14 Reviews

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.

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jahot August 21, 2009

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.

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lmacdonald3_10077534 September 23, 2013

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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FSCM September 17, 2012

I canned about 50 quarts of this from our home-grown tomatoes and basil. We have loved this sauce! It isn't too sweet or reminiscent of tomato paste. The sauce is a thinner sauce, but I don't recommend merely adding more paste, maybe reduce longer or cut back on liquids. Thank you for a fantastic recipe! We'll be canning it again this summer!!

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sbrbunny April 26, 2012

We really enjoyed the flavor a lot. It was a little too watery for us, so next time I'll double the paste. Thanks for posting!

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Marg (CaymanDesigns) August 26, 2009

OMG, amazing. We used canned tomatoes (2 x 28 oz for 1/2 of the recipe). I pureed them in the food processor along with the onion & fresh herbs (parsley, oregano & basil) I substituted for dried. We don't like our sauce too spicy so we cut pepper flakes in 1/2. My hubby liked this so much he wanted spaghetti & meatballs right away.

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Mustang Sally 54269 February 18, 2009

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.

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Mimi M. September 02, 2013

There is a restaurant in Lake Charles, Louisiana called "Mama Rosas" run by a wonderful woman from Napals. She makes her own sauces and pastas and her mariana sauce is the best I've ever had so I went in search of a recipe that mirrors it and this is it!!!! Perfect blend of spices and the tartness of the tomatoes is perfect!!!!!!! Thanks you for this wonderful recipe!!!!

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cajun chef in Louisiana June 16, 2008

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.

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KC Kiwi August 20, 2015
Fresh Tomato Marinara Sauce