This pasta sauce is based on tomatoes that are roasted in the oven first.
Reading: how to can homemade marinara sauce
Not only does this give the tomatoes a great flavour, it also makes them super easy to peel, because the skins will just fall right off — a welcome bonus.
Marinara means “sailor-style” in Italian. A marinara sauce will always be smooth, and contain garlic, tomatoes, olive oil, oregano, and vinegar and/or wine. For home canning, the oil is left out — you can stir in a quick tablespoon or so when you open the jar.
This recipe is from the Ball All New book (2016). The writers suggest, “This is a versatile base sauce that can be used on its own or as the starting point for other sauce variations.” Traditionally, marinara is used with pasta, or on some meats.
Yes, tomatoes must be peeled before canning in this recipe to reduce the bacterial load going into the canner.
See all pasta-sauce recipes for canning.
Jar size choices: Quarter-litre (½ US pint / 250 ml / 8 oz) OR half-litre (US pint / 500 ml / 16 oz)
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Processing method: Water bath or steam canning
Yield: 8 x half-litre (US pint / 500 ml / 16 oz) jars
Headspace: 2 cm (½ inch)
Processing time: 40 minutes
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
- If you don’t have a food mill and want to do this recipe, be prepared for a lot of work. Using the back of a sturdy mixing spoon or wooden spoon, press a few scoops at a time through a coarse sieve over a bowl, using a stirring motion. Be prepared to give your arm some breaks. Set aside all the residue, and then when you are done, re-press the residue one more time. If you don’t, you won’t get the full yield of jars for the recipe.
- Salt used (optional) doesn’t need to be pickling salt.
- Instead of 6 garlic cloves, you could use 6 teaspoons of minced garlic from a jar of oil-free minced garlic as a time saver.
- Instead of starting with tomatoes and roasting them, you can start with 4 litres / US quarts / 128 oz of passata, which is bottled tomato purée, though it won’t have that roasted flavour. (One or two drops of liquid smoke might compensate a bit.)
- Don’t be tempted to pile the tomatoes two or more layers high on the baking sheets. They will steam, not roast. It’s the roasting that provides the depth of flavour in this recipe.
- It took 5 tray loads to roast all the tomatoes — anyone with a dual oven will be very glad they do.
- Be careful about placing a tray on a rack too close to the heating element below.
- Other than that precaution, you don’t need to spray the baking sheets or anything. but do make sure you use baking sheets with rims at least 2 cm (½ inch) high or higher, as a lot of water will run off the tomatoes..
- We found it actually took the onions closer to 40 minutes to turn golden. If you have a spare rack during your final batch of tomatoes, you might as well put the pan of onion in the oven along with it to save energy.
- Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 204.
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- Increased oven temperature for the roasting to speed it up. You may even wish to increase it to 225 C / 450 F.
Per 250 ml (1 cup / 8 oz)
- 152 calories, 513 mg sodium
Per 250 ml (1 cup / 8 oz)
- 152 calories, 75 mg sodium
* Nutrition info provided by familycuisine.net
* PointsPlus™ calculated by familycuisine.net. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.