Homemade Marinara Sauce Recipe with Fresh Tomatoes
Updated Jun 30, 2025, Published Aug 08, 2023
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This Homemade Marinara Sauce with Fresh Tomatoes is simply bursting with the vibrant flavors of sun-ripened summer tomatoes, good olive oil, and fragrant basil. It’s one of my favorite ways to indulge in the essence of summer! This fresh and easy-to-make recipe requires just 5 simple ingredients to prepare!
Enjoy it plain over perfectly cooked al dente spaghetti or use it to make a classic lasagna bolognese the whole family will love!
“Molto bene! This sauce was just what I was looking for our Sunday ravioli dinner. It was very easy and very flavorful! This is my go to marinara! Thank you for sharing, Elena!”
– Lisa
Why you’ll love this recipe!
The best part about making homemade marinara sauce from fresh tomatoes is the incredible burst of flavor from ripe, sun-kissed tomatoes, providing a level of freshness unmatched by store-bought alternatives. This fresh tomato marinara sauce recipe has been a favorite in my family over the years and I am sure it will soon be your go-to recipe for marinara sauce too!
Making homemade fresh tomato marinara sauce means you can customize the sauce to your taste, adjusting sweetness, acidity, and texture, resulting in a truly personalized and satisfying classic marinara sauce.
You will also love this steak pizzaiola recipe and this homemade pinsa Romana recipe!
Made With Amoré,
Table of Contents
Simple Ingredients
This homemade marinara sauce recipe with fresh tomatoes is all about using fresh ingredients and good tomatoes. Embrace the natural flavors and let the recipe’s simplicity shine through for an authentic and delicious experience.
- Fresh tomatoes: The best tomatoes for marinara are San Marzano, plum, or Roma tomatoes. These are ideal for their sweet and less watery flesh, which results in a thicker and more flavorful sauce. Most important, use ripe, high-quality tomatoes for the best results.
- Fresh basil leaves:Since basil is a key flavor in this recipe, use fresh basil leaves for the best taste. Avoid using dried basil, as it won’t provide the same level of freshness.
- Extra Virgin Olive Oil: Opt for good quality extra virgin olive oil, as it adds richness and enhances the overall flavor of the sauce.
See the recipe card for quantities.
Variations
- Flavor Twist: Roast a few fresh garlic cloves in the oven until soft and caramelized, then blend them into the sauce for a deep, sweet, and mellow garlic flavor. You can also sauté diced red bell peppers with the onions for a touch of sweetness and a subtle red pepper flavor or stir in some sauteed mushrooms into the sauce.
- Add Cheese or Dairy: Stir in freshly grated Parmesan cheese at the end of cooking for added richness and depth of flavor. You can also finish the sauce with a touch of heavy cream or coconut milk for a creamy and luscious pink sauce.
- Herb Medley: Besides basil, add other fresh Italian herbs (or Italian seasoning) like thyme, rosemary, or even a touch of fresh mint to create a unique herbal fusion.
- Make it Meaty: Turn it into a ragu meat sauce by adding browned ground meat, like beef, turkey, or pork to the sauce.
- Spicy or Other Additions: Add a pinch of red pepper flakes or your favorite dried spices like smoked paprika, cumin, or fennel seeds for an unexpected twist.
- Brighter Flavors: Stir in a bit of freshly grated lemon zest for a burst of citrusy brightness or deglaze the pot with a splash of red or white wine before adding the tomatoes for an extra layer of complexity.
If you love making homemade sauces, try this easy tahini sauce next!
How to Make Marinara Sauce with Fresh Tomatoes
This versatile marinara sauce can be used in various dishes from your favorite pasta dishes to Neopolitan pizza dough to make pizza, and so much more. Enjoy your homemade marinara sauce with the delightful taste of fresh tomatoes! To get started, roughly chop the onions and tomatoes.
- Cook the Onion and Garlic: Cook the chopped onion in a pot with olive oil over medium heat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Add the Tomatoes: Add the chopped fresh tomatoes to the pot.
- Cook. Stir well and cook covered for about 30 minutes, stirring occasionally.
- Blend: Use an immersion blender or regular blender to blend. You can make your sauce chunky or smooth depending on your preferences. Be careful when blending hot liquids.
- Season: Add salt and pepper to taste to the sauce..
- Add Basil: In the last 5 minutes of cooking, add the fresh basil and stir to combine.
My Pro Tips
Recipe Tips
- Slow Cooking: Let the sauce simmer on low heat for an extended period, allowing the flavors to meld together. Slow cooking brings out the best taste in tomatoes and creates a rich and flavorful sauce.
- Balance the Acidity: If your tomatoes are too acidic, you can add a teaspoon of sugar to balance the flavors. Taste the sauce before adding the sugar, as it may not always be necessary, especially if you’re using very sweet tomatoes.
- Texture Preference: Decide on your preferred texture—whether you like a smooth sauce or a chunky one. You can either use an immersion blender to puree the sauce partially or leave it as is for a more rustic feel.
Another fresh tomato recipe you will enjoy is this pomodori con riso and easy tomato soup!
Marinara Sauce with Fresh Tomatoes FAQs
The best tomatoes for homemade marinara sauce typically have a balanced sweetness, acidity, and meaty flesh that cooks well. Most important, use ripe, flavorful tomatoes for the best results.
First up are San Marzano tomatoes. They are prized for their rich, sweet flavor, low acidity, and firm, meaty texture, and often considered the gold standard for making marinara sauce due to their superior taste and cooking properties. Second, Roma or plum tomatoes are widely available and a popular choice for marinara sauce. They have less water content and fewer seeds, making them ideal for creating a thicker sauce with a rich tomato flavor. Next, Amish Paste tomatoes, an heirloom variety, are known for their strong tomato flavor and low water content, making them a good choice for marinara sauce. Last, if you can access vine-ripened tomatoes that are fully mature and picked at their peak, they can also make a delicious sauce.
Marinara sauce is a tomato sauce originating in Italy (sugo al pomodoro), made primarily with tomatoes, garlic, olive oil, and basil. It is known for its fresh, bright flavor and is commonly used as a pasta sauce or pizza sauce. On the other hand, Tomato sauce is a broader term that encompasses various sauces made with tomatoes as the base ingredient, that can include a variety of herbs and spices.
No, you don’t! This BEST homemade marinara sauce recipe features fresh tomatoes, skipping the peeling step for convenience and preserving nutrients. By using an immersion blender, achieve a rustic texture while allowing the flavors of ripe tomatoes and aromatic herbs to meld into a rich and delicious sauce.
This homemade spaghetti sauce using fresh tomatoes recipe can be made with canned whole tomatoes when fresh tomatoes are not in season or hard to find, Look for high-quality, canned San Marzano or plum tomatoes with no added preservatives or seasoning.
Storage Tips
- Refrigerator: Allow the sauce to cool down to room temperature before transferring it to clean, airtight containers or glass jars with tight-fitting lids for storage and store in the fridge for 5-7 days.
- Freezing: For longer storage, freeze the sauce for 4-6 months. Use freezer-safe bags or containers and divide the sauce into smaller portions. This allows you to thaw only what you need without defrosting the entire batch. Be sure to leave enough space at the top of the container to accommodate any expansion when freezing. When using freezer bags, remove as much air as possible before sealing to prevent freezer burn and keep the sauce fresh. To thaw frozen sauce, place it in the refrigerator overnight or you can use the defrost setting on a microwave if you need it more quickly.
- Reheating: When reheating the sauce, do it gently over low heat, stirring occasionally to avoid scorching. You may need to add a splash of water or broth to achieve the desired consistency, as the sauce can thicken during storage.
Serving Ideas
My favorite dishes using this authentic Italian marinara sauce with fresh tomatoes are spinach lasagna, spicy spaghetti sauce, and Italian stuffed beef!
It’s also great to use when making chicken Parmesan and sausage meatballs. Enjoy it as a dip for fried cheese balls or
More Authentic Italian Tomato Sauce Recipes
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Homemade Marinara Sauce Recipe with Fresh Tomatoes
Equipment
- Immersion Blender or High Power Blender
- Airtight Containers for storage
Ingredients
- 3 pounds fresh tomatoes, San Marzano, plum, or Roma tomatoes work well, roughly chopped
- ¼ cup good quality olive oil
- 1 medium yellow onion, finely chopped
- 2 fresh garlic cloves, minced (optional)
- ½ cup fresh basil leaves, roughly chopped
- 1 teaspoon sugar, optional, to balance acidity
- Salt and black pepper to taste
Instructions
- Cook the Onion and Garlic: Heat the olive oil over medium heat in a large saucepan or pot. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic (if used) and cook for 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Add the Tomatoes and Cook: Add the chopped fresh tomatoes to the pot. Stir well to combine all the ingredients. Allow the mixture to come to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 30 minutes, stirring occasionally.
- Blend: Use an immersion blender or regular blender. Blend until desired thickness (chunky or smooth). Be careful when blending hot liquids.
- Add Basil: In the last 5 minutes of cooking, add the fresh basil and stir to combine.
- Optional: Thicken the Sauce. After the tomatoes have cooked down and released their juices, stir in 1 tablespoon of tomato paste and sugar (if using). The tomato paste will add richness and depth to the sauce. Continue to cook the sauce uncovered for another 10 minutes until it thickens to your desired consistency.
- Season and Finish: Taste the sauce and add salt and black pepper according to your preference. If it's too acidic, you can add a bit more sugar.
- Serving Suggestions: Use the marinara sauce immediately or let it cool before storing it in an airtight container in the refrigerator for up to a week. It also freezes well, so you can make a larger batch and keep some for future use.
Notes
- Slow Simmer for Depth: Let the sauce cook low and slow. This gentle simmer brings out the natural sweetness of the tomatoes and creates a rich, well-rounded flavor.
- Adjust Acidity: Depending on your tomatoes, the sauce might need a little sugar. Taste first—if it’s too tangy, add about 1 teaspoon of sugar to balance it out.
- Choose Your Texture: Love a rustic sauce? Leave it chunky. Prefer it smoother? Use an immersion blender to lightly purée to your liking.
- Customize the Flavor. Stir in freshly grated Parmesan cheese at the end of cooking for added richness and depth of flavor or add a pinch of red pepper flakes for some heat. You can also finish the sauce with a touch of heavy cream or coconut milk for a creamy and luscious pink sauce. You can also turn it into a ragu meat sauce by adding browned ground meat, like beef, turkey, or pork to the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your blog! This recipe is great, thank you so much!
You are most welcome. I’m thrilled you love the recipes. Here’s to many more!