Marinara sauce is a classic Italian tomato-based sauce with origins that can be traced back to the southern regions of Italy. Its name, “marinara,” comes from the Italian word “marinaro,” meaning “sailor,” as it was commonly made by sailors using ingredients they had on hand during long sea voyages. The sauce is characterized by its vibrant, tangy, and slightly sweet flavor profile. It is typically made with tomatoes, garlic, onions, herbs such as basil and oregano, and sometimes includes a hint of red pepper flakes for a touch of heat. The simplicity of the ingredients allows the fresh and bright flavors of the tomatoes to shine through. Marinara sauce is incredibly versatile and can be used in numerous dishes. It is most commonly associated with pasta dishes like spaghetti or penne, where it serves as a delicious coating for the noodles. However, it can also be used as a dipping sauce for breadsticks, as a base for pizza, or even as a condiment for sandwiches and meatballs. Its robust flavor makes it an essential ingredient in Italian cuisine, adding a burst of flavor to various dishes.
Marinara sauce
Equipment
- Wooden spoon or spatula
- Blender or immersion blender
- – Canning jars with lids and bands
- Water bath canner or large stockpot with rack
- Jar lifter or tongs
- Canning funnel (optional, for easier filling)
Ingredients
- 20 Lb ripe tomatoes
- 1/2 Cup olive oil
- 2 large onions finely chopped
- 6 cloves of garlic minced
- 2 Tsp dried basil
- 2 Tsp dried oregano
- 2 Tsp salt
- 1/2 Tsp black pepper
- 2 Tbsp sugar optional, to balance acidity
- 1/4 Cup red wine optional, for added depth of flavor
- Lemon juice for acidity adjustment, if needed
Instructions
- Prepare the tomatoes: Blanch the tomatoes in boiling water for about 1 minute, then transfer them to an ice bath to cool. Remove the skins, core the tomatoes, and roughly chop them.
- Heat the olive oil in the large, heavy-bottomed pot over medium heat. Add the chopped onions and garlic, and sauté until translucent and fragrant.
- Add the chopped tomatoes, dried basil, dried oregano, salt, and black pepper to the pot. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low and cook uncovered for 2 to 3 hours, stirring occasionally. The sauce should thicken and reduce during this time.
- Optional: Use a blender or immersion blender to puree the sauce to a smoother consistency.
- Taste the sauce and adjust the seasoning. Add sugar to balance acidity if needed, or lemon juice for more acidity if desired. You can also add red wine for added flavor (optional).
- Follow proper canning procedures: Sterilize the jars and lids according to canning guidelines. Prepare a water bath canner or a large stockpot with a rack.
- Fill the jars with the hot marinara sauce, leaving about 1/2 inch of headspace. Use a canning funnel if available for easier filling.
- Wipe the jar rims with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until fingertip-tight.
- Process the jars in the water bath canner or stockpot: Make sure the jars are covered by at least 1 inch of water. Bring the water to a boil and process for the recommended time based on your altitude (consult canning guidelines).
- After processing, carefully remove the jars from the canner using a jar lifter or tongs. Place them on a towel-lined surface and let them cool completely.
- Check the lids for proper seals. Sealed jars can be stored in a cool, dark place for up to a year. Any unsealed jars should be refrigerated and used within a few days.
