Canning Marinara Sauce
Preserve the taste of summer with this vibrant and flavorful Canning Marinara Sauce recipe! Made with ten pounds of fresh Roma tomatoes, savory garlic, sweet onions, and a perfectly balanced blend of dried herbs and seasonings, this sauce is slow-simmered to develop a rich, robust flavor. Whether you prefer it chunky for a rustic feel or smooth for a classic texture, this homemade marinara is fully customizable. The addition of bottled lemon juice ensures safe canning, allowing you to enjoy this versatile sauce all year long. Perfect for pastas, pizzas, and more, this recipe combines old-world charm with modern canning techniques, making it an essential addition to your pantry.
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Ingredients
- 10 pounds Roma tomatoes
- 2 medium Yellow onion
- 6 large Garlic cloves
- 4 tablespoons Olive oil
- 6 ounces Tomato paste
- 2 tablespoons Granulated sugar
- 2 teaspoons Dried oregano
- 2 teaspoons Dried basil
- 1 tablespoon Sea salt
- 1 teaspoon Ground black pepper
- 0.25 teaspoons Crushed red pepper flakes
- 2 tablespoons per jar Lemon juice
Directions
Step 1
Prepare the tomatoes: Wash the Roma tomatoes thoroughly. Bring a large pot of water to a boil and blanch the tomatoes in batches for 30 seconds to a minute, then transfer them to an ice bath. Peel the skins off, and chop the tomatoes roughly.
Step 2
Sauté aromatics: Dice the onions and mince the garlic. In a large pot, heat the olive oil over medium heat. Sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1-2 minutes.
Step 3
Add tomatoes: Add the chopped tomatoes to the pot with the onions and garlic. Use a spoon or potato masher to break down the tomatoes slightly as they cook.
Step 4
Season the sauce: Stir in the tomato paste, sugar, oregano, basil, salt, black pepper, and crushed red pepper flakes. Stir well to combine.
Step 5
Simmer the sauce: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, stirring occasionally, until the sauce thickens to your desired consistency.
Step 6
Blend (optional): For a smoother sauce, use an immersion blender to purée the mixture directly in the pot, or blend in batches using a countertop blender. Leave it chunky if you prefer a rustic texture.
Step 7
Prepare jars: While the sauce simmers, sterilize canning jars, lids, and rings by boiling them in a large pot of water for 10 minutes. Keep the jars hot until ready to use.
Step 8
Add lemon juice: Add 2 tablespoons of bottled lemon juice to each quart jar (or 1 tablespoon per pint jar) to ensure proper acidity for safe canning.
Step 9
Fill jars: Using a funnel, ladle the hot marinara sauce into the prepared jars, leaving 1/2 inch of headspace at the top. Wipe the rims with a clean towel to remove any residue. Place the lids on top and screw on the rings until fingertip-tight.
Step 10
Process jars: Place the filled jars in a boiling water canner, ensuring they are fully submerged with at least 1 inch of water above the tops. Process quart jars for 40 minutes or pint jars for 35 minutes, adjusting for altitude if necessary.
Step 11
Cool and store: Carefully remove the jars from the water bath using a jar lifter and place them on a clean towel to cool undisturbed for 12-24 hours. Check the seals by pressing down on the lids; they should not pop back. Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Facts
| Serving size | (5092.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1626.2 |
| Total Fat 66.5g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 7319.5mg | 0% |
| Total Carbohydrate 253.9g | 0% |
| Dietary Fiber 63.5g | 0% |
| Total Sugars 164.8g | |
| Protein 44.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 671.9mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 13029.4mg | 0% |
Source of Calories