I had some posters asking me for my recipe that is close to Golden Grain Marinara Sauce. Now when I make it, I make a large batch that I can can and keep for months. So the portions are large. But it is so easy to can in either 1/2 pints or pint size. The additonall of lemon juice brings up the acidtic level so you can can it in just a regular stock pot or 8 quart pot if you do not have a canners pot with the regualar metal insert that will keep the jars seperated. I got mine at Walmart. You will also need an immersion blender. Cheap and easy to find. It is my favorite tool in the kitchen with all the attachments.
So you will need an 8 quart pot.
Then I add about 2 tablespoons of olive oil
1/3 cup of chopped onions or shallots
2 cloves of minced garlic
Sautee until clear. Add the Garlic as soon as the onion starts to clear.
Add 6 cans of diced tomators
Add one 8 oz can of tomato sauce to each can of diced tomatoes
let that simmer for about 30 minutes
then add two large sprigs of Thyme.
Add about 1/8 cup of green bell pepper, diced
let that simmer for about an hour
take the sprgs out and remove the leaves after they have cooled
add about 2 tsp of Kosher salt. and the tyhme leaves
Simmer another hour
then add about 1/2 cup of fresh torn basil leaves.
take your immersion blender and then blend it all together for about 2 minutes, or cool it and use a food processor.
If you are going to can it like I do, add 1/4 cup of lemon juice,
This amount makes about 6 1/2 pints and maybe 3 or 4 pints. Make sure you buy canning jars and lids. Process for about 35 minutes at a very slow boil. Remove and let cook completly on a towell before storing. It will last for a year or so. Then when you are making anything Italian you have a great base.
As a kid in Nothern CA, we loved Golden Grain Marinara sauce in a can. My brother and I could eat it out if the can. It was that good. Then Golden Grain was bought by another company and they stopped making the sauce. I have contacted the new owner and they have lost the recipe. But sent me a mushroom sauce that their head Chef liked. I tried it and it is nothing like the orignal sauce. So afer two years of experimenting this is as close as I can get. Sometimes if the sauce looks too thin I will add a tablespoon or two of tomatoe paste. And also a big of ground black pepper works to awaken more flavors.
I was asked my chowhound moderators to post my recipe here. But I never wrote it down. So I am just telling you how I make it. None of the measurments are exact. Just experiment like I have done. But my family loves this recipe as it is as close as I can get to my memories.
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