Marinara

We went to Trax Farmer's Market in Pittsburgh over the weekend. While there, we picked up canning tomatoes for just under $8 a half bushel. We got three half bushels. I made and canned a batch of marinara, using the following recipe. I tripled it because a half bushel weighs about 25 pounds.

MARINARA

1 1/4 cups onions, finely chopped
1 1/4 cups celery, finely chopped
1 cup carrots, finely chopped
1/2 cup olive oil
1 tsp minced garlic
8 pounds ripe plum tomatoes, peeled, seeded, and chopped
1 teaspoon granulated sugar (optional)
Freshly-ground black pepper
1 Tbsp oregano or marjoram or basil
1 bay leaf
1/4 teaspoon fennel seed (optional)
1 teaspoon salt (or to taste)

Cook onion, celery, and carrots in olive oil over medium heat in a large pot, covered, until the vegetables are tender - about 20 minutes. Stir occasionally. Add garlic and c ook 2 minutes. Add tomatoes, sugar and pepper. Simmer over low heat for 15 minutes. Put the sauce through the medium disc of a food mill if you prefer a smooth sauce. Omit this step if you prefer a chunkier sauce.

Add remaining seasonings (except salt) and simmer, stirring often, until sauce reaches desired consistency (about 20 minutes - but I didn't seed my tomatoes, and they weren't plum tomatoes, so it simmered half a day). Add salt. Remove bay leaf.

Pack into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 45 minutes. Yield: about 3 pints.

This turned out to be a fabulous recipe! I had intended to make some ketchup and salsa but the tomatoes may all go to marinara sauce. I'm making another batch now, and taking pics as I go. I'll post them in the next day or so.