This sweet garlicky tomato sauce is based on the Seasoned Tomato Sauce recipe found in So Easy to Preserve by University of Georgia Extension. It tastes wonderful over pasta as is, or stir in mushrooms, peppers, and crumbled cooked sausage when you open the jar to heat it. Our favorite way to enjoy it is as a hot dip for Big Soft Buttermilk Breadsticks with a touch of olive oil and freshly grated Parmesan cheese stirred in. Marinara Sauce can be frozen or canned for future use.
*For safety, when canning do not increase the amount of onions or garlic called for.
10 lbs. plum (Roma) tomatoes, washed, cored, and chopped
1 medium onion, roughly chopped
3 cloves garlic, minced
1/4 cup sugar or 2 Tbs. honey or apple juice concentrate
1 Tbs. bottled lemon juice per pint jar; 1 1/2 tsp per half pint
1/4 tsp salt per pint jar; 1/8 tsp salt per half pint
Place tomatoes, onion, and garlic in a large pot. Bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill to remove seeds and skins, or puree in blender until smooth. Return mixture to the pot and cook over medium heat until thick, stirring frequently.
Add lemon juice and salt to prepared jars.
Pour hot sauce into hot pint or half pint jars, leaving 1/2-inch headspace. Remove air bubbles with a headspace tool or plastic knife. Wipe rims and threads of jars with a clean, damp paper towel. Apply lids and rings and tighten according to manufacturer’s directions. Process in a boiling water canner 35 minutes (pints or half pints). Adjust processing time for your specific altitude and read upon the basics of canning in a recent edition of the Ball Blue Book or contact your local Extension Service for classes and publications.
Yield: about 6 pint jars