marinara sauce with fresh tomatoes recipe

Written BySheba G Updated On
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The Best marinara sauce with fresh tomatoes recipe

I make this marinara sauce with fresh tomatoes every year when the garden gives me more fruit than I know what to do with, and I make it the rest of the year with whatever looks good at the store. It takes about 45 minutes from start to finish, and most of that time is the sauce doing its own thing on the stove. You need ripe tomatoes, garlic, olive oil, onion, a little salt and pepper, and some basil at the end. Nothing else. I stopped buying jarred sauce when I realized how much salt and sugar get added to it, and once you taste this one made with real tomatoes you will understand why I never went back.

My kids eat this without a single complaint, which is the highest praise I can give any recipe in my house. My youngest calls it pizza sauce and pours it over pasta with a mountain of parmesan, and my oldest will eat it straight from the pot with a spoon if I turn my back for two minutes. I keep a batch in the fridge for busy weeknights and freeze what is left in small containers, so dinner is never more than a pot of noodles away. It works for a big Sunday dinner with meatballs and it works for a random Tuesday when everyone is tired and hungry and nobody wants to think about cooking.

Ripe tomatoes bring vitamin C and lycopene to this sauce, and cooking them with olive oil helps your body take in more of that lycopene. There is no added sugar and no preservatives, and you control the salt the whole way through. The olive oil adds fat that helps you feel full, and the garlic and onion give it enough flavor that you do not need the extras you find in most jarred brands. Serve it over pasta, spoon it onto chicken, or use it as a base for a pot of soup, and it holds up just as well as the expensive sauce on the shelf.

Fresh Tomato Marinara Sauce

4.8 from 997 votes

A bright, garlicky marinara built from ripe summer tomatoes, sweet onion, and good olive oil. Simmering the tomatoes down concentrates their flavor without any tomato paste or long-cooked heaviness.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 110 kcal

🥘Ingredients

For the Sauce

2 lb ripe plum or Roma tomatoes, about 10 to 12
3 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced
4 cloves garlic, thinly sliced
1 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes, optional
1 tsp granulated sugar, only if the tomatoes taste flat

To Finish

1/2 cup loosely packed fresh basil leaves, torn
1 tbsp extra-virgin olive oil, for drizzling
2 tbsp grated Parmesan, for serving, optional

👨‍🍳Directions

1Bring a large pot of water to a rolling boil and set a bowl of ice water beside the stove. Cut a shallow X through the skin on the bottom of each tomato, just deep enough to break the skin.
2Lower the tomatoes into the boiling water in batches and leave them for 30 to 60 seconds, until the skin at the X begins to curl and lift. Transfer them straight into the ice water with a slotted spoon and let them cool for a minute.
3Peel the skins away with your fingers, then core and roughly chop the tomatoes, catching every bit of juice on the board. Set the chopped tomatoes and their liquid aside.
4Heat the 3 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and 1/2 teaspoon of the salt and cook for 6 to 8 minutes, stirring now and then, until the onion turns soft and translucent but has not started to brown.
5Add the sliced garlic, black pepper, and red pepper flakes if using. Stir constantly for 30 to 45 seconds, just until the garlic smells sweet and fragrant. Pull the pot off the heat if the garlic starts to color, since browned garlic turns bitter.
6Pour in the tomatoes and their juice and add the remaining 1/2 teaspoon salt. Bring to a gentle simmer, then lower the heat and cook uncovered for 25 to 35 minutes, stirring every few minutes, until the sauce has reduced by about a quarter and the oil pools slightly at the edges.
7Press the tomatoes against the side of the pot with a wooden spoon or mash them with a potato masher until the sauce reaches the texture you like. For a smooth sauce, blend it in batches or run it through a food mill and return it to the pot.
8Taste and adjust the salt. If the sauce tastes thin or sharp, stir in the teaspoon of sugar and simmer 2 more minutes. Remove the pot from the heat and fold in the torn basil.
9Let the sauce rest off the heat for 5 minutes, then drizzle with the last tablespoon of olive oil and serve over pasta, or cool completely before storing.

🔧Equipment

Large pot of boiling water
Bowl of ice water
Large heavy-bottomed pot or Dutch oven
Chef’s knife and cutting board
Wooden spoon or potato masher
Slotted spoon
Blender or food mill, optional for a smooth sauce

📊Nutrition Facts (per serving)

🔥Calories: 110 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 380mg🌾Total Carbs: 9g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 2g

📝Notes

Tips: Out-of-season tomatoes can taste flat, so add the optional sugar and a pinch more salt. To skip blanching, grate the tomatoes on the large holes of a box grater, discarding the flattened skins. The sauce keeps 4 days in the fridge, freezes well for up to 3 months, and doubles without any change to the method. Nutrition values are estimates based on six half-cup servings and will vary with your tomatoes, olive oil, and how much salt you add.

Watch Video Of How Fresh Tomato Marinara Sauce Works

I make this marinara with fresh tomatoes all year because it fits any occasion, from a quick weeknight dinner to a holiday table, and it never feels out of place. For family gatherings it is a reliable choice since it feeds a crowd, stretches easily over pasta or bread, and pleases both kids and adults. I keep the recipe close because it is simple enough to pull off on a busy day and good enough to serve to guests.

❓ Frequently Asked Questions About Fresh Tomato Marinara Sauce

1. Do I need to peel the tomatoes before making marinara?

Peeling is optional, but it makes a noticeably smoother sauce. If you skip it, the skins will separate during simmering and turn stringy. The easiest method is to score a small X on the bottom of each tomato, drop it into boiling water for 30 seconds, then transfer it to ice water. The skins will slip right off.

2. Can I use any type of tomato, or does it have to be a paste tomato?

You can use whatever is ripe, but paste varieties like Roma and San Marzano give the thickest, sweetest sauce because they have less water and fewer seeds. Slicing tomatoes work too, though you will need to simmer them longer to cook off the extra liquid. Taste as you go and adjust the seasoning at the end either way.

3. How long does homemade marinara keep, and can I freeze it?

Store it in a sealed container in the refrigerator for about four to five days. For longer storage, freeze it in portions for up to three months; leave a little headspace in the container since the sauce expands as it freezes. Thaw overnight in the fridge and reheat gently on the stovetop.

4. Why does my sauce taste watery or bland?

Fresh tomatoes carry a lot of water, so a watery sauce usually just needs more time uncovered over low heat. Blandness is typically a seasoning issue: salt gradually throughout cooking rather than all at once, and let the sauce reduce before you judge the flavor. A small pinch of sugar can round out an acidic batch, but add it sparingly.

5. Can I make this marinara ahead of time, and does it freeze well with the aromatics in it?

Yes, the sauce actually improves after a day in the fridge as the flavors settle, so it is a good candidate for making ahead. Freeze it after the aromatics have simmered in and the sauce has fully cooled. Reheat it slowly, and if it looks thick after thawing, loosen it with a splash of water or a little olive oil.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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