Fresh Tomato Marinara Sauce

"I had a lot of tomatoes this year and after trying other marinara sauces, I came up with this one. We like a little spicy. You can also use canned tomatoes for this recipe. Try this sauce with Recipe #23713--it's wonderful."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by tjakubek photo by tjakubek
photo by Cilantro in Canada photo by Cilantro in Canada
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
2hrs
Ingredients:
15
Yields:
4 20 oz containers
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ingredients

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directions

  • Peel tomatoes and process smooth.
  • Sauté garlic in large pot in olive oil.
  • Add all other ingredients and simmer for 1 1/2 hours. Stir occasionally.
  • This recipe is approx yield of 80 oz.
  • If canning use canning salt otherwise this freezes nicely. I store in 20 oz containers.

Questions & Replies

  1. Do I need to add a tablespoon of lemon juice to each jar when canning this marinara?
     
  2. If I'm canning, how long do I process this?
     
  3. diabetic exchange?
     
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Reviews

  1. I wanted a tomato sauce made with fresh tomatoes and am so happy I chose this recipe. It was delicious!!! I think my Italian mother would have loved it. I served it over meat & cheese manicotti. I made two casseroles, one for my husband and I and another for my daughter and family. There were no leftovers. Thanks Potluck for a wonderful marinara sauce.
     
  2. Really is the best sauce ever. I wanted a recipe for all the tomatoes from my garden. Wonderful flavor, but I confess I added a little extra wine.
     
  3. This is excellent. My husband wanted to get a straw and slurp it up. I pointed out to him that it was too thick for a straw! My sauce was not watery at all. I followed the recipe exactly, well almost, I did not skin the tomatoes. I think because I used a very wide pan (13" diameter) more liquid evaporated. My food processor did a great job. Do not waste your time peeling the tomatoes.
     
  4. I found this recipe 3 weeks ago. I realize it is from 2007, but this recipe deserves 10 stars. I usually don't follow recipes exactly the way they are written, but decided to do so with this one. I also never write reviews, but I just had to this time. I had an abundance of home-grown tomatoes, so I've been able to made 3 batches of this sauce. It is absolutely THE best marinara sauce I have ever tasted. I froze the sauce rather than canning it. I left out the red pepper flakes because I can't eat anything spicy or hot, and it was sweet and thick. Do yourself a huge favor.....make this sauce.
     
  5. I have made marinara my entire life, but I have never tried it with fresh tomatoes. I searched several databases to find a good recipe and I am glad I stopped here. This was the most fantastic recipe and fun to make. I used small plum tomatoes which are more meat and less juice, so my sauce came out nice and thick. I can now say I have found an award winning recipe for my tomatoes.
     
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Tweaks

  1. To every tomato dish I cook I always, always add cocoa powder. I find that it takes out the extra acidity and bitterness and adds more of a thick, savory, and complete taste.
     
  2. I don't peel the tomatoes, I blend them in the nutra bullet and I omitted the pepper flakes.
     
  3. Left tomatoes unpeeled and discarded seeds/pulp. I substituted fresh parsley, basil and oregano for dried. I omitted "Italian seasoning" and red pepper flakes. Reduced sugar and salt by 50%.
     
  4. I made marinara sauce from roma tomatoes from a buddy's garden. This recipe worked for me as I didn't want to run to the store to get any ingredients I didn't have so I used a substitute or left out some ingredients. I used granulated garlic, dehydrated chopped onion, Avocado oil in place of olive oil and sriracha sauce instead of pepper flakes. I put in a teaspoon of black pepper and ended up leaving out the red wine and chicken broth. I did not add Italian seasoning as I prefer to know exactly what and how much I am adding and "Italian seasoning" is not a defined quantity, so I added a teaspoon of ground Rosemary. I used 2 tablespoons of agave sweetener instead of sugar. If I did this again I would use less sweetener, add the red wine, add the chicken broth, use less sriracha sauce and use fresh garlic and onion. I would also consider adding a can of diced or crushed tomatoes to give it a bit of chunkiness as I puréed the tomatoes that I added so I would add the crushed/diced tomatoes after that step. The 5 people who tasted the sauce liked it greatly and wanted the recipe. I will make this sauce again and make it the way I indicated above and I expect it to be even better than my "substitute" version.
     

RECIPE SUBMITTED BY

My name is Susan, I live in northern Minnesota. I am married with 2 children. I love to cook. I love having the family over or friends and treating them to a good meal. My husband says I was a good cook before Recipezaar,Iv'e just gotten better. Thanks to all of you and the recipe reviews system..I have tried so many new recipes, but still have my own favorites which I have listed and I hope you will give a try...We like texmex,salads and soups...I am so happy I found all the Olive Garden soups on recipezaar.
 
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