Best Homemade Tomato Sauce from Scratch

This fresh marinara (tomato pasta sauce) will change the way you think about homemade Italian marinara sauce! I promise! Just 5 ingredients and fresh tomatoes can make such delicious store-quality high-end Marinara that your friends will poke you for days..... to get recipe!  

Oh Yes!! it is made with just fresh and seasonal ripe roma tomatoes! Read on to know, how?

Well, when I started cooking Italian food at home. The first thing I wanted to learn was to cook Marinara: THE quintessential Italian pasta sauce. For a long time, I remained rigid to my gut-feel: I will not use canned tomatoes.

But, here is a catch!

Let's face it! Raw tomatoes cannot yield that lush, delicious, and flavorful pasta sauce. Thing is, canned tomatoes have concentrated tomato flavor that is MUST for good marinara sauce. Since I decided to not use canned, I learned the technique to blanch the tomatoes and then use in sauce. I have shared recipes for both, How to Blanch and Can Tomatoes and Blanched Tomato Marinara, earlier.

Frankly, I was still findi...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 3 Servings Serves: 3

Ingredients

    Fresh Tomato Pasta Sauce

  • 6 Tomatoes (roma or wine ripe, core removed)
  • 2 tbsp Olive Oil (divided)
  • 1 Garlic (clove, minced)
  • 1/2 tsp Oregano
  • 1/2 tsp Basil (dried, or 5-6 leaves fresh chopped)
  • 1/4 tsp Red Pepper Flakes
  • Salt and Black Pepper
  • 1/2 Cup Vegetable Stock
  • Serve

  • Italian Parsley (or fresh basil, for serving)
  • Parmesan Cheese (for serving, skip if serving vegan)
  • 2 Zucchini (sliced to thin ribbons, or penne pasta)

Directions

  • 1. Core tomatoes, place on aluminum sheet tray. Coat with 1 tbsp oil and sprinkle generous pinch or two or salt and black pepper.
  • 2. Roast tomatoes until skin is charred. Broiler Method: Place under broiler for 20 minutes or until skin is charred and pulp is soft. Turn once after 10 minutes. Open Gas Flame Method: Close the aluminum foil from all sides to make pouch. Place direct on medium flame and keep an eye. Cook for 15 minutes. Package will be hot, handle with care.
  • 3. Once tomatoes roasted, remove and set aside to cool slightly. If planning to use later, transfer to pot with all juice collected on aluminium foil. Once at room temperature, tomatoes will stay good for 1 week in refrigerator.
  • 4. For marinara, in a pot, heat remaining 1 tbsp oil. Puree roasted tomatoes and add to the pot with oregano, basil, red pepper flakes.
  • 5. Add 1/2 cup low-sodium vegetable (or chicken, if not looking to make vegan) stock. Season with 1/4 tsp salt. Cook on medium heat for 15 minutes to fortify the herbs and garlic flavor.
  • 6. Cook your favorite pasta or zucchini noodles. Pour generous amount of pasta sauce, garnish with fresh herbs, serve and enjoy!

Savita's Notes:

Can be Vegan: Just skip cheese mentioned in serving suggestions.

Can be Gluten Free: Use Zucchini noodles instead of wheat pasta.

See Full Recipe
Advertisement

4 comment(s)

Looks great, Savita! This would freeze well, I'd make a big batch a freeze a few portions in freezer bags for emergency meals!
Post Comment  See All Comments