Fresh-Roasted Marinara

When my neighbor told me about this sauce, I just had to try it! It was so yummy that I converted it into a canning recipe. Perfect for a last minute dinner! Hope you enjoy it too!

16 c. quartered fresh tomatoes (about 20-22 medium size)
1 whole onion – finely chopped
3/4 c. extra-virgin olive oil
6 garlic cloves – crushed/minced
2 tsp. sugar
2 heaping tsp. kosher salt
1/4 tsp. red pepper flakes
1 tsp. ground black pepper
1/2 c. fresh basil leaves – finely chopped
1 tsp. lemon juice

Preheat oven to 400 degrees. Combine tomatoes, onion, oil, garlic, sugar, salt, pepper flakes and pepper in a large baking dish. Roast vegetables for 45 minutes. Add basil and then pulse them in a food processor to desired consistency. Place sauce in a large saucepan. Season the sauce to desired taste. Bring sauce to a rolling boil. Pour into sterilized jars. Add 1 tsp. lemon juice to each jar. Process jars for 50 minutes in a hot water bath. Yields: 5 quarts.

Posted on September 24, 2009, in Everything Family, Food Storage & Emergency Preparedness, Recipes and tagged , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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