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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Homemade Marinara Sauce Recipe

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This recipe for Homemade Marinara Sauce is from The Navatuary Family and Friends Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 heads of garlic, peeled (approx. 32–35 cloves)
5 large heirloom tomatoes – cut into chunks
8 beefsteak tomatoes – cut into chunks
3 medium orange tomatoes – cut into chunks
6 medium yellow tomatoes – cut into chunks
20 cherry tomatoes
2 lbs roma tomatoes – quartered
3 large white onions – quartered
1 cup tightly packed fresh sweet basil, roughly chopped
1 cup tightly packed Italian basil, roughly chopped
1 cup fresh spicy oregano, roughly chopped (or regular oregano)
1/4 cup dried oregano leaves
2 Tablespoons dried basil leaves
3 Tablespoons kosher salt (more to taste)
1 Teaspoon ground black pepper
1 cup olive oil
1 1/2 cup dry red wine
Directions:
Directions:
Preheat: Preheat oven to 425 degrees F.
Combine: Take large aluminum roasting pan and add all of your tomatoes, garlic, onion, basil, oregano, salt, pepper, olive oil and wine.
Mix everything together thoroughly, place in oven, uncovered, and let roast for 4-5 hours.
Stir: Stir about every 30-45 minutes, especially the last 2 hours.
Remove from oven and let cool.
Blend several large spoonfuls (about 3 ladle-sized scoops) at a time. Pulse 3 times for chunky sauce and approximately 8 times for smoother sauce. An immersion blender works well.
Personal Notes:
Personal Notes:
Small Batch Recipe: Cook in a Dutch Oven, uncovered, for 3 hours stirring every 30-45 minutes or until liquid has reduced. All other instructions are the same! Makes approx. (3) 1-pint jars.
1 head of garlic, peeled
6-7 lb of tomatoes with a mix of heirloom, orange & yellow, cherry, roma
1 large white onions – quartered
1/2 cup tightly packed fresh sweet basil, roughly chopped
1/4 cup tightly packed Italian basil, roughly chopped
½ cup fresh oregano
2 Tablespoons dried oregano leaves
1 Tablespoon dried basil leaves
2 Tablespoons kosher salt
Teaspoon ground black pepper
1/3 cup olive oil
1/2 cup dry red wine

For large batch, you ultimately need 22-23 lbs (352 ounces) of tomatoes, using a variety of different types and colors (for better depth of flavor). If you can’t find both Sweet AND Italian Basil just use 2 cups of fresh basil and don’t worry about the type.

Is 425 Degree Temp Too Hot?: I promise this isn’t too hot! Once those tomatoes start cooking down there is going to be A LOT of liquid that needs to be cooked off.

Large batch yields approximately 14 1-pint jars, but it will vary a little. Feel free to use larger jars
.
Eat, Freeze, Can: Feel free to use some right away, store some in the refrigerator for a week or so if you are going to use it, freeze it or can it!

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