I have found many recipes for home made marinara sauce on the internet, but when I look at them, they ask for canned tomatoes. Sorry…but that is not my idea of home made. I call that “Semi home made”, and while there is a place for this in the kitchen, it doesn’t extend to sauces.
I have a garden full of fresh ripe tomatoes that I want to use and homemade marinara sauce is one thing I want to use them in.
Home Made Marinara Sauce
This recipe is delicious, uses home grown tomatoes and has a splash of wine as well as freshly cut herbs. What could be better?
The version of home made marinara sauce is my most often viewed recipe on the site for a very good reason. It tastes amazing.
Most home vegetable gardens are producing ripe tomatoes now and they are perfect for using in this recipe. If you don’t grow your own tomatoes, large vine ripened grocery store tomatoes or beefsteak tomatoes also works well.
For this recipe I used roasted tomatoes. Here is a photo tutorial showing how to roast them for perfect sauces. Roasting the tomatoes really is the key to the flavor of this sauce. It brings out the natural sweetness of the tomatoes and makes a perfect sauce.
Once you have this basic marinara sauce, the sky is the limit as to what you can add to it. Our family loves green peppers, as well as ground beef. Add some corn kernels and a bit of chili for a Mexican flavor. And for vegetarians, or just when you want a meatless meal try a mushroom marinara sauce version.
With my basic marinara sauce as a base, your spaghetti bolognese will be a huge hit. You will never buy store bought again!
This recipe freezes well too. I just put it into wide mouth mason jars and freeze it. (affiliate link)They take the cold of a freezer well and the sauce is just as good when thawed as when I first make it.
If you would like to be reminded of this recipe later, just pin this image to one of your cooking boards on Pinterest.
- 6 medium sized fresh beefsteak or other large tomatoes
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion
- 4 cloves of garlic, minced
- 1/2 cup of good quality dry white wine
- 1/2 cup of beef stock
- 2 tbsp of fresh basil
- 1 tbsp of fresh parsley
- 1 tbsp of fresh oregano
- 6 sprigs of fresh thyme
- 1/2 tsp of kosher salt
- 1/4 tsp of cracked black pepper
- Preheat the oven to 450 degrees.
- Cut the tomatoes into half (or thick slices) and place cut side down on a greased baking sheet.
- Roast for about 10 minutes. Remove and allow to cool slightly and peel the outside skins. (Mine came right off with a pair of tongs quite easily.)
- Crush the tomatoes well. (I use my hands but you can use a potato masher or whatever you like.)
- While the tomatoes are roasting, heat the olive oil in a skillet over medium heat. Cook the onions until translucent - about 5 minutes. Add the diced garlic and cook another minute.
- Chop all the herbs together. Pour the wine and stock into the onion mixture, still well and add the spices. Cook over medium heat until the liquid has cooked down to about half.
- Add the roasted tomatoes, making sure that any really big chunks are chopped up.
- Simmer over a low heat for about 2 hours. Serve with pasta or use in any dish that asks for marinara sauce.
Amount Per Serving: Calories: 200 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 36mg Sodium: 261mg Carbohydrates: 7g Fiber: 2g Sugar: 2g Protein: 11g
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."