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Classic Marinara Sauce

Source of Recipe

From "DIY Canning" (Rockridge Press)


Recipe Introduction

"This simple, yet versatile, sauce can be used to make a traditional spaghetti dinner as well as many other tomato-based meals. Measure the ingredients. Do not be tempted to add additional onions or garlic, as the ratio in this recipe must be maintained to ensure safety."

List of Ingredients

â—¦ 9 pounds Roma or other paste tomatoes, chopped
â—¦ 1 cup chopped onion
â—¦ 3 cloves garlic, chopped
â—¦ 1 bay leaf
â—¦ 1 teaspoon salt
â—¦ 1 teaspoon dried oregano
â—¦ 1 teaspoon sugar (optional)
â—¦ 4 tablespoons bottled lemon juice, divided


Recipe

Prepare a hot water bath. Place the jars in it to keep warm. Wash the lids and rings in hot, soapy water, and set aside.

In a large pot set over a high heat, combine the tomatoes and onion. Bring to a boil. Reduce the heat to maintain a low boil, stirring regularly for about 20 minutes. Break up the tomatoes with a spoon or potato masher as they soften.

Add the garlic, bay leaf, salt, oregano, and sugar (if using). Reduce the heat to medium. Simmer for about 40 minutes, or until the sauce is reduced by nearly one-half.

Using a food mill, run the sauce through to remove the seeds, skins, and bay leaf. Discard these. Return the sauce to the pot and bring back to a rolling boil.

Fill each jar with 1 tablespoon of lemon juice. Ladle the hot sauce into the prepared jars, leaving ½ inch of headspace. Use a nonmetallic utensil to release any air bubbles. Wipe the rims clean and seal with the lids and rings.

Process the jars in a hot water bath for 35 minutes. Turn off the heat and let the jars rest in the water bath for 10 minutes. Carefully remove the jars from the hot water canner. Set aside to cool for 12 hours.

Check the lids for proper seals. Remove the rings, wipe the jars, label and date them, and transfer to a cupboard or pantry. Refrigerate any jars that don't seal properly, and use within 3 weeks.

Makes 4 pint jars



• Preparation Tip:
It is important to follow the directions for reheating this sauce after running it through the food mill. Failure to reheat the sauce can result in spoilage microorganisms and/or sealing failure. For the best product, and to get a good seal on the jars, pack the jars one at a time from start to finish, placing them in the canner as you go, instead of packing them all at once.