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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 1 |
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I found this recipe online years ago, but I don't recall where. It's a lot of work, but if you want to use your fresh garden tomatoes this is a great way to do it. Then the next time you make mozzarella sticks or breadsticks the marinara sauce is already done. Ingredients:
1 1/4 cups finely chopped onions |
1 1/2 cups finely chopped celery |
1 cup finely chopped carrot |
1/2 cup olive oil |
1 teaspoon minced garlic |
8 lbs ripe tomatoes, peeled, seeded and chopped |
1 teaspoon sugar |
1 bay leaf |
1 teaspoon dried basil |
1 teaspoon oregano |
1 teaspoon marjoram |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. In a large pot cook onion, celery, and carrots in oil until tender (around 20 minutes).
2. Stir a few times and add garlic.
3. Cook for 2 more minutes.
4. Add tomatoes, sugar, and pepper and stir.
5. Put through a food mill if you would like a smoother sauce or whirl in a food processor.
6. Add remaining seasonings except salt and cook to desired consistency.
7. Add salt and remove bay leaf.
8. Pack into hot clean jars leaving 1/2 inch head space.
9. Process for 45 minutes (altitudes up to 1000 feet).
10. Yield depends on how much you cook it down, but it will make approximately 8 pint jars.
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