fresh tomato marinara recipe

Written ByJenny Smyth Posted on
fresh tomato marinara recipe
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The Best fresh tomato marinara recipe

I’ve always been a fan of simple yet flavorful recipes, and my fresh tomato marinara recipe is one of my go-tos. This classic Italian sauce is a staple in many households, and for good reason – it’s easy to make, packed with nutrients, and pairs well with a variety of dishes.

I love serving it over pasta, using it as a dip for veggies, or even as a topping for pizza. My family and I have been enjoying this recipe for years, and it’s always a hit.

One of the best things about this recipe is that it’s incredibly versatile – you can use it as a base and add your own twist with different herbs, spices, or ingredients. I like to use fresh tomatoes from my garden when they’re in season, but store-bought ones work just as well.

The key to making a great marinara is to cook the tomatoes slowly over low heat, allowing the flavors to meld together and the sauce to thicken. It’s a technique that requires patience, but trust me – it’s worth the wait.

The end result is a rich, tangy sauce that’s perfect for any occasion.

Fresh Tomato Marinara Sauce

Fresh Tomato Marinara Sauce

4.8 from 1586 votes

This vibrant marinara sauce uses ripe fresh tomatoes, garlic, and basil for a bright and simple sauce. It is perfect for pasta, pizza, or as a dipping sauce.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Sauce

2 pounds ripe Roma tomatoes, cored and quartered
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, freshly ground
1/4 cup fresh basil leaves, torn

👨‍🍳Directions

1Heat the olive oil in a large saucepan over medium heat.
2Add the sliced garlic and red pepper flakes if using, and cook for 1 to 2 minutes until fragrant but not browned.
3The garlic should be soft and just starting to turn golden at the edges.
4Add the quartered tomatoes, salt, and black pepper to the saucepan.
5Stir to coat the tomatoes with the oil and garlic.
6Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to medium-low.
7Simmer the sauce uncovered for 25 to 30 minutes, stirring occasionally.
8The tomatoes will break down and release their juices, and the sauce will thicken slightly.
9You will know it is ready when the liquid has reduced and the sauce coats the back of a spoon.
10Remove the saucepan from the heat and let it cool for 5 minutes.
11Use an immersion blender directly in the pot to puree the sauce to your desired consistency, or carefully transfer it to a blender and blend until smooth.
12For a chunkier sauce, pulse a few times only.
13Stir in the torn basil leaves and taste the sauce.
14Adjust seasoning with more salt and pepper if needed.
15Serve immediately over pasta, or let it cool completely and store in an airtight container in the refrigerator for up to 5 days.

🔧Equipment

Large saucepan
Wooden spoon
Immersion blender or regular blender
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 11g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 7g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 1.5g

📝Notes

Tips: For a smoother sauce, peel the tomatoes before cooking by scoring an X on the bottom and blanching in boiling water for 30 seconds. You can also add a pinch of sugar if your tomatoes are not sweet enough. This sauce freezes well for up to 3 months.

Watch Video Of How Fresh Tomato Marinara Sauce Works

This fresh tomato marinara recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or planning ahead for a family gathering.

It’s easy to make in bulk and stores well for later use.

One of my favorite things about this recipe is that it allows me to get creative with different ingredients and flavor combinations – so feel free to experiment and make this recipe your own!

❓ Frequently Asked Questions About Fresh Tomato Marinara Sauce

Q: What’s the difference between marinara and tomato sauce?

Marinara is a type of tomato sauce that originated in Naples, Italy. It’s typically made with crushed tomatoes, garlic, olive oil, and herbs like basil and oregano. Tomato sauce, on the other hand, is a more general term that can refer to any number of different sauces made with tomatoes. While both can be delicious on their own, marinara has a more intense flavor profile due to its slow-cooked preparation method.

Q: Can I use canned tomatoes instead of fresh?

Canned tomatoes can be used as a substitute for fresh tomatoes in this recipe. However, keep in mind that they may have added salt or preservatives that could affect the flavor of your final product. If you do choose to use canned tomatoes, be sure to rinse them under cold water before adding them to your sauce.

Q: How do I store leftover marinara?

You can store leftover marinara in an airtight container in the fridge for up to three days or freeze it for up to six months. When reheating, be sure to bring the sauce to a simmer before serving.

Q: Can I make this recipe in bulk?

Yes! This recipe makes about four cups of marinara sauce – perfect for freezing or storing in large quantities. Simply multiply all ingredients according to your needs and proceed with cooking as instructed.

Q: What are some good ways to serve this recipe?

This marinara sauce is incredibly versatile – you can serve it over pasta (like spaghetti or ziti), use it as a dip for veggies (like bell peppers or carrots), or even top pizza with it! For an extra special treat, try using this sauce as a base and adding some cooked meatballs or sautéed vegetables.

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