Description
This homemade marinara sauce is not only healthy but has a robust flavor that rivals store-bought sauces and is easy to make!
Ingredients
Scale
- 25 pounds plum tomatoes, cored and halved lengthwise
- 1 ½ tablespoons honey
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 3 large bay leaves
- 2 quarts water, or as needed
- ½ cup extra-virgin olive oil
- 1 pound yellow onions, finely chopped
- 10 cloves garlic, finely chopped
- 10 teaspoons salt
- 1 ⅞ cups bottled lemon juice
Instructions
- Wash, rinse, and inspect 10 quart-sized canning jars. Ensure they are free from nicks and imperfections and the rings have no visible rust.
- Combine whole tomatoes, oregano, honey, 1 tablespoon salt, pepper, and bay leaves in a large stockpot. Add water to cover the ingredients and stir.
- Cover with a lid and bring to a boil over medium-high heat.
- Remove the lid, reduce the heat, and let the mixture simmer for 20 minutes. Remove bay leaves, stir again and adjust the seasoning to suit your taste.
- Heat 1 tablespoon of olive oil in a separate large skillet over moderately high heat. Add onions and garlic and saute them for 10 minutes till soft, then remove from heat.
- Puree your mixture to separate the juice, pulp, skin, and seeds using a food mill or immersion blender.
- Add the pulp and juice to your stockpot again, plus the sautéed onions and garlic. Cook and stir constantly over medium heat to prevent scorching. Wait for your sauce to thicken, and reduce by half. It should take 1 to 1 1/2 hours.
- In the meantime, boil your canning jars upside down for 10 minutes to fully sterilize them. Remove your canning jars from the simmering water and place them on a clean towel.
- Add 1 tablespoon salt and 3 tablespoons of store-bought lemon juice into each jar.
- Ladle marinara sauce into the hot jars, leaving ½-inch headspace. Wipe any residual moisture from the jar rims, cover with lids, and apply screw bands until fingertip tight.
- Fill the water canner halfway with water. Place the jar rack inside and bring water to a boil. Place the jars into the canner using jar tongs, leaving 2 inches of space between the jars. Cover with boiling water to a level of 1 inch above the top of the jars.
- Process the sealed jars in vigorously boiling water for 45 minutes.
- After processing, remove the jars with a jar lifter and place them 1-2 inches apart on a towel-covered counter and allow them to cool undisturbed for 24 hours.
- Remove the screw bands and test the seals by pressing the lids with your finger (sealed jars will not indent). Label the sealed jars and store them in a cool, dry place.
- Prep Time: 1 hour
- Canning Time: 45 minutes
- Cook Time: 2 hours, 15 minutes
Nutrition
- Serving Size: 1/2 cup
- Calories: 44kcal
- Sugar: 1g
- Sodium: 325mg
- Fat: 2g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g