BEST Marinara Sauce
Kimberly Killebrew
Rich and vibrant in flavor, you can enjoy this delicious marinara sauce all year long! Canning instructions included.
Prep Time 20 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course canning, preserving, Sauce
Cuisine Italian
Servings 6 pints approx.
Calories 288 kcal
- 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)
Note about dried herbs: Dried herbs are preferable for long-cooking sauces as they require a long cooking time to reach their peak flavor and to mellow out whereas the potency of fresh herbs will be long diminished.
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.
Calories: 288kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 1g