Directions

1. 1

   Fill a large pot with water and bring to a rolling boil. Prepare a large bowl filled with ice water. Using a small paring knife, cut a shallow X mark on the bottom of each tomato. Working in batches, carefully place tomatoes in the boiling water for about 30 seconds, until the skin around the X begins to loosen. Immediately transfer the blanched tomatoes to the ice water bath to stop the cooking. Once cooled, peel away the skin starting at the X mark. Cut each peeled tomato into quarters and gently squeeze out the seeds and excess juice. Reserve the peels and juice with seeds in a separate bowl. Process the tomato quarters in a food processor to your desired consistency—leave chunky or pulse for a smoother texture. Set the processed tomatoes aside.

2. 2

   Pour the processed tomatoes into a large heavy-bottomed pot. Add the brown sugar, kosher salt, balsamic vinegar, and black pepper. Stir well to combine and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for 70 to 90 minutes, stirring occasionally, until the sauce thickens and reduces by about one-third. (Optional: In a separate large saucepan, bring the reserved tomato skins and juice to a boil, then simmer for about 30 minutes until the juices thicken slightly. Pour the mixture through a fine-mesh strainer, pressing on solids to extract all liquid, then add the strained liquid to the simmering sauce pot. If you prefer, discard the peels and seeds without doing this step.)

3. 3

   Remove the pot from heat. Stir in the chopped fresh basil and assorted fresh herbs (oregano, thyme, rosemary) until well combined. While the sauce is still hot, place 1 tablespoon of bottled lemon juice into each of 6 sterilized pint-sized canning jars. Carefully ladle the hot marinara sauce into each jar, leaving 1/2 inch of headspace at the top. Using a clean damp cloth, wipe the rim of each jar to remove any sauce residue. Top each jar with a sterilized lid and screw ring, tightening firmly but not excessively.

4. 4

   Place the filled jars into a water bath canner or large pot with a rack, ensuring jars are covered by at least 1 to 2 inches of water. Bring to a boil and process for 35 minutes. Carefully remove jars from the water bath using a jar lifter and place on a clean towel at room temperature. Allow to cool completely, which may take several hours. Check that lids are properly sealed by pressing on the center of each lid—a properly sealed lid will not flex or bounce back. Store sealed jars in a cool, dark place such as a pantry for up to 1 year. Once opened, refrigerate and consume within 1 week.