Ingredients:
- 12 pounds ripe tomatoes
- 1/2 cup dried/dehydrated minced onion (provides a great flavor boost and is especially suited to canning for long-term storage)
- 6 cloves garlic, 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 dried oregano
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried thyme
- 1 teaspoon crushed fennel seeds
- 1/2 teaspoon dried ground sage
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- bottled lemon juice, if canning (per USDA guidelines as a requirement for safe canning)
Instructions:
1. Cut out the cores and process the tomatoes in a blender or food processor until smooth.
2. Place the tomatoes in a large pot along with the remaining ingredients (except for the lemon juice). Bring to a boil, reduce the heat to low and simmer, uncovered for 2 hours, stirring every now and then. Discard the bay leaves. Adjust the salt and pepper to taste.
3. You can use the sauce now (flavor gets better in a day or two), freeze it or can it for long-term storage.
4. To can the sauce: Place 1 tablespoon bottled lemon juice in the bottom of each sterilized pint-sized jar (double the quantity for quart jars). Ladle the hot marinara sauce into the jars, leaving 1/2 inch headspace. Wipe the rims clean with a damp cloth. Screw on the clean lids and rims. Place the jars in a boiling water canner and process 45 minutes for pints and 50 minutes for quarts. 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.
Stored in a dark, cool place the jars will keep for at least a year but for best flavor use within six months.
Makes approximately 6 pints.
