Homemade Marinara Sauce
Homemade 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.
Servings 7 16-ounce jars
Calories 702kcal
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
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
Calories: 702kcal | Carbohydrates: 141g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 1167mg | Potassium: 2247mg | Fiber: 11g | Sugar: 115g | Vitamin A: 2315IU | Vitamin C: 52mg | Calcium: 241mg | Iron: 10mg