Fresh Tomato Marinara Sauce is a simple yet delicious sauce made with fresh tomatoes, garlic, onion, and herbs. While there are many variations of marinara sauce, nothing tastes better than homemade spaghetti sauce with fresh tomatoes!
One of the benefits of making fresh sauce with tomatoes is that you can control the quality of the ingredients. By using home grown tomatoes, you can ensure that your sauce is free from preservatives and additives. Whether you are a seasoned cook or a beginner, this homemade tomato sauce recipe is one that anyone can master.
Fresh is Best for Marinara Sauce
When it comes to making marinara sauce, using fresh tomatoes is the best choice. Fresh tomatoes have a bright, tangy flavor that canned tomatoes just can’t match. Plus, using fresh tomatoes allows you to control the quality and ripeness of the fruit.
One of the biggest advantages of using fresh tomatoes is the ability to choose the exact variety you want. Different varieties of tomatoes have different flavors, textures, and acidity levels. For example, San Marzano tomatoes are known for their sweet, low-acid flavor, while Roma tomatoes are meaty and perfect for sauce.
While using fresh tomatoes may require a bit more effort than using canned tomatoes, the end result is well worth it. By using fresh tomatoes, you can create a sauce that is bursting with flavor and perfectly tailored to your taste.
Why you’ll love this Homemade Marinara Sauce Recipe
- It’s versatile. You can use up a dozen or so fresh garden tomatoes, different types of tomatoes, or even canned tomatoes if your garden isn’t producing any red tomatoes at the moment.
- Stovetop or crockpot. Whip up a batch of sauce on the stove or make some slow cooker fresh tomato marinara sauce and really get the flavors to simmer and develop.
- Easy to follow steps. While the recipe is a bit time-consuming and does involve a lot of hands-on steps, every step is fairly simple and easy. This is a perfect recipe for any novice chef or experienced chef wanting to try their hands at a new pasta sauce recipe.
Marinara Sauce Ingredients
Tomatoes: You will need about 12-14 tomatoes (roughly 3 ½ cups of prepared fresh tomatoes once peeled, seeded, squeezed, and squashed. Alternatively, you can use (2) 14.5-ounce-sized cans of stewed or diced tomatoes.
Tomato paste: Add one 6-ounce sized can of tomato paste for added thickness and flavor.
Parsley: For added fresh taste, use 1 TBSP of dried parsley.
Garlic: Using 1 minced clove of garlic (equal to 1 tsp) will add some nice earthy flavor to this dish.
Oregano: You will want to add 1 tsp of dried oregano for some powerful flavor and aroma.
Basil: Use 1 tsp of dried basil for added sweetness and more incredible taste.
Salt: Balance all the amazing flavors in this sauce by adding in 1 tsp of salt.
Black pepper: Adding ¼ teaspoon of ground black pepper will give this dish a kick of spice.
Olive oil: You will need 4 TBSP of olive oil to help cook everything together in the pot.
Onion: For an aromatic and sweet flavor use ½ cup of finely diced onion.
White wine: By adding in ½ cup of white wine, it makes this sauce taste incredible.
Bay leaf: Adding in 1 bay leaf will make the sauce’s flavors much more powerful and well-rounded.
Brown sugar: You need 2 TBSP of brown sugar to help cut down on the acidic flavors and to make the sauce taste more palatable.
Balsamic vinegar: This is an optional ingredient, but you can add 1 TBSP of balsamic vinegar to the sauce.
How to make Homemade Tomato Marinara
Prep tomatoes
Get started by picking the tomatoes and washing them well. Then, cut the core out of the center and slice an X on the bottoms. Set them aside.
Next, bring a large pot of water to a boil.
Peel tomatoes
Proceed to place 2-3 of the tomatoes into the boiling water and let them rest in the water for about 1 minute.
Then, use a slotted spoon to remove them from the water and place them onto the counter until they have cooled enough to safely handle.
Place your hands on the tomatoes and the skins should just slide away as you press your thumbs on them and massage the tomatoes a little. If the tomato has a few blemishes, you may find that a paring knife helps. Note that ripe tomatoes can be more difficult to peel.
De-Seed tomatoes
Once all of the tomatoes have been peeled, slice each one into quarter sized pieces. This will make it easier to remove the excess liquids and seeds.
Run a finger along the wall of the tomatoes and watch as the seeds come off almost all at once. After the seeds have been removed, squeeze some of the liquid from the tomatoes. Don’t wring them dry, just a gentle squeeze will suffice.
Squash tomatoes
At this point, you need to fill a large 4 cup measuring cup with the tomatoes.
This is a personal preference, but you may wish to make the tomato quarters into smaller pieces at this point. You can run them through a food processor really quickly or use a Pampered Chef tool to chop them up if you like them a bit more chunky. Kitchen shears and sharp knives also work well.
When you are finished you should have a measure of 3 ½ cups of prepared tomatoes.
Assemble sauce
At this point, you are ready to add the tomatoes to a large pot for cooking or place them into a crock pot.
Proceed to heat the olive oil in a small frying pan with the chopped onions, parsley, garlic, oregano, basil, salt, and pepper.
Sauté the ingredients until the onions are softened and sizzling, this should take about 7-8 minutes.
Then, add in the white wine and allow the mixture to come to a boil for a few minutes.
Next, add in the can of tomato paste and stir to combine.
Now, transfer this mixture to the large pot (or crockpot) with your tomatoes and add in the bay leaf.
Continue to cook on the stove for 30 minutes or in the slow cooker for 6-8 hours on low heat.
Serve on pasta, or as desired, and enjoy!
Crockpot vs Stock Pot for making Fresh Marinara Sauce
When it comes to making fresh tomato marinara sauce, there are two primary methods of cooking: using a crockpot or using a stock pot. Each method has its advantages and disadvantages, so it’s important to consider which one is best for your needs.
Crockpot: Using a crockpot to make tomato sauce is a great option for those who want a hands-off approach. Simply add all the ingredients to the crockpot, set it to cook, and let it simmer for several hours. This method is great for busy individuals who want to come home to a ready-made sauce.
The downside of using a crockpot is that the sauce may not have the same depth of flavor as a sauce made on the stovetop. Additionally, the sauce may be more watery due to the slow cooking process.
So here’s my recommendation, if you use the crock pot, add the balsamic vinegar. The results are the sauce ends up combining flavors and the result is a thick, dark red sauce that’s delicious on pasta.
Stock pot: Making tomato sauce in a stock pot allows for more control over the cooking process. The sauce can be cooked at a higher temperature, which can lead to a more flavorful sauce with a thicker consistency. Additionally, cooking the sauce on the stovetop allows for more frequent stirring, which can help prevent burning or sticking.
The downside of using a stock pot is that it requires more attention and time. The sauce must be stirred frequently, and the cook must be careful not to let it boil over or burn.
If you opt to simmer for 30+ minutes on the stove instead, leave out the balsamic vinegar.
Fresh Tomato Marinara Sauce
Ingredients
- 12-14 ripe tomatoes or (2) 14.5 ounce cans stewed or diced tomatoes
- 6 oz tomato paste
- 1 TBSP dried parsley
- 1 clove garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ¼ tsp ground black pepper
- 4 TBSP olive oil
- ½ cup onion finely diced
- ½ cup white wine
- 1 bay leaf
- 2 TBSP brown sugar
- 1 TBSP balsamic vinegar {optional}
Instructions
- Prep tomatoes: Get started by picking the tomatoes and washing them well. Then, cut the core out of the center and slice an X on the bottoms. Set them aside. Next, boil a large pot of water.
- Peel tomatoes: Proceed to place 2-3 of the tomatoes into the boiling water and let them rest in the water for about 1 minute. Then, use a slotted spoon to remove them from the water and place them onto the counter until they have cooled enough to safely handle.
- Place your hands on the tomatoes and the skins should just slide away as you press your thumbs on them and massage the tomatoes a little. If the tomato has a few blemishes, you may find that a paring knife helps. Note that ripe tomatoes can be more difficult to peel.
- De-Seed tomatoes: Once all the tomatoes have been peeled, slice each one into quarter sized pieces. This will make it easier to remove the excess liquids and seeds. Run a finger along the wall of the tomatoes and watch as the seeds come off almost all at once. After the seeds have been removed, squeeze some of the liquid from the tomatoes. Don’t wring them dry, just a gentle squeeze will suffice.
- Squash tomatoes: At this point, you need to fill a large 4 cup measuring cup with the tomatoes. This is a personal preference, but you may wish to make the tomato quarters into smaller pieces at this point. You can run them through a food processor really quickly or use a Pampered Chef tool to chop them up if you like them a bit chunkier. Kitchen shears and sharp knives also work well. When you are finished you should have a measure of 3 ½ cups of prepared tomatoes.
- Assemble sauce: At this point, you are ready to add the tomatoes to a large pot for cooking or place them into a crock pot. Proceed to heat the olive oil in a small frying pan with the onions, parsley, garlic, oregano, basil, salt, and pepper. Sauté the ingredients until the onions are softened and sizzling, this should take about 7-8 minutes.
- Then, add in the white wine and allow the mixture to come to a boil for a few minutes. Next, add in the can of tomato paste and stir to combine. Now, transfer this mixture to the large pot (or crockpot) with your tomatoes and add in the bay leaf. Continue to cook on the stove for 30 minutes or in the slow cooker for 6-8 hours on low heat. Serve on pasta, or as desired, and enjoy!
Notes
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
Storing and Freezing Marinara Sauce
Storing Marinara Sauce: To store the marinara sauce in the refrigerator, let it cool down to room temperature and then transfer it to an airtight container. The sauce can be stored in the refrigerator for up to five days.
Freezing Marinara Sauce: If you want to freeze the marinara sauce, let it cool down to room temperature and then transfer it to a freezer-safe container. The sauce can be frozen for up to six months. It is recommended to freeze the sauce in small portions to make it easier to thaw and use.
When freezing the marinara sauce, it’s important to leave some headspace in the container to allow for expansion during freezing. It’s also recommended to label the container with the date and contents to keep track of the sauce in the freezer.
To thaw the frozen marinara sauce, transfer it to the refrigerator and let it thaw overnight. Alternatively, the sauce can be thawed in the microwave or on the stovetop over low heat. Once the marinara sauce is thawed, it should be used within three to four days. Avoid refreezing the sauce once it has been thawed.
Do you have to peel tomatoes for marinara?
Technically you do not have to peel the tomatoes before use, but I do recommend it. While harmless, the peels do add a gritty or chunky texture to the sauce that is not the most pleasant. It won’t cook down and soften too much, so every bite will be noticeable as having tomato peel in it. The way to avoid this would be to food process the tomatoes until pureed instead of leaving them chunky in the sauce.
Should you remove seeds from tomatoes when making sauce?
The tomato seeds can be left in but are often chosen to be removed. Seeds are like little hard bits throughout the sauce so a few small ones won’t make much of a difference but having a lot of seeds in your sauce can make a big difference. You should try to remove as many seeds as you can, but don’t stress it if you miss a few because there are a lot of seeds in every tomato.
What tomatoes are best for marinara sauce?
While you can use just about any tomato for the marinara sauce the best one to use is actually a Roma tomato because it’s big, juicy, and flavorful. They have a thick and easy to remove peel but have a lot fewer seeds than other varieties.
Pairing Suggestions for Marinara Sauce
Marinara sauce is a versatile and delicious sauce that can be paired with a wide variety of dishes. Here are some pairing suggestions to help you get the most out of your fresh tomato marinara sauce.
- Pasta: Marinara sauce is traditionally served with pasta, and for good reason. The acidity of the tomatoes pairs perfectly with the richness of the pasta. Spaghetti, linguine, and fettuccine are all great choices, but don’t be afraid to try something new. Penne, rigatoni, and even gnocchi are all delicious with marinara sauce.
- Meatballs: Meatballs and marinara sauce are a classic pairing. The meaty flavor of the meatballs complements the acidity of the tomatoes in the sauce. Serve them over spaghetti or on a hoagie roll for a delicious sandwich.
- Pizza: Marinara sauce is the perfect base for pizza. Spread it on a pizza crust, add your favorite toppings, and bake until bubbly and delicious. Try adding some fresh mozzarella, basil, and sliced tomatoes for a classic Margherita pizza.
- Vegetables: Marinara sauce is a great way to add flavor to vegetables. Roast some eggplant, zucchini, and bell peppers, then top with marinara sauce and Parmesan cheese for a delicious side dish. You can also use marinara sauce as a dipping sauce for breaded and baked zucchini sticks or cauliflower bites.
- Seafood: Marinara sauce is a great pairing for seafood. Serve it over linguine with clams or mussels for a classic Italian dish. You can also top grilled or baked fish with marinara sauce for a delicious and healthy meal.
Here are some more fabulous Pasta recipes you’ll love!
- CHICKEN BACON RANCH PASTA
- CROCKPOT SPAGHETTI SAUCE
- CREAMY GARLIC PARMESAN PASTA
- LIGHT & CREAMY ALFREDO SAUCE
- LASAGNA SOUP
- CHEESY BAKED RAVIOLI LASAGNA
- TORTELLINI PRIMAVERA
- EASY CHEESE MANICOTTI
- HOMEMADE CREAM CHEESE ALFREDO SAUCE
- CHEESY BAKED TORTELLINI
- EASY CHICKEN MANICOTTI
- TACO STUFFED PASTA SHELLS
Fresh Tomato Marinara Sauce is loaded with fresh ripe tomatoes, amazing seasonings, and white wine vinegar! Take your pasta to the next level of deliciousness with this fresh tomato marinara sauce recipe.
3inpink and 1inblue! says
Hi,<br /><br />Have you ever frozen the sauce after it was cooked in the crockpot? Please advise on that. Thanks.
Jessica Williams- UDD, Butter with a Side of Bread says
I have- it freezes beautifully both ways!
Stephany says
I know this is an old post, but about how much pasta sauce does this recipe yield?
Lore DiMattei says
where does a brown sugar come into play in this recipe
Jessica Williams says
It cuts down on the acidity of the tomatoes. You don't need a lot- 2 TBSP really is perfect. I like brown sugar as opposed to regular white sugar because I think it adds a certain rich flavor to the sauce. 🙂