Preserving Summer: The Tradition of Canning Tomato Sauce in Italian Households

There’s something special that happens at the beginning of August if you grew up in an Italian household: The crates of Roma tomatoes stacked sky-high in the garage, the oversized pots pulled from the basement. And of course, Nonna’s firm reminder that you never wear white when you're making sauce.

Canning season is a rite of passage for many Italian families. It’s how we preserve summer and stretch the harvest across the colder months. It’s how we stay connected to the generations before us, who, like clockwork, gathered with siblings and cousins and neighbours to make the year’s batch of sugo.

At Antipastos, we carry this tradition forward in our own way. From house-made sauces to fresh Roma tomatoes Niagara locals count on every summer, we’re proud to keep this seasonal celebration alive. It’s a tradition rooted in care, community, and countless backyard tables. One that comes to life every summer through the art of Italian canning.

The Art of Italian Canning Traditions

The process of canning tomato sauce is both methodical and deeply personal. Every family has their own variation: how many times the tomatoes are passed through the mill, whether to add basil before or after, and how long to boil the jars. And the truth is, no two batches ever taste quite the same.

But there’s a rhythm to it: Wash, boil, peel, mill, bottle, seal. An entire day (sometimes two) dedicated to tomatoes. Jars lined up like soldiers on old tablecloths. And a sense of pride in knowing that you’re stocking the pantry with real, good food that you helped create.

If you’re thinking of trying to can your own tomato sauce for the first time, it all starts with selecting the perfect tomatoes. While any tomato can do, the traditional variety to use is the Roma. Come late summer, Niagara is bursting with plump Roma tomatoes, perfect for canning thanks to their low water content and rich flavour. 

Don’t Forget the Eggplant Parade

Tomatoes might be the star of late summer, but there’s a second harvest that deserves a mention: eggplant. Whether it’s being sliced for parmigiana, preserved sott’olio (under oil), or roasted for antipasti, eggplant is one of those seasonal staples that only tastes this good once a year. And if you’re craving a classic, our eggplant parmigiana is a rich, ready-to-serve take on the tradition.

Tips for Canning (or Just Stocking Up):

• Buy fresh tomatoes in Niagara while you can. Peak season is short.

• Stock up on jars early (they tend to disappear fast once the harvest hits—check dollar stores, reuse old jam jars, or ask friends and family).

• Don’t forget your wide-mouth funnel, a reliable mill, and a good playlist to hum along to.

• Can with friends or family! It’s more fun, and the memories are half the point.

Celebrate The End of Season Harvest With Us

We love this time of year for the same reason our grandparents did: it’s a reminder of how food brings people together. Whether you’re canning from scratch or just don’t have the time this year, you can still keep the tradition alive with our fresh, house-made tomato sauce, made the old-school way, right here at Antipastos.

Just make sure to enjoy a spoonful straight from the pot and save a jar (or two) for January.

P.S. As tomato season comes to a close, eggplant steps in, and we’re making the most of it in-store.

From ready-to-go classics to ingredients for your family favourites, it’s the perfect time to stop by and bring a little late-summer comfort to the table.