Fresh Tomato Marinara Sauce
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Fresh tomato marinara sauce is the perfect recipe to use up all those tomatoes from your summer garden. With the perfect amount of flavor, you’ll want to double or triple this recipe to freeze for the winter!
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Marinara Sauce with Fresh Tomatoes
I don’t know about you but my garden is absolutely overflowing with tomatoes this time of year. Luckily it is the perfect time to make batches of this fresh tomato marinara sauce!
I promise, once you try this recipe you’ll never want to go back to bottled tomato sauce! It’s so flavorful and surprisingly easy to make.
Marinara Ingredients
- extra virgin olive oil
- yellow onion
- tomatoes
- garlic
- red wine
- brown sugar
- basil
- oregano
- salt
- bay leaf
- red pepper flakes
- balsamic vinegar
How to make spaghetti sauce with fresh tomatoes
In a large stockpot heat the oil, then add the onions and cook until translucent, about 5 minutes.
Add the tomatoes and garlic and bring to a boil. Reduce heat and simmer for 30 minutes.
Add red wine, brown sugar, basil, oregano, salt, bay leaf, and red pepper and bring to a simmer. Cook an additional 45 minutes.
Remove from heat and stir in balsamic vinegar. Season to taste.
You could serve this sauce with my famous Porcupine Meatballs, Cheesy Baked Meatballs, or Broccoli Italian Sausage Bake!
Helpful Tips
- To easily remove tomato skin dunk into boiling water then into a bowl of ice water, skins should slip right off.
- This recipe freezes well, allow to cool then pour into an airtight container.
- For a smoother sauce, pulse tomatoes in a food processor or blender before cooking.
- For a thicker sauce add a can of tomato paste before the final simmer.
- For a chunkier sauce add mushrooms, chopped bell pepper, or other veggies of your choice.
If you try this recipe, please comment and rate it below, I love hearing form you!
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Fresh Tomato Marinara Sauce
- Total Time: 1 hour 25 minutes
- Yield: 6 1x
Description
Fresh tomato marinara sauce is the perfect recipe to use up all those tomatoes from your summer garden. With the perfect amount of flavor, you’ll want to double or triple this recipe to freeze for the winter!
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
- In a large stockpot heat the oil, then add the onions and cook until translucent, about 5 minutes.
- Add the tomatoes and garlic and bring to a boil. Reduce heat and simmer for 30 minutes.
- Add red wine, brown sugar, basil, oregano, salt, bay leaf, and red pepper and bring to a simmer. Cook an additional 45 minutes.
- Remove from heat and stir in balsamic vinegar. Season to taste.
Notes
- To easily remove tomato skin dunk into boiling water then into a bowl of ice water, skins should slip right off.
- This recipe freezes well, allow to cool then pour into an airtight container.
- For a smoother sauce, pulse tomatoes in a food processor or blender before cooking.
- For a thicker sauce add a can of tomato paste before the final simmer.
- For a chunkier sauce add mushrooms, chopped bell pepper, or other veggies of your choice.
- 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
This is my go to sauce every summer or in winter when tomatoes go on sale! So delicious, my kiddos can’t get enough!