MAKE YOUR OWN MARINARA SAUCE USING FRESH TOMATOES

Hi hi!

Today we’re talking all about making your own marinara sauce using fresh tomatoes.

This marinara sauce is so easy to make using classic ingredients. When I say “easy,” I reallyyy mean it.

The process is simple- let me break it down for you in a nutshell. 

Step 1: chop ingredients

Step 2: throw it in the oven and let that baby simmer for a minimum of 4 hrs

Step 3: sit back, relax, drink a glass of wine while you take in all the aromas of fresh marinara sauce cooking in your kitchen

Easy right?!

Say BYEEE to the store-bought jarred tomato sauce that’s filled with preservatives, sodium, and shit that we can’t pronounce.

Now here’s the best part about this recipe. You can make it your own! I’m giving you the base.. which is BOMB already as is. But if you fancy more garlic.. go ahead and add in a few more cloves. If you have fresh herbs in your fridge or backyard… add in a sprig of thyme or rosemary. If you like it spicy… add in some red pepper flakes. YOU DO YOU! You’re the cook, so customize it and make it yours!

I prefer my sauce to be thicker and chunkier (I love a good texture), but if you like yours more smooth, you can do a quick blitz in the blender.

If you make this on Instagram Stories be sure to tag me (@cyneats) so I can check it out. If you have any other amazing additions, let me know below :)

MAKE YOUR OWN MARINARA SAUCE USING FRESH TOMATOES

Homemade chunky marinara sauce that’s slow-simmered using fresh tomatoes, basil, garlic and onions. This marinara sauce goes well with any pasta, lasagna, meatballs and more.

5 from 5 votes

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Prep Time 5 mins

Ingredients

  

• 1/2 cup olive oil extra virgin
• 12-15 tomatoes
• 1 white onion diced
• 3/4 cup fresh basil chopped
• 8-10 cloves garlic finely chopped
• 1/2 cup white wine
• 1 tsp salt
• 1 tsp pepper
• additional herbs to taste

Instructions

 

• Cut and chop tomatoes, onions, garlic and basil
• Add all ingredients in a dutch oven or oven-safe pot (excluding white wine)
• Simmer at 275 for a total of 4-5 hours. After the 2 hour mark, add in white wine
• When sauce has thickened and reduced, taste and adjust seasonings.
• Serve warm or freeze for future use

Notes

• The sweetness and acidity will depend on the ripeness of the tomatoes you use. Adjust the flavor with sugar, salt and pepper. 
• I prefer my sauce to be thicker and chunkier (I love a good texture), but you like yours more smooth, you can do a quick blitz in the blender. 

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