BEST Marinara Sauce

BEST Marinara Sauce

from daringgourmet.com
Canning
140 min
29 servings
61 kcal / serving

Rich and vibrant in flavor, you can enjoy this delicious marinara sauce all year long! Canning instructions included.

Ingredients

  • 12 poundsripe tomatoes
  • ½ cupdried/dehydrated minced onion ((provides a great flavor boost and is especially suited to canning for long-term storage) )
  • 6 clovesgarlic, minced
  • ¼ cupextra virgin olive oil (* omit if canning (see note))
  • 3 tablespoonsbrown sugar
  • 2 tablespoonssea salt
  • 1 tablespoondark balsamic vinegar
  • 1 ½ teaspoonsdried rosemary
  • 1 ½ teaspoonsdried oregano
  • 1 ½ teaspoonsdried basil
  • 1 ½ teaspoonsdried thyme
  • 1 teaspooncrushed fennel seeds
  • ½ teaspoondried ground sage
  • ½ teaspoonfreshly ground black pepper
  • 2bay leaves
  • citric acid (or bottled lemon juice, if canning (per usda guidelines as a requirement for safe canning))

Directions

  1. 1

    Blanch the tomatoes for about a minute in a pot of boiling water to loosen the skins.  Peel the tomatoes, squeeze out and discard the seeds. Chop the tomatoes.

  2. 2

    Place the chopped tomatoes in a large pot along with the remaining ingredients (except for the citric acid).  Bring to a boil, reduce the heat to low and simmer, uncovered for 2 hours, stirring every now and then.  Discard the bay leaves.  Adjust the salt and pepper to taste.  Use an immersion blender or transfer to a blender to puree until desired consistency is reached.You can use the sauce now (flavor gets better in a day or two), freeze it or can it for long-term storage.

  3. 3

    To can the sauce: Place 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice in the bottom of each sterilized pint-sized jar (double the quantity for quart jars). Ladle the hot marinara sauce into the jars, leaving 1/2 inch headspace. Wipe the rims clean with a damp cloth. Screw on the clean lids and rims. Place the jars in a boiling water canner and process 35 minutes for pints and 40 minutes for quarts. Turn off the heat and let the jars sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours. Check the seals. Stored in a dark, cool place the jars will keep for at least a year but for best flavor use within six months.Makes approximately 6 pints.