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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 90.5
  • Total Fat: 2.3 g
  • Cholesterol: 7.5 mg
  • Sodium: 92.5 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.1 g

View full nutritional breakdown of Homemade Marinara Sauce for Canning calories by ingredient
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Homemade Marinara Sauce for Canning

Submitted by: GILGEORGE
Homemade Marinara Sauce for Canning

Introduction

This is a great sauce for serving over your favorite pasta, on pizzas, eggplant parm, chicken parm, lasagna, baked ziti or manicotti.

You may simmer this for 24 hours.
This is to reduce the water for a smooth non-runny sauce.
This is a great sauce for serving over your favorite pasta, on pizzas, eggplant parm, chicken parm, lasagna, baked ziti or manicotti.

You may simmer this for 24 hours.
This is to reduce the water for a smooth non-runny sauce.

Number of Servings: 24

Ingredients

    - Red Ripe Tomatoes, 16 lbs
    - Garlic, 12 cloves
    - Basil, 4 tbsp
    - Oregano, ground, 4 tbsp
    - Celery, raw, 1 stalk, medium (7-1/2" - 8" long) with leaves attached
    - Rosemary, dried, 1 tsp
    - Thyme, ground, 1 tsp
    - Bay Leaf, 2 whole leaves
    - Trader Joes Mushroom Asiago Sausage, 4 serving

Directions

This makes 24 - 1 cup servings or 48 - 1/2 cup servings

Clean, de-stem and blend or puree tomatoes in a food processor or blender. Add to a 2 Gallon pot.

Add i whole stalk of celery with leaves.
Stir in remaining dry herbs.
Bring to a boil and Simmer overnight stirring whenever you feel like it
In the morning:
Chop sausage into bite sized pieces and fry in a skillet.

When sausage is done add garlic and brown then add to the big sauce pot.
Place 1 cup of the sauce into the skillet and de-glaze the pan. Add the de-glazed mixture back to the sauce and simmer on low heat until the sauce thickens and is not watery. This can take 12-16 hours. If you get impatient and raise the temp, stir every 5-15 min to prevent burning.

You may then can or serve the resulting sauce.

If the sauce tastes acidic, stir in sugar in 1 tsp increments to neutralize the acids. This is the base of any red sauce, feel free to experiment by adding mushrooms, peppers, etc. Any vegetables should be seared in a frying pan with a very small amount of olive oil before adding.
To make this a vegetarian sauce remove the sausage and fry up 12 mushrooms in 1 tbsp olive oil with garlic.





Number of Servings: 24

Recipe submitted by SparkPeople user GILGEORGE.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This sounds awesome, I have a big crop of tomatoes from my garden, so I'll make this and freeze it.




    OK it's the next day, and I made it. Absolutely fantastic!! Very rich and flavorful. IWell worth the time. It's not difficult, just takes some time. There is no taste like homemade food - 9/4/09

    Reply from GILGEORGE (9/4/13)
    THanks!


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  • 1 of 1 people found this review helpful
    I am new to pressure canning any advice? I will be doing low sodium and wheat free recipes. All I am intersted in is to buy at farmers mkt. and make soups etc. for quick GFC,S free meals. thanks in advance
    Hi, it has almost been a year and I have to report that I don't have any failed seals! - 8/8/09

    Reply from GILGEORGE (9/4/09)
    One of the things about canning is pH. It is important to know what degree of acidity your recipe needs to be at for safe canning. I also recommend checking your canned foods on a weekly basis to see if any of the seals have somehow broken.


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  • Incredible!
    1 of 1 people found this review helpful
    sounds great planting a garden and need to have some good recipes thanks so much !!!! - 5/8/09

    Reply from GILGEORGE (5/8/09)
    Thanks, This is a family recipe I learned watching my mom who is half Sicilian cook.


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  • HAWK4EVER I always use a water bath for about 15 - 20 mins. That way I know they are good. I tried tomatoes in a pressure but lost too much liquid. so on these I stay with the bath
    - 9/27/13

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  • I've made this sauce for the last two years. It's absolutely fantastic! The only it doesn't tell you is the processing time for canning but overall very flavorful! - 9/8/13

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  • Dear Gil, I was looking for how to can my marinara sauce when I cam upon your name and recipe on this site! How cool! I was so excited! I knew it had to be you with your famous recipe you made and shared with me when you stayed at our B & B. We love your baked ziti. Thanks for sharing. Colleen Sc
    - 9/19/11

    Reply from GILGEORGE (9/4/13)
    Yay Coleen!


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