Have a ready to go marinara in the pantry is one of the best time savers for an easy weeknight pasta dinner. After spending an hour or two skinning tomatoes for canning my whole tomatoes, I very rarely have the patience to do any more putzy work. I love my roasted marinara, because its super simple and requires very little work. I just throw a bunch of cored tomatoes into a roasting pan with a few onions, garlic and a bit of spice and slow roast until nicely cooked. Blenderize into a sauce and then can. EASY! I’ve blogged about it before, but here’s my general recipe.
Easy Roasted Marinara
- 10-20 lbs tomatoes
- 2-3 onions, roughly chopped
- 1 bell pepper, roughly chopped
- head of garlic, husks removed
- 1-2 Tbs dried thyme
- 1-2 Tbs dried oregano
- salt and pepper to taste
- Olive oil
Preheat oven to 300 degrees.
Core tomatoes and remove any bruised or damaged areas. Cut into large chunks. Mix ingredients together in 1 or 2 large roasters. Lightly coat in oil.
Place in oven and roast 3-5 hours. Mix occasionally. I roast until excess tomato juice has been reduced and there is a light crust of blackened tomatoes/onions. Remove from oven and allow to cool down enough to touch.
Start water boiling in your canning pot. Heat enough water to cover jars 1″ when placed in canner. Allow for water displacement of filled jars.
Using an immersion blender or a food processor, blend until you a desired consistency. Season to taste. Bring marinara back up to a boil on stove top.
Wash enough clean glass jars for your marinara. Dip in boiling water to temper glass for boiling marinara. Sterilize canning lids in boiling water. Pour marinara in jars leaving 1/2″ head space. Wipe edges of jar to remove any materials which might impede lids from sealing. Remove air bubbles from jar. I usually use a chopstick. Top with sterilized canning lid and ring.
Process in boiling water canner. 40 minutes for pints. 45 minutes for quarts. Beginning timing when water in canner comes back to a rolling boil. When time is up, remove from water and allow to cool on counter top. Do not jostle jars as it can impede a proper seal.
Once jars are cooled and sealed, mark with contents and date. Put in your pantry and feel good about a job well done!