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!

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

2 hrs
1 hr 10 mins
35 mins
6 half-pints


Ingredient Checklist


Instructions Checklist
  • 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.

Freezer Directions

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.

Nutrition Facts

57 calories; total fat 1g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 539mg; potassium 619mg; carbohydrates 13g; fiber 3g; sugar 9g; protein 2g; trans fatty acid 0g; vitamin a 2235IU; vitamin c 35mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 40mcg; vitamin b12 0mcg; calcium 50mg; iron 1mg.