Fresh tomato marinara sauce is a wonderful way to use an abundance of summer tomatoes. Bright, fresh flavor and a simple technique make this recipe easy to scale—double or triple it to freeze and enjoy all winter.
If your garden is overflowing with tomatoes like mine, this marinara is one of the best things to make. It’s fresh, flavorful, and far superior to most store-bought sauces.
Simple to prepare and versatile, this sauce works for pasta, meatballs, lasagna, or as a base for other dishes. It also freezes beautifully, so consider making a large batch while tomatoes are at their peak.
Ingredients
- extra virgin olive oil
- yellow onion
- tomatoes
- garlic
- red wine
- brown sugar
- basil
- oregano
- salt
- bay leaf
- red pepper flakes
- balsamic vinegar
Step by step
- Heat the olive oil in a large stockpot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the peeled, diced tomatoes and minced garlic and bring to a gentle boil. Lower the heat and simmer for 30 minutes to develop flavor.
- Stir in the red wine, brown sugar, chopped basil, oregano, salt, bay leaf, and red pepper flakes. Continue to simmer for another 45 minutes, stirring occasionally.
- Remove the pot from the heat and stir in the balsamic vinegar. Taste and adjust seasoning with more salt, sugar, or red pepper flakes if needed. Discard the bay leaf before serving.
This sauce pairs well with meatballs, baked pasta, or as the base for skillet lasagna.
Tips for Best Results
- To remove tomato skins quickly: score a shallow X on the tomato bottoms, blanch in boiling water for 30–60 seconds, then transfer to ice water—the skins will slip off easily.
- This sauce freezes very well. Cool completely, then pour into airtight containers or freezer bags, leaving headspace for expansion.
- For a smooth sauce, pulse the tomatoes briefly in a blender or food processor before cooking.
- To thicken the sauce, stir in a few tablespoons of tomato paste during the final simmer.
- If you prefer chunkier marinara, add mushrooms, chopped bell pepper, or other vegetables during the simmer.
Storage
Refrigerate leftover marinara in an airtight container for up to 3 days.
To freeze: allow the sauce to cool completely, transfer to freezer-safe containers or heavy-duty freezer bags, label with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove over medium heat or in the microwave.
If you make this recipe, please leave a comment and rating — feedback is always appreciated.
Fresh Tomato Marinara Sauce
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- Author: Melissa Riker
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
Description
Fresh tomato marinara sauce is an ideal way to preserve the bright flavor of peak-season tomatoes. It’s flavorful, easy to make, and freezes well—perfect for batch cooking.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1/2 yellow onion, diced
- 8 large tomatoes, peeled and diced
- 3 teaspoons minced garlic (about 6 cloves)
- 1/2 cup red wine
- 1 tablespoon brown sugar
- 3 teaspoons chopped fresh basil (or 2 teaspoons dried)
- 1 1/2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
- 1 teaspoon salt
- 1 bay leaf
- 1/8 teaspoon red pepper flakes
- 2 teaspoons balsamic vinegar
Instructions
- Heat the oil in a large stockpot and sauté the onion until translucent, about 5 minutes.
- Add the tomatoes and garlic, bring to a boil, then reduce to a simmer and cook 30 minutes.
- Stir in red wine, brown sugar, basil, oregano, salt, bay leaf, and red pepper flakes. Simmer an additional 45 minutes.
- Remove from heat, stir in balsamic vinegar, adjust seasoning, and discard the bay leaf before serving.
Notes
- To peel tomatoes quickly, blanch them briefly and plunge into ice water so the skins slip off.
- Cool the sauce completely before freezing in airtight containers to preserve flavor.
- Pulse tomatoes in a blender for a smoother texture; leave them chunky if you prefer more texture.
- Add tomato paste during the last simmer to thicken, or add vegetables for a heartier sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: sauce
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 ounces
- Calories: 104
- Sugar: 3.3 g
- Sodium: 391.1 mg
- Fat: 9.5 g
- Carbohydrates: 5.2 g
- Protein: 0.6 g
- Cholesterol: 0 mg
Adapted from AllRecipes