PREP: 2 hours COOK: 1 hour 10 minutes PROCESS: 35 minutes MAKES: 6 pints

Three-Herb Marinara Sauce

What You’ll Need

12 lb. ripe tomatoes, peeled (tip, page 287)

3 Tbsp. packed brown sugar

2 Tbsp. kosher salt or 4 tsp. regular salt

1 Tbsp. balsamic vinegar

1 tsp. freshly ground black pepper

2 cups lightly packed fresh basil leaves, snipped

½ cup lightly packed fresh oregano leaves, snipped

½ cup lightly packed fresh Italian parsley leaves, snipped

1 Tbsp. crushed red pepper (optional)

6 Tbsp. lemon juice

How to Make It

1. Cut peeled tomatoes into chunks; add some of the chunks to a food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-qt. stainless-steel, enamel, or nonstick heavy pot. Working in batches, repeat chopping the remaining tomatoes in the food processor. Add all of the tomatoes to pot.

2. Add next four ingredients (through black pepper) to tomatoes. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, 70 to 80 minutes or until mixture reaches desired consistency (you should have about 11 cups), stirring occasionally. Remove from heat; stir in fresh herbs and, if desired, crushed red pepper.

3. Spoon 1 Tbsp. of the lemon juice into each of six hot sterilized pint canning jars. Ladle the hot sauce into jars with lemon juice, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)

PER ½ CUP SAUCE: 57 cal., 1 g fat (0 g sat. fat), 0 mg chol., 539 mg sodium, 13 g carb., 3 g fiber, 2 g pro.