Fresh Marinara Sauce for Canning
This fresh tomato Marinara Sauce recipe is perfect to can or freeze and enjoy all winter long! Use it as pasta sauce, pizza sauce, or for dipping bread sticks!
Ingredients
- 10 pounds tomatoes
- 1 1/2 cups chopped onions
- 4 garlic cloves minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 2 teaspoons sea salt
- 1/4 teaspoon pepper
- 1 cup red wine or three tablespoons lemon juice
- 1 tablespoon lemon juice
- 3 tablespoons olive oil.
Instructions
- Wash tomatoes.
- Core and cut tomatoes in half or quarters.
- In a six or eight quart pot, combine tomato halves, onions, garlic, parsley, basil and oregano.
- Adjust heat until mixture simmers. Cover and simmer one hour.
- Press vegetables through a food mill or sieve. Or use an immersion blender to puree everything in the pot.
- Return the puree to pot. Stir in remaining ingredients.
- Cook over low heat until volume is reduced by half, about two hours.
- Prepare jars and lids. Keep hot until needed.
- Ladle hot sauce into hot jars, leaving 1/4 inch headspace.
- Release trapped air, wipe rim of jar, and attach lid. Be careful not to overtighten.
- Place in a canner.
- Process in a boiling water bath pints 45 minutes. OR Process in a pressure canner At 11 pounds for 25 minutes. Remember to adjust times and or pressure for your altitude.
Notes
Makes six to eight half pints OR 12 half pints when using an immersion blender instead of a food mill.
Nutrition
Serving: 1jarCalories: 129kcalCarbohydrates: 18gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 409mgPotassium: 970mgFiber: 5gSugar: 11gVitamin A: 3261IUVitamin C: 56mgCalcium: 55mgIron: 1mg
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