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!
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
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 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 flavor.
- 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 savory sauce.
- Tomato paste: A small can of tomato paste really brings the sauce together, and adds texture as well as extra tomato flavor.
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
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 flavor are perfect for sauces. I also use them in this recipe as they're usually readily available in grocery stores year round.
There are plenty of recipes out there that use canned tomatoes, but I've only tested this sauce with fresh tomatoes.
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.
This recipe uses a lot of fresh basil and oregano, and the flavor of the sauce is really dependent on the fragrant and flavorful fresh herbs, so I would avoid using dried herbs in this recipe.
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.
If you make this recipe, I'd love to hear what you think in the comments below!
HUNGRY FOR MORE? Sign up for our newsletter and follow Crumb Top Baking on Instagram, Pinterest and Facebook!
If you make this recipe, please leave a review and rating below to let me know what you think. If you have a question, drop that below too!
📖 Recipe
Homemade Marinara Sauce with Fresh Tomatoes
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
- ½ cup fresh oregano leaves, packed
- 10 sprigs of fresh thyme
- 1 teaspoon kosher salt
- 1 can (156 ml) 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.
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Linda Oberle says
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. 🙂
Leanne says
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.
Kellie says
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
Leanne says
Thanks Kellie! I'm so glad you enjoyed the recipe. Love that everything came from your garden!