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.
It’s hard to beat a simple dish of fresh pasta topped with homemade marinara sauce. Â 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: Â Sun-kissed San Marzano tomatoes. Â They’re stronger in flavor and much sweeter than most any other variety. Â And for that reason it’s hard to replicate the flavor of the marinara sauces you find in southern Italy. Â 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.
Marinara Sauce Recipe
Select the best tomatoes you can find. Â 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. Â 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. Â Peel the tomatoes and squeeze out and discard the seeds. Â Chop the tomatoes.
Place the tomatoes in a large pot with all the ingredients (except for the citric acid/lemon juice). Â 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. Â 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.
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. Â Fill the hot marinara sauce into the jars leaving 1/2 inch headspace. Â Wipe the rims of the jars with a damp cloth. Â Screw on the clean lids and rims.
Next you’ll use a water canner to process the jars. Â 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). Â Turn off the heat and let the jars rest for 5 minutes before removing.
Adjustments for canning at high altitude:Â
- 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
- Dill Pickle Relish
- Giardiniera
- Corn Relish
- Bread and Butter Pickles
- Sweet Pickle Relish
- Sweet Pepper and Onion Relish
- Pickled Onions
- Pickled Carrots
- Pickled Banana Peppers
- Dilly Beans
- Pickled Asparagus
- Pickled Turnips
- Pickled Peppers
- Pickled Beets
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
- 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). Â Bring to a boil, reduce the heat to low and simmer, uncovered for 2 hours, stirring every now and then. Â Discard the bay leaves. Â Adjust the salt and pepper to taste. Â 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. Â
- 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
Laurie says
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?
Barbara Simmons says
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.
Eileen says
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.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Eileen, thank you! :)
suzanne bullard says
Do I have to remove the seeds? I’ don’t care about aesthetics
Kimberly @ The Daring Gourmet says
Hi Suzanne, you can leave the seeds in if you prefer.
Anonymous says
Love this recipe. Best sauce ever! I will definitely use this recipe over and over.
Bronson Brown says
How much lemon juice do you use? it’s not listed in the recipe
Kimberly @ The Daring Gourmet says
Hi Bronson, it’s in step 4 of the directions and provides the quantity info based on the jar size.
Connie says
Can I use fresh lemon juice?
Kimberly @ The Daring Gourmet says
Hi Connie, bottled lemon juice is recommended for canning because its acidity level is consistent (pH level is everything with canning) whereas it can vary with fresh lemons.
Donna Hickman says
When you say canner do you mean water bath or a pressure cooker? If PC how many minutes and how much pressure?
Kimberly @ The Daring Gourmet says
Hi Donna, a “pressure canner” is a specialized pressure cooker that’s specifically meant for canning; you can’t use a regular pressure cooker for canning.
Donna Hickman says
I am very familiar with the difference in the cookers. I have canned all my life. I want to incorporate a couple ingredients from your recipe. I am thinking 10lbs of pressure for about 10/15 minutes. My canner will hold 14 pints or quarts. Making alot more than 12lbs. What do you say on the pressure and time?
Kimberly @ The Daring Gourmet says
Oh for goodness sake – I misunderstood your question and confused this with a different canning recipe that requires a pressure canner. To clarify: This recipe just needs a simple water bath canner (a large pot of boiling water deep enough to completely submerge the jars). No pressure canner/cooker required. Sorry for the confusion and happy canning!
Barry says
Easy to make , easy to can. This is the best sauce I’ve ever had. You can tweek this with your desired herbs. Wonderful.
Kimberly @ The Daring Gourmet says
Thanks so much, Barry, I’m thrilled you enjoyed it!
Laura Cummings says
Would this recipe work with fresh minced or small diced onions instead? I don’t have the dried on hand but want to make this.
Anonymous says
I just use dried garlic and powdered onion. I don’t get the little bits just the flavor. I obviously adjust the measurements, I just keep it comparable to the other spice measurements.
Anonymous says
I made this recipe last summer and we have enjoyed it’s delicious flavor all winter. Now I am out and the getting the garden started to make more. Thank you for this great addition to my list of recipes for food storage. Kathy Bunderson
P.S. I gave a bottle to my friend and her famiiy used it for garlic bread dip.
Debbie says
My family loves the Marinara!!! I can’t keep enough made. Making a new batch every two weeks. Due to shortage of tomatoes during the current situation, I used the 106 oz cans of tomato sauce from Sams Club. It came out great and didn’t have to add any additional salt. Now if you have a great bbq sauce recipe, with dehydrated onions, please post. I’d like to try.
Kimberly @ The Daring Gourmet says
Wonderful, Debbie, I’m so glad this was a family hit, thank you! I don’t have a BBQ sauce that uses dehydrated onions but I do have a Cherry Barbecue Sauce and a Steak Sauce :)
Gayle Diehl says
I added peeled, roasted red peppers. Great.
Today’s question: could this be cooked in a crockpot? I made it the first time on the stovetop and then canned it but i am wondering if i could just leave it cook all night then can it in the morning. Everyone i gave it to loved it.
Thanks for any response.
Kimberly @ The Daring Gourmet says
Thank you, Gayle, I appreciate the feedback! Yes, you can cook it overnight on low in the crockpot.
Shelley says
How do you check to seal
Kimberly @ The Daring Gourmet says
Hi Shelley, just gently pull on the lid to make sure it’s firmly attached/sealed.
Dr. Di says
This recipe is fantastic and a most welcome one in this time of cooking (April 2020). The volume is a boon to those of us Seniors living in voluntary seclusion at home and in need of large-volume recipes than can be frozen for future use. Thank you so much for sharing it.
Kimberly @ The Daring Gourmet says
Thank you, Dr. Di, I’m so glad you enjoyed it! Stay safe and well!