"Fresh-tasting Italian-style marinara sauce is a winter luxury. It's a process to make this canned version, but oh, so worth it! Follow canning protocol to prepare this cooking staple you'll love finding in your pantry in January. Vary the amounts of garlic and spices according to your family's taste. Use this as a base sauce and add sausage, ground turkey, and other spices." — ScandoGirl
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plum tomatoes, cored and halved lengthwise
1 1/2 tablespoons
ground black pepper
extra-virgin olive oil
yellow onions, finely chopped
garlic, finely chopped
10 1-quart canning jars with rings and lids
1 3/4 cups
bottled lemon juice, divided
Great, large batch recipe for the end of summer tomatoes. I did change up the order of operations a little by par boiling the tomatoes for 2 minutes, dipping them in ice water and sliding the skins off (long process for 25 lbs!. Then I halved the tomatoes and threw them into the large cooking pot to simmer and start to break down. I used my immersion blender after about 30 minutes of simmering, to break up leftover chunks. I then took the tomatoes and put them through my food mill to strain the seeds. The strained marinara was then seasoned with the spices etc and the onions. It has been cooking down for about 2 hours and has probably another 3 hours to go before canning. Thanks for a large batch recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Harvest Marinara Sauce
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 31
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