Fresh, flavorful marinara with vibrant tomato goodness.

This Marinara Sauce is a simple yet flavorful recipe that elevates any pasta dish, pizza, or dipping sauce. Made with pantry staples like crushed tomatoes, onions, garlic, and herbs, it’s free of preservatives and has a fresher taste than store-bought versions. The slow simmering process allows the flavors to meld together, resulting in a rich, savory sauce. You can easily adjust the seasonings to suit your preferences, adding a personal touch. It’s also versatile and freezer-friendly, making it a convenient go-to for meal prep. Homemade marinara is fresher, healthier, and simply more delicious

Ingredients

• 6 tablespoons olive oil
• 3 onions, finely chopped
• 12 cloves garlic, minced
• 15-18 large fresh tomatoes (about 9 pounds), peeled, seeded, and chopped. Supplement with canned crushed tomatoes if needed.
• 3 teaspoons dried oregano
• 3 teaspoons dried basil
• 1½ teaspoons red pepper flakes (optional)
• Salt and pepper, to taste
• 1½ teaspoons sugar (optional, to balance acidity)
• Fresh basil leaves (for garnish, optional)

Directions

1. Prepare the tomatoes: Bring a large pot of water to a boil. Score a small “X” on the bottom of each tomato. Place the tomatoes in the boiling water for 30-60 seconds, until the skins begin to peel back. Remove and place in an ice water bath to cool. Peel, seed, and chop the tomatoes.
2. Sauté the onions: In a large saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes, until softened and translucent.
3. Add garlic: Stir in the minced garlic and cook for another minute, until fragrant.
4. Cook the tomatoes: Add the peeled and chopped fresh tomatoes to the saucepan. Stir in the oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer.
5. Simmer the sauce: Reduce the heat to low and simmer uncovered for 45-60 minutes, stirring occasionally. The sauce will thicken as it cooks. If it seems too thick, you can add a splash of water or vegetable broth.
6. Adjust seasoning: Taste the sauce and adjust the seasoning, adding sugar if needed to balance the acidity of the fresh tomatoes.
7. Cool and store: Let the sauce cool completely before using, or follow freezing instructions below.

Freezing Instructions

• Cool completely: Make sure the marinara is at room temperature before freezing.
• Use airtight containers or bags: Divide into dinner (3 cups) and dip (1 cup) portioned freezer-safe containers or bags.
• Label and freeze: Label with the date and contents. Store for up to 3 months.
• Reheating: Thaw in the fridge overnight, then reheat on the stovetop.