The Marinara Sauce that gets rave reviews and recipe requests from all my other canned goods! It’s the perfectly thick tomato sauce with herbs that is tasty enough to dip into bread or spread over your favorite pizza dough! Compatible to Pizza Hut’s Marinara Sauce this tomato sauce is the only one you’ll need, it’s so tasty and versatile!
Fill it into Stromboli or spread it over our favorite pizza dough recipe, and serving it over a simple Pasta dish has got to be one of the easiest ways to serve dinner! No wonder Marinara sauce is a much-needed pantry item especially if you like breadsticks with marinara sauce!
Homemade Marinara Sauce
Little did I know this Marinara recipe would serve me very well. Yes, it’s a canned Marinara sauce recipe that you can make from garden fresh tomatoes with the conjunction of a few common tomato products (ketchup and tomato paste) but once you try this tomato sauce you’ll why it was raved about! The flavor profile is compatible with the Pizza Hut Breadstick sauce and I haven’t made a tastier seasoned tomato sauce near to this! It’s really that GOOD! Good enough that I made this marinara sauce two seasons in a row!
After all, it’s the Italian Sauce we all seem to favor over pasta or pizza. But did you know how simple it is to throw together? Homemade marinara sauce is extremely easy and if you don’t have a garden canned tomatoes will fill in seamlessly! Nothing is better than making your own tomato sauce with ingredients you put together and have it taste like a 5-star sauce! Then you get to share it with friends and family too, which I’m sure someone will eventually ask for the recipe! There are no infusing flavors, sauteing, or any oil called for in this recipe! Once the pot of tomato sauce boils, you’re DONE! Pour your sauce into jars and process them for years to come (if it lasts that long!) That’s is the beauty of canning!
How to make Marinara Sauce for a few servings? No problem! Simply follow the scaled-down version to make a smaller batch and enjoy for a few dinners and no mason jars needed! A huge thanks to my friend Susanna who shared this Marinara Sauce Recipe with me! I hope it may serve many families from here on!
How to make Marinara Sauce:
What is Marinara Sauce?
One of the most popular Italian-American sauces is the Marinara Sauce! You may not even recognize that your favorite pizzeria probably uses Marinara and it’s for a reason! The seasoned tomato sauce runs thicker than a spaghetti sauce which is no wonder some Business owners go with it since it holds up much better. Dip it with breadsticks or spread it over your favorite pasta or pizza dough! Marinara sauce is a slightly thicker tomato sauce seasoned with herbs and spices. It’s thicker consistency makes it easier to manage and makes any dish prettier in a presentation!
Ingredients for Homemade Marinara Sauce?
Making the sauce is easier than you may think. It’s so similar to Pizza Hut’s sauce and is a sweet and savory sauce that you can eat from the spoon good! I don’t use wine or press any garlic for this recipe. It comes together easily and takes some time due to the mass portions, but when you have a hearty collection of this goodness on your shelf you’ll be glad you canned marinara sauce.
- Tomatoes- This recipe consists of different tomato products, including canned tomato paste and ketchup which work as thickeners to part fresh tomatoes. If you don’t have garden-fresh tomatoes, simply fill them in with canned whole tomatoes or diced tomatoes that you can purchase in bulk cans and puree at home to make the juice called for in the recipe.
- Bell Peppers- they give any tomato sauce flavor and many jarred sauces have this vegetable in them!
- Onions- a flavorful ingredient to making marinara sauce as the flavor cant be substituted unless it was dehydrated onions.
- Celery- like the veggies it gives tomato sauce flavor.
- Herbs and Spices- chili powder, mustard powder, black pepper, salt, sugar, oregano, paprika, parsley flakes, parmesan cheese, and garlic powder.
Where can I buy bulk Canned Tomato Products?
I purchased my big jug of Ketchup and tomato paste from a local discount store called Sweet Life. Check out your local discount grocery stores or Restuarant supply stores for bulk tomato products.
What is the difference between Marinara Sauce and Spaghetti Sauce?
The main difference between Spaghetti sauce and Marinara is the consistency. Marinara tends to run thicker which makes it easier to manage and gives for a prettier presentation. The spices and herbs will vary from recipe to recipe.
How to can Homemade Marinara Sauce?
This sauce recipe is designed for canning, however, making a smaller batch for only a few servings is possible too. If you wish to do some canning, purchase some pint or quart canning jars (approximately 35 for this recipe) and wash them in hot soapy water (not the bands.) Make the sauce according to the recipe and fill them into the clean jars. Seal each jar with the lids and bands and place them into a large pot filled with warm water. Bring to a boil and process for 30 minutes.
Processing jars in a water bath will give it shelf life as the heat will later suck in the air of the jar so bacteria won’t grow inside. If sealed properly you can keep the canned jars in a cool dry place until next season! It’s such a handy way to preserve food and stock up on your own sauces.
Can I make this Marinara Sauce without Canning?
Yes, our recipe card easily adjusts the serving sizes so you can scale down the sauce recipe to any amount that you’d like!
How to Freeze Marinara Sauce?
If you don’t wish to can your marinara sauce, simply purchase quart-sized freezer bags and ladle cooled sauce into the bags. Seal and freeze laying flat for easier storage later as you can stack them standing up later to save freezer space. This recipe makes around 30 pints so prepare your freezer for some space!
Can I use canned whole tomatoes or diced tomatoes?
Yes! This Marinara sauce calls for 9 quarts of tomato juice which is basically just pureed tomatoes. If you don’t have a garden to use up the fresh tomatoes for making your own tomato juice, then simply puree canned tomatoes to make 9 quarts. In the end, it’s still tomatoes however if you really want to bring garden fresh tomatoes into use during harvest this is a really handy way to do so!
How do I make Tomato Juice for the Sauce Recipe?
This sauce recipe calls for 9 quarts of tomato juice which is basically just pureed tomatoes. Here’s how to make it from garden tomatoes or simply buy canned tomatoes and puree them at home.
- Puree fresh tomatoes that have been washed, cored, and trimmed.
- Strain the seeds and skins if you wish or just use a really good blender to puree the tomatoes well. (Like a Blendtec Blender.)
- Done, that’s it! You can either can tomato juice with one teaspoon of salt and process it in a water bath or use it for sauces or tomato soup.
Should I cook my veggies first?
If you have a standing heavy-duty blender like Blendtec then you can blend it without cooking.
Do I need to remove the skins on tomatoes?
No, in fact keeping the skins intact for tomatoes is more nutritious. The reason for blanching tomatoes or running them through a food strainer is to not see little skin peels or seeds in your finished product. Which doesn’t bother me unless I’m making something like kecthup.
How can I make Marinara sauce with garden tomatoes?
This recipe uses part fresh garden tomatoes and part canned tomato products like tomato paste and ketchup. If you don’t have garden-fresh tomatoes canned whole or diced tomatoes will work just fine. Simply puree the tomatoes called for as the tomato juice ingredient. Making marinara sauce with all fresh tomatoes will be much runnier as the tomato paste and ketchup work as thickeners.
What does the ketchup do?
The ketchup and tomato paste both work as thickeners in making Marinara Sauce. If you were to use all fresh tomatoes the sauce would be much runnier. In addition, ketchup is pretty tart so you can completely omit the vinegar called for in some recipes.
How to thicken Marinara Sauce?
The best thickener for tomato sauce has to be tomato paste! It’s not seasoned heavily which makes it easy to add into tomatoes seamlessly! Ketchup also works as a second-hand thickener, however, it’s seasoned and tart which may lead you to adjust the acidic level.
Where can I buy a Large pot for making sauce?
I am surrounded by many Mennonite women and multiple of them had this heavy-duty gauge 24-quart pot. It’s huge but so handy for sauces since the bottom is thick. Thick Bottoms help prevent scorching so definitely invest in a heavy-duty one like this. I absolutely love this pot, it has to be one of my best investments!
How long to simmer?
Once you invest in a good heavy-duty stockpot simmering comes easier. You just need to bring this marinara sauce to a boil and you are done!
How long does Marinara Sauce last in the Fridge?
Freshly made Marinara sauce can keep up to 1 week in the fridge. Anything longer should be frozen. This sauce recipe makes a large batch which is ideal for canning, however, if you wish to scale down the recipe to make enough servings for a few times that is okay for refrigeration otherwise you’ll have too much sauce to store.
Tips for Marinara Sauce:
- Use a heavy-duty large pot. This sauce makes plenty (5-6 Gallons worth!)
- Ketchup and Tomato Paste work as thickeners.
- Simmer everything at once until you get bubbles. This is a quick Marinara Sauce once it’s combined so no long-simmering needed!
- Blend the tomatoes and veggies in a heavy-duty blender, otherwise, you may need to cook down your veggies as hand blenders work weaker.
- 24-quart stockpot
- 9 quarts tomato juice (pureed tomatoes)
- 1 gallon tomato paste
- 1 quart ketchup
- 9 onions (quartered)
- 4 green bell peppers (seeded and trimmed)
- 8 celery sticks
- 3 Tbsp chili powder
- 6 Tbsp salt
- 9 Tbsp parsley flakes
- 6 Tbsp paprika
- 3 cups white sugar
- 2 1/2 cups parmesan cheese
- 3 Tbsp oregano flakes
- 3 Tbsp garlic powder
- 3 Tbsp dry mustard
- 2 Tbsp black pepper
How to Make Marinara Sauce:
- Prepare the tomato juice* (see notes.)
- Blend the celery, onions, and peppers in a blender with some juice. Pour into a large stockpot and add the tomato juice.
- Add the rest of the ingredients and bring to a boil stirring occasionally. Ladle into jars and seal with lids. Process in a water bath for 30 minutes.
- To make tomato juice: blend fresh tomatoes that have been washed, cored, and trimmed with the skins. Can also use canned diced or whole tomatoes instead of fresh tomatoes. Strain the juice from pulp if you wish, although it’s more nutritious with it.
- To make a smaller serving: and not can simply scale down the recipe with the serving calculator tool.
- This Marinara sauce yields approx 5-6 gallons so you need a large pot. Here is the same 24-quart heavy-duty stockpot that I own.
To Make Marinara sauce for a 24 oz portion follow these proportions that my friend scaled-down just for this recipe (it’s so good!):
Homemade Marinara Sauce:
- 15 oz tomato juice (can use pureed tomatoes)
- 6 oz paste
- 1/2 tsp chili powder
- 1 tsp salt (scant)
- 1/2 tsp parsley flakes
- 1 tsp paprika
- 2 Tbsp sugar + 1 tsp (scant)
- 2 Tbsp + 2 tsp ketchup
- 1/2 celery stalk
- 1/2 onion
- 1/4 green pepper
- 2 Tbsp parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- 1/3 tsp pepper