Canned tomatoes were on sale soooooooo homemade Marinara sauce is on the menu. I wish I had my own tomatoes but sadly they didn't do well in the garden this year either:( sigh....... Until next season. After making the sauce I like to store it in mason jars or freezer safe Ziploc bags. I didn't do the traditional canning method which would include cooking the jars with the sauce in them for an extended period of time because we go through the sauce fast, and I gave some away to friends. For traditional canning tips check out this site! I sterilized the jars, and lids, filled them, then turned them on their lids to help with sealing. This heat sealing method ensures that you'll hear that "pop" of the lid when opening:)
-1 large onion chopped
-1 head of fresh garlic, cloves prepped and chopped
-1/3 Cup olive oil
Saute the onion and garlic until soft. Add in:
-4 large cans of whole tomatoes
-4 regular sized cans of chopped tomatoes
-Parmesan rind (leave out for vegan sauce)
-Salt and Pepper
-1 cup fresh basil leaves chopped
-1 Tbs dried oregano
-1/4 sugar (more or less depending on what you like)
Bring the sauce up to a boil and then reduce to a simmer. Let the sauce simmer for 1-2 hours or until you've reached a consistency that your family likes. Great served on pasta or as a pizza sauce!
