1/1 Photo of Canning Marinara Sauce
I found this recipe online years ago, but I don't recall where. It's a lot of work, but if you want to use your fresh garden tomatoes this is a great way to do it. Then the next time you make mozzarella sticks or breadsticks the marinara sauce is already done.
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Units: US | Metric
- 1 1/4 cups finely chopped onions
- 1 1/2 cups finely chopped celery
- 1 cup finely chopped carrot
- 1/2 cup olive oil
- 1 teaspoon minced garlic
- 8 lbs ripe tomatoes, peeled, seeded and chopped
- 1 teaspoon sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
- 1In a large pot cook onion, celery, and carrots in oil until tender (around 20 minutes).
- 2Stir a few times and add garlic.
- 3Cook for 2 more minutes.
- 4Add tomatoes, sugar, and pepper and stir.
- 5Put through a food mill if you would like a smoother sauce or whirl in a food processor.
- 6Add remaining seasonings except salt and cook to desired consistency.
- 7Add salt and remove bay leaf.
- 8Pack into hot clean jars leaving 1/2 inch head space.
- 9Process for 45 minutes (altitudes up to 1000 feet).
- 10Yield depends on how much you cook it down, but it will make approximately 8 pint jars.
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Nutritional Facts for Canning Marinara Sauce
Serving Size: 1 (66 g)
Servings Per Recipe: 64
- Amount Per Serving
- % Daily Value
- Calories 28.0
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 42.6 mg
- Total Carbohydrate 2.8 g
- Dietary Fiber 0.8 g
- Sugars 1.8 g
- Protein 0.5 g