Recipe help

Paul R · August 26, 2013

I printed " Mary's Marinara Sauce " recipe and have the tomatoes reduced by half. Now I can't find the post or remember the title. Can anyone help me out?

Thanks
Paul R

dustdevil · August 26, 2013

Here ya go Paul:

Mary’s Marinara Sauce

5 gallons processed tomatoes (no skins, no seeds.)
6 Cloves Garlic Minced
4 Smallest Cans Tomato Paste
2 Pounds Sweet Italian Sausage
2 Pounds Ground Beef
½ Cup Red wine Vinegar
2 Pound Sliced Mushrooms (fresh or canned)
4 Large Carrots Peeled & Grated
6 Large Bell Peppers, Any Color, Seeds Removed, Diced
6 Tablespoons Italian Seasoning (or 2 Tablespoons each of fresh Basel, Oregano, Parsley)
2 Cups Sugar
¼ Cup Olive Oil
4 Tablespoons Salt
¾ Cup Lime Juice

Bring tomato sauce to boil. Lower heat and simmer until liquid is reduced by half.
Add tomato paste, stir well.

Saute sausage, ground beef. Drain off grease thoroughly. Saute onion, peppers mushrooms (if fresh mushrooms) garlic and carrots in olive oil until translucent.
Add meats and vegetables to sauce mixture. Add all spices, salt, sugar, vinegar and lime juice to tomato mixture. Simmer 20 minutes on VERY LOW HEAT (be careful…this is thick and will scorch easily.) Fill appropriate number of “2-quart volume” freezer containers or process quarts, 90 minutes at 15 pounds in pressure canner for quarts (the time and lbs is for my area, above 4,000 feet.) THIS MUST BE PRESSURE CANNED if using jars. The meats in it make it unsafe to just hot water bath can.

The lime juice and vinegar are what keep this sauce tasting very fresh after freezing and canning. They keep the ingredients from breaking down. The carrots neutralize the acidity.

This is a robust and flavorful sauce. It is my own recipe that I have used for more than 20 years.

ginger2778 · August 26, 2013

He beat me to it!
Oh well, here's the link: http://www.tomatoville.com/showthread.php?t=29521
Its post # 14
The whole thread is about sauce.

Marsha

Paul R · August 27, 2013

That be it. Thanks for the help.

Paul R

kenny_j · August 29, 2013

That sounds like a delicious recipe. I have never used lime juice, will try it. I am glad to see someone else puts carrots in their sauce. My wife keeps telling me they don't belong in it. I have The Frugal Gourmet cook book from many years ago and carrots were in his "Italian Gravy" recipe. Other things to add from that recipe are Chicken soup stock, dry red wine(in place of vinegar), minced celery (I use celery seed instead), rosemary, bay leaves. This is classic Southern Italy Gravy.

August 26, 2013	#1
Paul R Tomatovillian™ Join Date: Nov 2009 Location: Avilla IN Posts: 300	Recipe help I printed " Mary's Marinara Sauce " recipe and have the tomatoes reduced by half. Now I can't find the post or remember the title. Can anyone help me out? Thanks Paul R

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August 26, 2013	#2
dustdevil Tomatovillian™ Join Date: Jan 2010 Location: WI, USA Zone4 Posts: 1,887	Here ya go Paul: Mary’s Marinara Sauce 5 gallons processed tomatoes (no skins, no seeds.) 6 Cloves Garlic Minced 4 Smallest Cans Tomato Paste 2 Pounds Sweet Italian Sausage 2 Pounds Ground Beef ½ Cup Red wine Vinegar 2 Pound Sliced Mushrooms (fresh or canned) 4 Large Carrots Peeled & Grated 6 Large Bell Peppers, Any Color, Seeds Removed, Diced 6 Tablespoons Italian Seasoning (or 2 Tablespoons each of fresh Basel, Oregano, Parsley) 2 Cups Sugar ¼ Cup Olive Oil 4 Tablespoons Salt ¾ Cup Lime Juice Bring tomato sauce to boil. Lower heat and simmer until liquid is reduced by half. Add tomato paste, stir well. Saute sausage, ground beef. Drain off grease thoroughly. Saute onion, peppers mushrooms (if fresh mushrooms) garlic and carrots in olive oil until translucent. Add meats and vegetables to sauce mixture. Add all spices, salt, sugar, vinegar and lime juice to tomato mixture. Simmer 20 minutes on VERY LOW HEAT (be careful…this is thick and will scorch easily.) Fill appropriate number of “2-quart volume” freezer containers or process quarts, 90 minutes at 15 pounds in pressure canner for quarts (the time and lbs is for my area, above 4,000 feet.) THIS MUST BE PRESSURE CANNED if using jars. The meats in it make it unsafe to just hot water bath can. The lime juice and vinegar are what keep this sauce tasting very fresh after freezing and canning. They keep the ingredients from breaking down. The carrots neutralize the acidity. This is a robust and flavorful sauce. It is my own recipe that I have used for more than 20 years.

August 26, 2013	#3
ginger2778 Tomatovillian™ Join Date: Aug 2011 Location: Plantation, Florida zone 10 Posts: 9,283	He beat me to it! Oh well, here's the link: http://www.tomatoville.com/showthread.php?t=29521 Its post # 14 The whole thread is about sauce. Marsha

August 27, 2013	#4
Paul R Tomatovillian™ Join Date: Nov 2009 Location: Avilla IN Posts: 300	That be it. Thanks for the help. Paul R

August 29, 2013	#5
kenny_j Tomatovillian™ Join Date: Sep 2011 Location: holly michigan Posts: 380	That sounds like a delicious recipe. I have never used lime juice, will try it. I am glad to see someone else puts carrots in their sauce. My wife keeps telling me they don't belong in it. I have The Frugal Gourmet cook book from many years ago and carrots were in his "Italian Gravy" recipe. Other things to add from that recipe are Chicken soup stock, dry red wine(in place of vinegar), minced celery (I use celery seed instead), rosemary, bay leaves. This is classic Southern Italy Gravy.