How to Make Marinara Sauce from Scratch without Canned Tomatoes

Summer is the perfect time to whip up a deliciously fresh marinara sauce using only ripe, fresh tomatoes. This method allows you to create a lighter, brighter sauce that is both flavorful and free from the additives found in commercial versions. Here is a step-by-step guide to making marinara sauce from scratch.

Ingredients

2 pounds of fresh tomatoes such as Roma or plum tomatoes 2–3 tablespoons olive oil 2–3 cloves garlic, minced 1 small onion, finely chopped (optional) 1 teaspoon salt (adjust to taste) 1 teaspoon sugar (optional, to balance acidity) 5–6 fresh basil leaves, chopped 1 teaspoon dried oregano (optional) Black pepper to taste

Steps

1. Prepare the Tomatoes

Blanch and Peel: Bring a pot of water to a boil. Cut a small X on the bottom of each tomato. Submerge the tomatoes in boiling water for 30-60 seconds, then immediately transfer them to a bowl of ice water. This step softens the skin for easy peeling. Once cool, you can easily remove the skins by hand. Seed and Chop: Halve the tomatoes, scoop out the seeds, and dice them. For a smoother sauce, you can purée the tomatoes in a blender or food processor.

2. Sauté Aromatics

Heat olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and chopped onion (if using) and cook until fragrant and translucent, about 2-3 minutes.

3. Cook the Sauce

Add the prepared fresh tomatoes to the pan. Season with salt, black pepper, and sugar if needed to balance the acidity. Stir well to combine. Let the mixture simmer over medium-low heat for 20-30 minutes, stirring occasionally. Use a spoon to break up the tomatoes as they cook down, releasing their juices and creating a rich, flavorful sauce.

4. Season and Finish

Stir in chopped basil and dried oregano (if using) during the last few minutes of cooking. Taste and adjust the seasoning as needed. For a smoother marinara, you can use an immersion blender directly in the pan or transfer the sauce to a blender. For a chunkier texture, leave it as is.

5. Serve and Store

Use the marinara sauce immediately on pasta, pizza, or as a dipping sauce. Alternatively, store it in the refrigerator for up to 3-4 days in a sealed container. Enjoy its freshness and unique flavor!

Tips for the Best Marinara

Richer Flavor: Roast the tomatoes in the oven with olive oil before starting the sauce to enhance their sweetness and depth of flavor. Thick and Smooth: If the sauce is too watery, simmer it uncovered to reduce and thicken. A splash of red wine can add extra depth and richness. Seasoning: Fresh tomatoes are naturally less acidic, so make sure to add a touch of sugar to balance out the taste.

Fresh tomatoes make for a lighter, brighter marinara sauce that is perfect for summer recipes. Give this fresh and flavorful option a try and you'll never go back to canned tomatoes again!