk is very low. However, when you add ingredients like onions, garlic, or peppers, the acidity drops, so you should always boil the contents for at least 10 minutes before eating.

If you’re using your dry-canned tomatoes in soups, sauces, or stews, that heating step usually happens naturally during cooking.

Why You’ll Love Dry Canning Tomatoes

Dry canning is one of the easiest and most rewarding ways to preserve your summer harvest. In just an afternoon, you can fill your pantry shelves with jars of sun-ripened tomatoes that will brighten even the coldest winter day.

Whether you’re a seasoned home canner or just starting out, this method is nearly foolproof — no peeling, no blending, no added liquid. Just pure, garden-fresh tomatoes, ready when you are.

Pin this for later:

Check out our other canning and preserving recipes

Subscribe to our newsletter and don’t miss a thing:

Something went wrong. Please refresh the page and/or try again.

My little Homestead

homemade tomato sauce base

Dry Canning Tomatoes: The Fastest Way to Can Tomatoes