homemade marinara sauce

<strong>Homemade Marinara Sauce</strong> - your go-to spaghetti sauce recipe! Turns out beautifully every time! Whole30/Paleo Friendly!

<strong>Recipe Video</strong>: I have included a Small Batch recipe below in the Notes Section - the Small Batch recipe is used in the recipe video. It is cooked the exact same way, it just uses about 1/4 of the ingredients! Enjoy!

Homemade Marinara Sauce

garlic, peeled (approx. 32-35 cloves)

tomatoes

beefsteak tomatoes -

cherry tomatoes

lbs roma tomatoes - quartered

onions

sweet basil, roughly chopped

Italian basil, roughly chopped

fresh spicy oregano, roughly chopped (or regular oregano)

oregano leaves

basil leaves

Tablespoons kosher salt (more

Teaspoon black pepper

olive oil

dry red wine

Combine: Take large aluminum roasting pan and add all of your tomatoes, garlic, onion, basil, oregano, salt, pepper, olive oil and wine.

Oven: Place in oven, uncovered, and let roast for at least 5 hours.

Stir: Stir about every 30-45 minutes, especially the last 2 hours.

Cool: After 5 hours, remove from oven and let cool for an hour or so.

Spoonfuls: Take blender and add several large spoonfuls (about 3 ladle-sized scoops) to it.

Pulse: Cover with thick towel and pulse the blender: 3 times for chunky sauce and approximately 8 times for smoother sauce.

Serve or Save: Serve some immediately and can or freeze the rest.

I normally make Sunday gravy and very rarely make marinara.  This is the best! I may never make gravy again...God rest my Grandmother's soul!

BEST. MARINARA. EVER!!!!!!

Seriously, when I run out of this we don’t have pizza, pasta, or the like until I can make more. This is THE perfect sauce!  

I have been making this for a couple of years now and with a fresh tomato harvest just in from the garden I’m about to again.

I used an immersion blender. Worked perfectly. No splash, no explosion, and lots of control over how chunky we like it. I'll never blend anything hot without it.

I did do the half recipe-used about 11 pounds of tomatoes-still took 5 hours but came out great!

I read an article once that said if your tomatoes stay on the vine for a while after ripening the acid content goes down low enough to be a little risky. Something to remember when making a big batch.
I made the half batch, used the 425 temp and 3 hours. After checking I gave it another hour because there wasn't much liquid cooked off. I suspect if you made it any lower it would take much longer. As it was 8# tomatoes and all other ingredients as listed in the half batch still gave me about 4 quarts of rich sauce.

Love this recipe. It takes a while to make it but it's well worth it.

I'm already making my second big batch of this sauce since you posted the recipe!  It's so good!

8# tomatoes from our garden today. I'd lost my oven roasted sauce recipe and found yours. What a lucky find!  IT IS OUTRAGEOUS!!! the flavor is so rich and intense. And embarrassingly easy! We are thrilled!! Haven't decided how to preserve it. Probably freezer. What type of container would you suggest? One change. I purchase garlic from our coop already peeled. I store it with just enough olive oil to cover it in a jar. I used the garlic and the infused oil in the recipe. I'm sure it's even richer for that addition. Thanks so much!

I just posted but wanted to add this. I fished out about 1/2 cup of skins and blended them just to see if there was a taste difference. We both really liked the taste, and found it rich and tomato-y so I added them back in. I like the sauce a bit chunky rather than smooth, but little bits of rolled up skin have an odd mouth-feel. Next time I'm going to blend them smooth and compare.

https://content.jwplatform.com/videos/CF3XsG7h.mp4

Homemade Marinara Sauce - this homemade marinara sauce is SO flavorful and delicious! The perfect way to use your garden fresh tomatoes! Slow roasted as the juices cook down and no need to remove the tomato skin - this is going to be your new go-to homemade marinara sauce!

Homemade Marinara Sauce 

One bite of Eggplant Parmesan and you'll be sold. 

Eggplant Parmesan

eggplants,

Kosher salt

c. all-purpose flour

eggs,

c. milk (or water)

c. Panko bread crumbs

oregano

c. mozzarella

Vegetable oil,

parsley,

c. extra-virgin olive oil

onion, chopped

garlic, chopped

tomato paste

c. torn basil leaves

black pepper

First time making eggplant! Loved it. I used Italian breadcrumbs, Parmesan, garlic salt and Italian seasoning for the breading and for my sauce I used leftover pizza sauce I had made two days prior. 
My sauce was homemade, added red pepper chili flakes, bay leaves, fresh Oregano instead of dried
Layered cheeses with ricotta I also had, mozzarella and parm.
Loved it, will make again

I finally found a way to enjoy eggplant! So delicious 😋 Everyone in my family loved it - kids, hubby and parents. Seconds and leftovers were had. Lots of work but worth it.

This is a great recipe because it is really Italian. Most recipes are Italian American. It is like a lasagna though and not a Parma. When I make eggplant Parma, I cut the eggplant long as the chicken would be cut, bread it, etc. The marinara is seasoned right and that makes the dish wonderful. I have no idea why Americans feel the eggplant parma should be like lasagna…does anyone know?

Excellent! But the paper towels kept on getting stuck in my teeth.

THIS! Was. So. GOOD!!!!! Beware, it takes forever to make! But so worth it! Amazing!

I did not like the fried eggplant - it made a weird texture and the flavors overall were not great either. We ended up trying to add more seasonings after it was baked which helped a bit. We won't make this again.

https://streaming.hearstdigitalstudios.com/1a5eac94-1a8d-4aea-87ed-78269e9cbdc7/video_rover_16x9_1080p_hd_1572617184_73469.mp4

This Is The Only Eggplant Parm Recipe You'll Ever Need

These roll-ups filled with spinach and lemon ricotta and topped with melty mozzarella are WAY easier to make than lasagna. Plus, everyone get their own perfect serving. (No more fighting for the edges!)

Easy Spinach Lasagna Rolls

garlic,

c. basil

Cooking spray

lasagna noodles

(16-oz.) container ricotta

(10-oz.) box frozen spinach, thawed, wrung out, and chopped

c. Parmesan,

basil,

lemon

c. marinara sauce

How often do you eat pasta during the week?

Very tasty, however the amount of cheese stuffing and sauce is a little less than I'd like.  I planned to do a double recipe and had only enough sauce and cheese filling to do a large baking pan and four extra rolls.  I had leftover noodles, about 5. (However I like alot of stuffing and cheese) Also the cheese on the topping melted and fell to the sides.  That's prob my fault I left a tiny amount of room to easily dish single rolls.  

I really like how easy it is to serve and how easy it is to divide up for lunches and stuff.  My eight year old who is a picky eater loved it.  Will most likely make it again.  Was fun and easy.

https://streaming.hearstdigitalstudios.com/manual_upload/58dbe129d559306540901191/mp4/Shrimp_Scampi_Roll-Ups_FRONT_1490805049_4000_hd_v3.mp4

The easiest and best way to make shrimp tonight.

Shrimp Scampi Roll-Ups Will Make You See Lasagna Noodles in a Whole New Light!

This homemade marinara sauce recipe is made ultra-simply from scratch with fresh tomatoes, garlic, and herbs. No cans, no fuss!

Homemade Marinara Sauce with Fresh Tomatoes

olive oil (15 mL)

garlic (minced)

tomatoes (1 to 1.5 lbs, diced)

basil (finely chopped)

Tbsp honey (15 g)

tsp salt

tsp black pepper

parsley

Cook tomatoes: Heat oil in a medium saucepan over medium heat. Add garlic and cook until soft and fragrant, about 2 minutes.&nbsp;Stir in tomatoes and allow to simmer uncovered until tomatoes have mostly broken down, about 25 minutes. Stir often to prevent burning.

Herbs: Stir in basil, honey, salt, pepper, and parsley (stem and leaves intact). Continue simmering about 10 minutes.&nbsp;Carefully remove sprigs of parsley with a fork.

Serve: You can serve it like this or puree it in a food processor/blender for a smoother sauce.

Taste the difference with Homemade Spaghetti Sauce from Delish.com.

Homemade Spaghetti Sauce

butter

onion,

basil

garlic cloves,

red pepper flakes

Overall great!, I made it twice with both salted and unsalted butter and it was fantastic both times, my children love it and even help me make it,just so they can serve more to themselves :)

So delicious!  I did not add basil or the pepper flakes, but I did throw in 2 smashed garlic cloves along with the salt.

OMG my Grandfather is rolling over in his grave

Homemade Marinara Sauce is thick, rich and fresh tasting because there are no artificial flavors or preservatives!  It takes minimal prep, a few pantry ingredients and it&#39;s ready in about 30 minutes!

Easy Homemade Marinara Sauce

extra virgin olive oil

onion

basil (or substitute with 1 teaspoon dried)

granulated sugar (omit

kosher salt (plus more to taste)

Heat the oil in a large pot over medium low heat. Add the onion and sauté until softened and translucent, about 8-10 minutes. Add the garlic and cook an additional 30 seconds.

Add the crushed tomatoes, basil, tomato paste, sugar, and salt and pepper, to taste. Stir to combine and simmer uncovered over low heat for 20-30 minutes. The longer the sauce simmers, the more flavorful it will be.  Enjoy!

This Homemade Marinara Sauce with Fresh Basil is quick to make and delicious. Perfect tossed with pasta or use it in your favorite Italian recipes.

Homemade Marinara Sauce with Fresh Basil

onion, chopped,

garlic cloves, chopped

(28 ounce) can crushed tomatoes

kosher salt

pepper

In a medium sized saucepan over medium heat, add the olive oil.

When the oil is heated and begins to shimmer, add the onion. Saute for 4 to 5 minutes or until the onions are translucent.

Add the tomatoes, 1 teaspoon of kosher salt, 1/2 teaspoon pepper, a pinch of red pepper flakes, and the basil.

Season to taste with kosher salt. I add up to 2 teaspoons of salt to the recipe.

https://www.youtube.com/watch?v=VXJptroO14k

This Homemade Marinara Sauce with Fresh Basil is quick to make and delicious. It’s perfect tossed with pasta or in your favorite Italian recipes.

Get the recipe ~~ https://amycaseycooks.com/homemade-marinara-sauce-with-fresh-basil/

An easy marinara sauce loaded up with chunky summer veggies and served over pasta. This Garden Veggie Pasta is a delicious, healthy meal the whole family will love!

Garden Veggie Pasta

zucchini (diced)

eggplant

carrot

red bell pepper

(28 oz) crushed tomatoes

low-sodium vegetable broth

salt (or

pepper (or

[dried basil]

balsamic vinegar

fresh basil

cheese

Cook the pasta according to package directions in well-salted water.

Meanwhile, sauté the onion, carrot and garlic in olive oil over medium heat for 5 to 7 minutes until starting to soften.

Add the bell pepper, zucchini, and eggplant and sauté another 5 to 7 minutes.

Add the crushed tomatoes, vegetable broth, salt, pepper, dried basil, balsamic vinegar and stir to combine.

Simmer the sauce on low for 20 minutes, stirring occasionally.

Serve the sauce over cooked noodles.

https://content.jwplatform.com/videos/vKOHQo4q.mp4

An easy marinara sauce loaded up with chunky summer veggies and served over pasta. A delicious, healthy vegetarian dinner the whole family will love!

Learn how to make easy, three-ingredient marinara sauce. Tomatoes, an onion, and garlic are all you need to cook a flavorful, healthy homemade marinara!

How to Make Marinara Sauce

sweet onion (small diced)

garlic

In a small saucepan over low-medium heat, sweat the onions for about 4 minutes.

Add garlic, and cook until lightly golden brown, about 4 minutes.

Add crushed tomatoes and simmer on low for 15-20 minutes. Yields about 2 cups.

Serve over your favorite pasta or in other dishes.

Though this lasagna is simple, it does not lack in flavor. The homemade pasta sauce comes together quickly, and this dish is easy enough for a weeknight but also sure to impress for company.

Easy Homemade Lasagna (With from-scratch sauce)

Lasagna Noodles, I used whole wheat

lb Italian Sausage

oz Ricotta Cheese

C Shredded Mozzarella Cheese

C HOT water

Parsley (for garnish, optional)

Large Can (29 oz Tomato Puree)

Can (15 oz Petite Diced Tomatoes)

salt

tsp Italian Seasoning

onion powder

garlic powder

cayenne pepper

Combine all ingredients for a sauce in a...

Combine all ingredients for a sauce in a medium sauce pan and bring to a boil. Reduce heat and let simmer for as long as you have time (ideally about 1 hour).

While the sauce is simmering, heat a large...

While the sauce is simmering, heat a large skillet over medium heat. Add italian sausage and cook, using a wooden spoon to bread up the pieces until browned and cooked through.

Drain sausage and add it to the sauce.

Preheat oven to 350 degrees F.

Spread ~1 C sauce in the bottom of...

Spread ~1 C sauce in the bottom of a 9x13 inch casserole dish. Layer 3 UNCOOKED lasagna noodles on top of the sauce. (This may not seem like enough pasta, but it will spread as it cookSpread 2/3 C ricotta cheese on top of lasagna noodles (ricotta layer will be a little thiand sprinkle with 1/2 C mozzarella cheese.

Repeat this process 2 more times.

On the last layer, add remaining sauce and...

On the last layer, add remaining sauce and mozzarella cheese to the top of the lasagna. You may also garnish with fresh parsley before cooking.

Next, pour the hot water slowly around the...

Next, pour the hot water slowly around the very edges of the pan, this added liquid helps ensure that the uncooked pasta gets nice and tender and not chewy.

Cover the pan tightly with tin foil, bake...

Cover the pan tightly with tin foil, bake for ~1 hr until the sauce and cheese are bubbly and the lasagna noodles are tender.

This recipe for fresh tomato pasta sauce beats any bottled sauce hands down. It is made with freshly roasted tomatoes for a full bodied flavor that is amazing.

Homemade Pasta Sauce with Roasted Tomatoes

patio tomatoes or 6 medium sized fresh beefsteak tomatoes

garlic, minced

beef stock

fresh rosemary

thyme

cracked black pepper

Preheat the oven to 450 degrees.

Cut the tomatoes into half and place cut...

Cut the tomatoes into half and place cut side down on a baking sheet lined with a silicone mat or parchment paper.

Roast for 10-15 minutes. Remove and allow to...

Roast for 10-15 minutes. Remove and allow to cool slightly and use tongs to peel the outside skins. (Mine came right off with a pair of tongs quite easily.)

Crush the tomatoes well. (I use my hands...

Crush the tomatoes well. (I use my hands but you can use a potato masher or whatever you like.)

While the tomatoes are roasting, heat the olive...

While the tomatoes are roasting, heat the olive oil in a skillet over medium heat. Cook the onions until translucent - about 5 minutes. Add the diced garlic and cook another minute.

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