This recipe for roasted garlic marinara sauce uses all fresh ingredients and canned for year-round enjoyment
As a youngster, I have fond memories of mom and dad in the kitchen canning peaches, cherries, green beans and more. They preserved our garden vegetables by canning or freezing our produce. They built up a food storage to help save and to enjoy the “fruits” (pun intended) of our labors year round.
Mom and dad would be in the kitchen working side by side–mom would do the cooking and dad would help with the canning process. It was a joint effort. Something that was familiar but foreign to me when I began canning.
- 6 garlic bulbs
- 3 tablespoons olive oil
- 4 medium red and/or green sweet peppers, halved and seeded
- 12 pounds ripe tomatoes, peeled, chopped into chunks, and divided
- 3 tablespoons packed brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon balsamic vinegar
- 1 teaspoon freshly ground black pepper
- 2 cups lightly packed fresh basil leaves, snipped
- 1 cup lightly packed assorted fresh herbs, such as oregano, thyme, parsley, and/or basil, snipped
- 6 tablespoons bottled lemon juice
- To roast garlic and peppers, preheat oven to 400 degrees Fahrenheit. Remove any loose and papery layers from the whole garlic bulb. Cut 1/2 inch off the tops of the bulbs to expose each individual clove. In a casserole dish, place garlic bulbs cut-ends up. Drizzle 1 tablespoon olive oil over the tops. Cover with foil. Line a baking sheet with foil. Assemble peppers cut-side down on prepared baking sheet, brush with remaining oil. Roast for about 40 minutes or until garlic is soft and peppers are lightly charred.
- Transfer casserole dish to a wire rack to cool. Taking the foil from the baking sheet, loosely fold around peppers and allow to stand 15 minutes or until cool enough to handle. This makes it easy to remove the skins from the peppers. Just peel off and throw away the skins. Chop and set aside.
- For garlic bulbs, squeeze the bottoms of the bulbs until cloves pop out. Transfer garlic cloves to a food processor. Add some of the chopped tomatoes in with the garlic and process until chopped. Transfer to a large, nonstick heavy pot. Repeat chopping tomatoes in food processor a batch at a time and adding to pot.
- Stir in brown sugar, salt, vinegar and black pepper and bring to a boil over medium heat. Cook for approximately 50 minutes, uncovered and stirring frequently. Add roasted peppers to the tomato mixture and continue boiling for an additional 15 minutes or until desired consistency. Remove from heat and stir in basil and herbs.
- Divide lemon juice into 6 pint canning jars. Add sauce to jars leaving a 1/2-inch gap from the top. Wipe down any spills on the jars, adjust lids and screw bands.
- Place jars in a boiling-water canner for 35 minutes; remove and transfer to a wire rack.
Recipe adapted from Better Homes & Gardens SIP CANNING 2014, p17