Wednesday, July 1, 2015

Roasted Tomato Marinara Sauce


I LOVE having a garden. I LOVE homegrown tomatoes. But there comes a time when all of a sudden you have 15 pounds of tomatoes ready all at once! That's when you can them!  I much prefer to have marinara sauce at the ready then just plain tomatoes.  And let's be honest, vegetables just taste better roasted! I found this recipe here.  It is simple, easy and in one afternoon I had beautiful jars of this perfect marinara sauce. All from my homegrown tomatoes!

Roasted Tomato Marinara Sauce
(about 8 cups)

10 pounds of fresh tomatoes
16 whole, peeled garlic cloves
1/2 cup extra virgin olive oil
1/2 cup chicken or vegetable broth
6 tablespoons fresh oregano leaves
2 medium onions, roughly chopped
1 T sea salt
2 t fresh ground pepper

Preheat oven to 425. Get out 2 large roasting pans or 3 large cookie sheets.

Wash tomatoes. Cut the tomatoes into large chunks. The core may need to be removed. Big chunks are good.  Place the tomatoes in the roasting pan.  Add garlic, oil, broth, oregano, onion, salt and pepper. Toss with your hands until mixed.  Place the pan in the oven and roast until the tomatoes have reduced by half and are starting to get a few black spots on the edges.  This should take about 45-60 minutes. Stir half way through.  If the tomatoes are really juicy, it will take longer. 

Remove pan from oven and let cool until you can handle it.  Carefully transfer the roasted tomatoes into a food processor or blender and pulse until desired consistency.  

The sauce is ready to serve. You can serve, freeze or can it.  

To can the sauce:
(You can NOT water bath this, it has to be done in a pressure canner)

Sterilize jars and fill leaving one inch head room.  Wipe the top rim and place the lid on.  We heat the lids in a simmering pot of water, be careful not to boil.  Place jars in a pressure canner.  Process for 25 minutes at 7 pounds of pressure. Don't forget to adjust for altitude.  Once the jars are processed remove from pressure canner and let them sit, undisturbed for 12 hours. 


4 comments:

  1. Why does it have to be done in a pressure cooker I do not have one

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    Replies
    1. If you don't use a pressure canner you have to add lemon juice or vinegar to the sauce because if the acidic level isn't high enough you can get botulism from the tomatoes. A pressure canner works because the pressure allows the sauce to reach high enough temperatures that kill all botulism. Hope this helps! You can google it to find out more info and how much lemon juice you need to add to make it safe! Good luck!

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