Yummy Marinara Sauce Recipe !

How To Make Your Own Marinara Sauce To Can!

Nothing nicer or easier then to have your sauces already canned and ready to go for any meal your feel like making at the end of the day.

It will cut your cooking time in half if you have a nice little stash of sauces in your pantry.

They taste so much fresher and you have the satisfaction of knowing that you created this wonderful sauce. You also have the added bonus of knowing every ingredient that is in the sauce.

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Canning Homemade Marinara Sauce

No question that Marinara Sauce is the sauce I use most frequently in Italian recipes. Pesto runs a close second. This is a good basic vegetarian marinara sauce to:

Serve over pasta, ravioli, or meatballs (check out my recipe for Italian Meatballs)
turn into a meat sauce by adding browned ground meat or crumbled meatballs or Italian sausage
turn into a seafood sauce by adding shrimp or clams
use as a pizza sauce

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use as the base sauce in lasagna
use to make baked chicken parmesan (smother chicken breasts with this marinara sauce, generously sprinkle with parmesan cheese, top with a layer of mozzarella cheese and bake for 35-45 minutes at 350º)
use as a sauce on meatball sandwiches
use as a sauce on my Parmesan Chicken Sandwiches

ngredients:

  • 14lb fresh tomato
  • 2 onions (chopped)
  • 15-20 cloves fresh garlic (well minced)
  • 1/2 cup fresh basil
  • 1/2 cup balsamic vinegar
  • 3 T brown sugar
  • 4 T fresh oregano
  • 1 T Cavender’s seasoning
  • 1-2 small cans tomato paste (optional)
  • Splashes of lemon juice in each jar

Step 1: Prep your jars and lids

Step 2: Blanch your tomatoes

Step 3: Sauté garlic and onions

Step 4: Add the rest and simmer for a while

Step 5: Can the sauce

Take the jars out of the water bath, empty the water out of them, and set them on a kitchen towel on the counter.  Splash about a 1/4 teaspoon of lemon juice in the bottom of each jar.  Ladle the sauce into the jars leaving about 1/4 inch to 1/2 inch head space.  Seal the lids on “finger-tight” (meaning, don’t use your palm and whole hand or it will be too tight), and set the jars back into the water bath.  Cover the canner and when the water is boiling, set your timer for 35 minutes if using pints and 45 minutes if using quarts.

Step 6: Remove jars and cool

Article & photo’s by: Allfood.recipes  – full recipe credit : Tinyprairiefarm 

To get the full recipe and article click this link