Whether you have a bountiful harvest from your own garden or want to take advantage of farm-fresh tomatoes, canning marinara sauce allows you to enjoy homemade goodness all year round.
By carefully preparing and sealing the sauce in jars, you can ensure its freshness and extend its shelf life.
From pasta dishes to pizza toppings, having a jar of homemade marinara sauce on hand brings a taste of summer to every meal.
For tips on removing the skin from tomatoes, read the complete instructions on how to peel tomatoes.
Check out all the other Family Dinner Ideas for even more delicious recipes you can create using this homemade tomato sauce recipe.
Preparing homemade marinara sauce from scratch using tomatoes you canned from your summer garden is a rewarding and delicious way to enjoy the flavors of your harvest throughout the year.
This homemade marinara sauce, that will elevate your pasta dishes, homemade pizza, and other recipes you add to your weekly meal plans.
Check out the recipe notes and variations following the step-by-step photos for any possible substitutions or tips on making the recipe your own.
Looking for more Italian-Inspired Recipes? Try my Italian Chicken Cutlets, Homemade Italian Salad Dressing recipe and even my Grandma Santelli's Pizzelle Cookies.
Table of Contents
👩🍳Should you Peel Tomatoes for Sauce?
While some recipes recommend peeling tomatoes for a smoother sauce, others argue that leaving the skins on can add flavor and texture. While peeling and seeding tomatoes before making marinara sauce can result in a smoother and mellow sauce.
I have made homemade marinara sauce with the skins removed and with the skins still on the tomatoes. My family never complains with either recipe!
Leaving the skins on, does made it easier and quicker to prepare the homemade sauce. The decision really depends on your taste preferences and the specific recipe you are following.
🛒Helpful Kitchen Tools
Delove Canning Funnel with Strainer for Wide and Regular Mason Jars - Wide-Mouth Funnels for Kitchen Use - Canning Supplies Kit - Stainless Steel - 3 Pack (Small and Large), (wide funnel set)9-Piece Canning Supplies, Includes 20 Quart Canning Pot with Rack and Lid & 6-Piece Canning Starter Kit/Canning Tools. (Water Bath Canner for Glass Top Stove)Mason Jar-32 oz. Clear Glass Wide Mouth
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
💡 Substitutions and Variations
- If you're not a fan of oregano, leave it out and add marjoram or Italian seasoning,
- Add 1-2 tablespoons Worcestershire sauce which complements the natural sweetness of tomatoes and helps balance out the acidity.
- You can also add a few tablespoons of soy sauce! It can enhance the depth of flavors and balance the acidity as well.
Step-by-Step Instructions
- Step 1: To prepare this homemade marinara sauce, it's necessary to first peel the tomatoes. For helpful tips on removing the skin from tomatoes, refer to the detailed instructions in my post titled "How to Peel Tomatoes."
- Step 2: Once the tomatoes are ready, cut them into halves or quarters. Set aside while you sauté the vegetables.
- Step 3: Using a food processer, add bell peppers and onions in batches until all are finely chopped. Then heat the olive oil in a large stock pan. Sauté the vegetables until soft.
- Step 4: Add the peeled, chopped tomatoes to onion and bell pepper mixture. Then add in tomato paste, brown sugar, garlic, oregano, bay leaves, and basil. Season with salt and pepper.
- Step 5: Bring the ingredients to a boil. Once boiling, reduce heat and simmer, uncovered, for 4 hours, make sure to stir every 15 minutes or so. Remove and discard the bay leaves.
Water Bath Canning Marinara Sauce
- Sterilize the canning jars in a hot water bath for about 10 minutes.
- The lids also need to be sterilized.
- For each quart jar add 2 tablespoons of lemon juice.
📌Quick Tip: Lemon juice helps to increase the acidity of the sauce, which is crucial for safe canning and preventing the growth of harmful bacteria.
- Ladle the cooked marinara sauce into jars, leaving ½-inch headspace at the top.
- Wipe the inside and outside of the rims of the jars.
- Place a sterilized lid on top and screw until tight.
- Place the sealed jars in the stock pot filled with water that's a couple of inches above the jars.
- Bring the water to a rolling boil and boil for 40 minutes.
- Remove the jars and allow them to cool down before storing. While the jars cool, you'll hear the seals of the jar lids "popping." You'll know you've done a great job!
📌For more information, read this post on How to Can Tomatoes using the water bath method.
Before You Begin!
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🍽 Make it a Meal
- Use this homemade marinara sauce as a base to prepare my French Bread Pizza with Meat Sauce.
- It also tastes great as a base for Eggplant Parmesan or Chicken Parmesan.
- However, one of my favorite ways to enjoy homemade sauce made with garden-fresh tomatoes is simply over a bowl of pasta and freshly grated Parmesan cheese.
🍶Storage Tips
- After the jars have been in the water bath, check the jars for any cracks or leaks. If you find any damaged jars, discard them immediately.
- Use a permanent marker to label each jar with the contents and the date of canning. This will help you keep track of the freshness of the tomatoes.
- Find a cool and dark area in your home, such as a pantry or basement, to store the canned tomatoes. Avoid places that are exposed to direct sunlight or extreme temperature fluctuations.
- To ensure proper storage conditions, regularly inspect the designated area for consistent temperature and signs of spoilage, such as bulging lids or mold growth. If any problems are detected, promptly dispose of the affected jars.
Adding lemon juice to the sauce increases its acidity, which is important for safe canning and helps prevent the growth of harmful bacteria.
Overprocessing tomatoes can lead to a decrease in quality, texture, and flavor. Water bath canning is used to reach the necessary temperature for safe preservation and eliminate harmful bacteria. However, extended processing time can result in mushy tomatoes and loss of natural taste. To ensure proper preservation without overprocessing, follow the recommended processing time stated in approved canning recipes.
🌟Try these recipes next...
- Check out my other recipe for Slow Cooker Tomato Sauce with Meatballs.
- Or you might enjoy this recipe for Canned Stewed Tomatoes.
📇Recipe Card
Canning Marinara Sauce
Take advantage of farm-fresh tomatoes with this easy canning marinara sauce recipe. Enjoy homemade goodness all year round!
Ingredients
- 13 pounds of tomatoes; peeled
- 2-3 onions
- 2 red bell peppers
- 1 green bell pepper
- 12 ounce can tomato paste
- ⅓ cup brown sugar; packed
- 2 tablespoons salt
- 5 cloves garlic; chopped
- 1 ½ tablespoon dried oregano
- 1 ½ tablespoon dried basil
- 2 bay leaves
- ¼ cup olive oil
- Lemon juice to add to the mason jars
Instructions
- Peel the tomatoes using the steps included in How to Peel Tomatoes post.
- Cut the peeled tomatoes into halves or quarters.
- Using a food processer, add the peppers and onions in batches until finely chopped.
- In a large stock pot, heat the olive oil. Then add the onions and pepper mixture. Sauté the vegetables until soft. Stir in the tomato paste, brown sugar, garlic, salt, oregano, bay leaves and basil.
- Add the tomatoes and stir to combine.
- Bring the ingredients to a boil. Once boiling, reduce heat and simmer, uncovered, for 4 hours, make sure to stir every 15 minutes or so. Remove and discard the bay leaves.
- Sterilize the mason jars and lids in a hot water bath.
- For each quart jar you will be using, add 2 tablespoons of lemon juice.
- Ladle the marinara sauce into the mason jars, leaving ½-inch headspace at the top; wipe the rims.
- Place a sterilized lid on top and screw until tight.
- Place the sealed jars in the stock pot filled with water that's a couple of inches above the jars.
- Bring the water to a rolling boil and boil for 40 minutes.
- Remove the jars and allow them to cool down before storing. While the jars cool, you'll hear the seals of the jar lids "popping." You'll know you've done a great job!
Notes
See more instructions on Water Bath Canning for Beginners.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 464Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 2645mgCarbohydrates: 83gFiber: 20gSugar: 57gProtein: 15g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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