I’ve recently started my own tomato jarring operation at home. I LOVE tomato sauce but am cautious of all the added salt/sugar/etc that can come in whole peeled canned tomatoes. I figured the best way to get around that is to jar them myself at home with only a little salt and lemon juice.

I’ve made two batches of pomodoro sauce recently, one with a jar of tomatoes I made some weeks ago and another with tomatoes leftover that didn’t fit into all the mason jars I bought. Granted I made and tasted them weeks apart, the sauce made with jarred tomatoes was significantly better than the one made from fresh peeled tomatoes.

I was wondering I anyone here knows what about the canning/jarring process improves the quality of the tomato when it comes to making sauces. The one made with jarred tomatoes had a lot more depth, natural sweetness and a deeper red color than the one made from fresh ones.