Marinara Sauce

Submitted by Diana Adcock

"A good way to can your tomatoes"

 

• Ready In: 2hrs 20mins
• Ingredients: 13
• Yields: 6-8 pints

ingredients

• 1 1⁄4 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

directions

1. In a large pot cook onion, celery and carrots in the oil until tender-around 20 minutes.
2. Stir a few times.
3. Add garlic and cook for 2 more minute.
4. Add tomatoes, sugar and pepper and stir.
5. Put through a food mill if you would like smooth sauce-whirl in a processor if you dont have a mill.
6. Add remaining seasonings except salt and cook to desired consistency.
7. Add salt, remove bay leaf.
8. Pack into clean hot jars leaving 1/2 inch head space.
9. Process for 45 minutes at altitudes up to 1000 feet.
10. There is no set amount of what your yield is as it depends on how much you cook it down.
11. I boil 8 pint jars.
12. You can freeze this also.

Reviews

[Barb G.]

I made this great recipe yesterday, Very yummy, easy to make. I did the hot water bath for 45 minutes. A very good way to use up those tomatoes in the garden & have lots of good sauce to use this winter. thank you for the recipe.

 

[Amy28420]

A really good recipe for canning sauce. I did add hot peppers to mine because I like my sauce hot tasting. I will be using this all summer long!

 

[TammieV]

Our recipes are simular so I canned mine the same way.. It worked great. Thanks for the advise

 

[Just_Ducky!!]

This looks like a great recipe and I'm sure it's lovely. I'm not giving any stars as I just wanted to add a quick bit of food safety advice. Regarding canning of tomatoes or any vegetables: If you are using the water bath canning method you should be adding lemon juice (1T / pint) to increase the acid levels to prevent botulism. If you are pressure canning you shouldn't need to add the lemon juice due to the high heat used. If you're not sure please contact your food safety department in your area. Just a heads up :).

 

[OutnumberedByPeanuts]

Made this a few nights ago to use as a sauce on meatball subs. I'm trying to incorporate lower sodium items into my family's diet, so this seemed like a much better alternative to store-bought jarred sauce. I scaled it down to use only about 1lb tomatoes because I'm not familiar with canning and only needed one jar's worth of sauce for immediate use. I omitted the carrot because I didn't have any. I ended up not pureeing it and it kind of turned out similar to bruschetta toppings I've had in the past. The flavor was very fresh and my family enjoyed it. Thanks for posting!!!