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The Best Marinara Sauce

Source of Recipe

Taste of Home


Recipe Introduction

"I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches — we're talking 220-pounds-of-tomatoes huge — and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends."

Recipe Link: https://tinyurl.com/ymkt7yum

List of Ingredients

â—¦ 3 tablespoons olive oil
â—¦ 1 cup chopped onion
â—¦ â…“ cup minced garlic, divided
â—¦ 12 pounds plum tomatoes, quartered
â—¦ 2 cups water
â—¦ 1 ¼ cups minced fresh basil, divided
â—¦ ¼ cup minced fresh oregano
â—¦ ¼ cup tomato paste
â—¦ 2 teaspoons kosher salt
â—¦ 1 teaspoon coarsely ground pepper
â—¦ ¼ cup plus 1 ½ teaspoons lemon juice


Recipe

In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3 to 4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water, and ½ cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about one hour, stirring occasionally.

Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add ½ cup of remaining basil, oregano, and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3 ½ to 4 hours, stirring occasionally. Add tomato paste and remaining ¼ cup of basil; season with salt and pepper.

Add 1 tablespoon plus 1 ½ teaspoons lemon juice to each of three 1 ½-pint jars. Ladle hot mixture into jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip-tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

Makes 9 cups