Whether you decide to use this homemade marinara sauce recipe for spooning over spaghetti or dipping fried ravioli, you can save some in the freezer for up to three months. Or, if you'd prefer to can it, you can save your sauce even longer!
Cut peeled tomatoes into chunks; add some of the chunks to a food processor. Cover and process until chopped. Transfer chopped tomatoes to a 4- to 6-qt. nonreactive heavy pot. Working in batches, repeat chopping the remaining tomatoes in the food processor. Add all of the tomatoes to pot.
Add brown sugar, salt, vinegar, and black pepper to tomatoes in pot. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, 70 to 80 minutes or until desired consistency (you should have about 5 1/2 cups), stirring occasionally. Remove from heat; stir in basil, oregano, parsley, and, if desired, crushed red pepper.
Spoon 1 1/2 tsp. of the lemon juice into each of six hot, clean half-pint canning jars. Ladle hot marinara sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Prepare as directed through Step 2. Cool 30 minutes. Transfer to freezer containers, leaving 1/2-inch headspace. Seal and label. Freeze up to 3 months.
(0 g saturated fat,
0 g polyunsaturated fat,
0 g monounsaturated fat),
0 mg cholesterol,
539 mg sodium,
13 g carbohydrates,
3 g fiber,
9 g sugar,
2 g protein.