Canned Fresh Marinara Sauce

Elena Butuc

Here is my top recipe for the ultimate pasta, pizza sauce, and a delightful base for a lot of dishes including meatballs, seafood, stuffed cabbage, fish, beans, chickpeas, lentils, soups, chicken, and vegetables. Each year, I prepare about 30 jars of this sauce to stock my pantry, ensuring I never run short.

You'll find that this recipe involves few ingredients, the key is using seasonal produce, especially ripe tomatoes for the best taste and sweetness. Slow cooking is crucial to achieve a sweet, mildly acidic sauce, an Italian method for authentic tomato sauce crafted from fresh tomatoes, not canned puree.

This approach is a fantastic way to save money, time, and effort. On busy days, a jar of this tomato sauce over pasta, perhaps with some added tuna or parmesan, makes a quick and satisfying meal.

show all description

Ingredients

Metric US

●

Tomatoes

4 kg

seasonal, as ripe as possible

●

Onions

2 pieces

●

Garlic cloves

15 pieces

●

Extravirgin olive oil

250 ml

●

Salt

2 tbsp

or to taste

●

Basil

1 bunch

or 2 tablespoons dried basil

Step by step

Step 1

The first and crucial step is selecting seasonal tomatoes - richly ripened, aromatic, and flavorful. Plum tomatoes are preferable for their fewer seeds and substantial pulp, which contribute to the sauce's ideal consistency.

During a visit to my mom's, I used a mix of garden tomatoes, which still turned out well because they were in season.

Step 2

Wash the tomatoes thoroughly, halve them, and remove the cores with a knife.

Step 3

Chop the tomatoes into small to medium pieces. The shape isn't crucial here.

Step 4

Clean and wash the onions and garlic.

Step 5

In a large pot or cauldron (at least 7-10 liters), heat the olive oil, add the diced onions, and sauté for 5 minutes.

If a cauldron isn't available, use a deep pan or saucepan with high sides but adjust ingredient amounts accordingly.

Step 6

Add the chopped onion and finely chopped garlic, mix, and sauté for another 5 minutes until aromatic, ensuring they don't brown excessively.

Step 7

Add the chopped tomatoes to the pot, mix well, and increase the heat to high.

Stir periodically, you'll notice the tomatoes begin to release their juice.

Step 8

When the mixture starts boiling vigorously, reduce the heat to the lowest setting and let it simmer gently for about 2 hours.

Keep stirring occasionally.

Note: Slow cooking enhances the tomatoes' aroma and taste, while preventing the juice from evaporating too quickly. Monitor carefully!

Step 9

For efficiency, I often boil two large pots simultaneously, combining them when one runs out of tomatoes to maximize sauce yield in a single batch.

Step 10

While the tomatoes cook, prepare the jars and lids. Wash well and sterilize in the oven at 125 degrees Celsius for 20 minutes.

For pasta, a 780ml jar is perfect. For meatballs or sauces, the same size works well.

For pizza or other dishes, use smaller jars of 320-500ml, tailored to your family's needs.

Step 11

Once the tomatoes cook thoroughly and you've combined the batches, if making two, the sauce should be ready for the next step.

Step 12

You'll notice the oil rising to the top and the juice slightly thinning — signs that the sauce is well-cooked.

Keep the heat low to avoid burning.

Step 13

Add the finely chopped basil (or dried) and salt now.

Stir and let simmer for another 15 minutes.

Step 14

Remove the pot from the heat and blend the entire mixture finely with a hand blender.

Step 15

Return the blended sauce to the heat, adjust salt to taste. Heat until it boils, then reduce to a slow simmer for an additional 15 minutes, stirring occasionally.