Autumn,
canning,
Corn-Free,
Dairy-free,
from scratch,
Marinara,
slow food,
Summer,
tomatoes,
Wheat-free
DIY Marinara sauce, from farmstand to quart containers
12:26 PM
As I said in my last post, I took a trip to our friendly neighborhood farmstand and picked up A LOT of tomatoes!
And some local garlic and onions. So, there was only one logical direction this could go:
And some local garlic and onions. So, there was only one logical direction this could go:
Farmfresh Marinara Sauce
about 6 quarts roma tomatoes: seeded, cored, and diced
2 small heads of garlic minced
1 sweet onion chopped
1 bunch of fresh basil, chopped leaves only (or a palmful of dried basil)
Put all of the ingredients into a large crockpot. Cook on low setting for about 12 hours, stirring occasionally.
Put in a large bowl and beat with a whisk until desired "chunkiness" is reached.
Serve and enjoy, OR
Can it!
You'll need 3 quart-sized mason jars with self-sealing lids, a large (2 gallon) pot and water.
While you bring the water to a boil, ladle the marinara from the bowl into the mason jars. Screw down the lids tight.
When the waterbath is at a full rolling boil, submerge the 3 quart jars up to their necks in water. Keep these jars at a rolling boil for 40 minutes.
Remove the jars from the water and set them aside on a kitchen towel on the counter. Wait for them to cool. The caps will "pop" shut when sealed and the sauce should keep on the shelf for up to a year (although, I strongly doubt they'll be there that long in our house). This is what I LOVE about doing small batches: They're manageable to store and unintimidating to process, requiring very little special equipment.
Enjoy!!
