BEST Marinara Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 pints approx.
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Calories
288 kcal
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Course
Condiments
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Cuisine
Italian
BEST Marinara Sauce
Description
The BEST Marinara Sauce starts by blanching tomatoes to remove skins and discarding seeds, leaving a smooth base. Tomatoes are simmered in a large pot with minced onion and garlic, extra virgin olive oil (optional), and sweetened with brown sugar. The combination of dried herbs—rosemary, oregano, basil, thyme, fennel seeds, sage—and freshly ground black pepper contributes complexity. Balsamic vinegar adds subtle acidity and depth, balancing sweetness. Two bay leaves gently infuse flavor during the two-hour simmer.
Once cooked down, the bay leaves are discarded and the sauce is blended to desired texture using an immersion or regular blender. The sauce is suitable for immediate use, improves with a day or two of resting, and freezes well. For canning, citric acid or bottled lemon juice is added for safety. Detailed instructions accompany the canning process to ensure proper sterilization and jar processing, including adjustments for altitude.
This marinara lends itself well to pasta dishes, pizza bases, or as a flavorful tomato base for other recipes. Using dried herbs suits the long cooking time and ensures fully developed flavors. Omitting olive oil is recommended if canning to follow USDA guidelines.
Ingredients
- 12 pounds tomatoes ripe
- 1/2 cup onion provides a great flavor boost and is especially suited to canning for long-term storage, dried, minced
- 6 garlic cloves, minced
- 1/4 cup extra virgin olive oil * omit if canning (see note)
- 3 tablespoons brown sugar
- 2 tablespoons salt sea salt
- 1 tablespoon balsamic vinegar dark
- 1 1/2 teaspoons rosemary dried
- 1 1/2 teaspoons oregano dried
- 1 1/2 teaspoons basil dried
- 1 1/2 teaspoons thyme dried
- 1 teaspoon fennel seeds crushed
- 1/2 teaspoon sage dried ground
- 1/2 teaspoon black pepper freshly ground
- 2 bay leaf
- citric acid or bottled lemon juice, if canning (per USDA guidelines as a requirement for safe canning)
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
- Omit olive oil if planning to can the sauce to comply with USDA safety guidelines.
- Sauce freezes well for up to 6 months; freeze in flat ziplock bags or containers and thaw before reheating.
- Dried herbs are preferred over fresh for long cooking to build deeper flavors.
- When canning, add citric acid or lemon juice to each jar for acidity to ensure safety.
- Adjust canning processing times based on altitude: add 5-15 minutes depending on elevation.
- Freshly peel and deseed tomatoes for a smooth sauce; canned tomatoes can be substituted if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pints approx.
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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