My homegrown tomatoes this year are crazy! They are growing like gangbusters and I am one very happy camper. The only “problem” is I can’t eat 30 lbs of tomatoes. Although my friends love them too, they can’t keep up with the regular fresh tomato invasion. Thankfully, I have a plan for this, it’s called The Best Homemade Tomato Marinara Sauce!
I use tomatoes year-round as there is never a shortage of recipes which call for tomatoes in one form or another. Although this recipe is technically similar to a spaghetti sauce, I find that it works well as a starter for most tomato based dishes, such as spaghetti, chili, and even Sloppy Joes! For canning, I use the hot water bathing method. I am able to control exactly what is added using this method, meaning no nasty chemicals or sugar!
Here is the recipe I love and use. It typically makes a little over two quart sized mason jars worth of sauce.
Homemade Marinara Sauce
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Ingredients
- -6 cups of tomatoes
- -1 TBS bottled lemon juice
- -1 TBS Red Wine Vinegar
- -1 tsp Sea Salt, freshly ground
- -4 cloves freshly minced garlic
- -5 leaves freshly diced basil
- -2 TBS Italian Seasoning
- -1/4 cup Olive Oil
Instructions
Prepare mason jars in hot bath, by sterilizing jars in simmering water. Wash lids and bands in soapy warm water, rinse and set aside.
Remove the stems and wash tomatoes under cool water and cut an “x” on the bottom of the tomato.
Bring a large pot of water to a rolling boil. Drop tomatoes into the boiling water for 30 seconds, allowing tomato skin to loosen. Lift them out of water and put directly into large bowl of ice water to stop the cooking process.
Peel the skin off of the tomatoes and place into a food processor or blender. Add all other ingredients and blend until desired consistency. Pour sauce into a large pot and bring to a boil.
Add tomato mixture to prepped mason jars, leaving ½ inch of headspace. Add bottled lemon juice and remove air bubbles. Wipe rim of jars and lightly place lid and band on the jars.
Place jars in boiling water canning bath for 45 minutes. Remove jars from water bath and cool. Once cool tighten bands. Ensure lids are properly sealed, meaning the button on the lid should not move up and down when pressed.
Store in dry, cool place like a pantry. Enjoy!
Do you have any tomato canning recipes you love?! I’d love to have you share by commenting below.
2 comments
The recipe sounds amazing! We had so many tomatoes go to waste this year because we had so many. Will definitely be using this recipe next year!!
Thank you so much, Sweet Friend! How fabulous to have tomatoes that produced! Let me know what you think when you do make this! <3