Homemade Marinara Sauce with Fresh Tomatoes is easy, flavourful and loaded with fresh ingredients like plum tomatoes, basil, oregano and thyme. It makes the perfect topping for pizza, meatballs or pasta dishes, and comes together in just one pot!
This post was originally published in September 2018 and has been updated with new text and process photos. The recipe remains the same.
When fresh tomatoes and local herbs are in season, this easy marinara sauce is on repeat in our house. And even when they’re not in season, fresh tomatoes and herbs are usually easy to find, so this recipe is perfect to make and enjoy year round.
What can you use marinara sauce for?
- healthy homemade pizza or air fryer mini pizza
- air fryer chicken parmesan or air fryer chicken meatballs
- pizza or meatball subs (my hubby’s personal faves)
- pasta bakes (hello lasagna!)
- zucchini noodles (my fave)
- stuffed peppers
- dipping sauce for breadsticks, garlic fingers or air fryer gnocchi
Details on a few marinara sauce ingredients
While marinara sauce is typically a simple tomato-based sauce with just a few seasonings like garlic, basil and oregano, this recipe has a few extras that take it up a notch.
These additions don’t overcomplicate the recipe, but they do add a little extra flavour.
Fresh tomatoes: Of course, tomatoes are essential for marinara. Instead of using canned tomatoes, however, this recipe calls for fresh Roma (plum) tomatoes.
Red bell peppers: For some added sweetness and texture, I love to add red peppers to sauces and dips.
Jalapeño: This is totally optional, but the extra spicy kick pairs nicely with the sweet and savoury sauce.
Tomato paste: A small can of tomato paste really brings the sauce together, and adds texture as well as extra tomato flavour.
How to make marinara sauce from scratch
- Step 1: In a large pot, heat some oil and sauté your onion and garlic.
- Step 2: Add the remaining ingredients to the pot and stir to combine.
- Step 3: Simmer on low for 35-40 minutes, or until the veggies have softened and the mixture has stewed together.
- Step 4: Remove from heat and blend until a thick sauce forms but there are still bits of tomatoes and herbs throughout.
Frequently asked questions
What are the best tomatoes for marinara sauce? Most recipes call for San Marzano, but other plum tomatoes, such as Roma, are also great as they’re a little less seedy, and their texture and flavour are perfect for sauces. I also use them in this recipe as they’re usually readily available in grocery stores year round.
Can you use canned tomatoes? There are plenty of recipes out there that use canned tomatoes, but I’ve only tested this sauce with fresh tomatoes.
Do you have to peel the tomatoes for marinara sauce? While some recipes call for peeling the tomatoes, I’ve never done that for this recipe. I find the tomato skins blend into the sauce nicely, and it saves time by not peeling them.
Can you use dried herbs? This recipe uses a lot of fresh basil and oregano, and the flavour of the sauce is really dependent on the fragrant and flavourful fresh herbs, so I would avoid using dried herbs in this recipe.
How long will marinara sauce last? Can it be frozen? If stored in an airtight container in the refrigerator, this sauce will last for 4-5 days. Or you can freeze it in small batches for up to 3 months. Just let it defrost in the refrigerator before reheating.
Additional recipe tips and substitutions
- You can make this sauce in a cast iron or heavy bottomed pot. Just make sure it’s big enough to hold all the ingredients.
- I use my handheld immersion blender to purée the ingredients as it gives me more control over blending, and therefore, the texture of the sauce. It also means the sauce comes together in just one pot. If you don’t have a handheld blender, you can use a heat safe stand blender and blend in batches.
- The sauce is puréed until everything is blended together but there are still tiny pieces of tomato and herbs remaining. If you like a smoother sauce, just blend for a little longer.
- If you want to thin out the marinara sauce, just add a splash or two of wine or veggie stock at the end.
Other recipes using fresh tomatoes
- Tomato, Arugula and Mozzarella Quiche is cheesy and flavourful, with a crispy crust and lots of toppings.
- Three Cheese Tomato Galette is a rustic and savoury tart with ricotta, bocconcini and romano and an almond flour crust.
If you make this fresh tomato marinara sauce, I would love to hear what you think in the comments below.
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Homemade Marinara Sauce with Fresh Tomatoes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 cups
- Category: Dinner
- Method: Simmer & Blend
- Cuisine: Italian
- Diet: Vegetarian
Description
Homemade Marinara Sauce with Fresh Tomatoes is easy, flavourful and loaded with fresh ingredients like plum tomatoes, basil, oregano and thyme. It makes the perfect topping for pizza, meatballs or pasta dishes, and comes together in just one pot!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium-sized yellow onion, chopped
- 2 cloves garlic, finely chopped or pressed
- 10 Roma (plum) tomatoes, chopped (about 4 cups)
- 1 large red bell pepper, seeded and chopped (about 2 cups)
- 1 jalapeño pepper, seeded and chopped
- 1 cup fresh basil leaves, packed
- 1/2 cup fresh oregano leaves, packed
- 10 sprigs of fresh thyme
- 1 teaspoon kosher salt
- 1 can (156ml) tomato paste
Instructions
- In a large pot, heat the oil and add the onion and garlic. Sauté for 10 minutes, or until fragrant and the onions have softened.
- Add the remaining ingredients to the pot and stir to combine. Simmer on low for 35-40 minutes, or until the veggies have softened and the mixture has stewed together. Stir occasionally to ensure the mixture doesn’t burn onto the pot.
- Remove from heat and carefully lift out the remaining sprigs of thyme. Using a handheld immersion blender, blend the mixture until a thick sauce forms.
- Store in an airtight glass container in the refrigerator and enjoy within 4-5 days, or freeze for up to 3 months.
Notes
- If you don’t have a handheld immersion blender, you can use a heat safe stand blender. Just let the mixture cool slightly and carefully transfer to the blender in batches.
- The sauce is puréed until everything is blended together but there are still tiny pieces of tomato and herbs remaining. If you like a smoother sauce, just blend for a little longer.
- If you want to thin out the sauce a little bit, just add a splash or two of wine or vegetable broth at the end.
- Taste the sauce before serving and add more salt or seasonings as desired.
- Be sure to check out the tips and substitutions section above the recipe card for more detailed advice and suggestions for making this recipe.
I love this recipe! I made a triple batch with my own homegrown tomatoes. I didn’t have sprigs of thyme, just pieces, so I just guessed. It was a little too strong with it.. but still delicious.
I would like to can some in jars. Do you think this would be ok? Thanks. 🙂
Thanks Linda! I’m so glad you enjoyed the recipe with your homegrown tomatoes! I haven’t canned/bottled this recipe, so I can’t say for certain if it would be okay. If you try it, I’d recommend following safe canning practices. Please let me know how it goes if you decide to give it a try.
I made it this morning. It is so good. I did have to add a little more salt and a punch of sugar. My tomatoes seemed a little more acidic than usual. I love how easy it was. Everything came from the garden. Thank you so much
Thanks Kellie! I’m so glad you enjoyed the recipe. Love that everything came from your garden!
This tomato basil marinara sauce sounds really amazing! I’ve always wanted to make mine from scratch and not have to spend so much on store bought marinara sauce!
We love this one Christie!
Homemade marinara is the best!! I love the addition of jalapeño and I’m swooning over all the gorgeous photos!!
Thanks so much Tasia!
Any issues with tomato skins?
Hi Brittany. No issues with the tomato skins. They cook down a little and then get blended into the sauce.
I have never made marinara sauce from scratch until now! I used this in a vegetarian and dairy free lasagna and it was AMAZING. I added a few splashes of the red wine I was drinking which turned out great. Highly recommend.
That’s so great to hear! Thanks for letting me know Darsy. I’ll have to try adding red wine the next time I make this sauce!
That looks so healthy, rich and delicious! I love the fall flavours. I’ve never made my own marinara and really need to try this!
Thanks Terri! I don’t know why I waited so long to start making my own marinara! It’s pretty easy and so flavourful!
This sounds like a perfect homemade sauce. So great to have on hand for those lazy winter days! Sounds delicious, I love all the vibrant ingredients.
Thanks Kristen! It’s a great recipe to meal prep on the weekends. I imagine I will be stocked up on this for winter!
That sounds and looks really tasty! Yes, many ways to use it and appreciate the bright flavors of summer that are blended in the sauce!
Thanks Nicoletta! Love the many uses for homemade marinara!
Gosh this looks delicious!! Perfect for cooler weather which arrived quite quickly here in Calgary! And love the addition of jalapenos too – love a little heat!
Thanks Jessica! Yes, we love a little heat in our dishes! Jalapeños are a staple in our house! Stay warm!
I love homemade sauces! Thanks for sharing!
Thanks Karly!
I have never made marinara sauce from scratch, so I am totally pinning this!! Plus totally love that there’s no added sugar to this! YESSSSSS!!
I only started making my own marinara recently, but I’m so glad I tried it. And yes, there’s no added sugar and you don’t even miss it. Hope you get a chance to make it Kelly! Thanks!
Great recipe! I love the idea of adding he jalapeños for a bit of heat.
And amazing pics as usual!
Thanks Terry! Appreciate it. Always love adding jalapeños for some extra heat! Take care!
One of my go-to recipes is marinara sauce and I love having it in the freezer for “emergencies”. 🙂 This looks so delicious and I love that you used fresh tomatoes. I would love it over spaghetti squash or zoodles!
Thanks Marcie! I’ve tried it with zoodles, and I’m planning to try it on spaghetti squash soon! Definitely a great idea to stash some of this sauce in the freezer for emergencies!
I love a good homemade sauce Leanne! Marinara is so good to have on hand for a variety of recipes throughout the week. I bet it’s smells amazing while you’re making it 🙂
Thanks Tanya! I agree, marinara is perfect to have on hand for quick dinners throughout the week. And yes, it creates a great smell in the kitchen! Hope all is well!
It’s not fall-like at all here in Phoenix–today was a high of 106 and it barely cools off at night. But I’m cooking and baking like fall is in full swing because I’m ready for boot and sweater weather! As much as we ever have that here :). I’m definitely going to have to add this to my dinner rotation because it sounds so comforting and delicious! Plus, I never turn down pasta. Or pizza. Or anything carb-y. Have a great week, Leanne!
That heat sounds intense. I hope it cools down for you soon Kelsie! I’m in full fall mode now and looking forward to breaking out my sweaters and boots too! But my fave is the fall baking! If you make this sauce, would love to know what you think, and how you use it! Take care!
Love homemade sauce because it’s just so darn tasty and versatile! Great to have on hand, especially in the winter months when I’m craving all the comfort food. And roma tomatoes are one of my fave fresh tomatoes….they’re so ‘meaty’. I love a splash of balsamic vinegar in my marinara sauce…huge vinegar fan over here 🙂
Thanks Dawn! Absolutely agree, marinara is perfect to have on hand when the weather gets cooler! Love your idea of adding a splash of balsamic vinegar to the sauce. I’ll have to give that a try!