Roasted Marinara Sauce- with canning instructions
This roasted marinara sauce is perfect for a spaghetti or lasagna night. Taking your garden fresh tomatoes and canning them into a sauce that can be enjoyed all winter long. Using simple healthy ingredients, you will love to grab one of these jars off your shelf.
Yield: 5 people
Equipment
- 1 Food Mill
- 1 Water bath canner and basic canning supplies
- 5 Quart Jars
Materials
- 20 lbs tomatoes
- 1 1/2 cup chopped onions
- 1 cup red or white dry wine
- 1 TBSP salt
- 1 TBSP dried oregano
- 2 tsp ground pepper
- 6 cloves garlic, minced
- 2 bay leaves
- 1/2 cup bottled lemon juice or 2 tsp citric acid
Instructions
- Fill you canner with water and put on stove on low to start heating up. Wash your jars, lids, and rings in warm soapy water. Place your jars in the canner to stay warm.
- Slice all your tomatoes in quarters or half (depending on the size of the tomatoes) and lay in a single layer on a baking sheet. Bake in a 375° oven for 45 minutes or until they are juicy and slightly golden brown.
- While tomatoes are baking, chop up onions. Place onions in a TBSP of avocado oil in a large pot. Cook until caramelized.
- Once tomatoes are done, work in batches to run all the tomatoes through a food mill. Discard all the seeds and skins and place the remaining pulp into your pot with your onions.
- Add all other ingredients, except the lemon juice/citric acid. Bring the sauce up to a boil, then reduce the heat. Simmer the sauce for 20 minutes to an hour or until you have reached the desired thickness.
- Remove pot from heat, remove the bay leaves and stir in the citric acid or lemon juice.
- Carefully remove all your jars and using a wide mouth funnel fill each jars with the hot sauce. Leave a 1/2" headspace in each jar.
- Using the back of a wooden spoon remove any air bubbles from each jar.
- Wipe the jars clean with a clean wet dish towel. Place your lids and rings on, screwing down until finger tip tight.
- Place all the jars back into the canner and make sure there is at least 1" of water over each jar.
- Place your canner lid on and bring water up to a rolling boil. Once at a rolling boil start your timer for your processing time.
- Process jars for 40 minutes, adjust for your elevation.
- After the timer goes off, turn your stove off and remove the lid of the canner. Let jars sit for 5 minutes.
- Gently remove each jar from the canner and place on a clean dish towel on the counter. Let sit there undisturbed for 12-24 hours or until the jars are completely cooled.
- Once cooled, gently touch the top of each of the jars to make sure they sealed. Remove the rings, wipe jars clean, and label with the contents and year.
- Store on your shelf out of direct sunlight.