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White ramekin filled with marinara sauce topped with basil leaves, surrounded by fresh tomatoes, basil, garlic, and salt crystals on a wooden board.

Marinara Sauce

A rich and flavorful small-batch marinara sauce made with ripe tomatoes, onions, garlic, olive oil, and classic Italian herbs. Perfect for pasta, pizza, or dipping, and easily scaled up for larger batches. Includes optional canning instructions so you can enjoy homemade sauce any time of year.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 2 pints
Course: Preserves
Cuisine: American
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

  • 28 oz Tomatoes
  • 6 Tablespoons Olive Oil
  • 4 Small Onion peeled and diced
  • 2 Garlic Cloves minced
  • 6 oz Tomato Paste
  • 4 Tablespoons Parsley**
  • 1 teaspoon Oregano
  • Salt and Pepper to taste
  • 1/2 cup Red Wine optional
  • 1/4 cup Fresh Basil**
  • citric acid or bottled lemon juice if canning

Equipment

  • Large pot
  • Bowl of ice water
  • Sharp paring knife
  • Slotted spoon
  • Cutting board
  • Knife
  • Food processor
  • Wooden spoon or spatula
  • Equipment for Canning
  • Water bath canner
  • Canning funnel
  • Wide mouth pint mason jars
  • Wide mouth mason jar lids
  • Canning lid rack (save a lot of frustration)
  • Canning Jar Lifter Tongs
  • Metal heat resistant tongs

Method
 

Preparing The Tomatoes
  1. Set a large pot of water on high heat.
  2. Clean all of your tomatoes and use a sharp paring knife to cut a small "X" in the bottom of each tomato.
  3. Once the pot of water is boiling, place the tomatoes into the boiling water and blanch for 2 minutes.
  4. Meanwhile, prepare a bowl filled with ice water.
  5. After the 2 minutes is over, remove the tomatoes to the bowl of ice water.
  6. Once the tomatoes are cool enough to handle, peel off and discard their skins and stems. Repeat with all tomatoes.
  7. Pour out the water from the pot and wipe clean.
Making the Sauce
  1. Add the olive oil to the pot and set over medium heat.
  2. Once the oil is hot, add the onion and cook until golden, then add the minced garlic.
  3. Meanwhile, place the tomatoes in a food processor. Add in the tomato paste, parsley, oregano, salt and pepper. Puree until parsley and tomatoes are well broken-down.
  4. Add the tomato mixture to the sauteed garlic and onions.
  5. If using red wine, add it now.
  6. Increase the heat to medium-high until the sauce is bubbling, then cover and reduce to medium-low heat. Simmer for 20 minutes to an hour to thicken and intensify the flavors.
Canning
  1. Place cans, metal ladle, heat resistant metal tongs and widemouth funnel into a 220F oven for 20 minutes to sterilize. At the same time sterilize the lids in a small pot of simmering water for 20 minutes. Keep the lids and jars hot until ready to fill.
  2. Place 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice in the bottom of each sterilized pint-sized jar.
  3. Ladle the hot marinara sauce into the hot sterilized jars, leaving 1/2 inch headspace. I use a canning funnel to prevent splashes.
  4. Wipe the rims clean with a clean damp cloth.
  5. Use the metal tongs to place the lids on the jars. Screw on the rims. Place the jars in a boiling water canner and process 35 minutes for pints. Turn off the heat and let the jars sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours. Check the seals.

Notes

Store your jars in a cool, dark place. A pantry or cabinet will be fine as long as the temperature can be kept less than 95° F. Exposure to light may cause the food to spoil faster.