Marinara Sauce Recipe
🕒 Total Time: 2 hours 20 minutes
🥄 Yield: 6-8 pints
🍽 Category: Vegetable
🔍 Keywords: Low Protein, Low Cholesterol, Weeknight, Canning, < 4 Hours
Description:
Indulge in the savory delight of homemade Marinara Sauce with this easy-to-follow recipe. Perfect for a cozy weeknight meal or for canning to enjoy throughout the year. This sauce boasts a delightful blend of onions, celery, carrots, and tomatoes, enhanced with aromatic herbs and spices. Whether you’re using it immediately or preserving it for later, this Marinara Sauce is sure to become a kitchen staple!
Ingredients:
- 1 1/4 onions
- 1 1/2 celery stalks
- 1 carrot
- 1/2 cup olive oil
- 1 garlic clove
- 8 tomatoes
- 1 teaspoon sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
Nutritional Information (Per Serving):
- Calories: 295.1
- Fat Content: 19.4g
- Saturated Fat Content: 2.7g
- Cholesterol Content: 0mg
- Sodium Content: 454.4mg
- Carbohydrate Content: 29.7g
- Fiber Content: 8.9g
- Sugar Content: 19.1g
- Protein Content: 6.1g
Instructions:
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Prepare Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onions, celery, and carrots. Sauté until tender, approximately 20 minutes, stirring occasionally to prevent sticking.
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Add Garlic: Once the vegetables are tender, add minced garlic to the pot. Cook for an additional 2 minutes, stirring continuously, until fragrant.
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Incorporate Tomatoes: Add fresh tomatoes to the pot, along with sugar and pepper. Stir well to combine all ingredients.
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Achieve Desired Texture: For a smooth sauce, pass the mixture through a food mill. Alternatively, use a food processor to achieve the desired consistency if a food mill is unavailable.
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Seasonings: Add bay leaf, dried basil, oregano, and marjoram to the sauce. Allow it to simmer over low heat, stirring occasionally, until it reaches the desired thickness.
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Final Seasoning: Once the sauce has thickened to your liking, add salt to taste. Remember to remove the bay leaf before proceeding.
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Prepare Jars: Sterilize canning jars and lids. Fill clean, hot jars with the marinara sauce, leaving 1/2 inch of headspace at the top.
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Canning Process: Process the jars in a water bath canner for 45 minutes at altitudes up to 1000 feet, ensuring they are fully submerged in boiling water.
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Storage and Serving: The yield of the sauce may vary depending on how much it is cooked down. For reference, this recipe typically fills around 6 to 8 pint jars. If not canning, the sauce can also be frozen for later use.
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Enjoy: Serve this homemade Marinara Sauce over your favorite pasta, as a dipping sauce for breadsticks, or as a base for pizzas and casseroles. Bon appétit!
