Marinara Sauce for Canning

 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.