Anyone can can. In fact, our very own Kyle D. has been boasting about his homemade marinara sauce that he is now making in large batches and jarring up. He not only has a delicious, home made sauce ready to go in the pantry, he also saves money on his grocery bill and cuts cooking time by using his pressure cooker to infuse the flavors. We convinced him to share his recipe with you - just be advised that Kyle likes it hot - but says you can scale back the crushed red pepper flakes to your taste. He even brought in a few jars for us to taste.
It's a special flavor, not diluted by pasta - which the majority of partakers rated as 'just right' on heat, with only one 'too spicy'- but for the most part the thing that sets it apart is the pepperiness that lingers with each bite.
Kyle D’s Hotcha Marinara Sauce
Scaled For #10 Cans
#10 can diced tomatoes, drained
1 ½ cups chopped onions
¾ cup fresh chopped parsley
3 tbsp chopped garlic (9 medium sized cloves)
4 tbsp olive oil
1 ½ tsp oregano
1 ½ tsp crushed red pepper
¼ cup fresh chopped basil
1 ½ tsp salt
1 ½ tsp black pepper
pinch of thyme
pinch of rosemary
Lightly sauté the onions in olive oil in large pot for a few minutes. Add garlic and sauté another minute. Add tomatoes and bring sauce to boil, then turn heat to low. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally, or cook on low pressure in pressure cooker for 15 minutes. Emulsify to desired consistency.
Yields approximately 3 quarts
1 quart = 32 ounces
#10 can = 102 ounces or 12.75 cups
And at the store we just received loads of jars from Bormioli in all shapes, sizes and volumes
as well as funnels, lid lifters, labels, recipe books and just about everything you need to bottle up your big batch recipes.