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

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