tomato sauce recipe

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.

This easy roasted tomato sauce recipe is the perfect way to preserve flavourful tomatoes into a versatile, delicious sauce.

How to make easy roasted tomato sauce

kg tomatoes (I use a mixture and like to roast them with the vines)

olive oil

garlic

rosemary

thyme leaves

½ teaspoon chilli flakes/red pepper flakes

salt

black pepper

red onions (finely chopped)

garlic (thinly sliced)

Italian herbs

smoked paprika (to taste)

salt & pepper (to taste)

sugar (optional)

vegetable stock

Pre-heat the oven to 200ºC.

Place the tomatoes in a roasting tray then add the olive oil and flavourings.

Mix to combine.

Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.

Remove and set aside.

Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.

Add the garlic and allow to saute for a minute before adding the herbs, spices and roasted tomatoes.

Add the sugar (if using) then pour in the stock.

Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.

At this point you can keep the sauce rustic and chunky and freeze in ziploc bags or keep in the fridge in an airtight container for up to a week.

Alternatively, blend until as smooth as you prefer and then freeze/keep in the fridge.

https://www.youtube.com/watch?v=Eq4t0Kunw3I

This easy roasted tomato sauce recipe is the perfect way to preserve flavourful tomatoes into a versatile, delicious sauce. Perfect as an easy pasta sauce, on pizza or as a simple dipping sauce. 

Full recipe: http://simply-delicious-food.com/how-to-make-easy-roasted-tomato-sauce/

How to make roasted tomato sauce | Simply Delicious

This humble sauce is made with only a few ingredients, allowing our delicious tomatoes to take pride of place. The slow-roasting process lets all of the wonderful flavour packed into each fruit burst to the fore, taking the lucky diner on a sublime sensory journey. Our favourite way to serve this sauce is with freshly prepared orecchiette, another delicious Puglianese speciality.

Roasted Tomato Sauce Recipe

garlic, crushed

sugar

tomato purée

2tbsp extra virgin olive oil

basil leaves, roughly chopped

Salt and black pepper

Preheat the oven to 190°C. Arrange your halved tomatoes facing upwards in a single layer in a large roasting tin.

Push the crushed garlic in amongst the tomatoes, submerging it inside them where possible. Sprinkle over the sugar, salt and pepper.

Spoon the tomato purée evenly over the roasting tin and finally drizzle with olive oil.

Roast in the oven for about an hour until the tomatoes are soft and beginning to char in places. Check after 40 minutes to ensure you don’t burn the sauce.

When cooked, scatter over the chopped basil and gently crush the tomatoes with a fork to form a lovely thick sauce. 

Serve with freshly made pasta, we recommend orecchiette for a true Puglianese experience, and a sprinkling of Parmigiano Reggiano. Buon appetito!

Learn How to Make a Basic Tomato Sauce Recipe that is so good you will want to put it on everything. It's very delicious and made with onions, garlic, olive oil, tomatoes, bay leaves, and seasonings.&nbsp;

How to make Basic Tomato Sauce

extra virgin olive oil

onion (finely chopped)

tomato paste

tomatoes tomatoes

brown sugar (or natural sweetener)

oregano

bay leaves

basil

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

Add onions and cook 4-5 minutes until they are soft and golden.

Add garlic and sauté, being careful not to burn.

Add tomato paste, and stir well. Add crushed tomatoes, including the juice in case you are using canned tomatoes.

Add brown sugar,&nbsp;dried oregano, dried bay leaves, salt, and pepper.

Cover and bring to a low simmer for 20-30 minutes.

Finally, remove from the heat, add fresh basil, and stir well. Remove the bay leaves.

Adjust the seasoning if you think it is necessary. You can use this delicious sauce in your favorite recipes, or you can pour the sauce into a mason jar and keep it in the fridge for about 3 or 4 days, or you can freeze for months.

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

Here is a recipe for a Basic Tomato Sauce made with onions, garlic, olive oil, tomatoes, bay leaves, and seasonings.

Making homemade pasta sauce is way easier than you'd think. This simple tomato sauce takes less than 30 minutes to come together and tastes perfect over a big bowl of pasta.

Easy Homemade Marinara

c. extra-virgin olive oil

onion,

garlic,

tomatoes

red pepper flakes

Kosher salt

No, I'm into flavors like roasted garlic or tomato-basil.

When buying marinara sauce, do you go for classic?

This is almost exactly how I make mine and it's very good (just as is) and easy. We haven't bought jarred sauce in a couple of years. Over the course of time though, I've added two tweaks: 1) I add a small can of tomato paste to the sauce to really kick the tomato flavor up. 2) I roast (at 400 for about 45 minutes) an entire bulb of garlic (cut in half and covered in olive oil and salt) and make a paste out of the cloves and add that to the sauce. Intensifies the garlic flavor (which we like) but still very mild.

Tried it and was bombing delicious. Thank you for sharing, we used basil leaves from the spice bottle but still turned out perfect.

Made just as the recipe directed fabulous.

This is the recipe for sauce that I’ve been searching for forever!  Followed your directions exactly. It was perfect!!  Thank you...

This was amazing. I kept the tomatoes kind of chunky. Didn’t add water. Instead of basil I added a few bay leaves. Never buying marinara again. So delish. Cheers.

Good marinara sauce recipe and extremely easy to make. I would recommend using good olive oil for this. I used it for my ricotta spinach gnocchi and it was delicious.

This is now my go to sauce so much better than any jar. I make it exactly as the recipe says and I love it.

Yummmm.  I followed the recipe as written till the end, when I found it to be too watery, so I:

1) Blended everything (including basil) with an immersion blender.
2) Let it all simmer/boil until the sauce had reduced roughly by half.

I also made the Delish meatball recipe at the same time, so then I cooked those meatballs in the sauce.  They might have added to the sauce flavor.

All in all, I keep going back to eat spoonfuls of sauce and to lick the spoon with indecent relish.

Very easy and so delicious it has become a favorite. I cook meatballs and veggie noodles while it simmers.

Delicious and easy as is.  I also made a version where I added 1/2 c red wine instead of water. Cento Marzano tomatoes are the best.

This is an excellent recipe for marinara sauce. Due to not having whole tomatoes I used 1-14oz can of stewed tomatoes as well as small can of tomato sauce. I diced the tomatoes when putting it in the sauce and did not use any water to the sauce. I like my marinara a little sweet so added a pinch of sugar when it was cooking. I never add salt. Can always add later if needed. After cooking I added precooked turkey meatballs. Wonderful for hoagie sandwiches or spaghetti. Very easy recipe! Will make again.

https://streaming.hearstdigitalstudios.com/5995b9a1-730d-4112-9e84-5a05957ff9d0/video_rover_16x9_1080p_hd_1596037367_99575.mp4

Homemade Marinara Is A Quintessential Recipe

This tomato sauce recipe may start from a jar, but boy is it good. You won&#x27;t even be able to tell it&#x27;s not from scratch by the time you are done with it!

Easy Tomato Sauce for Cheaters

Prego tomato sauce (traditional)

tsp baking soda

onion powder

tbsp italian seasoning

1-3 tsp crushed red pepper

Pour tomato sauce in a medium saucepan. Heat over medium high until it warm. Stir frequently.

Pour in baking soda. Stir until all of the bubbles are finished and neutralized.

Add garlic, onion, italian seasoning, and part of the sugar and pepper.

Heat over low heat, stirring occasionally and tasting. Add spices as you see fit. It can be ready to serve in 30 minutes, but it can cook for longer. The longer the better!

Tomato sauce from fresh tomatoes is an easy and tasty pasta sauce, made with cluster tomatoes or San Marzano. Fresh tomatoes, red ripe but firm and free of spots. With them we'll make a tomato passata which we'll cook with a delicious soffritto, herbs and spices.

Tomato Sauce from Fresh Tomatoes

Kg (2,2 lb) of very ripe red tomatoes

onion

basil leaves

First thing first wash the tomatoes under running water. Then place them in a bowl and start cutting in half.

With a knife, remove the seeds and all the internal part of the tomato, . Now place them in a pot and cook over low heat, covered with a lid.

When the tomatoes are cooked, smash them with a food mill in order to completely remove the tomato skin.

Finely chop the onion (or shallot). In a saucepan, sautè the garlic clove (whole and without peel) and the onion in extra virgin olive oil over low heat for 2/3 minutes

.Add the tomato passata. Stir and season with salt to taste and 1 teaspoon of sugar, which is necessary to lower the acidity of the tomatoes.

When the tomato sauce with fresh tomatoes is ready, with the heat off, add the basil leaves and, if you like, even a little oregano.

Canning tomato sauce is a good way to preserve tomatoes for long-term storage. Learn how to safely can your tomatoes in this complete guide—from prepping the tomatoes to picking the right jars.

Canned Tomato Sauce Recipe

tomatoes (about 80 plum tomatoes)

Citric acid lemon juice

Wash tomatoes. Core and cut tomatoes into quarters.

Place a single layer of tomato quarters in the bottom...

Place a single layer of tomato quarters in the bottom of a large saucepan. Mash with a potato masher, and heat over medium-high heat until juicy.

Add in the remaining tomatoes in 3-4 batches, mashing after each...

Add in the remaining tomatoes in 3-4 batches, mashing after each addition. Once all tomatoes are added, simmer until tomatoes are tender and juicy.

Remove from heat. Run the tomatoes through a food mill to remove peels and...

Remove from heat. Run the tomatoes through a food mill to remove peels and seeds.

Return purée to saucepan. Cook purée, uncovered, over medium-high...

Return purée to saucepan. Cook purée, uncovered, over medium-high heat until purée thickens, stirring to prevent sticking. Cook until volume is reduced by one-third for a thin sauce, or one-half for a thick sauce.

Prepare boiling water canner. Heat jars in simmering water until ready to...

Prepare boiling water canner. Heat jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.

Add ¼ teaspoon citric acid or 1 tablespoon bottled lemon juice to a hot pint...

Add ¼ teaspoon citric acid or 1 tablespoon bottled lemon juice to a hot pint jar; ½ teaspoon citric acid or 2 tablespoons bottled lemon juice to a hot quart jar. Ladle hot sauce into hot jar, leaving ½-inch headspace. Remove air bubbles and adjust for headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight.

Place jar on a canning rack in the boiling-water canner. Repeat...

Place jar on a canning rack in the boiling-water canner. Repeat until all jars are filled.

Cover the canner and bring water to a boil. Process pint jars 35...

Cover the canner and bring water to a boil. Process pint jars 35 minutes or quart jars 45 minutes, adjusting for altitude. Start timer once the water is at a full, rolling boil.

Turn off heat, remove canner lid, and let jars stand 5 minutes....

Turn off heat, remove canner lid, and let jars stand 5 minutes. Remove jars and cool for 12-24 hours on a folded towel. Check lids for seal—they should not flex when center is pressed. Label and store jars.

This homemade tomato sauce recipe is so fresh and delicious! Use it as a pasta sauce, or serve it on pizza, polenta, and more. Find additional serving suggestions in the post above.

Fresh Tomato Sauce

shallot

garlic (finely minced)

sea salt

balsamic vinegar

cane sugar

Slice the tomatoes in half and scoop out the seeds. Set a box grater over a large bowl and press the cut side of the tomato flesh against the large holes of the grater. Grate the tomato flesh into the bowl, leaving the skins behind.

Heat the olive oil in a medium pot over low heat. Add the shallot, garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often.

Add the tomatoes, tomato paste, balsamic vinegar, cane sugar, oregano, red pepper flakes, and basil sprig. Cover and simmer over low heat for 30 minutes, stirring occasionally. Remove and discard the basil sprig and season to taste.

Easy Creamy Polenta Recipe Authentic ItalianFresh, flavorful and light taste, a simple authentic recipe for classic Italian tomato sauce (Sugo al Pomodoro). Great for any pasta dish! Add chicken or fresh mozzarella and make it a meal! 

Authentic Italian Tomato Sauce (Sugo al Pomodoro) Recipe 

5-6 leaves of fresh basil, whole and washed

Salt and Pepper to taste

In a large saucepan or pot, medium heat, add olive oil and sauté onion for about 6 minutes, until translucent.  

 Add canned tomatoes. Cover and let simmer on low-medium heat (the sauce should bubble, but not boil) after 10 minutes of cooking crush the whole tomatoes with a wooden spoon to break them up. You can also use an immersion blender. 

Cook for 20-25 minutes until the liquid reduces slightly. Stir occasionally during cooking. 

Turn off the heat and add the basil to the sauce. Add salt and a bit of pepper to taste. If you notice any bitterness you may add a teaspoon of sugar. If you notice the sauce isn't as thick as you like it add a tablespoon of good quality pure tomato paste. 

Store in the fridge or freezer and use as a sauce for pasta, polenta, gnocchi, and more! 

This sugo sauce recipe is my go-to for dinner. I don't buy pre-made pasta sauce at all anymore because making this is just as easy as heating a jar of the pre-made stuff. But, it's so much more delicious and the ingredients and simple and, of course, don't have all the added sugar and preservatives. I love Elena's tip to make extra and then store it in the fridge in a quart jar—all ready for dinner through the week.

A simple but tasty sauce. I never thought to use a yellow onion vs a white onion. The fresh mozzarella was a great finishing touch

Favorite family recipe we've made for generations

This sauce is easy and absolutely delicious! Fresh and classic the way sugo al pomodoro should be!

Very simple and flavorful recipe. A great staple to know - thank you!

I made this with my mom. It was so fun to cook together and it was so easy. It is incredibly fresh. I think it will be hard to ever eat jarred tomato sauce again.

This is delicious! Canned sauce will not be making an appearance at my house anymore. It is so easy and flavorful. I thought my mom and aunt were just going to start eating the sauce on its own with a spoon when they tried it.

What a fantastic sauce! It was easy to make and turned out perfectly on the first try. It was absolutely delightful with my ravioli!

This Creamy Polenta and Mushroom-Tomato Sauce Recipe is one for the regular / easy / healthy dinner rotation! You might not think vegan polenta can be creamy and cheesy, but this recipe is here to prove you wrong! Topped with a savory, but healthy mushroom-kale tomato sauce, this creamy polenta recipe will keep you warm all winter long! 

Vegan Creamy Polenta with Mushroom Ragu

13.5 oz can full fat, unsweetened canned coconut milk

water

polenta (or medium ground flint corn cornmeal)

yeast

medium yellow onion (sliced thin)

tbsp extra virgin olive oil

mushrooms

garlic (peeled and crushed)

tsp fennel seeds (crushed with the knife handle to release the oils)

thyme

red wine (optional)

28 oz can diced tomatoes

Lacinato kale (washed, destemmed, torn and massaged)

lemon juice

In a small pot, bring the coconut milk and water to a boil. Slowly add the polenta while stirring constantly. Add the salt. Reduce to a simmer and allow to cook for approximately 20 minutes, stirring every 5 minutes. If the polenta becomes too thick to stir, add additional water. You will likely need to add ~2 additional cups of water. The polenta is done when it is smooth and creamy (not gritty or sand-like). When the right consistency is reached, add the nutritional yeast and additional salt &amp; pepper, if desired. I highly recommend reading my blog post on how to cook polenta. 

Heat a cast iron skillet and add the olive oil. Heat until shimmering. Add the sliced onions and reduce the heat to medium-low. Stirring occasionally, allow the onions to gently brown. About 15-20 minutes. 

Add the garlic and allow to cook until fragrant. Be careful not to burn the garlic. About 1-2 minutes.

Add the fennel seeds, basil, oregano, thyme and tomato paste. Stir until well combined and allow to cook until the tomato paste becomes a dark red. About 2 minutes. 

Add the red wine to deglaze the pan (optional).

Add the mushrooms. Stir until well coated. 

Add the diced tomatoes and bring to a simmer. Allow to simmer for 15-20 minutes. The sauce should thicken as the liquid from the canned tomatoes cooks off. Season with salt and pepper to taste throughout the simmering process. 

While the ragu is simmering, prepare the kale. I highly recommend massaging the kale before adding it to the ragu, It will make it more tender and less bitter. To massage the kale, crunch the torn leaves with your hands. The kale will become darker and less rigid. With five minutes remaining in the cooking process, add the fresh lemon juice and the massaged kale. 

Serve in small bowls with a bottom layer of polenta. Spoon the mushroom and kale ragu over the polenta. Serve garnished with fresh parsley, vegan parmesan and crushed red pepper. 

Top 12 tomato sauce recipe recipes from across the web

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Canned Tomato Sauce Recipe

Fresh Tomato Sauce

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Top 12 tomato sauce recipe recipes from across the web

The most viewed tomato sauce recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Roasted Tomato Sauce Recipe

How to make Basic Tomato Sauce

Easy Homemade Marinara

Easy Tomato Sauce for Cheaters

Tomato Sauce from Fresh Tomatoes

Canned Tomato Sauce Recipe

Fresh Tomato Sauce

Authentic Italian Tomato Sauce (Sug...

Authentic Italian Tomato Sauce (Sug...

Vegan Creamy Polenta with Mushroom ...

The most viewed tomato sauce recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine