Homemade Fresh Tomato Basil Marinara: The Ultimate Recipe for Canning & Freezing
Imagine savoring the vibrant, sun-kissed flavors of summer tomatoes and fragrant basil, even in the depths of winter. This simple yet exquisitely flavorful tomato basil marinara sauce, crafted from fresh, ripe tomatoes and an abundance of aromatic herbs, offers the perfect way to capture and enjoy the essence of summer all year long. Whether you choose to freeze it for convenience or can it for long-term pantry storage, this comprehensive guide provides all the instructions you need to master both preservation methods.
For many years, the idea of home canning, beyond a simple batch of strawberry jam, felt utterly daunting. The process seemed overwhelmingly complex and intimidating, almost impossible to achieve in a home kitchen. However, inspired by the encouragement and shared knowledge of local friends and fellow food enthusiasts, I decided to confront my fears. What I discovered was a surprisingly straightforward and incredibly rewarding process. Canning isn’t just doable; it’s an empowering culinary skill that connects you more deeply with your food and the seasons.
Canning marinara sauce was once one of those projects I deemed too ambitious to attempt. Now, it has become one of my most cherished annual traditions each fall. The effort involved is certainly a labor of love, requiring a bit of time and patience, but the steps themselves are far from difficult. The immense satisfaction of lining your pantry shelves with jars of homemade marinara is unparalleled. Each jar holds the promise of brightening even the dreariest winter day, offering a taste of summer’s bounty whenever you desire.
Why Make and Preserve Your Own Marinara Sauce?
Beyond the simple pleasure of cooking, there are numerous compelling reasons to embark on the journey of making and preserving your own fresh tomato basil marinara sauce:
- Unmatched Freshness and Flavor: Store-bought sauces, while convenient, often can’t compete with the vibrant, complex flavors of a marinara made from freshly picked, peak-season tomatoes and aromatic herbs. You control the quality of every ingredient, ensuring a superior taste experience.
- Control Over Ingredients: When you make sauce from scratch, you dictate exactly what goes into it. This means no artificial preservatives, excessive sugars, or unwanted additives. It’s a healthier choice for you and your family.
- Cost-Effective: Buying fresh tomatoes in bulk during harvest season, especially from local farmers’ markets, can be significantly more economical than purchasing individual cans or jars of high-quality marinara throughout the year.
- Seasonal Enjoyment, Year-Round: Tomatoes are at their best during the summer months. Preserving marinara allows you to lock in that peak flavor, ensuring you have access to delicious, wholesome sauce even when fresh tomatoes are out of season.
- Sense of Accomplishment: There’s a profound sense of satisfaction that comes from creating something delicious with your own hands and knowing you’ve provided for your family’s future meals.
- Customization: While this recipe is fantastic as is, having a base homemade sauce gives you the freedom to customize it further with additional ingredients like different vegetables, spices, or meats to suit any meal.
How to Make Fresh Tomato Basil Marinara Sauce: A Step-by-Step Guide
Crafting this luscious fresh tomato sauce involves three primary stages: preparing the tomatoes (peeling and chopping), simmering the marinara until it achieves the perfect thickness, and finally, preparing it for long-term storage. While the process of handling 12 pounds of tomatoes might seem extensive, it’s genuinely manageable for anyone. I often dedicate a leisurely day in late summer to this project, allowing the sauce to gently cook while I attend to other tasks around the house. The effort, I assure you, is immensely gratifying and well worth every moment!
Step 1: Prepare and Chop Your Fresh Tomatoes
Many aspiring sauce-makers ask: “Do I really need to peel the tomatoes?” The answer is a resounding yes, for the best possible sauce experience. While technically you *can* make this recipe without peeling, your finished marinara will unfortunately be dotted with tough, often bitter bits of tomato peel, which detract significantly from the smooth, luxurious texture we aim for. Peeling ensures a silky-smooth sauce that truly melts in your mouth.
- Begin by scoring a small “X” into the bottom of each tomato using a sharp paring knife. This simple cut will make peeling much easier.
- Working in small batches, carefully drop the scored tomatoes into a large pot of vigorously boiling water. Allow them to blanch for approximately 30 seconds. You’ll notice the skin at the “X” beginning to loosen and curl slightly.
- Immediately transfer the blanched tomatoes from the boiling water into a large bowl filled with ice water. This crucial step, known as an ice bath, halts the cooking process, preserving the tomato’s fresh flavor and firmness, and further aids in loosening the peels.
- Once cool enough to handle, grab the loosened peel starting from the “X” and gently pull it away. The skins should slip off effortlessly. If any resist, simply dip that tomato back into the boiling water for a few more seconds.
- After peeling, cut each tomato into quarters. With your finger or a spoon, gently scrape out the seed pockets. Removing the seeds helps prevent the sauce from becoming too watery and gives it a cleaner taste. Finally, chop the deseeded tomatoes into rough 1-inch pieces. For a smoother sauce, you can use a food processor and pulse the tomatoes until they reach your desired consistency, but avoid over-processing to maintain some texture.
Step 2: Simmer Your Marinara Sauce to Perfection
With your tomatoes prepped, it’s time to transform them into a rich, aromatic marinara. In addition to the abundance of fresh tomatoes, you’ll need a few key ingredients to build layers of flavor:
- Brown sugar: A touch of brown sugar balances the acidity of the tomatoes and adds a subtle sweetness and depth.
- Balsamic vinegar: This ingredient introduces a beautiful tang and complexity, elevating the overall flavor profile.
- Coarse salt and ground black pepper: Essential for seasoning, bringing out the best in all the ingredients.
- Fresh basil: The star herb, providing that classic, vibrant marinara flavor.
- A medley of other fresh herbs: Consider thyme, oregano, and rosemary for an added layer of aromatic depth. These complementary herbs enhance the rustic, homemade feel of the sauce.
- Bottled lemon juice (for canning only): Crucial for ensuring the acidity level is safe for water bath canning. We’ll discuss this more in Step 3.
Combine your chopped tomatoes with the brown sugar, coarse salt, balsamic vinegar, and black pepper in a large, heavy-bottomed pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the sauce to cook slowly, uncovered, for up to an hour and a half, or until it has noticeably reduced and thickened to your preferred consistency. The longer it simmers, the deeper and more concentrated the flavors will become. While this might seem like a long time, the beauty of this step is that it only requires occasional stirring. This frees you up to multitask around the house, checking on the sauce every 15-20 minutes. Believe me, the rich aroma filling your kitchen will be a delightful reward!
Once the sauce has reached its desired thickness, remove the pot from the heat. Now is the perfect time to stir in your fresh basil and other chosen herbs. Adding the herbs at this stage, rather than cooking them for an extended period, preserves their bright, fresh flavor, ensuring that delightful “taste of summer” truly shines through in every spoonful.
Step 3: Prepare Your Marinara Sauce for Long-Term Storage
The beauty of this homemade marinara is its versatility in storage. I personally prefer to use the water bath canning process, which makes this sauce wonderfully shelf-stable for up to a year. However, I understand that canning isn’t for everyone, so I’ve included clear instructions for both canning and freezing methods, allowing you to choose what best fits your lifestyle.
- Canning for Shelf Storage: Don’t let the thought of water bath canning intimidate you – it’s much simpler than you might imagine! The basic equipment needed includes a large pot (often called a canner, though any large pot will do), glass canning jars with lids, and rings. Before you begin, ensure your jars and lids are sterilized. Once the marinara is cooked, add 1 tablespoon of bottled lemon juice to each sterilized pint jar (this is a crucial safety step for adequate acidity). Then, ladle the hot marinara sauce into the jars, leaving a 1/2-inch headspace at the top. Wipe the rims clean to ensure a proper seal, then add sterilized lids and rings, tightening them finger-tip tight. Process the filled jars in a boiling water bath for 35 minutes (adjusting for altitude if necessary). After processing, carefully remove the jars from the water bath and allow them to cool completely on a counter for 12-24 hours. Check that the lids have sealed (the center of each lid should be concave and not bounce back when pressed). Store properly sealed jars in a cool, dark place like a pantry for up to 1 year. Once opened, refrigerate and use within one week. For more detailed guidance and troubleshooting, my dedicated home canning tips and resources page offers extensive information.
- Freezing for Extended Freshness: If you prefer a simpler, quicker method, freezing is an excellent option. Once the marinara sauce has cooled completely to room temperature, ladle it into freezer-safe plastic containers or sturdy zip-top freezer bags. If using bags, lay them flat on a baking sheet to freeze for easy stacking once solid. This marinara sauce can be safely stored in the freezer for up to 4 months. Thaw in the refrigerator overnight before reheating and enjoying.
Essential Recipe Tips & Serving Suggestions
To ensure your homemade tomato basil marinara sauce is nothing short of spectacular, keep these valuable tips in mind:
- Choose the Right Tomatoes: Roma tomatoes are my absolute favorite for marinara sauce. Their firm flesh, lower water content, and fewer seeds make them easier to work with and result in a thicker, more flavorful sauce. Look for large boxes of ripe Romas at your local farmer’s market or grocery store during peak season.
- Protect Your Clothing: Tomatoes are wonderfully juicy, but they can be quite messy! Always remember to wear an apron to protect your clothes from splashes and stains, especially during the peeling and chopping stages.
- The Importance of Bottled Lemon Juice for Canning: When canning, precisely measured bottled lemon juice is essential. It ensures the pH level of the marinara is consistently acidic enough to prevent the growth of harmful bacteria, making your sauce safe for shelf storage. Avoid using fresh lemon juice for canning, as its acidity can vary greatly.
- Don’t Waste Those Skins and Seeds (Optional): For an extra boost of flavor and to minimize waste, consider boiling the reserved tomato skins and seed pulp with a little water until thickened. Strain the liquid through a fine-mesh sieve, pressing on the solids, and add this concentrated tomato essence back into your simmering sauce. This adds richness and yields a bit more sauce.
- Versatile Culinary Uses: This robust marinara sauce is incredibly versatile.
- Spoon it generously over your favorite pasta for a classic Italian meal.
- Use it as a flavorful base for pizza sauce.
- Simmer it with meatballs, chicken, or sausage for a hearty dinner.
- Serve it warm as a delicious dip for crusty garlic bread or mozzarella sticks.
- It also makes a wonderful base for lasagna, minestrone soup, or chicken parmesan.
- Approximate Cost: Just as an FYI, the total cost per pint jar of this homemade marinara is approximately $5, often less if you source your tomatoes economically, making it a budget-friendly gourmet option compared to many high-quality store brands.
- Adjust Seasoning to Taste: Remember that salt preferences vary. Always taste your sauce towards the end of the cooking process and adjust the salt and pepper to suit your palate. You might also add a pinch of red pepper flakes for a subtle kick!
- Proper Equipment for Efficiency: While not strictly necessary, having a large stockpot or Dutch oven for simmering and a sturdy cutting board can make the process more enjoyable and efficient. A good quality paring knife is also invaluable for peeling the tomatoes.
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This recipe was originally published September 2014, and has been updated and expanded for clarity and comprehensive guidance.
Tomato Basil Marinara Sauce
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Ingredients
- 12 lbs fresh tomatoes (5.5 kg), preferably Roma
- 3 tablespoons packed light or dark brown sugar
- 2 tablespoons coarse salt
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground black pepper
- 2 cups packed fresh basil leaves , chopped
- 1 cup packed assorted fresh herbs (such as oregano, thyme and rosemary), chopped
- 6 tablespoons bottled lemon juice
Instructions
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Bring a large pot of water to a boil. Prepare a large bowl with ice and water.
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With a paring knife, score a small “x” in the bottom of each tomato. Working in small batches, dip the tomatoes in boiling water for about 30 seconds, or until the flesh at the corners of the “x” appears to loosen. Immediately plunge tomatoes in the ice water.
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Beginning with the loose flesh at the “x”, peel each tomato. Then cut tomatoes into quarters and squeeze out seeds and juice. Reserve skins and juice with seeds (see Step 5), set aside. Use a food processor to chop tomatoes as desired, leave them chunky or pulse until almost smooth. You can also use a knife to chop tomatoes into rough 1-inch pieces.
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Place chopped tomatoes in a large heavy-bottomed pot, and add the brown sugar, salt, balsamic vinegar, and black pepper. Bring to a boil, and then cook for 70-90 minutes until reduced and thickened.
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(Optional step) Bring tomato skins and juice with seeds to a boil in a large saucepan. Simmer for about 30 minutes until juices have thickened. Pass mixture through a fine mesh strainer, pressing on solids to remove all liquid. Then pour strained mixture into the large pot with the rest of the sauce as it simmers and proceed.
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Remove from heat and add chopped basil and other herbs.
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Water bath canning: Put 1 tablespoon of lemon juice in each of 6 sterilized pint jars, and then ladle in marinara sauce, leaving 1/2-inch headspace. Wipe rims clean and then add sterilized lids and rings.Process in a water bath for 35 minutes. Remove from water bath and let cool to room temperature. Ensure lids are sealed (the center of each lid should not bounce back when pressed) and store in a cool dark place like a pantry for up to 1 year. Once opened, store in the fridge and use within 1 week.
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Freezer storage: Let sauce cool to room temperature then ladle into plastic containers or zip-top freezer bags. Freeze for up to 4 months.
Notes
- For help with canning basics, check out my post on home canning tips and resources.
- Bottled lemon juice has a consistent pH level and is preferred for canning. Do not use freshly squeezed lemon juice.
- Step #5 is completely optional, but it will increase the amount of your sauce by a few cups and I like that there’s less waste. If you prefer to skip this extra step, simply discard the peels and seeds.
Source: adapted from Better Homes and Garden Canning Magazine 2014.