Home Canned Marinara Sauce
A delightful homemade marinara sauce made from fresh tomatoes, perfect for pasta, pizza, or dipping. Capture summer flavors and enjoy year-round.
Ingredients
Ingredients for Marinara Sauce
- 18 pounds paste or Roma tomatoes Choose ripe, fresh tomatoes for the best flavor.
- 1 cup chopped onion
- 5 cloves garlic, finely chopped
- 2 teaspoons olive oil For sautéing the onion and garlic.
- 1 tablespoon salt Adjust to taste.
- ¼ cup finely chopped fresh basil
- ¼ cup finely chopped flat leaf parsley
- ¾ cup bottled lemon juice To ensure acidity for safe canning.
Instructions
Preparation
- Core and roughly chop the tomatoes.
Cooking
- In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, and salt until they become transparent (about 10 minutes).
- Add the chopped tomatoes to the pot. Bring it to a boil and then simmer for 20 to 30 minutes, until the tomatoes break down.
- Place a food mill or sieve over a large bowl. Press the hot tomatoes, onions, and garlic through it. Stop occasionally to clear out skins and seeds. Discard or compost the skins and seeds.
- Return the pressed tomatoes to the pot. Simmer the sauce until it reduces by one-third or one-half. This may take several hours, depending on the juiciness of your tomatoes. Stir in the basil and parsley about half an hour before you’re ready to can.
Canning
- Prepare a water bath by boiling 4 quart jars for 10 minutes. Place lids in a small saucepan with water over low heat to simmer.
- Remove jars from the boiling water (discard the water used for boiling). Add 3 tablespoons of bottled lemon juice to each jar.
- Use a large ladle to fill the jars with hot tomato sauce, leaving ½ inch of headspace at the top.
- Wipe the rims of the jars with a clean kitchen towel, add the lids and rings, then process in a boiling water bath for 40 minutes. Reduce the time by 5 minutes for smaller jars.
- Move the jars to a clean towel. Let them sit at room temperature for 24 hours. After that, check for seals. Store sealed jars for up to 1 year.
- If any jars did not seal, refrigerate and use within 1 week.
Notes
You can adjust the salt and herbs to your taste preference. Ensure all jars are properly sealed to prevent spoilage. Consider adding different herbs like oregano or thyme for a unique twist and maybe red pepper flakes for a spicy kick.