Every now and then, I find it’s good for me to go back to practice the basics. A simple, tangy, tomato-rich homemade marinara sauce is something everyone should know how to do. It’s so versatile and can be used in a variety of ways. You can spread it out on pizza, layer it in a lasagna, or toss it with fresh parmesan and penne. It also freezes well, so it’s easy to make in bulk and portion into batches for future use.
This particular batch was made to smoother a mountain of chicken parmesan I made. The sauce is simple to make, and can easily be doubled or tripled if you require more. The ingredients below were just enough to cover six (huge) pieces of chicken parmesan.
A lot of marinara recipes I’ve come across online are based on canned tomatoes or premade tomato sauces. There’s obviously nothing wrong with using that method. I prefer the lighter taste and acidity that comes with using fresh tomatoes. It’s just all about preference.
Feel free to adjust the garlic in this recipe to your taste. I love garlic, so I’ve included a lot. Depending on who I am cooking for, I would add less (or more)! I’ve also been known to include a good pour of high-quality red wine into my marinara sauce. Although this particular batch doesn’t have any red wine, it can never hurt!
Recipe for Fresh Tomato Homemade Marinara Sauce:
8 Fresh Roma Tomatoes (Roughly Diced)
1 Onion (Roughly Diced)
4 Cloves of Garlic (Roughly Minced)
7-8 Basil Leaves (Chiffonade)
1/2 Tablespoon of Oregano
2 Tablespoons of Tomato Paste
1/4 Cup Water
1 Good Glug of High-Quality Balsamic Vinegar
Fresh Cracked Peppercorn
Instructions for Fresh Tomato Homemade Marinara Sauce:
1: Preheat a pan over medium heat. Drizzle with olive oil, then slide your onions and garlic into the pan. Saute for about 4 minutes, or until translucent.
2: Once your onion and garlic have picked up some colour, slide in your chopped tomatoes. Add fresh basil, fresh cracked peppercorn, oregano, a good pour of balsamic vinegar, and kosher salt. Saute for an additional 4 minutes.
3: After your tomatoes have begun to break down and liquid is beginning to gather on the bottom of the pan, spoon in your tomato paste, pour in your water and stir. Cover, reduce your heat and allow to simmer for about 10-12 minutes.
4: One your sauce has simmered, carefully ladle it in batches into a food processor. Pulse your sauce until it is almost smooth in consistency. Ladle back into your pot. Carefully taste it, and add additional salt if required.