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My review
Tomato Harvest Marinara Sauce
145
ScandoGirl
"Fresh-tasting Italian-style marinara sauce is a winter luxury. It's a process to make this canned version, but oh, so worth it! Follow canning protocol to prepare this cooking staple you'll love finding in your pantry in January. Vary the amounts of garlic and spices according to your family's taste. Use this as a base sauce and add sausage, ground turkey, and other spices."
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Ingredients
5 h servings 87Original recipe yields 40 servings (10 quarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place tomatoes, bay leaves, honey, oregano, 1 tablespoon salt, and black pepper in a large stockpot and cover with water. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove cover and simmer 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in the hot oil until the onions are softened but not browned, about 10 minutes.
- Transfer the cooked tomatoes to a food mill placed over a bowl and puree in batches, separating the tomato pulp and juice from the tomato skins and seeds. Return the tomato pulp and juice to the stockpot, add the cooked onions and garlic, and cook, uncovered, over medium-high heat until sauce thickens and reduces by about half, about 1 to 1-1/2 hours. Stir occasionally to prevent scorching.
- Prepare quart jars, rings, and lids by heating them in boiling water in a canning kettle for at least 5 minutes. When the sauce is ready, remove jars and lids and place on dry towel.
- To each jar, add 1 teaspoon salt and 3 tablespoons bottled lemon juice. Ladle the hot tomato sauce into jars, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
- Place filled jars in the canning kettle. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Cover kettle and bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 45 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.
Footnotes
- Cook's Note:
- Use two pots if the tomatoes don't all fit in one pot. A potato masher works well to crush the tomatoes to release juices. You can use a sieve to puree the tomatoes, but a food mill is a lot faster. And be use to use bottled lemon juice instead of fresh to ensure consistent acidity.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 2428 Ratings
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Most helpful positive review
10/6/2012
Great, large batch recipe for the end of summer tomatoes. I did change up the order of operations a little by par boiling the tomatoes for 2 minutes, dipping them in ice water and sliding the s...
Most helpful critical review
8/25/2013
The taste was nice, but I am giving this 2 stars because the amount it yields is way off, unless the sauce is supposed to be super thin. And after checking other recipes, this one just doesn't a...
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10/6/2012
Great, large batch recipe for the end of summer tomatoes. I did change up the order of operations a little by par boiling the tomatoes for 2 minutes, dipping them in ice water and sliding the s...
8/28/2013
I read my "New" Allrecipes stir things up magazine yesterday and couldn't wait to try the Tomato Harvest Marinara Sauce! I had 25 pounds of fresh picked Plum Tomatoes and followed the recipe usi...
8/13/2013
Nice recipe!! But about the canning part; never boil the rubber rings. Wash them well and pour previously boiled water over them just before you start to fill your sterile jars and lids. If y...
8/25/2013
The taste was nice, but I am giving this 2 stars because the amount it yields is way off, unless the sauce is supposed to be super thin. And after checking other recipes, this one just doesn't a...
9/9/2014
It is imperative to add the lemon juice to raise the acidity and you must can at proper time and temperatures to maintain safety. Things can always seal but does not mean they are safe. Pleas...
7/18/2014
Great base recipe. I used 12 pounds of tomatoes. I blanched the tomatoes before pureeing them. The sauce was thin at first but as it cooked down it thickened up. And yes it did take a long time ...
9/6/2013
I just finished canning all the tomatoes. Butt two questions ? I forgot to add lemon juice ? I only processed them for 15 minutes ? The jar's are all sealed...
11/21/2014
I just opened one of my jars of marinara (and I made three batches) to make a meat sauce and have to say I am badly disappointed. I'm sure the lemon is necessary, but is the amount necessaryt? i...
8/28/2014
This came out well and was pretty straightforward. I used beefsteaka nd plum tomatoes (whatever the garden offered) and added a little wine and red pepper flakes, along with some fresh herbs fro...