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
Julie says
Mine turned out really salty. Any suggestions to fix this afterwards. I canned it already.
Anonymous says
Im afraid you can’t except by adding more tomatoes or sauce. Did you note that it called for sea salt, which is coarse like Kosher salt and half as salty as table salt? That might have been the culprit.
Dawn says
This is the best marinara sauce recipe. I just bought a bushel and a half of Roma tomatoes to make 2xs as much this year.
Kimberly @ The Daring Gourmet says
Awesome, Dawn, thank you so much! :)
Erica says
Can you add Raw chopped onions instead of dehydrated? I don’t have that much in hand.
Kimberly @ The Daring Gourmet says
Hi Erica, yes you can. Generally 1 tablespoon of dehydrated chopped onions is the equivalent of one small onion.
Sandy says
When you say that you cooked it on low overnight, was that 8 hours or so?
Kimberly @ The Daring Gourmet says
Hi Sandy, yes that’s about right, or even a little longer. There’s a good amount of wiggle room.
Brittney says
This recipe looks so good! Maybe I’m missing it, but I can’t find how many jars this recipe makes when you are canning. Would you mind providing that information?
Kimberly @ The Daring Gourmet says
Hi Brittney, it’s just under the cook and prep times in the recipe box – it’s easy to miss. This makes approximately 6 pints.
Lisa Thompson says
This is the best marinara sauce recipe. I made it in 2019 exactly as written. We used all that we canned, about 50 jars. It is so versatile. I used It in lasagna, chili, casseroles, or just over pasta. Thank you for sharing it. I will be making this recipe again and again.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Lisa, thank you!
Bernadette Ackerman says
Do you ever add tomato paste when you actually cook the sauce?
Kimberly @ The Daring Gourmet says
Hi Bernadette, no, there is no tomato paste in this. You’re certainly welcome to add some if you like.
Michele says
Hi… How many cups of chopped tomato is required for this recipe? And can yellow tomatoes be used?
kristine schneider says
I’m just wondering how important the fennel seeds are to the flavour. I can’t find them anywhere in town, situation being what it is. Do you have any idea?
Kimberly @ The Daring Gourmet says
Hi Kristine, I love the flavor the fennel seed contributes but the sauce will still be delicious without them.
Pat Reading says
I didnt use fennel and it is still delicious!
Marie says
You can buy fennel seeds on amazon. That’s what i did when I couldn’t find fennel seeds in my local stores. Turned out they were less expensive online, too.
Charlotte says
I love this recipe as well…do you think it’s okay to add some parmesan with it?
Kimberly @ The Daring Gourmet says
Hi Charlotte, if you’re not canning it then absolutely. If you’re canning it then no, dairy isn’t considered safe to can.
Anonymous says
How many San Marzano tomatoes did you use? 12lbs but how many
Kimberly @ The Daring Gourmet says
How many will vary according to their size, hence the measurement in pounds.
George Jakubauskas says
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?
Kimberly @ The Daring Gourmet says
No, the instructions don’t say to mix in. Just place it in the bottom of the jar and ladle in the sauce.
Barbara Patterson says
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.
Laura says
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!
Kimberly @ The Daring Gourmet says
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….”
Hillary says
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!
Kimberly @ The Daring Gourmet says
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.
Cindy says
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 :)
Kimberly @ The Daring Gourmet says
Thank you, Cindy, I’m so glad you enjoyed it!