Fresh Tomato Marinara Sauce- canned
- Number of Servings: 40
Ingredients
4 cloves garlic, minced1 lg. onion, chopped2 tbsp. oil½ large bell pepper, dice fine3 ½-4 lb very ripe tomatoes1 large can tomato paste1/2 tbsp. sugar2 tsp. beef bouillon1 TBS dry Italian seasoning1 tsp. pepper2 bay leavesSalt to taste1 tsp lemon juice1/4 tsp red pepper flakes1 tsp Worcestershire sauce1 tsp red wine vinegar1 bunch fresh parsley
In a large saucepan cook garlic,onion, and bell pepper in hot oil until tender.
Peel fresh tomatoes: Score tomatoes with an X using a sharp knife. Plunge tomatoes in boiling water 30 seconds. Immediately plunge in ice cold water, pull off skin.
Core tomatoes, dice. Add tomatoes, including juice and seeds, to onion/pepper mix. Using a stick blender or just using clean hands- blend or squish tomatoes until semi-smooth. You still want to be able to tell you've used fresh tomatoes so don't puree if using a stick blender.
Add remaining ingredients except parsley. Whisk together until uniform. Bring to a boil. Reduce heat, simmer on low for 1 1/4 hours.
Remove bay leaf. Taste for seasoning. Add chopped parsley.
Evenly distribute in sterile pint jars. Lid and ring. Process for 10 minutes. Cool. Tighten rings. Store in a cool, dark location until ready to use.
Makes 5 pints (2 cups each). 1 serving is 1/4 cup of sauce.
Number of Servings: 40
Recipe submitted by SparkPeople user RZIMMERLI.
Peel fresh tomatoes: Score tomatoes with an X using a sharp knife. Plunge tomatoes in boiling water 30 seconds. Immediately plunge in ice cold water, pull off skin.
Core tomatoes, dice. Add tomatoes, including juice and seeds, to onion/pepper mix. Using a stick blender or just using clean hands- blend or squish tomatoes until semi-smooth. You still want to be able to tell you've used fresh tomatoes so don't puree if using a stick blender.
Add remaining ingredients except parsley. Whisk together until uniform. Bring to a boil. Reduce heat, simmer on low for 1 1/4 hours.
Remove bay leaf. Taste for seasoning. Add chopped parsley.
Evenly distribute in sterile pint jars. Lid and ring. Process for 10 minutes. Cool. Tighten rings. Store in a cool, dark location until ready to use.
Makes 5 pints (2 cups each). 1 serving is 1/4 cup of sauce.
Number of Servings: 40
Recipe submitted by SparkPeople user RZIMMERLI.
Nutritional Info Amount Per Serving
- Calories: 22.9
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 59.2 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.8 g
- Protein: 0.7 g
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