7/14/13

Homemade Marinara Sauce


Making your own Marinara sauce is super easy, and I love that you can control the ingredients by making your own! I always make this in large batches. Sometimes I freeze it in freezer bags/containers and sometimes I can it, depending on my available time.

Today I am making it with fresh garden tomatoes, but I will also give you some alternatives for canned tomatoes which I make when I run out of my homecanned tomatoes.
Printable Recipe
Homemade Marinara Sauce
Makes about 2 1/2 quarts


Ingredients:



1-2 onions diced. 
2 Tblspoons olive oil
5-6 cloves of garlic, minced (about 2 Tbsp)
2 Tbsp  Italian Seasoning or handful of fresh herbs chopped: (basil, oregano, rosemary, thyme, etc)

For Fresh Tomatoes:
12 cups peeled fresh ripe tomatoes (about 4-5 lbs. which was about 30 Roma tomatoes for me)











For Canned Tomatoes:
2 (28 oz.) cans of crushed tomatoes, whole can, DO NOT DRAIN
1 (28 oz ) can of whole tomatoes, drained
1 (6 oz.) can tomato paste

Jan’s Tip: You may want to add about 2 Tablespoons sugar to the canned tomato version to help cut the acidity level that they have. Fresh ones don’t always have this same problem. I Do NOT add the sugar, however, as my husband is diabetic. I don’t add sugar substitute either,  We just go for fewer sweeteners in our sauce.

Directions:
In large pot over medium heat, cook onions , minced garlic and olive oil till onions are transulent and caramelized.

Add in tomatoes , herbs and the optional sugar.  Blend well, and crush tomatoes to desired chunkiness.


Jan’s tip: I love to pour either the fresh or canned whole tomatoes into a bowl  and hand crush my tomatoes.  I get to control the chunkiness of the sauce this way, and plus it’s really fun! You can always use a potato masher and just go for it too! (which I did today, cause me, tomato covered hands and a camera is not a good idea!)

Simmer low and slow to get the best concentrated flavors. I usually simmer for about 2 hours over low heat. 
Marinara Sauce Recipe



9 comments:

  1. Great recipe, thanks! My grandma always adds some cut up carrot to her sauce for sweetness, and it really adds sweet flavor.

    ReplyDelete
    Replies
    1. I love that! I love carrots, my hubby hates them, so I try to sneak some in , but in tiny minute pieces! Thanks for adding that tip in, I had forgotten how much I love carrots in the sauce!
      Hugs,
      Jan

      Delete
    2. No problem! I love your blog! I look forward to your new posts.

      She just cuts them in quarters so they are not too small, big enough to pick out. She generally picks them out before she serves the sauce :)

      Delete
  2. Looking forward to trying this recipe since my garden is loaded with tomatoes! Plus I'd be happy not to buy jarred sauce anymore! Found your link on Home to 4 Kiddos.

    ReplyDelete
    Replies
    1. Hope it turns out scrumptious for you! If you tweak it let me know what you end up adding or subtracting to make it perfect for you, I'd love to hear!
      Hugs,
      Jan

      Delete
  3. How much does your recipe yeild? Canning season is about a week away for me with my Tomatoes I would love to make this.

    ReplyDelete
    Replies
    1. About 2 1/2 quarts for me.

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  4. I'm looking forward to trying this. Can I freeze it?

    ReplyDelete
    Replies
    1. April, it freezer really well! Go for it! It should last in the freezer for several months at least!
      Let me know how it goes!
      Jan

      Delete

I'd love to hear from you!

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