How long can you freeze marinara sauce?u003cbr/u003e

I have frozen this sauce for up to a month and it still tastes fresh after defrosting. Just be sure to use good quality freezer bags. u003cbr/u003e

How do you defrost the sauce if it’s frozen?u003cbr/u003e

I use two different methods. One, I simply take a bag of sauce from the freezer and put it in the refrigerator until it is defrosted. This could take a couple of days so if you are not in a hurry and can remember to take it out of the freezer this works just fine. u003cbr/u003eu003cbr/u003eThe other method I use is a bit faster. When I take it out of the freezer, I defrost it in the microwave just enough to soften it up a little, then I place the bag inside a stock pot and cut the bag off from around the sauce to remove it, and the sauce lands right in the stock pot.u003cbr/u003e

How do you reheat the frozen sauce?u003cbr/u003e

I reheat on low to medium low heat in a stock pot until warmed through. This takes about 15 to 30 minutes. You could also microwave it in a large microwave safe container, checking it every minute and a half or so. u003cbr/u003e

Can the recipe be reduced to make less sauce?u003cbr/u003e

Yes! You can divide the recipe in half. If you reduce it, be sure to use two 28 ounce cans rather than a number 10 can. Two 28 ounce cans will be right at half the amount of a number 10 can. From there, you can reduce the amount of other ingredients in the recipe by half.u003cbr/u003e

Could another type of canned tomatoes be used instead of whole tomatoes?u003cbr/u003e

Yes, if you can’t find whole peeled tomatoes, you could try using crushed tomatoes instead.u003cbr/u003e

The Best Marinara Sauce Recipe

Name: The Best Marinara Sauce Recipe
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Cuisine: Italian
Ingredients: 1 tbsp Olive Oil; 1 Medium Onion; 3 tsp Salt; 1/2 tsp Pepper; 1/2 tsp Red Pepper Flake; 6 cloves Garlic; 6 oz Can of Tomato Paste; 1/4 cup Balsamic Vinegar; 1 Number 10 Can Whole Peeled Tomatoes (6lb 6 oz, or 109 ounces); 1/2 tsp Dried Oregano; 3 tsp Dried Basil; 1 dried Bay Leaf; 1/2 cup Chopped Fresh Basil; 2 tbsp Granulated Sugar, (optional)

Ingredients

Units Scale

1 tbsp Olive Oil
1 Medium Onion
3 tsp Salt
1/2 tsp Pepper
1/2 tsp Red Pepper Flake
6 cloves Garlic
6 oz Can of Tomato Paste
1/4 cup Balsamic Vinegar
1 Number 10 Can Whole Peeled Tomatoes (6lb 6 oz, or 109 ounces)
1/2 tsp Dried Oregano
3 tsp Dried Basil
1 dried Bay Leaf
1/2 cup Chopped Fresh Basil
2 tbsp Granulated Sugar, (optional)

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Instructions

Heat a dutch oven on medium high heat. While the pot is heating, chop the onion, peel the garlic and open the tomato paste and canned tomato.
Add 1 tbsp of oil to the dutch oven, along with the chopped onion, 3 tsp salt,1/2 tsp pepper, and 1/2 tsp pepper flake and cook for about 5-6 minutes.
Add the 6 oz can of tomato paste, 6 cloves of garlic, and 1/4 cup balsamic vinegar. Cook for 2-3 minutes, stirring constantly.
Next, add the 6 lb 6 oz can of tomatoes, and crush them with a potato masher. Add the 1/2 tsp dried oregano, 3 tsp dried basil, bay leaf, and sugar if using.
Turn the heat up to bring to a boil, then let the sauce boil for a minute or so and turn the heat down to medium low. Partially cover the dutch oven and let simmer for 4 hours.
Add the 1/2 cup chopped fresh basil in the last 20 minutes of cooking.

Notes

This sauce may be cooked more quickly if needed, please see further instructions above in the blog post.

If you need to reduce the amount of sauce to a smaller batch, you can. Simply cut the seasoning amounts in half and use two 28 ounce cans of tomatoes instead of a number 10 can.

The sauce may be frozen for up to a month, please see the blog post for defrosting and reheating instructions.

Author: Amy at The Copper Table
Prep Time: 30 minutes
Additional Time: 0 hours
Cook Time: 4 hours 30 minutes
Category: Sauces and Condiments
Cuisine: Italian

Nutrition

Serving Size: 15 Cups
Calories: 35
Sugar: 4
Sodium: 474
Fat: 1
Saturated Fat: 0
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 6
Fiber: 1
Protein: 1
Cholesterol: 0