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Sugar-free Marinara Sauce
Rather than use store-bought bottled marinara, this simple recipe provides delicious marinara sauce without sugar. It can be done with any type of tomato.
Serves: 4 pints
Prep Time: about 1 hour
Cook Time: 1 hour
- 4-5 pounds freshly picked tomatoes, any kind
- 1 onion, diced
- 3 cloves garlic, minced
- fresh or dried oregano (3 TBS fresh or 1 TBS dried)
- 3 TBS olive oil, grapeseed or canola oil
Oil: grapeseed oil, of all easily available oils, has the least flavor and least influences any recipe. You can substitute canola, saffola or other vegetable oils, or use olive oil if you prefer the flavor.
- Peel and de-seed tomatoes, cut into 1/2 inch dice
- In heavy dutch oven or other heavy pot, heat oil.
- Add diced onion, cook over medium heat until soft, about 5 minutes.
- Add garlic, cook just until garlic is heated. Do not allow garlic to brown.
- Add tomatoes, cook, uncovered, over medium heat for 45 minutes.
- In batches, process the hot liquid on high in a blender. Do NOT overload the blender, as too much of a hot liquid in a blender can be dangerous.
- Prep canning jars and lid according to manufacturer instructions.
- Fill canning jars to within 1/4 inch of the top of the rim.
- Add lids, Tighten to hand. Do not overtighten.
- Process jars for 20 minutes.
Tomato prep tip: Cut an X in the bottom of each tomato. Immerse in simmering water for 30-45 seconds. Lift out with a slotted spoon. Tomato should peel easily. Next, cut the tomato in half on its equator. Holding one half facing down, squeeze so that seeds fall out. Scoop out any remaining seeds with a finger.
I would recommend that you keep the jars only one year.....besides, you'll have a whole new batch of tomatoes by then!
This sauce can also be poured into plastic freezer containers and frozen for up to 6 months.