BEST Marinara Sauce

Name: BEST Marinara Sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 pints approx.
Ingredients: 12 pounds ripe tomatoes; 1/2 cup dried/dehydrated minced onion; 6 cloves garlic, minced; 1/4 cup extra virgin olive oil; 3 tablespoons brown sugar; 2 tablespoons sea salt; 1 tablespoon dark balsamic vinegar; 1 1/2 teaspoons dried rosemary; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons dried basil; 1 1/2 teaspoons dried thyme; 1 teaspoon crushed fennel seeds; 1/2 teaspoon dried ground sage; 1/2 teaspoon freshly ground black pepper; 2 bay leaves; citric acid

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5.0

657 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
6 pints approx.
Calories
288 kcal
Course
Condiments
Cuisine
Italian

BEST Marinara Sauce

Nevaeh Sloan

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

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Ingredients

Servings

12 pounds ripe tomatoes
1/2 cup dried/dehydrated minced onion (provides a great flavor boost and is especially suited to canning for long-term storage)
6 cloves garlic, minced
1/4 cup extra virgin olive oil * omit if canning (see note)
3 tablespoons brown sugar
2 tablespoons sea salt
1 tablespoon dark balsamic vinegar
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 teaspoon crushed fennel seeds
1/2 teaspoon dried ground sage
1/2 teaspoon freshly ground black pepper
2 bay leaves
citric acid or bottled lemon juice, if canning (per USDA guidelines as a requirement for safe canning)

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Instructions

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.
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.
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.

Notes

Canning: Many sources agree that some added oil is safe for canning, however to be on the safe side per USDA guidelines omit the oil if you are canning the sauce.
Freezing: This marinara freezes really well. Instead of canning you can omit the lemon juice/citric acid and put the cooled marinara sauce in freezer ziplock bags and lay them flat to take up less space or freeze the sauce in containers. It will keep for up to 6 months. Simply thaw and reheat on the stovetop or in the microwave.
Note about dried herbs: Dried herbs are preferable for long-cooking sauces as they require a long cooking time to reach their peak flavor and to mellow out whereas the potency of fresh herbs will be long diminished.
Adjustments for canning at high altitude:
At 1,001 to 3,000 feet (305 to 914 meters) above sea level: increase processing time by 5 minutes.
At 3,001 to 6,000 feet (914 to 1,829 meters) above sea level: increase processing time by 10 minutes.
Above 6,000 feet (1,829 meters) increase processing time by 15 minutes.