BEST Marinara Sauce
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Look no further for the BEST Marinara Sauce recipe EVER! You won’t find a more flavorful marinara sauce. It’s easy to make and is absolutely PACKED with flavor! Canning instructions are included so you can enjoy the fresh flavor of tomatoes all year long!
What is Marinara Sauce?
Marinara sauce is a popular tomato sauce that is an essential staple in Italian cuisine. It consists of tomatoes, garlic, onions, olive oil, and a variety of herbs and spices. It’s known for its bright and fresh flavor, is highly versatile, and is a key component in many Italian dishes such as chicken parmesan, eggplant parmesan, pasta alla norma, and spaghetti and meatballs.
Ingredients
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!
I am often asked if you can use fresh onions instead of dehydrated onions. I recommend dehydrated onions for two reasons 1) fresh onions are high in water and can dilute and interfere with the pH level of the tomato sauce (this is not important however if you are not canning the sauce and 2) dehydrated onions are especially suited to canning because their flavor is more concentrated and they contribute a better flavor long-term.
Can You Freeze Marinara Sauce?
Yes, this marinara freezes really well and there is no need to add lemon juice or citric acid. Put the cooled marinara sauce in freezer ziplock bags and lay them flat to take up less space or freeze the sauce in containers. It will keep for up to 6 months. Simply thaw and reheat on the stovetop or in the microwave.
Marinara Sauce Recipe
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 10 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.
How to Can Marinara Sauce
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.
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!
For more fabulous canning recipes be sure to try our:
- Pickled Pepperoncini Peppers
- Pickled Jalapenos
- Pickled Okra
- Dill Pickle Relish
- Giardiniera
- Corn Relish
- Bread and Butter Pickles
- Sweet Pepper and Onion Relish
- Pickled Onions
- Pickled Carrots
- Pickled Banana Peppers
- Pickled Green Beans
- Pickled Asparagus
- Pickled Beets
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BEST Marinara Sauce
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 * omit if canning (see note)
- 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
- 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
Originally published on The Daring Gourmet September 8, 2017
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
How many San Marzano tomatoes did you use? 12lbs but how many
How many will vary according to their size, hence the measurement in pounds.
Hi you were asked a question about do you mix the lemon juice into the sauce in the jar.and you referred her to step 4.that didn’t answer the question. Now. Do you just put the lemon juice in and just add the sauce or Do you mix it in?
No, the instructions don’t say to mix in. Just place it in the bottom of the jar and ladle in the sauce.
I plan to make this Sunday. I just peeled my tomatoes and put them in the refrigerator. I cut them in half, place face down on baking sheet and broil for 3-4 mins. Cool to handle. Skins fall off.
I only have 6 pounds of San Marzanos. Will it affect the ph if I half recipe exactly? Also I often think sauce needs a little sugar. Will it be a ph issue if I add a little? If so I will add when I use the sauce.
We are going to have a bumper crop of tomatoes, and I want to can some marinara. This recipe looks wonderful! One question: Do I need to stir in the lemon juice, or does it mix enough as I add the marinara? Thanks!
Hi Laura, the lemon juice is used if you’re canning the sauce. The instructions are in step 4: “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….”
About many pints does this recipe make? I want to can this Marinara, do you recommend adding the lemon juice to each pint separately and then stirring in together in the jar? Or adding the lemon juice to the whole pot first? And at which point? Thank you, I’m new to canning and have a lot of garden fresh tomatoes to use!
Hi Hilary, it makes about 6 pints. Just place the lemon juice or citric acid in the bottom of each jar as directed and ladle in the sauce, do not stir.
This recipe is FABULOUS! I followed the recipe exactly, except I used fresh onion instead of dehydrated. I cooked it in a crock pot on low overnight, then lightly blended the mixture and then returned it to the crockpot to reduce it to a thickened sauce. Then I canned it. We will enjoy the yummy goodness all winter :)
Thank you, Cindy, I’m so glad you enjoyed it!
I have SO MANY cherry tomatoes, and want to try making this tonight with a few modifications. I’m thinking of throwing the whole tomatoes into my Vitamix blender, so I can skip the step of peeling all those little tomatoes. Do you think the skins will alter the flavor? Herbs are also overflowing right now. I’d like to throw fresh herbs into the blender along with the tomatoes, and purée everything. What measure of fresh basil, oregano, rosemary, and thyme would I use?
Hello . This sauce is amazing. I made a double batch and I assumed that I had to cook it longer? Also how much liquid should be left before you puree this. By liquid I mean watery juice.
This is incredible!!! You’re not kidding when you say it’s the best marinara sauce. Tastes like true Italian marinara sauce that you get in Italy. I was able to find San Marzano tomatoes at the farmers market and canned 4 quarts.
I’m so happy to hear that, Eileen, thank you! :)