Homemade Marinara Sauce Recipe with Fresh Tomatoes
This Homemade Marinara Sauce Recipe with Fresh Tomatoes captures the fresh flavor of ripe summer tomatoes with extra virgin olive oil, garlic, onion, and fresh basil. The tomatoes simmer until tender, then the sauce is blended to your preferred texture for a fresh, flavorful marinara you can use with pasta, lasagna, pizza, and more. Ready in about 35 minutes, this is my favorite way to turn garden-fresh tomatoes into homemade Italian marinara.
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 cook your sauce. 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.
- Watch the consistency. Very juicy tomatoes may need extra simmering to reduce the sauce to the thickness you want.
- 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.
- Add basil near the end. This helps preserve its fresh flavor and aroma.
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
