This homemade marinara sauce is made ultra-simply from scratch with fresh tomatoes, garlic, and herbs. No cans here, just delicious, fresh from the garden tomato sauce!
When I first set out to make my own marinara sauce, I went to the grocery and gathered up what I thought should go into a homemade marinara – fresh tomatoes, basil, garlic, parsley. When I got home I thought, “eh, better just check to see what the interwebs say about making marinara”.
Well the interwebs say canned tomatoes. Almost always canned tomatoes. Canned stewed tomatoes and tomato paste and canned crushed tomato and all of these sodium-filled cans of tomatoes.
But it’s summer and tomatoes are growing and I have a basket of beautiful ones sitting right here in front of me. So screw the cans. Today we’re making a fresh tomato homemade marinara sauce!
How to Make Fresh Tomato Marinara Sauce Video
And we’re gonna leave the skin on too! Most recipes will have you blanch the tomato to remove the skin, but I didn’t find it to be all that necessary. AND the skin has healthy insoluble fiber. Double win.
How to make marinara sauce with fresh tomatoes
To make this simple marinara sauce, heat a touch of oil in a pot, add some garlic, throw in diced fresh tomatoes and let that all simmer. Not only is cooking going to break these tomatoes down into a smooth sauce and remove those sour tones, but it’s also going to increase the concentration of lycopene, one of the most potent antioxidants!
Once you’ve cooked down the tomatoes into your desired thickness and consistency, add in your flavor makers: basil, parsley, and honey.
What are the best tomatoes for marinara sauce?
You can use almost any tomato to make marinara sauce from scratch, but the best ones will be the paste tomatoes. These are meatier and have less water content, meaning you need to cook them for less time to get to that nice, thick sauce. Look for Roma or San Marzano tomatoes (and learn about the different types of tomatoes here).
This marinara sauce is naturally chunky, but you can easily make it into a smooth and silky marinara with a quick blitz in the blender. I prefer to use a handheld immersion blender to puree it right in the pot, but you could also transfer it (carefully – hot!) to a countertop blender.
Ways to use this Homemade Marinara Sauce
Marinara sauce is a type of tomato sauce that’s more light and acidic than, say a pizza sauce. It’s great as a pasta and spaghetti sauce, but there are quite a few ways to use marinara (that aren’t pasta!)
- Stuffed Eggplant Parmesan
- Ratatouille
- Eggplant Parmesan Poppers
- Shakshuka
- Italian Style Seitan Meatballs
- Vegan Bolognese Sauce
Got fresh tomatoes?
You can also use fresh tomatoes to make these favorites!
Ingredients
- 1 Tbsp olive oil 15 mL
- 3 cloves garlic minced
- 5 fresh tomatoes 1 to 1.5 lbs, diced
- 2 Tbsp fresh basil finely chopped
- 1 Tbsp honey 15 g
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 sprigs of parsley
Instructions
- Cook tomatoes: Heat oil in a medium saucepan over medium heat. Add garlic and cook until soft and fragrant, about 2 minutes. Stir in tomatoes and allow to simmer uncovered until tomatoes have mostly broken down, about 25 minutes. Stir often to prevent burning.
- Herbs: Stir in basil, honey, salt, pepper, and parsley (stem and leaves intact). Continue simmering about 10 minutes. Carefully remove sprigs of parsley with a fork.
- Serve: You can serve it like this or puree it in a food processor/blender for a smoother sauce.
Tips & Tricks
Nutrition Information
Lee says
This was awesome! I doubled it and made it with my early girl and campari tomatoes from my garden. I usually have to tweak recipes but didn’t need a single tweak on this!
Sharon Webb says
made this and loved it
Rachel says
So freaking delicious! Used tomatoes, garlic and basil from my garden. I didn’t have fresh parsley but used dried, and added sprigs of oregano since it’s growing in my garden as well. It is literally the best pasta sauce I have ever had! I am trying this on pizza tomorrow, yum yum!
Sheila says
I had never made spaghetti sauce before, my grandmother was full Italian though and marinara + noodles has very much been a big part of my life. Unfortunately it was intimidating for me to try and make it. I cook with my kids, each week we find new home made recipes to make and they get to pick. I suggested spaghetti sauce to my youngest (7) she sautĆ©ed the garlic, cut the tomatoes, simmered them and cooked it almost on her own (just a little help stirring and mincing garlic from me) and it was the most delicious thing Iāve ever eaten in my entire life. I have given up jar sauce, I seriously donāt want it ever again. We doubled the recipe and unfortunately had to substitute the fresh basil for dried (we lost the basil on the way home from the store, 7 year old thought sauce was ruined, it was an ordeal) but made and followed every other step according to the recipe. Itās amazing, seriously.
Sarah says
YAY! I’m so happy to read this, Sheila! š
Claudette says
This is THE marinara sauce! When it was finished cooking and cooled, I tasted it and could not believe how delicious! When one of my daughters arrived for dinner I asked her to taste it just to be sure. She did but said nothing. I asked if it was all right. She said she was just savoring the flavor and didnāt want to interrupt that. Together we decided to leave it chunky rather than purĆ©e. It was just right. Other guests said it was the best marinara they had ever eaten. Iām glad I doubled it! I served it as a side to a calzone. It was perfect!
Sarah says
YAY! So happy to hear it, Claudette! š
Stephen says
Can this recipe be canned? Or, have you canned it before? What were the results?
Sarah says
I have not canned this one before, but presume it could be done! š
Barb c says
I freeze my homemade āgravy ā in 12 oz mason jars and also add 1/2 cup red lentils per batch. They add a little body and extra nutrition but no perceptible taste.
Kathleen says
So tasty. I used the sauce on flat bread. Yummy
Connie Tierney says
I have made this as written but this time I added fresh rosemary from my garden and oregano. Delicious! Thank you so much for posting it. I have 6 tomato plants and was trying to figure out what to do with the crop.
amy vanrenselaar says
This is the best pasta sauce I’ve ever tasted. I cannot believe that I made it myself with extra tomatoes from my garden!! I served it over peppardelle pasta from Trader Joe’s and added fresh grated pecorino romano cheese on top. Heaven!
Aleeza says
WOW! Iāve made a lot of spaghetti sauce and this one was amazing! I used fresh tomatoes and basil from the garden and honey from the grocery store. I would recommend!
Letty says
First time making marinara and wonāt keep searching for recipes because this one was great!! Not sure if it was the garden fresh veggies that made it outstanding but its soooooo worth the effort! Everyone asked for seconds!
Katie says
Can you freeze this marina?
Sarah says
Yep, this should freeze well! š
Linda D Helms says
Does this freeze well?
Sarah says
Yes! š
Nancy rolen says
If you donāt take the skin off the tomatoes, are there not pieces of the skin in the sauce?
Sarah says
There are some, but they disintegrate a bit in cooking. You can always parboil then peel them first of skins and pulp usually bother you! š
Sandra says
How long will this last in the frig?
Sarah says
About 5 to 7 days! š
Donna Gaudet says
All I can say is YUM! Definitely making this again!!
Mike wideman says
Made a couple tweaks based upon availability of home grown produce, but basically the same recipe. Simply amazing! Wonāt buy store bought again!
Judy G says
I have made this marinara sauce all summer and canned most of it because it is so delicious. I add lean ground beef and Italian sausage made by my butcher. It is outstanding!
Lin says
Thus is a great marinara sauce. I used Campari tomatoes and basil from the garden. Froze it quart bag to lie flat in freezer. I may or may not use immersion blender when I defrost but will definitely make more batches so I have over winter.
Marci says
LOVE this recipe – so easy and flavorful!!!
How long can this be stored in the fridge and can it be frozen?
Sarah says
It stays good in the fridge for about 5 days! And yep, it can be frozen! š
Samantha says
GUUUURLLLLLLLLLL. I have a dumb amount of tomatoes from my garden and Iāve needed recipes to use them up. This was the best one Iāve made. So flavorful, I swear I was stuffing my face faster than I could chew. I donāt think Iāll ever buy marinara from the grocery store ever again!
Kevin says
We ran out of honey had to use corn Syrup, and we added ground beef. This was a great sauce
Luanne Luongo says
Yummy. I agree with you on using fresh rather than can I’ve ALWAYS used fresh. Been making my own marinara for years & every now & then I try a new recipe. LOVE the honey rather than sugar. Thank you for sharing your love of food with us!! Can’t wait to try out more of your recipes!
Linda says
Healthy, easy and delicious!
Ana Benedicto says
My family loved the fresh marinara sauce they have asked me to save recipe thanks so much for this great š recipe had it with angel hair pasta and caramelized eggplant š
Peg says
Delicious and easy to make. Have made this again and again
Anna says
how many pints would this make? I am assuming 1 pt., am I correct
Sarah says
Yes! 1 pint š
Rose says
First time making my own sauce and this was such an easy simple delicious pasta sauce!!! Thanks !! Having mine with meatballs š¤¤
Craig Ewing says
What a great base sauce! I like my pasta sauce with lots of vegetables so lightly sauteed onion, bell pepper, zucchini, and spinach before adding the tomatoes. It takes a lot longer to cook out all the added moisture, but creates a richer, darker sauce. So good. Also, here in the California desert, I can get date syrup which adds an earthy sweetness in place of honey or maple syrup. Thanks for this terrific recipe.
GG says
Delicious and easy. I didnāt have any honey or maple syrup. Sugar worked. Iām definitely trying this again. I saved the pasta water to add to the sauce and it was amazing
Donnag says
Oh my this is so good!
Stacey Bullington says
Do not have fresh parsley. What could I use instead?
Sarah Bond says
If you have dried parsley that would work well for this marinara (about 1 tsp) š
GERRY0625 says
Just multiplied this by 9, I had a lot of tomatoes ripen at the same time so I gave it a whirl. 112oz of sauce in total or 7, 1 pint jars. Basil was fresh from the garden same with oregano. I had some garlic confit and garlic olive oil around so I used that as well. I didn’t add any honey or sugar as it wasn’t needed the tomatoes were sweet enough on their own.
little bit of salt and this sauce is boss. Thank you this will be my go to!
Joshua says
Has anyone added ground beef to this recipe?
Sarah Bond says
Give our vegan bolognese a try!