Marinara Sauce

I have never been one to like Spaghetti or most spaghetti sauces. There is and occasional Marinara that I will like, but it is rare. Yes this is strange, who doesn't like Spaghetti? And I LOVE pasta, so what's the deal? I have a few thoughts on why this is, but they are for another type of blog :)
So last week I decided to can Marinara Sauce. Last night we ate some, and to my surprize and that of my family I really liked it. I added ground beef and italian sausage and mushrooms to a jar of the sauce and it was quite good! I also think it will make great pizza sauce. So, here is the recipe........

Basic Marinara Sauce

 

 

1-2 large yellow onions, finely chopped in food processor

2 Tbsp olive oil

6+ cloves of garlic, minced or finely chopped (I like a lot)

2 Tbsp dried italian seasoning

1/2 c red wine

12 c (about 6-7 pounds) fresh tomatoes, take core out and any bad spots

 

In large kettle saute onion in olive opil until onion begins to caramelize. Add garlic and herbs and cooks 2-3 more minutes. Add wine and deglaze, cook about 2-3 minutes more.

 

Puree tomatoes, peels and all, in a blender of food processor until fine. Add to onions. Bring to a boil, then lower to a simmer. Continue cooking for several hours, until desired consitancy. Add salt to taste. You can add more herbs or garlic to taste.....make it taste how you like it!

 

Ladle into hot, sterilized quart jars. Food process at 15# for 25 minutes, for high altitude.