Published: April 10, 2016 Last Modified: June 8, 2019 Freda Dias

Fresh Tomato Marinara Sauce

Name: Fresh Tomato Marinara Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb Roma tomatoes; 1 tbsp finely chopped garlic; 1/2 cup finely chopped onion; 1 tsp oregano; 1 tsp dried basil; 1/2 tsp red pepper flakes (optional); 2 tbsp tomato paste, (optional); 1 tsp sugar (optional, only if the tomatoes are slightly tart); 9-10 fresh basil leaves; Salt and pepper to season the sauce

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Wondering what to make with your Summer’s bounty of fresh tomatoes? Then make this easy, fresh tomato marinara sauce, that is bursting with delicious and clean flavors.

Hello folks, Hope everyone has been doing well!

Today I’m sharing my version of marinara sauce, made from fresh tomatoes.
Although marinara sauce is easily available in stores, I still prefer making my own marinara sauce as I can customize it to my family’s liking also it’s free of any preservatives/additives used in commercially available products.

You can cook this down further to really thicken it and use it as a sauce for pizza too. Although traditionally Italians don’t really use a sauce specifically made for pizza, it’s just a regular tomato sauce ( not ketchup, in India, these 2 terms are used interchangeably.)

As I always say, please free to alter the quantity of the spices as per your preference. I like mine with little extra garlicky flavors and a little heat.

Table of Contents

STEP BY STEP INSTRUCTIONS TO MAKE FRESH TOMATO MARINARA SAUCE

1.Heat water in a pot, let it come to a boil. In the meanwhile cut an “x” on the bottom of each tomato, immerse the tomatoes in boiling water, cook until skin blisters (about 30 secs to 1 minute), transfer in cold water, peel off the skin. Cut the tomatoes, remove the seeds and roughly chop them, transfer the chopped tomatoes to a blender & make a purée without adding any water.
2.Heat 2 tablespoons olive oil on medium low heat, sauté 1 tablespoon garlic until fragrant ( not brown).
3.Next add onions, sauté until translucent.
4.Add red pepper flakes, 1 & 1/2 tsp oregano, 1 tsp dried basil, mix these herbs well in the hot oil for about 15 seconds.
5.Immediately add in prepared tomato purée along with tomato paste. Mix well.
6.Add salt and pepper as per taste. Mix everything.
7.Bring this to a boil then lower the heat and simmer uncovered for 15 minutes stirring occasionally to prevent anything from sticking at the bottom of the pan.
8.Then add roughly chopped basil leaves, crush 1/2 teaspoon of remaining oregano to release its flavor and add to the sauce along with sugar ( if using). Mix and check for seasonings, adjust with more sugar if tomatoes are too tart. Simmer for another 5 minutes. Switch off the heat, serve with your choice of pasta or any other dish.

NOTE

This will last in the refrigerator for at least a week. You can easily make a large batch, although it will take much longer to cook. Simmer it until you achieve the thick sauce consistency, let it cool and freeze it in containers. Thaw overnight in the refrigerator or leave it on the counter top a couple of hours before you plan to use it.

HOW TO MAKE FRESH TOMATO MARINARA SAUCE?