Homemade Marinara Sauce


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Recipe Makes: about 4 cups

Prep Time: 10 minutes

Cook Time: 1 hr 30 minutes

Total Time: 1 hr 40 minutes

INGREDIENTS:

1 ½ lbs tomatoes

1 tsp salt

½ tsp pepper

2 tsp dried Italian herbs

4-5 garlic cloves

1 medium onion

1 small pepper

2 bay leaves

2 tbsp olive oil

DIRECTIONS:

  1. To start the marinara sauce, first you need to wash and roughly chop the tomatoes, onion, and pepper.  Then grab a large baking dish and place the tomatoes, onions, pepper, and garlic in there.  Sprinkle salt, pepper, and dried Italian herbs.  Drizzle olive oil on top.
  2. Bake at 350 F for 1 hour.  If you’re using a glass dish, don’t preheat the oven and then place the dish inside or it will most likely explode.  Once the tomatoes released their juices and look semi-withered.  Take the dish out of the oven and let the vegetables cool down until at room temperature.
  3. Place all the vegetable and juices into a blended and blend until everything is smooth or until you reach your desired marinara consistency.
  4. Then pour the sauce into a large sauce pan, and add in bay leaves. Cover with the lid a cook on the lowest fire for 30 minutes.  Stirring occasionally. Take off heat and use.  Enjoy!

IF YOU WANT TO CAN YOUR MARINARA SAUCE AND USE LATER:

Wash and thoroughly dry a large mason jar.  After the sauce is done cooking and still very hot, carefully pour the sauce into the jar.  Secure the lid on very tightly and place the jar upside down on the counter (so the lid is on the counter and the bottom of the jar is up).  The toss a kitchen towel on top of the jar and let it cool to room temperature for a few hours.  You know it was canned correctly if the top of the lid is sunken in.  And enjoy next time you need marinara sauce!

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STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

To start the marinara sauce, first you need to wash and roughly chop the tomatoes, onion, and pepper.  Then grab a large baking dish and place the tomatoes, onions, pepper, and garlic in there.  Sprinkle salt, pepper, and dried Italian herbs.  Drizzle olive oil on top. Bake at 350 F for 1 hour.  If you’re using a glass dish, don’t preheat the oven and then place the dish inside or it will most likely explode.  Once the tomatoes released their juices and look semi-withered.  Take the dish out of the oven and let the vegetables cool down until at room temperature.

Place all the vegetable and juices into a blended and blend until everything is smooth or until you reach your desired marinara consistency. Then pour the sauce into a large sauce pan, and add in bay leaves. Cover with the lid a cook on the lowest fire for 30 minutes.  Stirring occasionally. Take off heat and use.  Enjoy!

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AUTHOR: ANA

DID YOU MAKE THIS RECIPE? I would love you see a picture of your creation!

Tag @amintymonday and use the hashtag #AMintyMonday on

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