I’m trying to put a few of our favorite canning recipes on the blog here . . . and here is our favorite marinara sauce.
This could be called pizza sauce, but we use it for everything Italian! Pizzas, lasagna, spaghetti, ravioli – and my own Italian dish that is a cross between lasagna and pizza casserole. I’ll share it sometime.
One of the most awesome scents in the world is that of homemade pasta sauce cooking on the stove . . . and wafting throughout the entire house.
This sauce is not a thick one, thus it is good for use with spaghetti, lasagna, or pizza casserole. If you want it to be thicker, you can simply cook it longer before canning it.
Also, this sauce calls for salt-free pizza seasoning. I buy this seasoning from our local bulk food store, Sharon’s Country Store. You can see the seasoning I usually use by clicking here. If you can’t find the salt-free version at your local bulk food store, I’d recommend getting one with salt, but omitting the salt called for in the recipe (or at least reducing the salt). I’ve also made the marinara sauce this way, and it worked great!
Canning tip:
Instead of canning 13 quarts in my water bath canner, I can in the oven! Simply preheat the oven to 325 degrees, fill the jars, top with lids and rings, and place on the middle rack of your oven. I usually cram it full. Then leave them in the oven for 30 minutes. Once the timer rings, turn the oven off and leave the jars in there overnight or until cool.
{I use this method for my tomato products and applesauce.}
- 2 1/2 gallons tomato juice (we usually start by making our own tomato juice from fresh tomatoes – but you can use store-bought tomato juice too)
- 4 onions, finely chopped
- 2 cups oil
- 1 cup sugar
- 1/2 cup salt
- 6 bay leaves
- 1 cup salt-free pizza seasoning
- 1/2 gallon tomato paste (or 11 tiny cans)
- Cook tomato juice and onions together for 1 hour.
- Add remaining ingredients and simmer for 45 minutes. You can cook longer for a thicker sauce.
- Pour into sterilized jars, then top with lids and rings.
- Water bath for 20 minutes (or use oven method above).
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Kim W says
As a sit I have a batch of tomato sauce simmering on the stove! Thank you for sharing. We tend to cook and freeze rather than can.our sauce.
Kendra says
That’s a good idea! I wonder if it makes it taste fresher . . .