Canned Oven-roasted Marinara

A flavorful sauce for the nights a pantry meal is called for.

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Canned Oven-roasted Marinara

Source: The All New Ball Book of Canning and Preserving pg. 204
Yield: about 8 pints or 4 quarts

20 pounds plum tomatoes
1 1/2 c chopped onion (about 2 medium)
vegetable cooking spray
1 c dry red or white wine
1 T salt
1T dried oregano
1 tsp black pepper
6 garlic cloves, minced
2 bay leaves
2 tsp Ball Citric Acid or 1/2 c bottled lemon juice

Preheat oven to 375F. Wash the tomatoes. Cut them into halves or quarters, as necessary, to create uniform size and arrange in a single layer on large rimmed baking sheets. Bake, in batches, at 375F for 45 minutes or until tomatoes are very soft and beginning to brown. Cool.

Spread onion on a separate large baking sheet coated with cooking spray. Bake at 375F for 20 minutes or until onions are golden brown, stirring occasionally. 

Press tomatoes, in batches, through a food mill into a large bowl; discard skins and seeds. Place tomato puree and caramelized onion in a large stainless steel or enameled stock pot. Stir in wine and next 5 ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 15-20 minutes or until reduced to desired texture. Remove and discard bay leaves. Stir in citric acid or lemon juice.

Ladle hot marinara sauce into a hot jar, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rim until completely clean and center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. Ensure that there is at least one inch of water over the top of the jars. Bring water to a full boil.

Process jars 40 minutes adjusting for altitude, (adding 10 minutes for 4000-5000). Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. Ensure each jar is sealed and store.