Making and canning marinara sauce

Cut the core out of the tomatoes and make an 'X' mark on the bottom.

Place the tomatoes in boiling water for about 1 minute to scald them and loosen the skins.

Transfer the tomatoes to a bowl of cold water to cool them down and make peeling easier.

Peel the tomatoes, removing the skins as they should slide off easily after scalding.

Cut the peeled tomatoes in half, then into quarters, and finally into small chunks for faster cooking.

Cook the chopped tomatoes in a pot for about 20-25 minutes before adding seasonings.

Equipment Needed

Dietary

Allergens