MODERN HOMESTEAD: HOW TO MAKE AND CAN HOMEMADE MARINARA SAUCE
Tomatoes can feel a bit overwhelming when deciding what to make with them. There are SO many options….salsa, pasta sauce, pizza sauce, diced tomatoes, stewed tomatoes, tomato sauce. You see? The list could keep going for a very long time.
This was my first year canning any type of tomato product, so I decided to focus on making a really good marinara sauce that could be used in pasta AND pizza.
I also didn’t want to spend hours peeling tomatoes, so I spent alot of time researching and looking at various recipes and methods before coming up with my version.
I started by washing and coring all of the tomatoes. At first I used a pairing knife to core the tomatoes, but I didn’t love that method and tried an apple corer and it worked perfectly! Since I was doing 40 pound of tomatoes, I wanted the prep process to be as quick and easy as possible.
In this recipe, I do not peel the tomatoes. Everything will be emulsified and blended together after cooking, so the step to peel the tomatoes is frivolous (to me). PLUS there are so many nutrients in the skin!!
Don’t throw away those cores! You can throw them into your dehydrator or place them in a baking sheet in a 160° oven for 4-5 hours and then grind up the dried peels in your blender. Use the powder in soups this winter! It will give your soup a deeper and richer flavor.
Some people like to cook their tomatoes down in a large stock pot on the stove. I personally prefer to use the crockpot mostly because it’s hot outside and I didn’t want to turn the stove on and heat up the house. I also found that by using my crockpot, I could cook down 2 batches a day without having to babysit it.
In my 7 quart crockpot, I combine the ingredients below. The measurements are more like approximations because there are SO many factors that go into the flavor of your sauce. If your tomatoes have alot of water content, then you may need to add more seasonings as you cook it down. Below is what I start with and then after a few hours, I stir, taste and adjust.
TOMATOES - Approximately 6 pounds.
The type of tomato you use is up to you but large juicy tomatoes seem to take longer to cook down because of how much water they have. I used a mixture of roma tomatoes from my garden and canning tomatoes from my local farmer’s market.
ONION - 1 large yellow or white onion, quartered.
CARROTS - I know this sounds crazy, but carrots give the sauce an incredible flavor, help thicken the sauce and add a little sweetness to it without using sugar. I use about 2 cups of petite carrots.
GARLIC - 4 garlic cloves, peeled and sliced.
RED WINE VINEGAR - start with about 3/4 cup, add more if needed
LEMON JUICE - if you plan to can the marinara sauce, add about 6 Tablespoons of bottled lemon juice for acidity.
SEASONINGS - Basil, Oregano, Salt, Pepper. Start with about a tablespoon of each and adjust as you taste and cook down. I usually add more basil and oregano throughout the cook down process.
Cook on low for 5-7 hours. I typically add everything in right before I go to bed and let it cook all night. You aren’t going to have sauce yet, but everything should be soft and tender and fragrant.
When you are doin with the first cook down, add the cooked sauce to a blender or food processor. Blend until really smooth. You will most likely have to work in batches for this. If you are only processing one crock pot, take the smooth tomato sauce and add it to a stock pot on medium heat.
***I processed about 40 pounds of tomatoes to make sauce and only wanted to do the final cook down once, so I stored the smooth sauce in large mason jars in the refrigerator until I was completely done cooking all of my tomatoes down and blending them to be smooth.
Whichever method you do, the final cook down will take several hours on low heat. I do this one on my stovetop. Add all of the cooked and blended sauce to the stock pot. Once the sauce is warmed through and starting to bubble, turn the heat down to low. Stir about every 30 minutes, taste and add seasoning as needed. You will continue to cook down the sauce until it is your desired consistency. If you like a really thick sauce, you will cook it down for several hours.
Tomatoes can be water bathed or pressure canned. I prefer to pressure can them so that I don’t have to test the pH level.
Prepare jars and lids by sterilizing in boiling water.
Place canning rack on the bottom of the canner. In your pressure canner, add 3 quarts water and bring to a slow simmer.
Fill sterilized jar to 1 inch head space. Use a bubble remover tool to go around the edges and make sure there are no bubbles in the bottom. Wipe rims. Secure lids and rings to fingertip tight.
Lower jars into water using a jar lifter.
Secure the lid on top and increase heat so that the water comes to a vigorous boil. Once your pressure canner starts releasing a steady stream of steam, set a timer for 10 minutes. After 10 minutes, place your pressure regulator (weight) on the vent pipe.
PRESSURE CAN: Once it has reached 11 pounds pressure, process for 25 minutes/pints OR 30 minutes/quarts. Be sure to adjust the amount of pressure for your elevation.
WATER BATH: If you are water bathing, make sure jars are completely covered with the water and process for 45 minutes for pints / 50 minutes for quarts.
When the time is completed, turn off the heat and let it vent pressure naturally. Once pressure has reached zero, remove the pressure regulator and open the lid.
Remove jars using the jar lifter. Place jars on a towel or cooling rack, 1 inch apart. Allow jars to cool naturally (and undisturbed) for 12 to 24 hours before checking for a seal.
Why do you can food?
I’m a modern homesteader. I have a small garden in the spring and summer that we eat fresh vegetables from. However when I’m thinking about creating a food reserve, I’m thinking about it in a very practical way for my family.
I only preserve items that my family consumes on a regular basis. We pull from our canning reserve regularly. We also replenish it regularly. Therefore I am always looking for sales on the things we eat on a regular basis or that I can use to make ready-to-go meals like chili, soups, meat bases (spaghetti meat, taco meat, etc.) and staple items that I use regularly in the kitchen.
Why do you can staple items like flour, milk and butter?
As grocery store prices continue to rise and grocery shortages continue to be a very real issue, I like the peace of mind knowing that my family is taken care of and that if I want to bake a cake or make bread, I’m able to do so.
Are you a prepper and building up a food reserve?
I like to refer to myself as a modern homesteader and when thinking about taking care of my family often revert back to the ways of the woman in Proverbs 31. My family very much enjoys the modern amenities that we have, I still place a Walmart grocery order every week and we don’t have a bunker (much to my husband’s dismay), BUT I do believe that it is wise to prepare for the unexpected. That includes job loss, financial setbacks, grocery shortages, inflation, etc.
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