Sunshine Marinara Sauce
This bright and zesty marinara sauce bursts with the flavors of sun-ripened tomatoes, fragrant basil, and a hint of citrus. Perfectly balanced and infused with Italian herbs, this sauce will elevate any pasta dish. Can it up and enjoy the taste of summer all year round!
ingredients
- 5 lbs plum tomatoes, cored and diced
- 1 yellow onion, finely chopped
- 4 cloves of garlic, minced
- 1/4 cup fresh basil leaves, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
steps
- 1.
Blanch the tomatoes in boiling water for 1 minute, then transfer to an ice bath. Peel, core, and dice the tomatoes.
- 2.
In a large, non-reactive pot, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook for another minute.
- 3.
Add diced tomatoes, basil, lemon zest, balsamic vinegar, sugar, oregano, red pepper flakes, salt, and black pepper to the pot. Stir well to combine.
- 4.
Simmer the sauce over low heat for 2 hours, stirring occasionally to prevent sticking.
- 5.
Using an immersion blender or food processor, blend the sauce until smooth, or leave it chunky if desired.
- 6.
Prepare canning jars and lids by sanitizing them in boiling water.
- 7.
Carefully ladle hot marinara sauce into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims, cover with lids, and tighten the bands.
- 8.
Process the jars in a boiling water bath for 35 minutes.
- 9.
Remove jars from the water bath and let them cool to room temperature. Check the seals before storing in a cool, dark place.
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