How To Make Marinara Sauce Recipe | How to Can | Allrecipes.com

Cut 25 pounds of plum tomatoes in half.

Place the half tomatoes into a large non-reactive sauce pot and cover with water.

Stir in 1 tablespoon of oregano, 3 bay leaves, 1 tablespoon of honey, 1 teaspoon of salt, and 2 teaspoons of black pepper.

Cover and bring to a low boil over medium-high heat.

Remove the cover and simmer for 20 minutes, stirring occasionally.

While the tomatoes are cooking, heat a skillet over medium-high heat and add 1/2 cup of extra virgin olive oil.

When the oil is hot, stir in 1 pound of finely chopped onions and 10 cloves of minced garlic.

Stir and cook until the onions are transparent, about 10 minutes.

Puree the tomatoes in a food processor and add back into the sauce pot along with the cooked onions and garlic.

Return to medium-high heat and cook uncovered until the sauce thickens and reduces by about half, which will take about 1 hour to 1 hour and a half.

Sterilize quart size canning jars and lids according to the manufacturer's instructions.

To each sterilized jar, add 1 teaspoon of salt and 3 tablespoons of lemon juice.

Ladle hot tomato sauce into the jars, leaving a half inch of headspace.

Wipe the rims of the jars with a moist paper towel to remove any residue.

Top with sterilized lids.

Process the jars in boiling water covered for 45 minutes.

Remove and allow to cool to room temperature.

Store in a cool dark place for up to one year.

Equipment Needed

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