Homemade Marinara Sauce; Recipe

Marinara Sauce

Marinara Sauce


125 ounces tomato sauce or strained tomatoes (Pomi Brand)

125 ounces chopped tomatoes or (Pomi Brand)

6 ounces fresh basil or more to taste

2 tbsp chopped flat leaf parsley: (Some supermarkets call this Italian parsley)

1 tsp dried oregano or tbsp fresh: (Do not over do the oregano. This marinara not pizza sauce!)

3 tbsp Olive Oil (Save the extra virgin for drizzling and dressings; regular olive oil is fine for this)

2 medium onions finely chopped or chopped in food processor

3-5 large cloves of garlic or more too taste

1/2 tsp black pepper or more to taste


Very Large stock pot

Cooking Tools

Cooking Tools

Very long spoon

Soup Ladle

Mason or ball jars: (pint and liter)

Canning Funnel

Bring the heat up on a pot to medium; add oil after the pot is heated. Thicker based pots take a bit longer but hold their heat longer. If the oil smokes the heat is too high. Saute basil, garlic, black pepper, parsley, oregano and onions until onions become translucent (only a few minutes). Pour in tomato sauce and chopped tomatoes. Turn up the heat to medium high stirring continuously from the bottom up for 15 minutes until the sauce evenly heated. This is very important so the sauce doesn’t burn. Turn the heat down and let simmer for at least 4 hours stirring frequently.

This sauce is great for canning or freezing. Remember when you’re filling jars for freezing not to fill them too full; the liquid will expand and break the jars.

I can my sauce. When the sauce is done I turn up the heat so the sauce gets hot. Using sterilized jars and lids; put the canning funnel in jars and fill leaving 1/2 to 3/4 of an inch. Wipe off all excess sauce with a paper towel around the mouth of the jars inside and out. Put on the lids and tighten loosely until the jars self seal. You will hear them pop and seal if you are in the room. When they have sealed tighten the lids a little more. This method is unconventional, I stumbled upon it when I was getting ready to can them in water. It appeared that they seal on their own as they cool down. This only works if the sauce is hot. Jars that don’t seal can go into your refrigerator or freezer. I make this sauce every year for Christmas gifts.

Use this sauce for pasta and pizza sauce.


Canned Sauce


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One thought on “Homemade Marinara Sauce; Recipe

  1. Homemade Pizza « Truality Bar and Grill February 7, 2013 at 7:44 am Reply

    […] thin) Diced or thinly sliced green or red bell pepper Basil Spinach Sliced Jalopeno (very thin) Marinara Sauce or store bought pizza sauces. Fresh mozzarella Shredded mozzarella Shredded Parmegiano Regiano, […]

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