Marinara Sauce

Marinara sauce, a staple in Italian kitchens, embodies the essence of simplicity and bold flavors. Comprising tomatoes, garlic, onions, herbs, and olive oil, this recipe echoes the culinary heritage of Southern Italy. The sauce's origins trace back through generations, a testament to the region's commitment to using the finest local ingredients. The technique involves a patient simmering process, allowing the ingredients to harmonize and develop a rich, robust taste. This timeless sauce acts as a culinary canvas, adaptable to various dishes and cooking methods, forming the backbone of countless Italian recipes.

Rooted in a history where resourcefulness met creativity, marinara sauce became a cornerstone of Italian gastronomy. Its fundamental ingredients and slow-cooking technique reflect a commitment to extracting maximum flavor from simple components. The sauce's adaptability mirrors the versatility of Italian cuisine, evolving to suit different regions and preferences. Whether accompanying pasta, crowning a pizza, or enhancing a variety of dishes, marinara stands as a testament to the enduring appeal of elemental, skillfully crafted recipes.

CanningSaucesItalian

Prep Time: 20 min

Cook Time: 1 hour 10 min

Total Time: 1 hour 30 min

Yield: 10 servings

A simmering pot of marinara sauce.

Ingredients

  • 28 oz. can of crushed tomatoes
  • 35 oz. can of whole tomatoes, hand crushed
  • 1 yellow onion, grated and finely chopped
  • 6-8 cloves of garlic, crushed
  • 2 Tbsp. olive oil
  • ¼ cup dry white wine
  • 2 Tbsp. fresh basil, chopped
  • 2 tsp. dried oregano, crushed
  • 1 tsp. sugar
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 4 Tbsp. lemon juice

Instructions

Prep

  1. 1.
    If you don’t want to can the sauce, just skip the prep and canning stages and make the sauce
  2. 2.
    Fill the canning pot with water and put on high heat to boil.
  3. 3.
    Clean 4 pint or 2 quart mason jars with their lids and rings.

Sauce

  1. 4.
    Add 2 Tbsp. of olive oil to a 4-quart pot on medium heat.
  2. 5.
    Once the oil is shimmering, add the onions and sauté until they are soft (about 5 minutes).
  3. 6.
    Add the crushed garlic and olive oil and sauté for 1 minute.
  4. 7.
    Add white wine and allow to reduce by half, about 4-5 min.
  5. 8.
    Add the tomatoes, basil, and oregano and stir.
  6. 9.
    Add sugar, salt, and pepper and stir.
  7. 10.
    Bring the sauce to a boil and reduce the heat to a simmer.
  8. 11.
    Simmer the sauce for 30 minutes until it is reduced by about one third.

Canning

  1. 12.
    With about 10 minutes left for the sauce, immerse the empty jars in boiling water in the canning pot
  2. 13.
    Bring a kettle of water to boil in case it is needed to cover the jars in the canning pot.
  3. 14.
    Remove the jars from the boiling water and add 1 Tbsp. of lemon juice to each jar.
  4. 15.
    Fill each jar with sauce, leaving ½ inch of head room.
  5. 16.
    Wipe the jar openings with a clean, damp cloth.
  6. 17.
    Set a lid on each jar and tighten the lid rings, finger-tight.
  7. 18.
    Place the jars in the canning pot and return the water to a boil. Add additional boiling water so there is 1 inch of water covering the jars.
  8. 19.
    Boil jars for 40 minutes.
  9. 20.
    Turn off the heat for the canning pot and remove the lid.
  10. 21.
    After 5 minutes, remove the jars from the canning pot and set them out to cool overnight.