The Romas are finally starting to come in, but there is not enough for a huge batch of sauce. I did however find a recipe for Marinara that only calls of 8lbs of tomatoes.
*If you are not comfortable canning this, you could always freeze it.

Canned Marinara

Makes 4+ pints

[tw-divider]INGREDIENTS[/tw-divider]

8 lbs. ripe Roma (plum) tomatoes
1-1/3 cups onions, finely minced
2/3 cup finely minced celery
3 cloves garlic finely minced
1-1/3 cups finely minced carrots
2/3 cup olive oil
1-1/4 teaspoon sugar
1/8 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
Salt to taste

[tw-divider]METHOD[/tw-divider]

  1. Prepare 4 glass pint canning jars, lids and bands
  2. To peel tomatoes, drop tomatoes into boiling water, a few at a time
  3. Let the water return to a boil, then remove the tomatoes and drain. Peel and chop
  4. In a large pot, cook the onion, garlic, celery, and carrots in the olive oil, covered over medium-low heat for about 15 minutes, stirring a few times
  5. Uncover and stir over heat for 5-10 minutes longer, or until the vegetables are very soft and a little gold
  6. Add the tomatoes, sugar, and pepper and simmer gently, covered for 15 minutes

    7. DSC05312

  7. Puree the sauce through the medium disc of food mill. You could used a food processor and run through a fine colander

    8. DSC05313

  8. Return to pot, add basil and oregano,  cook at a simmer until desired consistency is reached, about 20-40 minutes, stirring often

    9. DSC05314

  9. Add salt to taste. If you prefer a smooth sauce, work the sauce through the fine disc of a food mill
  10. Ladle hot sauce into prepared hot jars leaving 1/2 inch headspace
  11. Remove air bubbles, Wipe rims, center hot lid on jar. Apply band and adjust until finger tight
  12. Process jars in a boiling water canner for 35 minutes, adjusting for altitude
  13. Remove jars and cool. Use in the dead of winter, think of the warmer months, and smile!

    14. DSC05315

    Until next time, Eat Well & Keep Digging!