Homemade Marinara Sauce Recipe with Fresh Tomatoes
This Homemade Marinara Sauce with Fresh Tomatoes captures the vibrant taste of summer in every bite. With just 5 simple ingredients—sun-ripened tomatoes, extra virgin olive oil, garlic, basil, and a pinch of salt—it’s a fresh and easy sauce you’ll use on everything from pasta to pizza. Pure, authentic flavor made to savor all season long.
Servings: 4 servings
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
Calories: 198kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 19mg | Potassium: 861mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2993IU | Vitamin C: 50mg | Calcium: 49mg | Iron: 1mg
