Canning Marinara Sauce: Garlic-Herb Recipe

Golden Thyme Homestead

[{"selector":"#anim-66d1d44c-1de0-4fe0-ba4b-f029e264a1cc","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":3000,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-9dc326af-91f0-48d7-99b6-6e7f1c25d30a","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] One of the easiest things to have on hand for a quick weeknight meal is marinara sauce. And why rely on store-bought when you can use the freshest fruit from your garden or the market? Let’s get started!

Prepping tomatoes

01 Blanch, peel, and then core your tomatoes. Cut them into quarters.

Sauté ingredients

02 Sauté onions and garlic in olive oil, add your tomatoes, and simmer for 20-30 minutes until broken down.

Puree the mixture

03 Puree the mixture using a blender or immersion blender.

Simmer

04 Add the herbs and season to the mixture, bring to a boil, and simmer until mixture has thickened and reduced by about half.

Canning

05 Use a water bath canner to can the mixture in pint jars for long-term storage.

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More On Tomato Preservation

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