This fresh marinara sauce recipe is the best way to use up all those garden tomatoes! There’s so many ways to use this sauce, make a big batch and freeze for when you need it!
- 1/4 cup olive oil
- 2 cups diced onions
- 2 tablespoons chopped garlic
- 12 cups chopped tomatoes
- 2 teaspoons kosher salt
- Fresh black pepper to taste
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 tablespoon sugar (or to taste)
- Chop the tomatoes in large wedges and squeeze gently to get the seeds out over a large bowl. Chop the tomatoes in a large dice set aside.
- Add the olive oil to a large, heavy bottomed pot or dutch oven. Heat the olive oil over medium-low heat and then add the onions to the pot. Cook the onions, stirring often, for 10-15 minutes until golden brown and softened.
- Add the garlic, stir and let cook for another 2-3 minutes.
- Pour in the tomatoes, salt, oregano and sugar, stir and let cook for 30 minutes partially covered with a lid, stirring occasionally.
- Remove the sauce from the heat and let cool down for 30 minutes. The tomato sauce will cool down a lot faster if you transfer the sauce to a cool pot and stir a few times to release the steam.
- Once cooled, add the sauce in batches to your blender and blend until smooth. Only fill the blender 1/3 of the way full so that the sauce doesn’t explode out of the top of the blender.
- Taste for seasonings then store in a container in the refrigerator for a week, or freeze for up to 3 months.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Keywords: homemade marinara sauce, homemade tomato sauce, fresh marinara sauce, fresh tomatoes, sauce recipe, spaghetti sauce, pasta sauce