Sunday, August 28, 2011

Canned Marinara

The Romas are finally starting to come in, but there is not enough for a huge batch of sauce. I did however find a recipe for Marinara that only calls of 8lbs of tomatoes.

*If you are not comfortable canning this, you could always freeze it.

Let's give it a go...

Makes 4+ pints

8 lbs. ripe Roma (plum) tomatoes
1-1/3 cups onions, finely minced
2/3 cup celery, finely minced
3 cloves garlic finely minced
1-1/3 cups carrots finely minced
2/3 cup olive oil
1-1/4 teaspoon sugar
1/8 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
Salt to taste

Prepare 4 glass pint canning jars, lids and bands

Peel Tomatoes
Drop tomatoes into boiling water, a few at a time.
Let the water return to a boil, then remove the tomatoes and drain. Peel and chop.

In a large pot, cook the onion, garlic, celery, and carrots in the olive oil, covered over medium-low heat for about 15 minutes, stirring a few times.

Uncover and stir over heat for 5-10 minutes longer, or until the vegetables are very soft and a little gold.

Add the tomatoes, sugar, and pepper and simmer gently, covered for 15 minutes.

Puree the sauce through the medium disc of food mill. You could used a food processor and run through a fine colander

Return to pot, add basil and oregano,  cook at a simmer until desired consistency is reached, about 20-40 minutes, stirring often.

Add salt to taste. If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.  

Ladle hot sauce into prepared hot jars leaving 1/2 inch headspace.
Remove air bubbles.

Wipe rim.

Center hot lid on jar. Apply band and adjust until finger tight.

Process jars in a boiling water canner for 35 minutes, adjusting for altitude.

Remove jars and cool. Use in the dead of winter, think of the warmer months, and smile!

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener
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email: thegastronomicgardener at gmail dot com


  1. hey I have the same However, this is the first time I am going to try it though.Looks pretty darn good!

  2. I'm going to try it too, but I'll be freezing it. I'd be a bit worried about the safety of water bath processing with the addition of the oil and the low acid vegetables, and no added acid.

  3. I hope it works out for you Mrs. Pickles!

    Sounds like a good compromise Granny. I don't hav ethe freezer space and I trust the source. I too am focused on food safety!

  4. That's a great marinara recipe, David. It would easily lend itself to other recipes. I, too, freeze my tomatoes and put up a half-bushel of plums last week. Regardless of recent history, canning isn't even a remote possibility. :)

  5. ChgoJohn, Walk to the Light! Kidding aside....I agree it would be a great base sauce...


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