I thought I was done canning until someone gave me a bag of
fresh tomatoes that were perfect for the marinara sauce my daughter
makes. I liked it so well when I first tasted it that I wanted the recipe
to share. The original made 18 quarts but I have pared
it down make about 11 pints.
Marinara sauce is a basic pasta sauce that you can tweak to
use as pizza sauce ... add meat and serve over spaghetti ... use as
a dip for bread sticks ... and more.
After blanching, peeling and pureeing the tomatoes, I put them through
a strainer to remove the seeds.
Then I chopped and cooked the green peppers and onions
until they were soft.
There are 14 flavorful spices and other indgredients that blend together
to make this a special sauce.
Stir this colorful pallet together in the stockpot and watch the transformation.
Looks and tastes like a gourmet sauce.
Thick and tangy .. rich in color ... perfect with a tortilla chip.
12 cups tomato puree or juice
3 medium onions, coarsely chopped
1 ½ green bell peppers, seeded and chopped
1 cup water
Blanch, peel and process enough fresh tomatoes to make 12 cups
puree. If desired, remove seeds by putting puree through a coarse strainer.
Pour into a large stockpot.
Cook onions, peppers and water in saucepan until vegetables are tender.
Process in batches in blender until smooth; add to tomato puree.
4 cans (5.5 fl. oz.) tomato paste
1 can (1½ cups) tomato sauce
1 ¼ cups ketchup
1 cup lightly packed brown sugar
3/4 cup grated parmesan cheese
3 tbsp. parsley flakes
2 tbsp. paprika
2 tbsp. salt
1 tbsp. chili powder
1 tbsp. oregano leaves
1 tbsp. garlic powder
1 tbsp. dry mustard
1 tsp. celery powder
2 tsp. black pepper
Combine all remaining ingredients with tomato mixture using a
whisk to blend together.
Cook over low heat until mixture comes to a boil, stirring occasionally.
OR bake in a 350° oven for one hour or until bubbly.
11 pint canning jars
Ladle sauce into jars. Prepare metal lids and rings according to
package directions. Place on jars and tighten firmly with hands.
Place jars on rack in a canner; add warm water to cover.
Heat to boiling, turn off heat and allow jars to remain in water
for 5 minutes. Remove from water; jars should seal as they cool.
Remove bands after 24 hours; wipe clean and store.
This sauce can also be frozen without canning.
Yield: approx. 11 pints