1/1 Photo of V's Marinara-Sauce Start to Finish
2 hrs 45 mins
2 hrs 30 mins
Vseward (Chef~V)'s Note:
The sautéed garlic and onion added to the blender for a quick puree adds a much more aggressive taste in this sauce ;) Even though buying a jar of marinara is cheaper, you can't compare the taste of homemade sauce! After receiving a bushel full of garden tomatoes, I got adventurous and made this Homemade Sauce. It's so easy a beginner cook would impress guests! After my family raved about this, I may never buy jar sauce again. This sauce can be made and used as a spaghetti or marinara.... I used it as part of my Chicken Parmesan -- This recipe can easily be doubled or tripled and frozen! I used dried herbs, you can substitute fresh - just be sure to triple the amount ;)
My Private Note
Units: US | Metric
- 20 -25 large steak tomatoes, blanched (See Note * )
- 2 tablespoons light olive oil
- 1/2 teaspoon dried bay leaf
- 2 tablespoons italian seasoning (or 1 tablespoon basil & 1 tablespoon Oregano)
- 2 tablespoons sugar
- 3 garlic cloves, minced (add more to taste)
- 1 medium yellow onion, chopped
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- crushed red pepper flakes (optional)
- white wine vinegar, if needed
- 1*BLANCHING TOMATOES: While stock pot or large dutch oven water is boiling, cut a large "X" with a paring knife on the bottom of tomatos. Carefully drop tomatoes in boiling water for 30 seconds. Once removed from water, place in a bowl of ice water this stops the cooking. The skin will peel right off tomatoes.
- 2Blanch and peel tomatoes; set aside.
- 3In a large skillet, add olive oil and Add the onion, garlic and bay leaves, sauté until limp and fragrant Add salt and pepper.
- 4In a blender, (in batches) add tomatoes, and sautéed onion and garlic mixture.
- 5Puree until desired consistency.
- 6Transfer puree to stock pot add basil, oregano, sugar, and pepper (red pepper flakes if using) and bring to a slow boil over medium heat .
- 7Reduce heat to simmer and continue to cook 2.5 hours. (Sauce will turn bright red to a dark red/orange and thicken up) Stir occasionally. Taste! If the sauce is too sweet for you, add white wine vinegar by the teaspoon (this will cut the sweet).
- 8Serve over pasta, or your favorite recipes that include marinara sauce.
- 9ENJOY with loved ones!
- 10Any leftovers can be frozen.
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Nutritional Facts for V's Marinara-Sauce Start to Finish
Serving Size: 1 (3819 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 175.7
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 419.1 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 7.7 g
- Sugars 20.9 g
- Protein 5.6 g
The following items or measurements are not included:
dried bay leaves