🍅 Big Batch Marinara Sauce
74 Quarts Made Easy – With Maple Evaporator Tips!
📌 In This Guide
- Introduction
- Ingredients
- Step-by-Step Instructions
- Batch Sizes
- Canning Instructions
- Maple Evaporator Tips
- FAQ
🍅 The Perfect Marinara
This is the marinara sauce that made 74 quarts in one weekend! Rich, flavorful, and perfect for canning. Whether you're using a maple syrup evaporator or a large stockpot, this recipe scales beautifully.
📦 Ingredients
For Big Batch Marinara (~10 Quarts)
- 🍅 20 lbs Roma tomatoes – Fresh, ripe, peeled
- 🧅 4 large onions – Diced
- 🧄 12 cloves garlic – Minced
- 🫒 ½ cup olive oil
- 🌿 1 cup fresh basil – Chopped
- 🌿 ½ cup fresh oregano – Chopped
- 🌿 2 tbsp fresh thyme
- 🧂 2 tbsp salt – Or to taste
- 🌿 1 tbsp black pepper
- 🍬 2 tbsp sugar (optional) – To balance acidity
📝 Step-by-Step Instructions
Prep the Tomatoes
Blanch tomatoes in boiling water for 30-60 seconds. Transfer to ice bath. Peel skins, core, and chop.
Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add onions and cook until soft. Add garlic and cook 1-2 minutes.
Add Tomatoes & Herbs
Add tomatoes, basil, oregano, thyme, salt, pepper, and sugar. Bring to a boil.
Simmer
Reduce heat and simmer for 2-3 hours, stirring occasionally, until thickened.
Taste & Adjust
Taste and adjust seasonings.
Can or Serve
Ladle hot sauce into jars (½" headspace) and process in a water bath for 35 minutes (quarts) or 25 minutes (pints).
📊 Batch Sizes
📄 Big Batch Marinara – Full Recipe
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║ BIG BATCH MARINARA SAUCE ║
║ 74 Quarts Made Easy! ║
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INGREDIENTS (~10 Quarts):
- 20 lbs Roma tomatoes (peeled)
- 4 large onions, diced
- 12 cloves garlic, minced
- ½ cup olive oil
- 1 cup fresh basil, chopped
- ½ cup fresh oregano, chopped
- 2 tbsp fresh thyme
- 2 tbsp salt
- 1 tbsp black pepper
- 2 tbsp sugar (optional)
INSTRUCTIONS:
1. Blanch, peel, core, and chop tomatoes
2. Sauté onions and garlic in olive oil
3. Add tomatoes and herbs
4. Simmer 2-3 hours until thickened
5. Season to taste
6. Can in water bath (35 min quarts)
BATCH SIZES:
1x = ~10 quarts
2x = ~20 quarts
5x = ~50 quarts
7x = ~70 quarts
"74 Quarts of marinara sauce last weekend" 🍅🔥
🥫 Canning Instructions
Water Bath Canning
- Prepare jars – Sterilize jars and keep them warm.
- Fill jars – Ladle hot marinara into jars, leaving ½ inch headspace.
- Remove air bubbles – Run a clean knife around the inside of each jar.
- Wipe rims – Clean the jar rims with a damp cloth.
- Apply lids – Place lids and bands on jars. Tighten fingertip-tight.
- Process – Water bath process for 35 minutes (quarts) or 25 minutes (pints), adjust for altitude.
- Cool – Remove jars and cool for 12-24 hours. Check seals.
🔥 Maple Evaporator Tips
- 🍁 Big batches – The evaporator can handle 10+ gallons at a time
- ⏱️ Faster cooking – The wide surface area reduces simmer time
- 🔥 Even heat – Perfect for large quantities of sauce
- 👨👩👧👦 3 families – Teamwork makes it happen!
- 💪 Efficiency – Cuts canning time significantly
❓ Frequently Asked Questions
❓ Can I use canned tomatoes?
Yes, but fresh tomatoes give the best flavor.
❓ How long does canned marinara last?
12-18 months in a cool, dark place.
❓ Why add sugar?
It balances the acidity of the tomatoes.
❓ What if I don't have a maple evaporator?
Use a large stockpot – it just takes longer.
❓ How many quarts did you make?
"74 Quarts of marinara sauce last weekend" – and it was amazing!
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