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Home » BEST Marinara Sauce

BEST Marinara Sauce

Written on September 8, 2017

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BEST Marinara Sauce  You won’t find a more flavorful marinara sauce – it’s easy to make and is absolutely PACKED with flavor!  Canning instructions included so you can enjoy the fresh flavor of tomatoes all year long!

best marinara sauce recipe canning preserving tomato italian authentic traditional

Marinara Sauce Recipe

It’s hard to beat a simple dish of fresh pasta topped with homemade marinara sauce.  The key is using quality products and when you have those these simplest of dishes come to life.

The Italians have relied on the best of the best tomatoes for centuries:  Sun-kissed San Marzano tomatoes.  They’re stronger in flavor and much sweeter than most any other variety.  And for that reason it’s hard to replicate the flavor of the marinara sauces you find in southern Italy.  Our tomatoes require the help of a few flavor boosts, a dash of sugar being one of them.

This marinara sauce is slow-simmered with a variety of herbs and seasonings for 2 hours.  The end result is a delicious sauce you can either eat right away, freeze or can for long-term storage so you can enjoy the vibrancy of Summer all year long!  This is the BEST marinara sauce for canning!

The use of dehydrated onions is especially suited to canning as it provides a better flavor long-term.

best marinara sauce recipe canning preserving tomato italian authentic traditional

Let’s get started!

Select the best tomatoes you can find.  The ideal tomatoes are ones that are very meaty with few seeds. Roma tomatoes fall into that category and are the most readily available and they, like other paste tomatoes like San Marzano’s, develop the best flavor when cooked down into a sauce.  That said, you can use whatever tomatoes you have available and if they’re grown in your own garden so much the better.

Blanch the tomatoes for a minute in boiling water to loosen the skins.  Peel the tomatoes and squeeze out and discard the seeds.  Chop the tomatoes.

Place the tomatoes in a large pot with all the ingredients (except for the citric acid/lemon juice).  Bring it to a boil, reduce the heat to low and simmer, uncovered, for 2 hours, stirring every once in a while. Adjust seasonings to taste.  Discard the bay leaves.

Use an immersion blender or transfer to a blender and puree until desired consistency.

I use and recommend Cuisinart’s Immersion Blender, I’ve been using mine for 8 years and it’s still going strong.

The sauce is ready but the flavor is even better after a day or two.

You can either enjoy the sauce now, freeze it, or can it for future use.

best marinara sauce recipe canning preserving tomato italian authentic traditional

If you want to can your marinara for long-term storage, here’s how:

Before you fill the sterilized jars with the marinara sauce, add 1/4 tsp Citric Acid per pint or add 1 tbsp bottled lemon juice per pint (double those quantities for quarts). This is per USDA guidelines as a requirement for safe canning.  Fill the hot marinara sauce into the jars leaving 1/2 inch headspace.  Wipe the rims of the jars with a damp cloth.  Screw on the clean lids and rims.

best marinara sauce recipe canning preserving tomato italian authentic traditional

Next you’ll use a water canner to process the jars.  This complete canning set has everything you’ll need.

Place the jars in the boiling water canning and process for 35 minutes for pints and 40 minutes for quarts (wait for the water to return to a boil before you start the time).  Turn off the heat and let the jars rest for 5 minutes before removing.

Adjustments for canning at high altitude: 

  • At 1,001 to 3,000 feet (305 to 914 meters) above sea level: increase processing time by 5 minutes.
  • At 3,001 to 6,000 feet (914 to 1,829 meters) above sea level: increase processing time by 10 minutes.
  • Above 6,000 feet (1,829 meters) increase processing time by 15 minutes.

Carefully remove the jars from the water canner and let them sit undisturbed for 24 hours.  Check the seals.  Stored in a dark, cool place the jars will keep for at least a year but for best flavor use within six months.

Enjoy!

best marinara sauce recipe canning preserving tomato italian authentic traditional

For more fabulous canning recipes be sure to try our:

  • Dill Pickle Relish
  • Giardiniera
  • Corn Relish
  • Sweet Pickle Relish
  • Sweet Pepper and Onion Relish
  • Pickled Onions
  • Dilly Beans
  • Pickled Asparagus
  • Pickled Turnips
  • Pickled Peppers
  • Pickled Beets

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marinara sauce recipe for canning best homemade tomato sauce

 

marinara sauce recipe for canning best homemade tomato sauce

BEST Marinara Sauce

Kimberly Killebrew
Rich and vibrant in flavor, you can enjoy this delicious marinara sauce all year long! Canning instructions included.
Print Recipe
4.89 from 59 votes
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course canning, preserving, Sauce
Cuisine Italian
Servings 6 pints approx.
Calories 288 kcal

Ingredients
 
 

  • 12 pounds ripe tomatoes
  • 1/2 cup dried/dehydrated minced onion (provides a great flavor boost and is especially suited to canning for long-term storage)
  • 6 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons brown sugar
  • 2 tablespoons sea salt
  • 1 tablespoon dark balsamic vinegar
  • 1 1/2 teaspoons dried rosemary
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon crushed fennel seeds
  • 1/2 teaspoon dried ground sage
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • citric acid or bottled lemon juice, if canning (per USDA guidelines as a requirement for safe canning)

Instructions
 

  • Blanch the tomatoes for about a minute in a pot of boiling water to loosen the skins.  Peel the tomatoes, squeeze out and discard the seeds. Chop the tomatoes.
  • Place the chopped tomatoes in a large pot along with the remaining ingredients (except for the citric acid).  Bring to a boil, reduce the heat to low and simmer, uncovered for 2 hours, stirring every now and then.  Discard the bay leaves.  Adjust the salt and pepper to taste.  Use an immersion blender or transfer to a blender to puree until desired consistency is reached.
  • You can use the sauce now (flavor gets better in a day or two), freeze it or can it for long-term storage.  
  • To can the sauce: Place 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice in the bottom of each sterilized pint-sized jar (double the quantity for quart jars). Ladle the hot marinara sauce into the jars, leaving 1/2 inch headspace. Wipe the rims clean with a damp cloth. Screw on the clean lids and rims. Place the jars in a boiling water canner and process 35 minutes for pints and 40 minutes for quarts. Turn off the heat and let the jars sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours. Check the seals.
    Stored in a dark, cool place the jars will keep for at least a year but for best flavor use within six months.
    Makes approximately 6 pints.

Notes

Adjustments for canning at high altitude: 
  • At 1,001 to 3,000 feet (305 to 914 meters) above sea level: increase processing time by 5 minutes.
  • At 3,001 to 6,000 feet (914 to 1,829 meters) above sea level: increase processing time by 10 minutes.
  • Above 6,000 feet (1,829 meters) increase processing time by 15 minutes.

Nutrition

Calories: 288kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 1g
Keyword Marinara Sauce
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
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Topics include: Affiliate, All Recipes, By Country or Region, By Ingredient, By Type of Dish, Canning & Preserving, Disclosure, Food, Gluten Free, Italy, Pasta, Sauces, Seasonings and Condiments, Vegetarian, Western Europe as well as: canning, Italian, marinara, pasta, preserving, sauce, tomatoes246 Comments →

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246 Responses

  1. Jennifer Mahan says

    January 23, 2021 at 6:42 am

    Hi I haven’t made this yet but it looks amazing !! I have frozen my bottles of sauce as I’m not good at canning .. I always leave enough room for the liquid expansion. I will have to look up this method but wondering if canning just tastes better as well as easier storage ?
    Thank you so much for this recipe share !!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 24, 2021 at 9:16 am

      Hi Jennifer, no, canning doesn’t taste better but yes, it’s easier to store if you have limited freezer space. I’ll confess that I often freeze it when I’m feeling lazy because it’s just easier :) I put it in gallon ziplock freezer bags and lay them flat so I can stack them in the freezer.

      Reply
  2. Marcela Charles says

    November 15, 2020 at 11:33 am

    Delicious. A tad salty, but when you add beef or pasta, it is perfect.

    Reply
  3. Alexandra says

    October 28, 2020 at 10:10 am

    I would like to make this as a Christmas gift for my daughters, but I have no fresh enough tomatoes this time of year. Are canned tomatoes ok to use?
    Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 28, 2020 at 10:22 am

      Yes you can, Alexandra!

      Reply
  4. Anonymous says

    October 23, 2020 at 2:57 pm

    This was delicious 10 out of 10 . Followed recipe exactly . I would highly recommend 😊

    Reply
  5. Pam Martin says

    October 16, 2020 at 6:13 am

    There are several comments about time in a slow cooker, but I can’t find that info in the blog. Did I miss it? Also, are you weighing your tomatoes after peeling, coring and seeding? Going to try this this weekend.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 16, 2020 at 6:29 pm

      Hi Pam, place all the ingredients in the slow cooker (except for the citric acid or lemon juice) and I’d aim for around 2-3 hours on HIGH or 3-4 hours on LOW (you’ll just need to check it to see when it’s thick enough). And leave the lid off so the sauce can evaporate and thicken. The weight is prior to peeling/coring/seeding. Happy cooking!

      Reply
  6. Tavia says

    October 8, 2020 at 9:48 am

    I tweaked this a bit. Used yellow and red tomatoes. Added more garlic because I love garlic! Not a fan of sugar in recipes. I used one tablespoon of brown sugar then added puréed carrot – WOW! The natural sweetness of the carrot was perfect! I puréed the entire batch several times to get a smooth consistency because my kids don’t like chunks, lol. Kids and husband loved the flavor – will definitely make again.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 15, 2020 at 11:07 pm

      Fantastic, Tavia, thank you!

      Reply
  7. Sarah Schutt says

    September 27, 2020 at 6:35 pm

    Can I can this in 8 oz jars and if so, how long should it be in the water bath? I have pint jars ordered, but tomatoes that I need to take care of and only 4 & 8 oz jars on hand.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 27, 2020 at 8:52 pm

      Hi Sarah, yes you can use both 4 and 8 ounce jars and the processing/boiling time in the water bath will be the same.

      Reply
  8. lori bartholomew says

    September 23, 2020 at 1:49 pm

    Can you use a pressure canner instead of adding the lemon juice ?

    Reply
    • Linda Rivard says

      November 14, 2020 at 9:37 am

      Its perfect dont change a thing.

      Reply
    • JayDee says

      January 4, 2021 at 2:10 pm

      USDA recommends adding citric acid or lemon juice even when pressure canning tomatoes, so the only thing you get for that is a shorter processing time.

      Reply
  9. Wanda says

    September 21, 2020 at 11:11 am

    Can you tell me how many cups of chopped tomatoes 12 lbs is equal to? Getting ready to try this but I was wanting a more accurate way to judge how many tomatoes to use.

    Reply
    • Anonymous says

      September 22, 2020 at 5:16 am

      I figure 8 ounces per tomato which equates to 24 cup sized tomatoes Hope this helps

      Reply
  10. Karie says

    September 20, 2020 at 2:25 pm

    This is the BEST!! I have tried several other recipes and this one has them all beat. I think the dehydrated onions make the difference. Thanks for sharing.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 23, 2020 at 8:46 pm

      Fantastic, Karie, thanks so much!

      Reply
  11. Autumn says

    September 18, 2020 at 7:33 am

    Can you use fresh onion with this recipe? Will it throw off the pH or does the citric acid take care of that?

    Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 18, 2020 at 7:46 pm

      Hi Autumn, yes you can use fresh onion, I just prefer the flavor of the dehydrated onion for this particular sauce.

      Reply
  12. Debbie says

    September 17, 2020 at 2:22 pm

    Thank you for this amazing recipe! This was my first time making sauce and I highly recommend this recipe! I used fresh basil as I had it on hand. 5 🌟

    Reply
    • Kimberly @ The Daring Gourmet says

      September 17, 2020 at 6:16 pm

      Terrific, thanks so much, Debbie!

      Reply
    • Lisa Johnson says

      December 1, 2020 at 1:12 pm

      Can I use fresh lemon juice instead of bottled?

      Reply
      • Kimberly @ The Daring Gourmet says

        December 17, 2020 at 9:50 am

        Hi Lisa, bottled is always recommended for canning because it is a precise pH level whereas fresh lemon juice can vary in pH level.

        Reply
  13. Marybeth says

    September 13, 2020 at 1:46 pm

    How many cups of chopped tomatoes for this recipe

    Reply
  14. C says

    September 10, 2020 at 10:45 am

    Does the flavor vary between canning vs frozen? I’ve canned the first batch and LOVE it

    Thought about freezing this one but ONLY if the flavor is a strong as my first canned batch

    Best

    C

    Reply
    • Kimberly @ The Daring Gourmet says

      September 10, 2020 at 11:33 am

      Awesome, C! I haven’t tried freezing this though from what what I understand tomatoes do lose some of their flavor when frozen.

      Reply
  15. C says

    September 10, 2020 at 10:43 am

    Hi. I made one run of canned and LOVE it

    Does the floor profile vary in canned verses frozen?

    Thought about freezing the next batch but only if the flavor is the same!- otherwise I will can

    Best

    C

    Reply
  16. Pam Schell says

    September 9, 2020 at 8:27 pm

    I have been searching for a recipe to duplicate “Victoria White Linen Marinara” sauce from Costco, and I believe this is it! This recipe is delicious. I changed a few things,,,,,
    I added FRESH basil and Rosemary and used Oregano from the Greek mountains. I did not add in the salt, but instead after gutting the tomatoes, I strained the guts from the tomatoes through a fine strainer, and boiled that down before adding to my mixture,,,,*in this mixture I added some salt” JUST canned this and couldn’t fill the recipe as called because we kept eating it haha. LOVE THIS RECIPE! Going to do another batch with hot peppers for a something different!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 10, 2020 at 9:27 am

      Fantastic, Pam, thanks so much for the feedback!

      Reply
  17. Debbie says

    September 9, 2020 at 6:29 pm

    I have made multiple batches ever since I found your recipe. It is definitely the best recipe ever. My son-in- law is allergic to fresh onion, so using the dehydrated onion allowed him to eat the sauce. Thank you for such a great recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 24, 2020 at 3:13 pm

      That’s wonderful, Debbie, I’m so happy to hear that, thank you!

      Reply
  18. Wendy says

    September 8, 2020 at 6:58 am

    This sounds amazing. Just wondering if I should use more fresh lemon juice? As thinking bottled might be more concentrated. Thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      September 8, 2020 at 8:59 pm

      Hi Wendy, bottled lemon juice is recommended for safe canning because, unlike fresh lemon juice, the pH level is consistent.

      Reply
  19. Jesse Einhorn-Johnson says

    September 6, 2020 at 11:13 am

    Wondering if I can use fresh oregano, basil and rosemary from my garden in addition to my tomats?

    Reply
    • Anonymous says

      September 8, 2020 at 10:25 am

      Yes you can. Tripe the chopped fresh herbs for dried. Thats how I do it. Lots of basil.

      Reply
  20. Tracie Okimi says

    September 2, 2020 at 3:35 pm

    Just made this with tomatoes fresh from my garden. It is delicious and very tasty!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 2, 2020 at 4:39 pm

      I’m glad you enjoyed it, Tracie, thank you!

      Reply
  21. Zora says

    September 1, 2020 at 5:36 pm

    I made my second batch today for canning. It is amazing. I did not change anything,made it according to the recipe with mix of tomatoes that I had in my garden.Would highly recommend.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 1, 2020 at 7:36 pm

      Thank you, Zora, I’m glad you enjoyed it!

      Reply
  22. Anonymous says

    August 31, 2020 at 2:12 pm

    Too salty for me. I could cut the salt in half and still think it salty.

    Reply
    • Jen says

      September 5, 2020 at 4:53 pm

      I’ve made 2 batches. The first I didn’t have sea salt so I used regular salt – 1-3/4tbsp. It was perfect. The second batch I used sea salt-course and WOW is it salty. So I’m thinking it’s the difference in the types and grinds of the salt as much as the quantity.

      Reply
  23. Laura Sheridan says

    August 29, 2020 at 2:06 pm

    Great stuff! We made 21 jars using an assortment of tomatoes from our garden and store bought and no matter which combo we used it turned out delicious! Highly recommended!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 29, 2020 at 11:27 pm

      That’s so awesome, Laura, thank you for the feedback!

      Reply
      • Jillian says

        August 30, 2020 at 4:37 pm

        Have a batch going right now, and it smells amazing! Can’t wait to try it!

        Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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