Email to Cat      

Chunky Marinara Sauce with Red Wine

Source of Recipe

From "Southern Living Little Jars, Big Flavors"


Recipe Introduction

"One good tomato haul yields a few potent jars of this tasty sauce. If you have an abundance of tomatoes and four burners, you can prepare up to three batches, each in its own Dutch oven, concurrently, and process the jars for all three batches in the same canning pot. If you have more freezer space than time to can, you can freeze this delicious sauce in zip-top plastic freezer bags."

List of Ingredients

â—¦ 10 pounds firm, ripe tomatoes
â—¦ 1 ½ cups chopped onions
â—¦ ¾ cup shredded carrot (about 2 medium)
â—¦ â…“ cup finely chopped fresh basil
â—¦ â…“ cup finely chopped fresh oregano
â—¦ 5 cloves garlic, minced
â—¦ 1 cup dry red wine
â—¦ 3 tablespoons bottled lemon juice
â—¦ 2 tablespoons olive oil
â—¦ 2 ¼ teaspoons salt
â—¦ 1 teaspoon sugar
â—¦ ½ teaspoon freshly ground pepper


Recipe

Cut a large "X" in bottom of each tomato. Working in batches, place tomatoes in a wire basket, and lower into a large pot of boiling water. Blanch 30 to 60 seconds or until skins start to split. Dip immediately into ice water; drain. Working over an 8-quart stainless steel or enameled Dutch oven to collect juices, remove skins, and cut out cores; halve tomatoes, and add to Dutch oven. Reserving seeds in Dutch oven, seed and chop enough of the tomatoes to equal 3 cups of ½-inch dice. Set aside diced tomatoes in a large bowl. Add onion and next 4 ingredients to Dutch oven. Cover and bring to a boil, stirring occasionally. Reduce heat, and simmer 1 hour. Remove from heat and cool 10 minutes.

Purée cooked mixture in batches in food processor until smooth. Pour through a fine wire-mesh strainer into the bowl with the diced tomatoes, pressing mixture with a wooden spoon to release juices. Discard seeds and any remaining pulp. Pour tomato mixture into Dutch oven; add wine and next 5 ingredients. Partially cover and cook over low heat about 2 hours or until mixture reduces to 6 cups, stirring occasionally to keep from scorching. During the last 20 minutes of cooking, sterilize jars and prepare lids.

Fill, seal, and process jars, leaving ¼-inch headspace and processing 45 minutes. Remove jars from water and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

Makes 3 pint jars for the shelf