Homemade Marinara

A pot with marinara sauce, garnished with fresh basil.

This homemade marinara sauce can be made with fresh tomatoes or canned San Marzano tomatoes. Then I use olive oil, onions, garlic, bay leaves, seasonings, sea salt and black pepper to bring all the flavors together. Finally the sauce is simmered to perfection!!

Course Main Course

Cuisine Mediterranean

Keyword homemade marinara sauce

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 71kcal

Author Sonila

Equipment

1 Large pot
1 immersion blender

Ingredients

56 ozs Canned Peeled San Marzano Tomatoes or about 24 fresh tomatoes
4 tbsp olive oil
1 yellow onion
4-5 garlic cloves
8 leaves fresh basil add more leaves for garnish
2 bay leaves
1 tsp oregano
1 tsp sea salt
0.5 tsp freshly ground black pepper
1 tbsp granulated sugar optional

Instructions

If using fresh tomatoes, wash them, let them air dry then score them in the bottom in a cross or X sign. Boil them for about 30-45 seconds. Using a slotted spoon remove tomatoes from boiling water and place them in an ice bath. Once they're cool to the touch, you can peel away their skin. Set them aside.
Chop onion and mince garlic. Chop fresh basil leaves.
Add olive oil in a large pot, heat up in medium heat until oil is shimmery. Add chopped onions and minced garlic to pot. Stir with a wooden spoon occasionally until onions are translucent.
Add peeled tomatoes (either fresh or from cans). Using an immersion blender blend everything together. Add few tablespoons of water if needed.
Once the sauce starts to boil add chopped basil, bay leaves, oregano, sea salt and black pepper. Mix and lower heat to simmer! Cover the pot partially.
Let simmer for 45 minutes. Check for taste and consistency. This is where I adjust for more salt or add sugar if needed (remember sugar is optional).
Store in airtight containers or jars as needed or use for pastas, lasagnas, pizzas or as a base sauce for any other recipe. Enjoy!

Notes

Prep time can vary depending if you are using fresh, ripe tomatoes or if you are using canned peeled San Marzano tomatoes. If using fresh tomatoes, I'd add 30-40 minutes to prep time.
1 can of Cento Peeled San Marzano tomatoes is about 10-12 tomatoes so since I use 2 cans for this marinara sauce, if you are using fresh tomatoes, use anywhere from 20-24 tomatoes.
Please adjust sea salt, black pepper and oregano to taste. I often eyeball these ingredients as I mix the sauce.
I occasionally add a splash of red wine to the sauce as it starts to simmer. (optional).

Nutrition