The best homemade marinara sauce with fresh tomatoes is so simple and tasty that anyone can make it at home. I learned this authentic Italian tomato sauce recipe from the chef at Five Start Hotel. It’s so fresh, rich and tasty that you must try it. Best of all, it can transform a variety of dishes like spaghetti bolognese, Italian lasagna, pizza, or Italian meatballs.
Marinara sauce recipe
This Italian marinara sauce uses both fresh tomatoes and canned diced tomatoes or canned tomato sauce. So you can combine the rich and flavorful canned tomato sauce with the refreshing taste of fresh tomatoes. If you only use fresh tomatoes, you won’t get a rich and flavorful taste. If you only use canned tomato sauce, you won’t get the fresh taste of fresh tomatoes. And it is best to use canned Italian tomato sauce. After all, it is Italian food, so it will be more authentic.
Tips for Marinara sauce:
- For this Italian tomato sauce, you need to use more olive oil to fry the tomatoes over low heat to release the lycopene from the tomatoes without burning.
- First, stir-fry the diced onions until they are translucent, then add the celery and stir until translucent as well. This will allow the onion and celery to develop its sweetness before you add the other ingredients.
- As I mentioned earlier, you should use both fresh tomatoes and canned tomato sauce for a rich, tangy and fresh flavor.
What do you need:
- tomato sauce
- fresh tomatoes
- minced garlic
- big onion
- celery
- Oregon
- bay leaf
- Thyme
- olive oil
- sugar, salt, and black pepper to adjust
- water
How to make:
- Heat the pan over low heat, add the onion and stir-fry until translucent, about 2~3 minutes. Then add celery and stir-fry until translucent, about 2 minutes.
- Add minced garlic and stir fry for 1 minute. Add diced tomatoes and olive oil and stir for 2 minutes.
- Add canned tomato sauce, stir for 2 minutes and cook for another 2 minutes without cover the lid.
- Add water, oregon, bay leaf, thyme, salt and sugar. Cook on low heat for 15 minutes.
What goes well with marinara sauce:
Mixed Vegetable Pickle
Crispy Baked Chicken Tenders
Greek Lemon Garlic Roasted Potatoes
Oven Baked Cauliflower
Vegan Lentil Soup
Other sauces you should try:
Alfredo Sauce – Cheezy & Garlicky
White Sauce – Rich & Creamy
Beef Gravy
10 Best Chinese Stir Fry Sauce
10 Chinese Chicken Sauces – Keto Dinner Ideas
Watch how to make:
The best homemade marinara sauce with fresh tomatoes is so simple and tasty that anyone can make it at home. It's so fresh, rich and tasty that you must try it. Best of all, it can transform a variety of dishes like spaghetti bolognese, Italian lasagna, pizza, or Italian meatballs.
Ingredients
- 3 fresh tomatoes, diced
- 400 ml canned tomato sauce, (Note 1)
- 1 tbsp garlic, minced
- 1/2 big onion, (1 for small onion)
- 1/2 bowl celery diced
- 1 tsp oregon
- 2 bay leaf
- 1/2 tsp Thyme, or fresh
- 5 tbsp olive oil, seperate
- sugar, salt and blackpepper to adjust (Note 2)
- 300 ml water
TO SERVE:
- 400 g / 13 oz spaghetti , dried
- Parmesan cheese and finely chopped parsley (optional)
Instructions
- Heat the pan over low heat, add the onion and stir-fry until translucent, about 2~3 minutes. Then add celery and stir-fry until translucent, about 2 minutes. (Note 3)
- Add minced garlic and stir fry for 1 minute. Add diced tomatoes and olive oil and stir for 2 minutes. (Note 4)
- Add canned tomato sauce, stir for 2 minutes and cook for another 2 minutes without cover the lid. (Note 5)
- Add water, oregon, bay leaf, thyme, salt and sugar. Cook on low heat for 15 minutes.
FOR SPEGHETTI MARINARA:
- Cook the spaghetti according to the directions on the package.
- Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
- Add the pasta to the marinara sauce over medium heat with some reserved pasta water. Toss for 1 – 2 minutes or until spaghetti turns red and sauce thickens.
- Divide among bowls. Garnish with Parmesan cheese and parsley, if desired.
Tips & Notes:
- It’s best to use canned Italian tomato sauce or canned diced tomatoes, they’re more authentic.
- You’ll have to adjust the amount of salt and sugar yourself. Since some of the fresh tomatoes are rather sour, you will have to add more sugar, depending on your personal taste.
- First, stir-fry the diced onions until they are translucent, then add the celery and stir-fry it as well until it is translucent. This will allow the onions and celery to develop their sweetness before you add the other ingredients.
- It takes more olive oil to sauté the tomatoes over low heat to release the lycopene from the tomatoes.
- When you stir-fry them, the canned smell is removed and the lycopene is released.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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