Canning: Marinara Sauce


This is a delicious and, most importantly, easy marinara sauce recipe I found here. I’ve been using it instead of store bought marinara ever since. It’s very flavorful and canning it myself means I always have some around when I need it. Another plus for me is that it’s a great way to use the tomatoes from my garden, which was very exciting to me! I love the self-sufficiency that comes from harvesting produce from my own garden. It’s a really cool feeling. Here is the recipe:

Marinara Sauce

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup good red wine (Chianti, Merlot, Cabernet Sauvignon, etc.)
  • 1 (28 oz) can crushed tomatoes or 4 cups pureed fresh tomatoes
  • 1 tbsp dried parsley
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

Heat the olive oil in a large skillet. Add the onion and saute over medium heat until translucent 5 to 10 minutes. Add the garlic and cook for 1 more minute.

Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates.

Stir in the tomatoes (I used my own garden tomatoes!), parsley, salt, and pepper. Cover and simmer on low heat for 15 minutes.

Serve over pasta or continue on to the next steps for canning your own marinara.

Heat 2 clean pint jars and lids in a simmering pot of water. Heat a large pot filled with enough water to cover jars to boiling.

Once water is boiling begin to fill jars with marinara sauce. Use a ladle or a funnel to make this step a little less messy. I used my new Loch Ness ladle which is hands down one of my favorite kitchen purchases! I’m a dork like that ? Screw on lids and caps tightly.

Lower jars into boiling water and process for 10 minutes.

Remove jars from water and cool completely on a towel or trivet. You should hear the seals pop. Test the seal by pressing the middle of the lid. If it gives or pops, it did not seal properly and you should refrigerate and use that jar within 2 weeks.