Canning is hip, y'all. Read a book.
Making a big batch of marinara, canning it, and having it ready to go will save you more times than you know. You'll be able to use it for everything from french bread pizza to stuffed shells to chicken parmesan to that little extra freshness you need to accompany your Papa John's at 4am. This also happens to be a very cheap sauce to make...here goes:
Ingredients (for the big batch) - makes about 7-8 quarts
3 102oz cans of whole peeled roma tomatoes
4 oz fresh basil
1 lb garlic - peeled and roughly chopped
1-2 cups olive oil
1/2 cup granulated sugar
2 tbls ground cayenne pepper
3 cups red wine
salt and pepper
1. Get your big-ass pot on the stove. Turn the heat up to medium. Add olive and garlic. Saute for 2-3 minutes. Go ahead and stir frequently so the garlic doesn't burn.
2. Add the tomatoes, basil, sugar, cayenne pepper, and wine. Turn the heat up to full blast and let it get to a boil.
3. The next step has the potential to paint your kitchen red if you're not careful. Turn the heat down. If you have an immersion blender, stick it in the pot, and blend it all up. If you aren't rich, and don't have an immersion blender, then you'll have to puree the mixture in batches in your blender. Make sure you cover your blender with a towel each time you blend a batch otherwise it will spray everywhere (yes, that has happened to me)
4. Once it is all blended and back in the big pot, leave the heat on medium-high, and let the sauce boil/simmer for 1 hour. Towards the end of the hour, taste your delicious marinara, and add salt and pepper to taste.
After all that, you're free to serve it up to the neighborhood, or can it. If you look up canning instructions, the sauce should last 6-8 months unrefrigerated. Shoot us a comment if you've got questions and/or high praise.
Enjoy your homemade marinara.
- Andy
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