Homemade Sauces in Jars (Print Version)

Four homemade sauces in jars that make easy meals taste fresher, with practical storage tips for the fridge and freezer.

# Ingredients:

For the marinara

01 - 2 tablespoons olive oil
02 - 4 cloves garlic, minced
03 - 1 can (28 oz or 794 g) crushed tomatoes
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon kosher salt, plus more to taste
06 - 1/4 teaspoon black pepper
07 - 1/2 teaspoon sugar, optional
08 - 2 tablespoons chopped fresh basil

For the basil pesto

09 - 2 packed cups (50 g) fresh basil leaves
10 - 1/2 cup (45 g) finely grated Parmesan cheese
11 - 1/3 cup (45 g) pine nuts or walnuts
12 - 2 small cloves garlic
13 - 1/2 cup (120 ml) extra virgin olive oil
14 - 1 tablespoon lemon juice, optional
15 - 1/4 teaspoon kosher salt, plus more to taste
16 - Black pepper to taste

For the arrabbiata

17 - 2 tablespoons olive oil
18 - 3 cloves garlic, minced
19 - 1 to 1 1/2 teaspoons red pepper flakes
20 - 1 can (28 oz or 794 g) crushed tomatoes
21 - 1 teaspoon dried oregano
22 - 1/2 teaspoon kosher salt
23 - 1/4 teaspoon black pepper
24 - 2 tablespoons chopped fresh basil, optional

For the Alfredo

25 - 3 tablespoons unsalted butter
26 - 2 cloves garlic, minced
27 - 1 cup (240 ml) heavy cream
28 - 3/4 cup (68 g) finely grated Parmesan cheese
29 - 1/4 teaspoon kosher salt, plus more to taste
30 - 1/4 teaspoon black pepper
31 - Pinch of nutmeg, optional

# Instructions:

01 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Add 4 minced garlic cloves and cook for 20-30 seconds, then stir in tomatoes, oregano, salt, pepper, and sugar if using.
02 - Reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until thickened. Stir in fresh basil and adjust seasoning.
03 - Add basil, Parmesan, nuts, garlic, lemon juice if using, salt, and pepper to a food processor. Pulse until finely chopped, then drizzle in olive oil while blending until loose and glossy.
04 - Heat olive oil in a second saucepan over medium heat. Add garlic and red pepper flakes and stir for 20 seconds, just until fragrant.
05 - Add crushed tomatoes, oregano, salt, and pepper. Simmer uncovered for 15-20 minutes until slightly thickened, then stir in basil if using.
06 - Melt butter in a skillet over medium-low heat. Add garlic and cook for 30 seconds, then whisk in cream and simmer gently for 3-4 minutes.
07 - Whisk in Parmesan a small handful at a time until melted and smooth. Season with salt, pepper, and nutmeg if using.
08 - Transfer sauces to clean jars once they are no longer steaming hard. Refrigerate promptly, label with the date, and freeze any sauce you will not use within a few days.

# Notes:

01 - Makes about 9 cups total sauce across 4 jars.
02 - Tomato sauces keep 5-7 days refrigerated for best quality.
03 - Alfredo is best used within 3-4 days refrigerated.
04 - Freeze tomato sauces and pesto for up to 3 months for best texture.

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