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Home Dish Marinara Sauce

Marinara Sauce

Name: How to cook Marinara Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 pints
Cuisine: Us

Introduce

Chef :

cindybear

Marinara Sauce

#GoldenApron23 Week 11 Heirloom tomatoes. I prep this recipe using my Ninja blender with the extraction feature. I can simply wash and core my tomatoes and using the extraction feature turn seed, skin and tomatoes pureed ready to put in a pot for reduction. This is such a timesaver. I love it.

Ingredient

Food ration :

4-6 pints

Cooking time :

2 hour

12-15 lbs

ripe tomatoes (about 25 medium sized)

1 cup

onion finely minced

6 cloves

garlic finely minced

1/4 cup

extra virgin olive oil

3 tablespoons

brown sugar

2 tablespoons

sea salt

1 tablespoon

dark balsamic vinegar

1 1/2 teaspoons

dried rosemary

1 1/2 teaspoons

oregano

1 1/2 teaspoons

dried basil

1 1/2 teaspoons

dried thyme

1 teaspoon

crushed fennel

1/2 teaspoon

ground sage

1/2 teaspoon

ground black pepper

bay leaves

Cooking instructions

* Step 1

Finely mince onion and garlic. Sauté in the olive oil until translucent. Set aside.

* Step 2

Prepare your tomatoes. Using the extraction feature on a Ninja blender all I do is wash core and process and put in a large pot. You can boil whole tomato’s for a few minutes, plunge into an ice bath and then skin and deseed and place in the pot. Here are a couple of my Heirlooms.

* Step 3

Place all the remaining ingredients in the pot except the citric acid or lemon juice which is used in the canning process. Bring to a boil for 15 minutes then reduce heat to low and simmer for 2 or more hours stirring occasionally until reduced to your desired consistency. If needed you can use an immersion blender or blender to purée.

* Step 4

Remove the bay leaves.You can use the sauce immediately, freeze it or can it for long term storage.

* Step 5

To can place 1/4 teaspoon citric aid or 1 tablespoon lemon juice in sterilized pint sized jars. (double the quantity for quart jars). Ladle the sauce into the jars leaving a 1/2 inch headspace. Take a knife and go down the inside of jar to release any air. Wipe rim with a damp cloth apply clean lid and rim.

* Step 6

Place jars in a boiling water canner and process for 35 minutes for pints, 40 minutes for quarts. Turn off the heat and let jars rest in canner 5 minutes. Remove and let sit undisturbed for 24 hours. Check the seals. If a jar doesn’t seal either refrigerate and use or wipe the rim reapply clean seal and re process.