How to Make Tomato Harvest Marinara Sauce - A Step-by-Step Guide

As the summer season comes to a close, gardeners and farmers alike are left with an abundance of ripe, juicy tomatoes. What better way to preserve the flavors of the harvest than by making a homemade marinara sauce? This tomato harvest marinara sauce recipe is the perfect way to savor the taste of summer all year long. Whether you have a surplus of homegrown tomatoes or just want to take advantage of the beautiful tomatoes available at your local market, this recipe is a must-try.

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Ingredients

  • 25 pounds plum tomatoes, cored and halved lengthwise
  • 1 ½ tablespoons honey
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 3 large bay leaves
  • 2 quarts water, or as needed
  • ½ cup extra-virgin olive oil
  • 1 pound yellow onions, finely chopped
  • 10 cloves garlic, finely chopped
  • 1 ⅞ cups bottled lemon juice
  • 10 teaspoons salt

Information

  • Prep Time: 1 hr
  • Cook Time: 2 hrs 15 mins
  • Additional Time: 12 hrs
  • Total Time: 15 hrs 15 mins
  • Servings: 80
  • Yield: 10 quarts

  • Inspect 10 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
  • Place tomatoes, honey, oregano, 1 tablespoon salt, pepper, and bay leaves in a large stockpot; add water to cover. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove the cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
  • While tomatoes are cooking, heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in hot oil until onions are softened but not browned, about 10 minutes. Remove from heat.
  • Transfer cooked tomatoes to a food mill placed over a bowl; purée in batches, separating tomato pulp and juice from tomato skins and seeds.
  • Return tomato pulp and juice to the stockpot. Stir in cooked onions and garlic. Cook, uncovered and stirring occasionally to prevent scorching, over medium-high heat until sauce thickens and reduces by about half, 1 hour to 1 hour 30 minutes.
  • Transfer the jars and lids from simmering water to a dry towel.
  • Place 3 tablespoons lemon juice and 1 teaspoon salt into each jar. Ladle hot tomato sauce into the sterilized jars, filling to within 1/2 inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process until the jars are fully sealed, about 45 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark area.
  • Nutrition

    44 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 325mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 2g
    • Protein: 1g
    • Vitamin C: 20mg
    • Calcium: 18mg
    • Iron: 1mg
    • Potassium: 353mg