You must be wondering, not another homemade marinara sauce recipe! But if you grow your own tomatoes like I do, this recipe is the only one you’ll need! Use it on pasta, as pizza sauce, or as a dipping sauce. It also freezes beautifully to be enjoyed all winter long!
If you have a lot of tomatoes on hand and want a sauce with a little more smoky flavor, try my roasted tomato sauce and roasted cherry tomato sauce recipes.
Table of Contents
Ingredients
Say goodbye to grocery store sauce! Making your own simple marinara sauce is easy and rewarding.
- Fresh tomatoes: For this recipe, you must use paste tomatoes! Roma tomatoes, San Marzano tomatoes, oxheart tomatoes, or other fleshy tomatoes are the basis for this sauce. If you only have access to very juicy slicer-type tomatoes, I recommend you try my roasted tomato sauce recipe instead, as the roasting step helps some of the juice evaporate.
- Fresh herbs: Basil is the only acceptable here to flavor marinara! And it must be fresh!
- Garlic: Another key ingredient, garlic adds depth of flavor.
See the recipe card for full information on ingredients and quantities.
How to Make this Delicious Marinara Sauce Recipe
A few steps and you’re well on your way to making the best marinara sauce.
Step 1. Fry the garlic. In a large pot, add the olive oil and crushed garlic. Fry on medium heat until fragrant. Don’t burn the garlic!
Step 2. Crush the tomatoes. Take the pot off the heat and place a food mill over it. Halve the Roma tomatoes and pass them through the food mill and directly into the pot. Look at the tips below for alternative methods.
Step 3. Season. Add the basil and a big pinch of salt.
Step 4. Simmer. Place the pot back on the heat and simmer on low until thickened and reduced by about half. Adjust the seasoning to your liking. Remember this sauce can be used as is, or as a basis for other sauces, so don’t be too heavy-handed with the salt.
Expert Tips
- No food mill? No problem! Start by marking a small x with a paring knife on the bottom of each tomato and then drop it in a pot with boiling water for 30 seconds. Remove the tomatoes and peel away the skins. Chop the peeled tomatoes and add them to the fried garlic and continue with the recipe. You may want to blend the peeled tomatoes in a blender or food processor if you’re looking for a less chunky consistency. An immersion blender can also be used.
- Balance out with sugar. Depending on how acidic your homegrown or fresh farmer’s market tomatoes are, you may want to balance out the acidity of the tomatoes by adding some white sugar towards the end of the simmering process. As always, taste as you go and trust your instincts.
- Perfect for freezing. Once cooled, transfer the sauce to freezer-safe containers (glass jars, plastic Ziploc bags or deli containers).
- Use this sauce in my other recipes: Focaccia Pizza, Short Rib Ragu or Beer Braised Short Ribs.
- Avoid using metal utensils and pots. Because of how acidic tomatoes can be, I prefer simmering this sauce in an enamel pot. I also prefer to use a wooden spoon.
- If you have an abundance of tomatoes: try some of my other Tomato Recipes! And if you have more Roma tomatoes on hand, try my galayet bandora (fried tomato dip) or salsa roja recipes.
- Not tomato season? Follow this same recipe as outlined but substitute the fresh tomatoes with canned tomatoes (canned whole tomatoes or crushed tomatoes).
Recipe FAQs
Absolutely. This is a perfect make-ahead recipe. You can make it up to 5 days before you need to use it. Make sure to store it in an airtight container in the fridge. Glass containers are preferred as plastic containers will get stained.
Yes! This recipe is perfect for freezing. Once cooled, transfer the sauce to freezer-safe containers. I recommend using deli containers or freezer bags as they will take up the least amount of space in your freezer when stacked. The sauce should last for a long time, up to 12 months in the freezer.
Marinara is a simple tomato-based sauce that can be used as a pasta sauce, on homemade pizza, or even as a dip with mozzarella sticks. Just toss it with your favorite pasta and serve. The sauce is versatile and can be frozen. Making your own marinara sauce is easy and comes together with a handful of ingredients.
Other Tomato-Based Sauces
If you make this easy homemade marinara sauce or any other Tomato Recipe on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
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The Best Homemade Marinara Sauce
Equipment
- Food Mill – Affiliate link
Ingredients
- 2 tbsp Extra virgin olive oil
- 1-2 Garlic bulbs – Garlic cloves separated, peeled and roughly crushed
- 5 lbs Plum tomatoes – Roma, San Marzano, or Paste tomatoes
- 4-5 Fresh basil stems
- 1 tbsp Kosher salt – Plus more depending on preference
Optional Ingredients
- Chopped onions, hot pepper flakes, dried herbs. – Optional
Instructions
- Fry the garlic. In a large nonreactive pot, add the olive oil and crushed garlic. Fry on medium heat until fragrant, 1-2 minutes. Don’t burn the garlic!
- Crush the tomatoes. Take the pot off the heat and place a food mill over it. Halve the Roma tomatoes and pass them through the food mill and directly into the pot. Look at the notes below for alternative methods.
- Season. Add the basil and 1 tbsp of salt to start.
- Simmer. Place the pot back on the heat and simmer on low until thickened and reduced by about half, about 45-60 minutes. Adjust the seasoning to your liking. Remember this sauce can be used as is, or as a basis for other sauces, so don’t be too heavy-handed with the salt.
Notes
- Tomatoes: For this recipe, you must use paste tomatoes! Roma tomatoes, San Marzano tomatoes, oxheart tomatoes, or other fleshy tomatoes are the basis for this sauce. If you only have access to very juicy slicer-type tomatoes, I recommend you try my roasted tomato sauce recipe instead, as the roasting step helps some of the juice evaporate.
- Fresh herbs: Basil is the only acceptable her to flavor marinara! And it must be fresh!
- Garlic: Another key ingredient, garlic ads depth of flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
