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Marinara Sauce

Source of Recipe


From "Food in Jars" by Marisa McClellan



List of Ingredients



• 1 tsp olive oil
  
• 1/2 cup chopped yellow onion
  
• 3 cloves garlic, finely chopped
  
• 1 tsp salt
  
• 9 pounds Roma tomatoes
  
• 2 Tbsp finely chopped fresh basil
  
• 2 Tbsp finely chopped fresh flat-leaf parsley
  
• 6 Tbsp bottled lemon juice, divided
  






Instructions



1. Prepare a boiling-water bath and 4 regular-mouth 1-pint jars. Place the lids in a small saucepan, and cover them with water; simmer over very low heat.
   
   
2. Heat the oil in a large pot over high heat. Add the onion, garlic, and salt and saut� until the onion is translucent, about 5 to 6 minutes.
   
   
3. While the onions and garlic cook, core and chop the tomatoes. When the onions are translucent, add the chopped tomatoes with any juices. Reduce the heat and simmer for 15 to 20 minutes, until the tomatoes have broken down.
   
   
4. Position a sieve or food mill over a large bowl and press the hot tomato mixture through it in batches. Discard the seeds and skins in the sieve and return the sauce to the pot. Stir in the basil and parsley. Simmer the sauce until it is reduced by one-third to one-half, about 40 to 50 minutes.
   
   
5. Add 1-1/2 tablespoons of bottled lemon juice to each prepared jar. Pour the hot tomato sauce into the jars, leaving 1/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a boiling-water bath for 35 minutes.
   
   Makes 4 (1-pint) jars.