Marinara Sauce Ingredients
1 1/4 cups onions, finely chopped
1 1/4 cups celery, finely chopped
1 cup carrots, finely chopped
1/2 cup olive oil
1 teaspoon minced garlic
8 pounds ripe plum tomatoes, peeled, seeded and chopped
1 teaspoon granulated sugar (optional)
Freshly-ground black pepper
1 bay leaf
1 teaspoon dried basil, oregano or marjoram
1/4 teaspoon fennel seed (optional)
1 teaspoon salt (or to taste) Instructions
Cook onion, celery and carrots in olive oil over medium heat in a large pot,
covered, until the vegetables are tender — about 20 minutes. Stir occasionally.
Add garlic and cook 2 minutes.
Add tomatoes, sugar and pepper. Simmer over low heat for 15 minutes.
Put the sauce through the medium disc of a food mill if you prefer a smooth sauce.
Omit this step if you prefer a smoother sauce.
Add remaining seasonings (except salt) and simmer, stirring often, until sauce
reaches desired consistency (about 20 minutes). Add salt. Remove bay leaf.
Pack into clean, hot jars, leaving 1/2-inch headspace; seal.
Process in boiling water bath 45 minutes.
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