Marinara Sauce Recipe by cindybear
Cooking Instructions 2 hour 1 Finely mince onion and garlic. Sauté in the olive oil until translucent. Set aside. 2 Prepare your tomatoes. Using the extraction feature on a Ninja blender all I do is wash core and process and put in a large pot. You can boil whole tomato’s for a few minutes, plunge into an ice bath and then skin and deseed and place in the pot. Here are a couple of my Heirlooms. 3 Place all the remaining ingredients in the pot except the citric acid or lemon juice which is used in the canning process. Bring to a boil for 15 minutes then reduce heat to low and simmer for 2 or more hours stirring occasionally until reduced to your desired consistency. If needed you can use an immersion blender or blender to purée. 4 Remove the bay leaves.You can use the sauce immediately, freeze it or can it for long term storage. 5 To can place 1/4 teaspoon citric aid or 1 tablespoon lemon juice in sterilized pint sized jars. (double the quantity for quart jars). Ladle the sauce into the jars leaving a 1/2 inch headspace. Take a knife and go down the inside of jar to release any air. Wipe rim with a damp cloth apply clean lid and rim. 6 Place jars in a boiling water canner and process for 35 minutes for pints, 40 minutes for quarts. Turn off the heat and let jars rest in canner 5 minutes. Remove and let sit undisturbed for 24 hours. Check the seals. If a jar doesn’t seal either refrigerate and use or wipe the rim reapply clean seal and re process. 7 Store in dark cool location up to a year. 1 Finely mince onion and garlic. Sauté in the olive oil until translucent. Set aside. 1 Finely mince onion and garlic. Sauté in the olive oil until translucent. Set aside. 2 Prepare your tomatoes. Using the extraction feature on a Ninja blender all I do is wash core and process and put in a large pot. You can boil whole tomato’s for a few minutes, plunge into an ice bath and then skin and deseed and place in the pot. Here are a couple of my Heirlooms. 2 Prepare your tomatoes. Using the extraction feature on a Ninja blender all I do is wash core and process and put in a large pot. You can boil whole tomato’s for a few minutes, plunge into an ice bath and then skin and deseed and place in the pot. Here are a couple of my Heirlooms. 3 Place all the remaining ingredients in the pot except the citric acid or lemon juice which is used in the canning process. Bring to a boil for 15 minutes then reduce heat to low and simmer for 2 or more hours stirring occasionally until reduced to your desired consistency. If needed you can use an immersion blender or blender to purée. 3 Place all the remaining ingredients in the pot except the citric acid or lemon juice which is used in the canning process. Bring to a boil for 15 minutes then reduce heat to low and simmer for 2 or more hours stirring occasionally until reduced to your desired consistency. If needed you can use an immersion blender or blender to purée. 4 Remove the bay leaves.You can use the sauce immediately, freeze it or can it for long term storage. 4 Remove the bay leaves.You can use the sauce immediately, freeze it or can it for long term storage. 5 To can place 1/4 teaspoon citric aid or 1 tablespoon lemon juice in sterilized pint sized jars. (double the quantity for quart jars). Ladle the sauce into the jars leaving a 1/2 inch headspace. Take a knife and go down the inside of jar to release any air. Wipe rim with a damp cloth apply clean lid and rim. 5 To can place 1/4 teaspoon citric aid or 1 tablespoon lemon juice in sterilized pint sized jars. (double the quantity for quart jars). Ladle the sauce into the jars leaving a 1/2 inch headspace. Take a knife and go down the inside of jar to release any air. Wipe rim with a damp cloth apply clean lid and rim. 6 Place jars in a boiling water canner and process for 35 minutes for pints, 40 minutes for quarts. Turn off the heat and let jars rest in canner 5 minutes. Remove and let sit undisturbed for 24 hours. Check the seals. If a jar doesn’t seal either refrigerate and use or wipe the rim reapply clean seal and re process. 6 Place jars in a boiling water canner and process for 35 minutes for pints, 40 minutes for quarts. Turn off the heat and let jars rest in canner 5 minutes. Remove and let sit undisturbed for 24 hours. Check the seals. If a jar doesn’t seal either refrigerate and use or wipe the rim reapply clean seal and re process. 7 Store in dark cool location up to a year. 7 Store in dark cool location up to a year. 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