Fresh Marinara from Scratch



This recipe is amazing!! I got it from, and it is SOOO good! If you’re a canner, it’s worth the extra effort to double this recipe when tomatoes are in season to make 8 pint or 4 quart jars worth (pictured in the larger jars to the back in the photo above). So worth the effort!

Fresh Marinara from Scratch 

4 1/2 pounds tomatoes
1/4 cup extra-virgin olive oil
3/4 cup chopped garlic, (about 2 heads)
4 cups diced onions, (3-4 medium)
1 1/2 teaspoons kosher salt or fine sea salt
1/4 cup tomato paste
2 T fresh or 1 t dried oregano
1/2 cup red wine
2 tablespoons red-wine vinegar
1/2 cup chopped fresh basil
Freshly ground pepper, to taste

Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small X into the flesh on the bottom.

Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 1-2 minutes.

Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.

Place a sieve over a bowl; working over it, peel the tomatoes using a paring knife, and let the skins fall into the sieve.

Halve the tomatoes crosswise and scoop out the seeds with a hooked finger, letting the sieve catch the seeds. Press on the seeds and skins to extract any extra juice. Coarsely chop the peeled tomatoes and set aside.

Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring constantly, until fragrant and just beginning to color, 2 to 3 minutes. Add onions, stir to coat, and cook, stirring often and adjusting heat as necessary to prevent burning, until soft and turning golden, 10 to 15 minutes. Stir in tomato paste, salt, and oregano (if using dried; if using fresh add with the basil) and cook, stirring often, until the tomato paste is beginning to brown on the bottom of the pan, 2 to 4 minutes.

Pour in wine and vinegar; bring to a simmer, scraping up any browned bits with a spoon. Cook until reduced slightly, ~2 min. Add the tomatoes and any juice; return to a simmer, stirring often. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, about 25 minutes (no way, at least an hour or two).

Remove from heat; stir in basil (and fresh oregano) and pepper. Transfer the sauce, in batches, to a blender or food processor (I leave it in the Dutch oven and use an immersion blender). Process until desired consistency. Yield: 2 quarts.

First, whenever making a tomato sauce, at the end sugar and/or salt needs to be added to taste to adjust for the acidity of the tomatoes.

Second, if canning, once the sauce is done, ladle into hot, sterilized jars. Add sterile lids, screw on rims, and process in a canner (just boiling water in a large pot for me) 10 minutes. Remove to a cooling rack.


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