Whip up a batch of this fresh Marinara Tomato Sauce and never go back to canned again! It’s surprisingly simple, ready in an hour, and you can tweak it to taste just right for your family.
If you usually buy tomato sauce, why not make your own? It’s cheaper and customizable. You just need a few ingredients and a little time.
Store-bought is convenient, but homemade lets you control what’s in your sauce, and it’s really easy.
I’m going with a basic recipe today. It’s flexible enough to use in many dishes. This sauce is perfect for various pasta dishes. Toss in some anchovies, capers, chili peppers, olives, and parsley, and you’ve got spaghetti alla puttanesca. Add a bit of dried oregano, and it’s great for pizza too.
Remember, this is also the base for bolognese sauce. If you’re interested, let me know in the comments, and I’ll share my Bolognese pasta recipe.
Making tomato sauce isn’t tough, but it takes some time. I recommend making a big batch and freezing it or canning it, especially when tomatoes are in season.
Let’s get started!
🥘 Ingredients And Substitutes
- Fresh Tomatoes. They’re the heart of the sauce, adding a bright, tangy flavor. If not available, canned San Marzano tomatoes are a great backup.
- Garlic. It’s key for adding a burst of flavor. No fresh garlic? Use about 1/8 teaspoon of garlic powder per clove.
- Fresh Basil. This herb brightens the sauce with a sweet, herbal note. Off-season? Substitute one teaspoon of dried basil for every tablespoon of fresh.
- Bay Leaf. It deepens the sauce’s complexity. No bay leaves? A pinch of dried thyme works too.
- Black Peppercorns. They add a sharp heat that enhances the sauce. Ground black pepper is a substitute, but use it sparingly.
- Salt. Essential for bringing out all the flavors. Kosher salt is a good alternative for better control.
- Sugar (optional). Use a bit to cut the acidity of the tomatoes, or try honey or agave for a natural sweetness.
👩🍳 Step-By-Step Directions
First, wash all the tomatoes and remove the stems.
Then, toss the cleaned tomatoes into a blender with fresh basil leaves and garlic cloves, blending everything together.
Pour the blended mixture into a pan, then stir in the salt, black pepper, and a bay leaf. If the tomatoes aren’t sweet enough, add a tablespoon of sugar.
Let it all simmer on low heat for about an hour, or until it thickens up to your liking.
Here’s how my sauce turned out after simmering for an hour:
Pretty easy, right? And that’s it, we’re done!
What Tomatoes to Choose for the Basic Tomato Sauce?
When picking tomatoes for this sauce, I usually go for the ones that are rich in flavor. This time, I used medium to small tomatoes from my mom’s garden.
If you’re buying tomatoes, larger ones reduce prep time. No need to splurge on expensive ones—any tasty variety will do. Consider buying in bulk to keep costs down.
😻 Other Sauce Recipes You May Enjoy
- White BBQ Sauce (Alabama White Sauce)
- 4 Ingredient Sweet And Sour Sauce
- Rosatella Sauce (Pink Sauce)
- Marinara Tomato Sauce From Fresh Tomatoes
- Homemade Sweet Chili Pepper Sauce
🍲 Leftovers And Storage
Refrigerating: After letting the sauce cool, I pour it into airtight containers or glass jars with tight lids. This keeps it fresh and prevents it from picking up any odd flavors from the fridge. It’ll stay good for up to 5 days. Remember to use a clean spoon each time to avoid contamination.
Freezing: Marinara sauce freezes really well. Once cooled, I portion it into freezer-safe bags or containers, leaving a bit of space at the top since it expands when frozen. I label each with the date and store them for up to 3 months. Freezing in smaller portions is super convenient for quick meals.
Thawing and Reheating: To use frozen sauce, I thaw it overnight in the fridge or quickly in the microwave on the defrost setting, stirring occasionally to ensure even thawing.
Reheating: I reheat the sauce by warming it on low heat in a saucepan, stirring occasionally. If it’s too thick, I thin it with a little water or broth. Sometimes, I adjust the seasoning a bit, as the flavors can mellow in the freezer.
🤔 Answering Your Questions:
How to Thicken Tomato Sauce?
The best and easiest way to thicken the sauce is to let it simmer for some time longer. It’s important to keep the lid off as when it simmers, the liquid can evaporate.
How to Add Extra Flavor to the Basic Fresh Tomato Sauce?
Think about salt, and pepper as a starting point. Sometimes you may want to add red pepper flakes. Other times you may want to add oregano or garlic. You’re the boss of your kitchen. You can create this sauce as you wish. You can go the extra mile and make the fresh tomato sauce more flavorful. The easiest part is to use onions/ garlic or some aromatic herbs like ground oregano, rosemary, dried basil, and bay leaves.
How to Store and How to Serve the Basic Fresh Tomato Sauce?
If you want to keep the sauce for a while, pour the sauce into sterilized jars and keep them in a dry and cooler place.
Do I Need to Remove the Tomato Skins Before Making the Sauce?
Yes, it’s recommended to remove the skins from the tomatoes before making the sauce. You can do this by boiling the tomatoes for a few seconds, then plunging them into cold water to loosen the skins. The skins should then peel off easily.
How Long Does the Sauce Need to Simmer?
The sauce should be simmered for at least 30 minutes to allow the flavors to meld together and the sauce to thicken. However, you can let it simmer for longer if you prefer a thicker, more concentrated sauce.
Recipe Card:
Marinara Tomato Sauce from Fresh Tomatoes
Ingredients
- 5 lb Tomato
- 3 cloves Garlic
- Fresh Basil to taste
- 1 Bay Leaf
- Black Peppercorns to taste
- Salt
- Sugar Optionally
Instructions
- Wash well all the tomatoes and remove the tail from them.5 lb Tomato
- Blend all the ingredients: Tomatoes, fresh basil, and garlic cloves.5 lb Tomato, Fresh Basil, 3 cloves Garlic
- Pour all the contents into a pan, add the salt, black pepper, and bay leaf.Black Peppercorns, Salt, 1 Bay Leaf
- Mix well all the ingredients and leave them on low heat for about an hour or until you will obtain the desired consistency.
- We are done.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
- If the sauce turns out too thick, I just thin it by adding a little water or vegetable broth. I start with a small amount and keep adding until it feels just right.
- For a bit of spice, I like to toss in a pinch of red pepper flakes at the start of cooking. It adds a nice heat that complements the sweet and tangy tomato flavors.
- If you want to keep the sauce for longer, canning is a great option. Just make sure to use proper sterilization methods to enjoy homemade marinara sauce all year round.
Nutrition Estimates
Loved this marinara sauce recipe? I’d be thrilled to hear your thoughts! Please rate it and leave a comment below to share how you enjoyed it or any tweaks you made.
Your insights could be a fantastic help to others who might want to try a different twist on this classic sauce.
Natascha
Woww! Looks so yummy & delicious! Thanks so much for sharing this recipe. Can’t wait to try it 🙂
Jeannie
I love pasta and its best paired with homemade tomato sauce! Thanks for this easy way of making my own sauce that I can stack.
Jules
I didn’t know that boiling the sauce for 2-3 hours would help preserve it. There’s always something to learn!
Christine
I have always bought sauce from a jar so I will need to try this!! Thanks for the step by step directions!
Alyssa Hixenbaugg
I always make my own tomato sauce because it tastes so much better! I love how simple your recipe is and the addition of fresh garlic.
Jayne
Made it tonight! It was absolutelly delicious!
Allergy Spot
Thanks for sharing this – love the fresh taste of a homemade sauce, and it’s perfect for us with allergies!
Arica
So delicious and easy! Thank you for sharing 🙂
Wypych
I printed the recipe and hope to try it. I’ve never made my own sauce before!
Sarah Tucker
Yummy! I LOVE homemade pasta sauce – its a game changer. Great recipe & I love your photos!!!!
Ruth Essy
Finally someone who actually makes tomato sauce from scratch instead of grabbing canned tomatoes!!!
Patricia
I do not normally comment on recipes. But I have to tell you this is the best damn tomato sauce I’ve ever made and eaten.
Jamar
I just had to share my love for this marinara tomato sauce recipe! It’s an absolute winner! The sauce is so smooth and velvety, and it truly captures the essence of fresh tomatoes. It’s versatile too – I’ve used it in pasta dishes, as a pizza sauce, and even for dipping breadsticks.