This super easy simple homemade marinara sauce can be made in advance and frozen to have on hand for dipping goodies at your next get-together or game night!
Simple Homemade Marinara Sauce
Calories 168 kcal
- 3 tbsp olive oil
- 1 dried Thai pepper, optional
- 4 cloves garlic, minced (4 tsp)
- 4 cups fresh tomatoes, cubed
- 2 cups water
- ¼ tsp salt
- 1 tsp dried basil
- 1 tbsp sugar or to taste
Heat oil in a heavy skillet over medium heat. Add garlic and dried Thai pepper..
As soon as garlic sizzles (don’t let it brown) pour in tomatoes and water. Add salt, basil and sugar.
Turn heat to medium-low and allow to simmer for 1½ ro 2 hours, stirring occasionally, until tomatoes break down and sauce thickens. Use a fork to break up tomatoes during cooking.
Remove Thai pepper and discard.
Use a blender or immersion blender to smooth the sauce if desired. Press sauce through a mesh colander to remove the seeds if desired.
Total yield: 2 cups sauce.
Hack: 2 15-oz cans of diced tomatoes can be substituted for fresh tomatoes.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 6 months.
Hack: If you have leftover tomatoes that are becoming over-ripe and don't have time to cook, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date. No need to core, peel or seed ‘em...just toss ‘em right in. Run the puree through a mesh colander if you want to remove the seeds.
Keyword appetizer, easy, homemade sauce, hors d'oeuvres, keto, low calorie, low carb, marinara, marinara sauce, simple, tomato sauce, vegan, vegetarian
Tomatoes are a nutritional powerhouse while being low in calories and carbs! Check out the facts here!
Suggestion: Serve this with easy cheesy sausage balls or Italian meatballs!
Nothing beats basic homemade tomato sauce…it’s fresh, delicious, versatile and eco-friendly! Make sure to stock up when local tomatoes are in season!
Basic Homemade Tomato Sauce
Course cooking sauce, pasta
Servings 4 cups
Calories 70 kcal
- 3 lbs fresh tomatoes (about 8 medium)
- ½ tsp salt
- 1½ tbsp lemon juice
Remove stems or leaves, if necessary, from tomatoes. It is not necessary to remove the core or seeds.
Drop tomatoes in the blender and blend until smooth, in batches if needed. You should end up with about 8 cups of puree.
Put the puree in a large saucepan, straining through a mesh colander, if desired, to remove seeds. Add salt.
Simmer on low for 90 minutes, stirring occasionally. Stir in lemon juice.
Hack: Store sauce, tightly covered, in the refrigerator for up to 5 days or freeze cooled sauce in one-cup servings in sealed freezer-safe bags or containers for up to 6 months.
Hack: To make tomato paste, double line mesh colander with cheesecloth and place in a bowl. Put 1 cup of cooled tomato sauce in the colander. Cover and leave in the refrigerator overnight. Using cheesecloth, squeeze out any remaining liquid. Yield: 3 tbsp.
Hack: If you have leftover tomatoes and no time to make a sauce, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to cook with at a later date.
Keyword easy, fresh tomatoes, homemade, pasta, spaghetti sauce, tomato paste, tomato puree, tomato sauce, too many tomatoes
For more ways to deal with an overabundance of fresh tomatoes during the growing season, click here for advice for saving them for later use!
Suggestion: Use this fresh tomato sauce to make spicy Spanish rice or homemade chili beans!