Prep 30 mins
Cook 1 hr 30 mins
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 Olive Garden Neapolitan Ziti--it's wonderful.
- 2494.75 g tomatoes
- 340.19 g tomato paste
- 14.78 ml garlic, minced
- 158.51 ml finely chopped onion
- 59.16 ml olive oil
- 59.16 ml parsley flakes
- 9.85 ml oregano
- 14.78 ml salt
- 2.46 ml black pepper
- 2.46 ml red pepper flakes
- 44.37 ml italian seasoning
- 44.37 ml sugar
- 118.29 ml chicken broth
- 118.29 ml red wine
- 9.85 ml dried basil
- 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.
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.
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.
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.