Name: Tomato Harvest Marinara Sauce
Prep time: 1 h
Cook time: 1 h
Yield: 80
Ingredients: Plum tomatoes, cored and halved lengthwise - 25 pounds; Honey - 1 ½ tablespoons; Dried oregano - 1 tablespoon; Salt - 1 tablespoon; Ground black pepper - 2 teaspoons; Bay leaves - 3 large; Water, or as needed - 2 quarts; Extra-virgin olive oil - ½ cup; Yellow onions, finely chopped - 1 pound; Garlic, finely chopped - 10 cloves; Salt - 10 teaspoons; Bottled lemon juice - 1 ⅞ cups

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Tomato Harvest Marinara Sauce

1. Plum tomatoes, cored and halved lengthwise - 25 pounds

2. Honey - 1 ½ tablespoons

3. Dried oregano - 1 tablespoon

4. Salt - 1 tablespoon

5. Ground black pepper - 2 teaspoons

6. Bay leaves - 3 large

7. Water, or as needed - 2 quarts

8. Extra-virgin olive oil - ½ cup

9. Yellow onions, finely chopped - 1 pound

10. Garlic, finely chopped - 10 cloves

11. Salt - 10 teaspoons

12. Bottled lemon juice - 1 ⅞ cups

How to cook deliciously - Tomato Harvest Marinara Sauce

1. Stage

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.

2. Stage

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.

3. Stage

While the tomatoes are cooking, heat olive oil in a large skillet over medium-high heat. Add onions and garlic; cook and stir until onions are softened but not browned, about 10 minutes. Remove from the heat.

4. Stage

Transfer cooked tomatoes to a food mill placed over a bowl; purée in batches, separating tomato pulp and juice from tomato skins and seeds.

5. Stage

Return tomato pulp and juice to the stockpot, add cooked onions and garlic, and cook, uncovered and stirring occasionally to prevent scorching, over medium-high heat until sauce thickens and reduces by about half, 1 to 1 1/2 hours.

6. Stage

Transfer jars and lids from simmering water to a dry towel.

7. Stage

Place 1 teaspoon salt and 3 tablespoons lemon juice into each jar. Ladle hot tomato sauce into jars, filling to within 1/2 inch of the top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

8. Stage

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 jars by at least 1 inch. Bring to a rolling boil, cover, and process until jars are fully sealed, about 45 minutes.

9. Stage

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. Smak