Marinara Sauce | Our Recipe Tree Our Recipe Tree | Recipe Details
Sign in
Marinara

Marinara Sauce

Contributed by : Jane Berthiaume
jane-berthiaume-20220708205352
Italian Recipes : Canning/ Preserving

Total Time

4 hrs

Prepare Time

1hr

Cook Time

2-3 hrs

Recipe Servings

16, 500ml jars

Ingredients for
Marinara Sauce

  •  fresh ripe tomatoes (half a bushel / 26 pounds), peeled, seeded, and chopped
  • 1 cup of good olive oil
  • 30-40 cloves garlic, minced
  • 1/4 cup sugar (to balance acidity)
  • Celtic Salt and black pepper (start with about 3-4 tablespoons salt and adjust)
  • 1 tablespoon red pepper flakes (optional, for a bit of heat)
  • 4 cups fresh basil leaves, torn or chopped or 1⅓ cups dried basil
  • 1/4 cup dried oregano (optional - I like it it gives a nice twist)

How to Make
Marinara Sauce

  1. Prepare the Tomatoes -Peeling, seeding and chopping
  2. Cook the Garlic - In one very large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
  3. Cook the Tomatoes - Stir well to combine with the garlic. 
  4. Season the Sauce - Add the sugar (if you want to use it - I think it is a must), Celtic salt, black pepper, red pepper flakes, and oregano (if you decide to use it). Stir well. 
  5. Simmer - Reduce the heat to low and let the sauce simmer for 2-3 hours, stirring occasionally. This will allow the sauce to thicken and the flavors to meld together nicely.
  6. Add the dry right now and then or the fresh Basil in the last 15-20 minutes of cooking, stir in the fresh basil.
  7. Taste and adjust the seasoning if necessary.
  8. Storage - This will make a large quantity of marinara sauce, so be prepared to freeze or can the excess. Let the sauce cool before transferring it to containers for storage.

Notes

Here’s how I seal my jars in the oven. (This is Normand’s way, I use a canning bath for 10 min)

First, make sure your jars are clean and dry. Wipe them thoroughly to remove any moisture. Preheat your oven to 250°F (120°C).

While the oven is heating, prepare your jar lids and rings by boiling them in hot water for a few minutes. This will soften the rings and ensure a good seal.

Once your jars are filled with your sauce and the lids are secured, place the jars on a baking sheet in the oven. Leave them in the oven for about 60 minutes at 250°F (120°C). This will help the jars seal properly as they heat and cool down.

After the time is up, let them cool completely in the oven with the door shut. Once cooled, check the seals by pressing down on the center of each lid. If it doesn’t move, the jar is sealed. Happy times!!!!

OurRecipeTree.com.
...where the most important ingredient is YOU!

BECOME AN AFFLIATE!

Quick Links

Legal

Meet with us

COPYRIGHT 2025 ourrecipetree.com ALL RIGHTS RESERVED.