Homemade Tomato Sauce (Marinara)

After you see how easy it is to make a basic marinara there is no excuse to ever buy a jarred sauce again. 8 ingredients, that’s it. So easy and delicious. ou can use this sauce simply with pasta….with chicken or eggplant parmigiana even to make pizza.  There are so many recipe possibilities. 

A few tips before you make this:

👩‍🍳I use whole garlic when I cook for many reasons. One of which is that I find the chopped to be too pungent.  Sautee the whole garlic on a very low flame in olive oil until fork tender.  Doing this will even flavor your olive oil.  But be sure to remove it before you serve.

👩‍🍳Use whole canned tomatoes.  .

👩‍🍳Use a high quality extra virgin olive oil.

👩‍🍳This sauce is very freezer friendly. So if you have leftovers, freeze for later. 

Basic Marinara (Tomato) Sauce Makes about 10 Cups of Sauce

½ Cup Olive Oil

12 Garlic Cloves

¼ Teaspoon Red Pepper Flakes

4 Cans (28 Ounce) WholeTomatoes 

15 Basil Leaves

2 Teaspoons Salt

1 Teaspoon Pepper

1 Pecorino Romano End (Optional)

Put the olive oil in a sauce pot with the garlic and red pepper flakes. Slowly sauté on a low flame until the garlic is fork tender. 

Purée three cans of tomatoes. I put one can at a time in the blender and pulse about 15 times. The fourth can I put in a bowl and crush by hand. 

Raise the heat to medium and add the tomatoes immediately. 

Bring to a simmer (about 10 minutes) and reduce the heat to low. 

Season with salt and peppers.  

Then add in the basil. I like to use my hands to tear the leaves up as I put them in the sauce. 

Next add in the Pecorino cheese end and simmer for about 15 minutes more.

Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Or you can freeze and save for a later date.

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