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You are here: Home / Sauces, Spreads and Dips / Homemade Marinara Sauce with Fresh Tomatoes

Homemade Marinara Sauce with Fresh Tomatoes

August 20, 2020 By Leanne 34 Comments

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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!

Fresh tomato marinara sauce in a glass bowl next to a napkin and wooden spoon.

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?

  • homemade pizza
  • turkey meatballs and spaghetti
  • pizza or meatball subs (my hubby’s personal faves)
  • pasta bakes (hello lasagna!)
  • zucchini noodles (my fave)
  • stuffed peppers
  • dipping sauce for breadsticks and garlic fingers

Plum tomatoes and other marinara sauce ingredients arranged in individual bowls.

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. 

Up-close view of chopped tomatoes in a bowl.

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. 

Collage of 4 images showing how the marinara sauce ingredients come together in one pot.

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.

Overhead view of marinara sauce in a glass bowl with a wooden spoon and napkin off to the side.

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 in a glass bowl next to a wooden spoon with sauce on it.

Homemade Marinara Sauce with Fresh Tomatoes

★★★★★ 5 from 12 reviews
  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 cups 1x
  • Category: Dinner
  • Method: Simmer & Blend
  • Cuisine: Italian
  • Diet: Vegetarian
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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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Store in an airtight glass container in the refrigerator and enjoy within 4-5 days, or freeze for up to 3 months.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Taste the sauce before serving and add more salt or seasonings as desired.
  5. Be sure to check out the tips and substitutions section above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: fresh tomatoes, from scratch, easy, basil

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Filed Under: All Recipes, Sauces, Spreads and Dips, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Linda Oberle says

    September 20, 2020 at 12:32 pm

    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. 🙂

    ★★★★★

    Reply
    • Leanne says

      September 21, 2020 at 12:13 am

      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.

      Reply
  2. Kellie says

    September 9, 2020 at 12:28 pm

    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

    ★★★★★

    Reply
    • Leanne says

      September 12, 2020 at 12:13 am

      Thanks Kellie! I’m so glad you enjoyed the recipe. Love that everything came from your garden!

      Reply
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Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

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