Canning oven-roasted marinara sauce is a delightful way to capture the rich, deep flavors of summer tomatoes and preserve them for year-round enjoyment. If you’re a fan of gardening or simply love the taste of homemade sauces, this guide will walk you through the process step-by-step. Let's dive into this rewarding culinary endeavor!
Why Oven-Roasted Marinara Sauce?
Oven-roasting tomatoes isn’t just for fancy chefs or people with too much time on their hands. It’s for everyone who wants to take their marinara sauce from “meh” to “holy moly, what is this magic?” Plus, your kitchen will smell so good, your neighbors might just invite themselves over.
Ingredients
For a classic oven-roasted marinara sauce, you'll need the following ingredients:
10 pounds of ripe tomatoes (Roma or plum tomatoes work best)
2 large onions, quartered
1 head of garlic, cloves separated and peeled
1/4 cup olive oil
1/4 cup balsamic vinegar (optional, for added depth)
2 tablespoons salt
1 tablespoon sugar (optional, to balance acidity)
Fresh herbs (basil, oregano, thyme)
Black pepper to taste
Equipment
Baking sheets
Large pot
Blender or food processor
Canning jars with lids and bands
Water bath canner or a large stockpot
Jar lifter
Canning funnel
Step-by-Step Process
1. Preparing the Tomatoes
Start by washing your tomatoes like you’re trying to scrub away the guilt of that skipped workout. Cut them in half and remove the cores. If you’re a masochist, you can peel them by blanching, but who has time for that?
2. Roasting the Vegetables
Preheat your oven to 425°F (220°C), Arrange the tomatoes, onions, and garlic on baking sheets. Drizzle with olive oil, balsamic vinegar, and sprinkle with salt and pepper. Roast for 30 minutes, or until they look like they’ve been sunbathing too long.
3. Blending the Sauce
Let the veggies cool slightly. Transfer the mixture to a blender or food processor. Blend until smooth. If you prefer a chunkier sauce, pulse it a few times.
4. Simmering and Seasoning
Pour the blended sauce into a large pot. Add fresh herbs and simmer over low heat for 30 minutes to an hour. Taste and adjust seasoning because we all know you’re a culinary genius.
5. Canning Preparation
While your sauce is simmering, warm up the jars by filling them with warm water.
6. Filling the Jars
Using a canning funnel, carefully ladle the hot marinara sauce into the jars, leaving about 1/2 inch of headspace. Wipe the rims with a damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until fingertip-tight (not Hulk-tight).
7. Processing the Jars
Place the filled jars into a water bath canner or large stockpot with a rack. Ensure the jars are covered by at least 1 inch of water. Bring to a boil and process for 40 minutes (adjust for altitude if you live on a mountain, like me.
8. Cooling and Storing
After processing, remove the jars using a jar lifter (or a medieval torture device, your choice). Place them on a towel-lined surface to cool. Listen for the sweet sound of lids sealing, like tiny applause for your culinary prowess.
Label your jars with the date and store them in a cool, dark place. Properly canned marinara sauce can last up to a year, but let’s be honest, you’ll be eating it straight from the jar by next week.
Tips and Tricks
Tomato Variety: Roma tomatoes are ideal because they’re meaty and don’t cry as much as other varieties.
Roasting Time: Adjust roasting time based on your patience level. Longer roasting equals more intense flavor (and more time to catch up on Netflix).
Safety First: Follow safe canning practices to avoid turning your sauce into a science experiment.
Canning oven-roasted marinara sauce is like a marathon with more tomatoes and fewer medals. It’s a labor of love that pays off with every delicious spoonful. So, put on your apron, crank up the oven, and embrace the madness. Your taste buds will thank you.
Happy canning, you saucy superstar!
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