Updated: Nov 14, 2022
I love pasta, and that is a reason why going keto is a big no no for me. I love my carbs, leading to a mummy tummy which refuses to budge. So what do you call that kind of tummy? I call it a comfy tummy. So with our pasta dishes, I make this amazing Marinara Sauce that can be used in so many different ways. The best part is that it is made with fresh tomatoes. No canned tomatoes. When tomatoes are in season and cheap, I buy tomatoes in bulk and make lots of tomato sauces and dishes where tomatoes are the heroes.
So head on over to the market and pick up some beautiful ripe tomatoes.
Why is this the best marinara sauce?
Five reasons to love this recipe:
This marinara sauce recipe requires a few basic ingredients and yields rich, authentic marinara flavour.
It’s super easy to make.
Unlike most store-bought sauces, this marinara is free of added sugar. But if you want you can add a tablespoon of sugar to the sauce if your tomatoes are sour.
Tomatoes are good for you! They contain lots of antioxidants and vitamin C.
The recipe yields eight cups of sauce and freezes well, so you might as well double the recipe. Just cook it in a bigger pot.
Preparation time 10 minutes
Cook time 30 minutes
4 lbs / 1.8kg fresh tomatoes
1 tablespoon olive oil
4 cloves garlic- minced
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon balsamic vinegar
1/4 teaspoon red chilli flakes- optional
1 teaspoon tomato paste- optional
1 tablespoon sugar- optional
Cut the tomatoes into chunks.
For a chunky sauce: Squeeze the tomatoes with your hands/ pulse in a processor a couple times
For a smooth sauce: blend in a food processor until smooth
Saute the garlic until fragrant. Do not allow the garlic to get any colour because otherwise the burnt taste will carry through into the sauce.
Add the tomatoes and oregano to the pan and mix through.
Bring the sauce to a boil and then turn the heat down to simmer. Cook on a simmer for 30 minutes, until the sauce has thickened.
At this point, you can add the salt, pepper, balsamic vinegar, chilli flakes, tomato paste and sugar. Remember, the chilli flakes, tomato paste and sugar are optional.
Cook on a low heat for 5 minutes. Serve warm with pasta, or use as a sauce to add to meat to make a bolognese or when making chicken parmesan.
When freezing, store in containers when completely cooled. Freezing hot sauce will result in the sauce becoming sour.
This sauce can be doubled and trebled easily. Perfect when planning ahead and freezing.
I do not add sugar to my sauce because I feel I don't need to add any sugar. However, if your tomatoes are slightly unripe, then you may need some sugar to balance the flavour.
When choosing tomatoes for sauces, make sure they are very ripe and slightly softening. If the tomatoes are slightly orange or they aren't a deep red, then they are more acidic and sour. Not sweet enough for sauce.
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