Homemade Marinara Sauce You Can Eat Now or Can this Fall to Eat Later!
Now this is a fresh tasting Italian-style marinara sauce that your going to love come winter. It’s going to take time to make this canned version, but it is so very worth it! Follow canning protocol to prepare this treat you will love coming across in your freezer come mid January. You can vary the amounts of garlic and spices according to your family’s taste. NOTE: This is a base Sauce you can add sausage, ground turkey, and other spices to your taste.
25 pounds plum tomatoes, cored and halved lengthwise
3 bay leaves
1 1/2 tablespoons honey
1 tablespoon dried oregano
1 tablespoon salt
2 teaspoons ground black pepper
1/2 cup extra-virgin olive oil
10 cloves garlic, finely chopped
10 1-quart canning jars with rings and lids
10 teaspoons salt, divided
1 3/4 cups bottled lemon juice, divided
- Place tomatoes, bay leaves, honey, oregano, 1 tablespoon salt, and black pepper in a large stockpot and cover with water. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove cover and simmer 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in the hot oil until the onions are softened but not browned, about 10 minutes. (This is where you would cook your meat here also if you want to add it)
- Transfer the cooked tomatoes to a food mill placed over a bowl and puree in batches, separating the tomato pulp and juice from the tomato skins and seeds. Return the tomato pulp and juice to the stockpot, add the cooked onions and garlic, and cook, uncovered, over medium-high heat until sauce thickens and reduces by about half, about 1 to 1-1/2 hours. Stir occasionally to prevent scorching.
- Prepare quart jars, rings, and lids by heating them in boiling water in a canning kettle for at least 5 minutes. When the sauce is ready, remove jars and lids and place on dry towel.
- To each jar, add 1 teaspoon salt and 3 tablespoons bottled lemon juice. Ladle the hot tomato sauce into jars, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
- Place filled jars in the canning kettle. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Cover kettle and bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 45 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.
Use two pots if the tomatoes don’t fit in one pot, a potato masher works well to crush the tomatoes to release juices. You can use a sieve to puree the tomatoes, but a food mill is a lot faster. And be sure to use bottled lemon juice instead of fresh to ensure consistent acidity.
You can also freeze this if you do not want to can it
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Thank you to Allrecipes for this AWESOME recipe