Fresh Tomato Basil Marinara Sauce
This simple and flavorful tomato basil marinara sauce made with fresh tomatoes and plenty of herbs is the best way to enjoy the taste of summer all year long.
Ingredients
- 12 lbs (5.4 kg) fresh tomatoes , preferably Roma tomatoes
- 3 tablespoons packed light or dark brown sugar
- 2 tablespoons coarse salt , plus more to taste
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground black pepper
- 1 cup chopped fresh basil
- 1 small bunch fresh herbs such as oregano, thyme and rosemary, chopped
- 6 tablespoons bottled lemon juice , for canning only (see Notes)
Equipment
Instructions
Prep tomatoes, option 1:
- Bring a large pot of water to a boil. Prepare a large bowl with ice and water and set aside.
- Cut a small "x" in the bottom of each tomato. Working in small batches, dip the tomatoes in boiling water for about 30 seconds, or until the corners of the "x" appears to loosen. Transfer tomatoes to the ice water.
- Peel away the skins, starting with the corners of the “X”. Beginning with the loose peels at the "x", peel each tomato. Cut tomatoes into quarters and then chop into rough 1-inch pieces. Or use a blender or food processor chop up tomatoes.
- (Optional step) The juices in the seed pockets has so much flavor! After peeling and chopping tomatoes, scoop the seed pockets into a food mill or mesh strainer and press juices through.
Prep tomatoes, option 2:
Simmer marinara sauce:
- Add the brown sugar, salt, balsamic vinegar, and black pepper to the pot. Bring to a boil, then reduce heat to medium-low and cook for about 1½-2½ hours until reduced and thickened. (Exact time will depend on how juicy the tomatoes are and how high of heat you're using.)
- Be sure to stir the marinara as needed to prevent sticking and/or burning on the bottom.
- Remove from heat and add chopped basil and other herbs. If you want a smoother sauce, use an immersion blender to blend as desired.
- Proceed to instructions for either canning or freezing.
Water bath canning for shelf-stable storage:
- Put 1 tablespoon of lemon juice in each of 6 sterilized pint jars, and then ladle in marinara sauce, leaving ½-inch headspace. Wipe rims clean and then add sterilized lids and rings.
- Process in a water bath for 35 minutes. Remove from water bath and let cool to room temperature. Ensure lids are sealed (the center of each lid should not bounce back when pressed) and store in a cool dark place like a pantry for up to 1 year. Once opened, store in the fridge and use within 1 week.
Freezer storage:
- Let sauce cool to room temperature then ladle into plastic containers, freezer trays or zip-top freezer bags. Freeze for up to 4 months.
Notes
- Bottled lemon juice has a consistent pH level and is preferred for canning. Do not use freshly squeezed lemon juice.
- Roma tomatoes vs. other types: You can use this marinara sauce recipe with any type of tomatoes. However, this recipe works BEST with Roma tomatoes. Other tomatoes will have a higher water content and won’t have as much meaty flesh, so you’ll actually end up with less sauce and less flavor in the finished product.
- For help with canning basics, check out my post on home canning tips and resources.
- Source: adapted from Better Homes and Garden Canning Magazine 2014.
Calories: 200kcal, Carbohydrates: 44g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Sodium: 2375mg, Potassium: 2227mg, Fiber: 12g, Sugar: 30g, Vitamin A: 8110IU, Vitamin C: 133mg, Calcium: 124mg, Iron: 3mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
