"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Best Marinara Sauce Recipe

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This recipe for Best Marinara Sauce, by , is from Cooking Cousins , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Emmons


12 lbs ripe tomatoes
1/2 cup dried, minced onions
6 cloves garlic, minced
1/4 c extra virgin olive oil
3 tbsp brown sugar
2 tbsp sea salt
1 tbsp dark balsamic vinegar
1-1/2 tsp dried rosemary
1-1/2 tsp dried oregano
1-1/2 tsp dried basil
1-1/2 tsp dried thyme
1 tsp crushed fennel
1/2 tsp dried ground sage
1/2 tsp freshly ground black pepper
2 bay leaves
citric acid or bottled lemon juice, if canning

Blanch the tomatoes for about a minute in a pot of boiling water to loosen the skins.Peel and squeeze out and discard the seeds. Chop the tomatoes. (I left the seeds)
Put the tomatoes and remaining ingredients (except the citric acid) into a large pot and bring to a boil. Reduce the heat to low and simmer, uncovered for 2 hours, stirring every now and then. Discard te bay leaves. Adjust the salt and pepper to taste. Use an immersion blender or transfer to a blender to puree until it reaches the consistency desired. The sauce can be used immediately, canned or frozen.

To can the sauce,put 1/4 tsp citric acid or 1 tbsp bottled lemon juice in the bottom of the sterilized pint sized jar. Double for quart jars. Fill the jars with sauce to 1/4" of the rim. Cover with two part lids. Can in a hot water bath for 35 minutes. 40 minutes for quarts. Turn off the heat and let the jars sit for 5 minutes. Remove and let sit undisturbed for 24 hrs. Store.

Personal Notes:
Personal Notes:
I made 3 qts and 3-1/2 pints when I made this. It was a bit runny but very tasty. Stores well for 1 year but best used in six months.




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