Challenging Recipe
Prep Time
20 minutes
Cook Time
3 hours
7 quarts

Use this recipe to preserve your tomato harvest! You can freeze the sauce in wide-mouth quart mason jars. However, if you'd like to make a smaller batch you can cut this recipe into thirds. Use about 6 to 7 pounds of tomatoes and one large onion. I like to use a 12-quart stock pot when making this sauce. I use a food processor to mince the onions and garlic. Then I process about a third of the tomatoes in it as well. This leaves some of the tomatoes a little chunky. Use a blender or Vitamix to puree the remaining tomatoes. Once the sauce has cooked down to the consistency you like, taste it and add more sea salt as needed.

Read more about this recipe on the blog.

Fresh Tomato Basil Marinara Sauce

½ cups extra virgin olive oil
3 large onions coarsely chopped
1 heads garlic peeled
20 pounds tomatoes
2 cups finely chopped fresh basil
½ cups red wine vinegar
3 tablespoons coconut sugar (optional)
2 tablespoons Italian seasoning
2 tablespoons sea salt