Tomato Harvest Marinara Sauce

By canning marinara sauce, you can preserve the bounty of your tomato harvest. Use this large-batch recipe to make enough to last all winter long.

• Preparation Time: 60 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 3 hr 15 mins
• Calories: 44 Calories

Ingredients

• 1 tablespoon salt
• 1 tablespoon dried oregano
• 2 teaspoons ground black pepper
• 25 pounds plum tomatoes, cored and halved lengthwise
• 1 pound yellow onions, finely chopped
• 10 cloves garlic, finely chopped
• 2 quarts water, or as needed
• 3 large bay leaves
• 0.5 cup extra-virgin olive oil
• 1.5 tablespoons honey
• 1.875 cups bottled lemon juice
• 10 teaspoons salt

Recipe Instructions

Step 1

Inspect 10 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.

Step 2

Place tomatoes, honey, oregano, 1 tablespoon salt, pepper, and bay leaves in a large stockpot; add water to cover. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove the cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.

Step 3

While tomatoes are cooking, heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in hot oil until onions are softened but not browned, about 10 minutes. Remove from heat.

Step 4

Transfer cooked tomatoes to a food mill placed over a bowl; purée in batches, separating tomato pulp and juice from tomato skins and seeds.

Step 5

Return tomato pulp and juice to the stockpot. Stir in cooked onions and garlic. Cook, uncovered and stirring occasionally to prevent scorching, over medium-high heat until sauce thickens and reduces by about half, 1 hour to 1 hour 30 minutes.

Step 6

Transfer the jars and lids from simmering water to a dry towel.

Step 7

Place 3 tablespoons lemon juice and 1 teaspoon salt into each jar. Ladle hot tomato sauce into the sterilized jars, filling to within 1/2 inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.

Step 8

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process until the jars are fully sealed, about 45 minutes.

Step 9

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark area.