Most foodies know that the best tomato for an authentic marinara sauce is the beloved San Marzano tomato of Italy. Because of this love for the San Marzano, my husband and mother-in-law devoted the better part of the spring and summer lovingly and organically tending to almost 20 San Marzano tomato plants from seeds brought straight back from Italy.
Since they had the growing down pat, my job was to make some marinara and primavera sauces with our homegrown herbs, peppers, and onions and to get them ready to be canned. What do you think of the results?
Canning is a great passion of mine and I hope more and more people take it up again in the years to come!