Homemade Marinara Sauce

5 from 6 votes

30-minute Homemade Marinara Sauce with Fresh Tomatoes (or use canned) is easy to make and the perfect savory sauce for pasta, or as a base sauce for other heartier sauces.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, sauces

Cuisine: Italian

Servings:

Calories: 124kcal

Author: Cyndy Ufkes ~ The Art of Food and Wine

Equipment

Large Dutch oven or sauté pan
Immersion blender or countertop blender

Ingredients

2 Tablespoons olive oil
5 pounds tomatoes, (Roma's, plum, vine-ripe, cherry tomatoes, San Marzano) stem removed and cut into rough chunks
4 cloves garlic peeled
1 Tablespoon coarse or kosher salt
10 fresh basil leaves (or 1 Tbsp dried basil)
2 sprigs fresh oregano (or 1/2 tsp dried oregano)
1 teaspoon black pepper

Optional ingredients

1 Tablespoon balsamic vinegar (optional, to add richer flavor)
1 Tablespoon sugar or honey (optional, to sweeten)

Instructions

Remove stems and hard cores and chop tomatoes into chunks. If using cherry tomatoes, remove stem and leave them whole.
Peel garlic. Pluck basil and oregano from their stems.
Add the olive oil to a large Dutch oven pan or sauté pan
Heat oil over medium heat until it shimmers. Add garlic and salt and cook for one minute
Add tomatoes, basil, oregano, and pepper to the pan and stir to combine everything.
Continue cooking, stirring occasionally and pressing gently on tomatoes to encourage them to release their juices. The sauce should be bubbly and the tomatoes and garlic will soften. Cook for about 30 minutes and remove from the heat.

Blending the sauce

IMMERSION BLENDER METHOD: If using a Dutch oven you can blend with an immersion blender directly in the pan. If using a saute pan you will need to move into a deep bowl.
COUNTER TOP BLENDER: If using a regular blender be very careful because hot liquids expand. We recommend blending in two batches and always placing a kitchen towel over the lid for extra safety.
Blend until you have the texture you like. If you want a super smooth sauce you can strain the sauce through a mesh strainer, pushing on the solids, and then discard the solids.
Taste the sauce and see if it needs additional salt and pepper, or any additional seasoning (such as basil or oregano).
If the sauce needs sweetening add 1 Tablespoon sugar or honey. If desired, add 1 Tablespoon balsamic vinegar to give sauce a richer flavor.
Cool the sauce completely if not using it immediately.

Notes

Use a variety of tomatoes if possible, including Roma's, cherry tomatoes, heirloom tomatoes, San Marzano, and vine-ripened
If you prefer to use canned tomatoes use three 28-ounce cans of whole or crushed San Marzano tomatoes for best results.

Storage and Reheating:

- REFRIGERATOR - Allow sauce to cool completely and store in an airtight container in the fridge for up to 5 days.

- FREEZER - Store the sauce in the freezer for up to 3 months in an airtight container or glass jars (our first choice). When you are ready to use it, remove it from the freezer and allow it to thaw completely. Once thawed give the sauce a stir.

- REHEATING - Place sauce in a pan and simmer over medium heat for about 5 minutes before serving.

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