Marinara Sauce

Name: Marinara Sauce
Total time: 7200 s
Yield: 4-6 pints
Cuisine: American
Ingredients: 12-15 lbs ripe tomatoes (about 25 medium sized); 1 cup onion finely minced; 6 cloves garlic finely minced; 1/4 cup extra virgin olive oil; 3 tablespoons brown sugar; 2 tablespoons sea salt; 1 tablespoon dark balsamic vinegar; 1 1/2 teaspoons dried rosemary; 1 1/2 teaspoons oregano; 1 1/2 teaspoons dried basil; 1 1/2 teaspoons dried thyme; 1 teaspoon crushed fennel; 1/2 teaspoon ground sage; 1/2 teaspoon ground black pepper; 2 bay leaves; Citric acid or lemon juice for canning

cindybear @cindybearcooks

#GoldenApron23 Week 11 Heirloom tomatoes.
I prep this recipe using my Ninja blender with the extraction feature. I can simply wash and core my tomatoes and using the extraction feature turn seed, skin and tomatoes pureed ready to put in a pot for reduction. This is such a timesaver. I love it.

cindybear @cindybearcooks

Saved

Ingredients

2 hour

4-6 pints

12-15 lbsripe tomatoes (about 25 medium sized)
1 cuponion finely minced
6 clovesgarlic finely minced
1/4 cupextra virgin olive oil
3 tablespoonsbrown sugar
2 tablespoonssea salt
1 tablespoondark balsamic vinegar
1 1/2 teaspoonsdried rosemary
1 1/2 teaspoonsoregano
1 1/2 teaspoonsdried basil
1 1/2 teaspoonsdried thyme
1 teaspooncrushed fennel
1/2 teaspoonground sage
1/2 teaspoonground black pepper
2bay leaves
Citric acid or lemon juice for canning

Saved

Steps

2 hour

1

Finely mince onion and garlic. Sauté in the olive oil until translucent. Set aside.
2

Prepare your tomatoes. Using the extraction feature on a Ninja blender all I do is wash core and process and put in a large pot. You can boil whole tomato’s for a few minutes, plunge into an ice bath and then skin and deseed and place in the pot. Here are a couple of my Heirlooms.
3

Place all the remaining ingredients in the pot except the citric acid or lemon juice which is used in the canning process. Bring to a boil for 15 minutes then reduce heat to low and simmer for 2 or more hours stirring occasionally until reduced to your desired consistency. If needed you can use an immersion blender or blender to purée.
4

Remove the bay leaves.You can use the sauce immediately, freeze it or can it for long term storage.
5

To can place 1/4 teaspoon citric aid or 1 tablespoon lemon juice in sterilized pint sized jars. (double the quantity for quart jars). Ladle the sauce into the jars leaving a 1/2 inch headspace. Take a knife and go down the inside of jar to release any air. Wipe rim with a damp cloth apply clean lid and rim.
6

Place jars in a boiling water canner and process for 35 minutes for pints, 40 minutes for quarts. Turn off the heat and let jars rest in canner 5 minutes. Remove and let sit undisturbed for 24 hours. Check the seals. If a jar doesn’t seal either refrigerate and use or wipe the rim reapply clean seal and re process.
7

Store in dark cool location up to a year.