It is tomato season and my tomatoes are in full production. I thought a delicious simple marinara would be a perfect addition to my pantry. This super easy recipes is adapted from one of my fav canning books.
Sherri Brooks Vinton “Put ‘em UP“
“My Way Marinara”
25 pounds plum tomatoes (I used Black Krim)
1 pound onions, finely chopped
4 Garlic gloves, peeled and minced
1 cup fresh basil leaves, roughly chopped
1 cup fresh Italian parsley, roughly chopped
*Canning salt
*Bottled Lemon juice
Prepare boiling water bath (BWB) canner, sanitize and heat the jars and place lids into a steaming pot of water to soften the seal. Assemble and sanitize all utensils.
Put 5 pound of tomatoes in the large nonreactive saucepan with a splash of water. Cover and bring to a low boil over medium heat, crushing and stirring the tomatoes as you go to release the juices. Continue to add roughly 5 pounds at a time, until you are out of tomatoes.
Reduce the heat and simmer for 30 minutes. Let the tomatoes cool slightly and working in batches run through the food mill removing the seeds and skins. Return puree to the pot, add chopped onion and garlic. Simmer over low heat for 2 hours, stirring occasionally to allow the juices to reduce.
Add chopped basil and parsley to pot. Ladle into hot, clean quart jars, adding 3 tablespoons of lemon juice and 1 teaspoon of canning salt per jar, leaving ½ inch of headspace, release trapped air, wipe rims and place lids and rings on. Transfer to BWB, process for 45 minutes. Be sure to adjust time for higher altitude, we are at 2600ft therefore I add 5 extra minutes to the process time, (50 minutes for me). Turn off heat; remove lid and 5 minutes before transfer to a heat safe surface.
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