Homemade Tomato Harvest Marinara Sauce

Follow our step-by-step guide on how to make Homemade Tomato Harvest Marinara Sauce.

1. Step 1

   Start by giving your quart-sized jars a thorough inspection.

2. Step 2

   Look for any cracks and check the rings for rust; if you find any defects, it’s best to discard those jars.

3. Step 3

   Once you’ve ensured your jars are in good shape, immerse them in simmering water to keep them warm while you prepare your delicious tomato sauce.

4. Step 4

   Don’t forget to wash your new lids and rings in warm, soapy water to keep everything clean and safe.

5. Step 5

   In a large stockpot, combine your halved tomatoes with honey, oregano, a tablespoon of salt, black pepper, and bay leaves.

6. Step 6

   Add enough water to cover all the ingredients, then stir everything together.

7. Step 7

   Cover the pot and bring it to a low boil over medium-high heat.

8. Step 8

   Once it starts bubbling, remove the lid and let it simmer for about 20 minutes, stirring occasionally to keep things from sticking.

9. Step 9

   After simmering, take out the bay leaves and taste your mixture; feel free to adjust the seasoning to your liking.

10. Step 10

    While your tomatoes are cooking, heat some olive oil in a large skillet over medium-high heat.

11. Step 11

    Toss in the chopped onions and garlic, cooking them until the onions are soft but not browned—this should take around 10 minutes.

12. Step 12

    Once they’re ready, remove the skillet from the heat and set it aside.

13. Step 13

    Next, it’s time to transform your cooked tomatoes into a smooth sauce.

14. Step 14

    Use a food mill placed over a bowl to purée the tomatoes in batches, separating the pulp and juice from the skins and seeds.

15. Step 15

    Once you’ve done that, return the tomato pulp and juice to the stockpot and stir in the sautéed onions and garlic.

16. Step 16

    Cook this mixture uncovered, stirring occasionally to prevent it from scorching, over medium-high heat until the sauce thickens and reduces by about half.

17. Step 17

    This process will take approximately 1 to 1.

18. Step 18

    5 hours, but the aroma will be worth the wait! When your sauce is ready, carefully transfer the jars and lids from the simmering water to a clean, dry towel.

19. Step 19

    In each jar, add three tablespoons of lemon juice and a teaspoon of salt.

20. Step 20

    Then, ladle the hot tomato sauce into the sterilized jars, filling them to within half an inch of the top.

21. Step 21

    Wipe the rims with a damp paper towel to remove any residue, then place the lids on top and screw the rings on tightly.

22. Step 22

    Now, let’s get those jars sealed! Place a rack in the bottom of a large stockpot and fill it halfway with water.

23. Step 23

    Bring the water to a boil, then gently lower the jars into the pot, making sure they’re spaced about two inches apart.

24. Step 24

    Pour in more boiling water until it covers the jars by at least an inch.

25. Step 25

    Bring everything to a rolling boil, cover the pot, and process the jars for about 45 minutes to ensure they seal properly.

26. Step 26

    After processing, carefully remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours.

27. Step 27

    To check if they’ve sealed correctly, press the center of each lid with your finger; it should not move up or down.

28. Step 28

    Once they’ve cooled, remove the rings for storage and keep your beautifully sealed jars in a cool, dark place.

29. Step 29

    Enjoy the satisfaction of your homemade tomato sauce, perfect for pasta, pizza, or any dish that needs a burst of flavor!.