Marinara sauce is made with a few simple pantry ingredients. This marinara sauce for canning is made with diced onion, garlic, tomato puree, and spices.
Homemade spaghetti sauce is full of flavor, easy to make in large batches and perfect for home canning or freezing. This tomato sauce recipe is great for meals that are prepared ahead.
Homemade pasta sauce is made with simple ingredients in about 20-minutes and jars will last on pantry shelves for up to 18-months. Canning marinara sauce is so easy you’ll never want to buy store-bought sauce again!
Home canned marinara sauce is easier to make than you think! It gives you fresh, preservative free sauce all-year long. You’ll love this marinara sauce with Sausage and Peppers too!
My mom canned marinara sauce all the time when we were young. It’s delicious on her homemade meatballs, homemade pizza, lasagna, stuffed shells, meatball subs, and so much more.
Water bath canning is a safe and effective canning method for this marinara sauce recipe. This marinara sauce recipe has been well-tested for pH levels to ensure it is properly home canned.
Since the exact acid levels in tomatoes can vary quite a bit depending on whether they’re fresh or canned, the tomato variety, where you live and the time of year we highly recommend starting with canned tomato sauce. Brown sugar cuts the acidity of the tomatoes and creates an overall more balanced pasta sauce.
Why this recipe works
- Simple to make with easy to find ingredients
- Stock your shelves with your own homemade pasta sauce, saving money and less trips to the grocery store.
- No preservatives or unnecessary additives. All-natural ingredients.
- Home canned marinara sauce will last for up to 18-months in a cool, dry space.
What you’ll need
- Extra virgin olive oil – Cook the onions to in hot oil over medium heat. The olive oil gives this sauce a great flavor.
- Yellow or sweet onions – chopped
- Garlic – Use minced garlic to add a pop of garlic flavor. You can either mince your own or save time and buy minced garlic in the refrigerator in the produce section.
- Water – Use warm water and whisk with the tomato paste to create the base for this sauce.
- Tomato puree (canned) – Canned tomato puree is recommended by the USDA because the pH is controlled and citric acid is added as a natural preservative.
- Tomato paste – Gives you a burst of rich tomato flavor.
- Brown sugar – Helps get rid of the acidity of the tomato sauce.
Not everyone waits for perfectly ripe tomatoes to make homemade spaghetti sauce or marinara sauce. Quality canned tomato puree, onions, garlic, brown sugar, water, and spices will achieve the perfect consistency for this tomato sauce.
Are you growing a vegetable garden like we are? Check out our vegetable garden and raised beds along with tips on how to grow summer produce. We use many of our tomatoes in homemade pasta sauce and even make homemade BBQ sauce.
How to make Marinara Sauce with fresh tomatoes
Nearly each day we harvested tomatoes from our vegetable garden. They were washed with cold water, stems removed, and most finished ripening on our kitchen counter near the window. When they were perfectly ripe, cut into quarters, and placed into freezer zip-style bags.
Freeze the bags of tomatoes until you have enough to process. With this many tomatoes to process, we want to work smarter- not harder.
For processing all of the fresh tomatoes, we used a Squeezo food mill and an outdoor burner to cook them in a large stockpot. Cook the tomatoes until softened and it’s easier for them to go through the food mill.
With the Squeezo food mill, tomato juice and pulp comes down the drip tray and collected in a large pot. While, skins and seeds get discarded.
We grew about 15 tomato plants this year in our vegetable garden. The two varieties we planted were Beef Steak and Better Boy. Both varieties are heirlooms our grandparents planted and make great homemade pasta sauce with fresh tomatoes!
Sealed Mason jars of homemade pasta sauce will last 18 to 24 months in a cool and dry environment.
Can spaghetti sauce be water bathed?
Yes! Fill the sterilized jars, leaving proper head space, wipe rims clean, twist on lids and process in a water bath canner for 20 minutes, adjusting for altitude. This spaghetti sauce recipe does not need to be pressure canned, since the pH has been tested.
How to make marinara sauce
Step 1: In a 12 to 14-quart pot, heat the olive oil over medium heat. Add the onions and cook until they are softened. Stir occasionally with a spoon. Add the garlic, stir and cook for a few minutes.
Step 2: Add the water, tomato puree, tomato paste, brown sugar, oregano, fennel, basil, salt, and black pepper. Use a metal whisk to mix well and remove any lumps.
Step 3: Adjust the salt and pepper as desired. Simmer over low to medium heat until desired thickness is reached, stirring occasionally to keep it from scorching.
Recipe FAQs
Step 1: Steam fresh tomato slices in a large pot with a few inches of water. Cook until softened.
Step 2: Process the softened tomatoes through a Squeezo or food mill.
Step 3: Collect the tomato juice and puree in a large pot. Discard the skins and seeds.
Homemade pasta sauce with fresh tomatoes
Step 1: Follow the sauce recipe below.
Step 2: In addition to those ingredients, add 8 cups fresh tomato juice/puree mixture. Add 2 additional cups of water. 1 additional cup of brown sugar, 1 tablespoon additional each of salt, black pepper, ground fennel, basil, and oregano.
Step 3: Whisk together ingredients and let simmer over medium to low heat until desired thickness is achieved. (Follow directions below for canning tomato sauce)
This will give you about 20-22 pints of tomato sauce, depending on the thickness.
One of the secret ingredients to my mom’s marinara sauce is ground fennel. Which is often difficult to find in your local grocery store. Order it here!
For more great Home Canning Recipes be sure and try Pickled Peppers Recipe, Bread & Butter Pickles, Mixed Berry Jam, and Raspberry Rhubarb Jam.
To make a meat sauce, simply brown one-pound of ground beef, pork, or turkey. Add a jar of sauce to the sauce over low heat to warm it up.
Be sure to try this easy to make tomato sauce on Cast Iron Pizza, Italian Pizza, Goulash, and Stuffed Cabbage.
Join our mailing list to keep up to date with the latest recipes and kitchen tips.
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!
Homemade Marinara Sauce
Equipment
Ingredients
Marinara Sauce
- ¼ cup extra virgin olive oil
- 2 large yellow or sweet onions, chopped
- 10 cloves garlic, minced
- 6 cups water
- 12 cups tomato puree (canned)
- 3 (12-ounce) cans tomato paste
- 3 cups brown sugar
- 2 tablespoons dried oregano
- 2 tablespoons ground fennel
- 1 tablespoon dried basil
- 1 tablespoon salt
- 2 teaspoons ground black pepper
Instructions
Marinara Sauce
- In a 12 to 14-quart pot, heat the olive oil over medium heat. Add the onions and cook until they are softened. Stir occasionally with a spoon. Add the garlic, stir and cook for a few minutes.
- Add the water, tomato puree, tomato paste, brown sugar, oregano, fennel, basil, salt, and black pepper. Use a metal whisk to mix well and remove any lumps.
- Adjust the salt and pepper as desired. Simmer over low to medium heat until desired thickness is reached, stirring occasionally to keep it from scorching.
To Freeze Marinara Sauce
- Ladle sauce into plastic quart deli containers, let cool, cover and place in the freezer.
Canning Marinara Sauce
- Ladle into sterilized glass Mason jars, leaving a ½-inch head space. Use a canning funnel to make it easier to ladle sauce into jars.
- Wipe the rims clean with a clean, damp paper towel. Place lids on fingertip tight. Process jars in a water bath canner for 20 minutes, adjusting for altitude.
- Carefully remove the jars from the water bath and let sit undisturbed for 24 hours.
Video
Recipe Notes
Important details for Canning Homemade Marinara Sauce:
•Wipe the rims of sterile jars clean with a clean, damp paper towel. Jars will NOT seal if the rims of jars are not clean! •As jars cool, the bubble in the center of Mason jars will be sucked down naturally. Do NOT ever touch the bubble to push it down. If you do, you’ll never know if they seal or not. •Let jars sit for 24 hours. Then use a clean damp kitchen cloth to clean jars. Unscrew the band a little to let air under it. •Store the sealed jars in a cool, dry place for up to 18-24 months. Store any unsealed jars in the refrigerator. •You can reuse the jars and bands. But, you cannot reuse the seals. You can buy new seals for jars easily. Should you prefer a less sweet sauce, you can add brown sugar a little at a time and adjust to your liking.Nutrition
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.
Virginia says
I just canned 20 quarts of marinara sauce from a recipe I had using fresh tomatoes. I did not add lemon juice. Will that be a problem? I saint know it was necessary. Thanks
Jessica Robinson says
Virginia,
I’m not sure which marinara sauce you used, so it’s unclear if you will have a problem. I would highly recommend you use proper canning methods and well tested recipes. Ball canning has a basic canning book that is incredible.
Jolene says
I doubled this recipe and used fresh tomato puree. I had to cook it longer (and I didn’t add the extra water because fresh is already runnier), but I loved how it came out. Nice and thick and tasty. HOWEVER, in doubling the recipe I only added 2 cups of brown sugar (the recipe would have suggested 6!) And it is still FAR too sweet!
I’ll use this recipe again, but I’ll probably reduce the sugar to 1/2 cup per batch, possibly less.
Jessica Robinson says
Jolene,
Glad to hear you made a big batch of my mom’s marinara sauce recipe. I would just advise you to purchase a pH monitor to properly measure the pH if canning this sauce and you intend to seriously adjust the sugar amount. We have many people who love the way this sauce tastes. But, should you prefer a less sweet sauce, it is completely your choice.
Tammy says
Just a question. You say if it’s too sweet, you can add the brown sugar a little at a time to reach the desired level of sweetness. But the you also say the brown sugar balances the ph. So, if I choose less brown sugar, is that going to mess with the ph levels? And 2, is it then still going to be safe to can? I’ve been canning for several years and always made the recipe for “spaghetti sauce ” from the Ball Canning book. Just looking for an easy marinara sauce recipe for canning.
Jessica Robinson says
We would suggest to make the recipe exactly how it is written. Should you decide that it is too much sugar for your liking, with your second batch add a little less sugar. However, we would highly recommend using a pH monitor to properly check the pH if using less sugar to make sure it is safe to water bath can.
Karren Gates says
If the ph is too low, so you pressure can it?
Jessica Robinson says
This recipe is well-tested for pH with a pH monitor and is safe to water bath canning method. I am certified by the USDA for acidified foods. Follow the ingredients and instructions in the recipe card. If using some of your own tomatoes, that information is in the body of the post, right above the recipe card.
Beth says
I’m awful at math. How many store bought cans of puree and paste would that be (since it’s measured in cups)?
Jessica Robinson says
It really depends on what size can of store-bought puree and paste you buy. There is 8-ounces in one cup.
seanna says
Love this delicious marinara sauce. Your step by step instructions are a stress saver! Love the outdoor burner, too!
Jessica Robinson says
Super simple to make and you can stock your pantry with homemade marinara!
Dixie says
If this recipe is canned in quarts instead of pints would i double the processing time?
Jessica Robinson says
Dixie,
It would be the same processing time for quart jars.
Liz says
Hi Jessica! I found that 3 cups of brown sugar was waaaaaay too sweet – maybe that’s because I used Roma tomato purée that I made from fresh tomatoes? I tried to add some balsamic vinegar and red pepper flakes but it still was super sweet.
Jessica Robinson says
Hello Liz,
Sorry to hear your sauce turned out too sweet for your liking. The sauce starts with canned tomato paste and tomato puree. We have adjusted the brown sugar based on the original ingredients. If you are using your own tomato puree, those directions are within the body of the post. You can certainly adjust it next time and add a little at a time to your taste.
LINDA says
I’m not a big fan of red sauces but my husband is can’t wait to try this one on him. This sounds like it will be right up his alley.
Jessica Robinson says
Glad to hear you are going to try this recipe!
Shelly Montoya says
For canning your marinara sauce do you add any lemon juice or citric acid to increase the acidity?
Jessica Robinson says
Shelly,
You do not need to add lemon juice or citric acid to this recipe. We use canned tomatoes (commercially canned) for this very reason. Canned tomato puree and tomato paste has citric acid it. The brown sugar also helps properly balance the pH and helps it to be safe for canning. You do need to water bath the jars, as directed in the instructions.
Amy says
Homemade marinara is a hundred times better than storebought! Thanks for the recipe!
Lisa Hatfield says
This is a great recipe, I am canning marinara sauce this year after my tomatoes are ready!
Jessica Robinson says
It’s one of absolute favorites too!
Amy Engberson says
My garden is bursting with tomatoes and this is the perfect way to use them up! Can’t wait to use it during the winter! Thanks
Laura says
Thanks Jessica! I can’t imagine ever making this much marinara sauce but I’m definitely going to try this on a smaller scale. I love the tip about freezing the tomatoes. Mine were coming in randomly this year.
Beth says
Quick question. I made my puree/juice last night from my cooked down, fresh tomatoes. I am a little confused at the recipe as to whether I am adding 12 cups of puree and 6 cups of water, or 8 cups of puree and 2 cups of water. Any help would be appreciated. Thanks so much!
Jessica Robinson says
Hi Beth,
Sorry for any confusion. For the recipe. I posted my mom’s original recipe (in the recipe card). Which calls for “canned” tomato puree. If you are using fresh tomato puree from your own tomatoes, I have those directions in the post. I added our tomato juice/puree mixture in ADDITION to the original recipe. So you’ll get a bigger batch- and can more jars.
I used a really big stock pot and added: —> In addition to those ingredients, add 8 cups fresh tomato juice/puree mixture. Add 2 additional cups of water. 1 additional cup of brown sugar, 1 tablespoon additional each of salt, black pepper, ground fennel, basil, and oregano. (Canned tomato puree is usually more concentrate than that from your own tomatoes) Let me know if you have any further questions.
Lisa Hatfield says
Another great post Jessica! I have so many tomatoes in my garden this year and was looking for a way to use them up. Love that you can freeze them, so many great tips and your video is so helpful. Your son is adorable helping you….
Jessica Robinson says
Thanks so much Lisa!! This is such a delicious sauce and my mom would be proud that we’re all making it! Let’s celebrate her life with homemade marinara sauce this season!