Homemade Marinara Sauce

Ready In:
2hrs 15mins
Yields:
Units:

ingredients

directions

  • Blanch and peel the tomatoes.
  • With a blender, blend the tomatoes on a low setting for a couple of seconds Set the tomato puree aside.
  • In a large sauce pan heat the oil.
  • Add the onions and garlic, sauté until limp.
  • Add the tomato puree, basil, oregano, sugar, salt, and pepper.
  • Bring the sauce to a boil, then simmer for about 2 hours.
  • You can add any other ingredients for a custom pasta sauce at this point.
  • Also the left over can be frozen for later.
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RECIPE MADE WITH LOVE BY

@alanatiger
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  1. Chris from Kansas
    Just what I was looking for to use up the fresh tomatoes from our garden. I added a can of tomato paste, some water and used just 1T of sugar. I think it would have been way too sweet for our taste with more. Thanks for posting!
    Reply
  2. Charmie777
    This was great. Used regular tomatoes from the garden. I just eye-balled all the ingredients. I used the full amount of sugar because my tomatoes are very acidic. It was sweet, but I like a sweet sauce.
    Reply
  3. Sunsh1ne
    Thanks for the recipe! My Aunt gave me a bunch of regular tomatoes from her garden. I used those along with a can of crushed tomatoes and added some red wine I needed to use up and 2 cans of sliced mushrooms. I filled 3 containers and popped them in the freezer. I will keep this recipe for the next time I get a bounty of tomatoes.
    Reply
  4. Shu Shu
    Good basis! I opted to roast the tomatoes under my broiler until the skin split. I also roasted garlic for use in the sauce. I used my hand to just squeeze the tomatoes into the pot. I also roasted a red pepper which I added later, and I cooked meatballs in the sauce. The sauce was really good without the extra additions, but divine with. It must have been good, the kids ate it lol! While it might be cheaper to buy a jar or can of sauce, you will not match the superb quality or satisfaction of making this one yourself.
    Reply
  5. hpetryinchina
    This was great. I had to use regular tomatoes and guessed at the amount. (It ended up being about 7 cups finely chopped.) I cooked it in my 5 qt saute pan and in thickened up beautifully in about an hour. I'm guessing that those who are having trouble getting it to thicken are either scimping on the cooking time, or cooking it in a sauce pan which has less surface area for evaporation. I didn't puree the tomatoes, but they mostly fell apart during the cooking and provided the sauce with a slight amount of texture. I used only 2 TBSP of sugar and adjusted a few other things becasue of what I had on hand, but I think anyone could make a great sauce with this as written.
    Reply
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