Fresh Tomato Marinara
Prep time
Cook time
Total time
A flavorful, homemade marinara from fresh tomatoes. You can substitute canned San Marzano tomatoes, too.
Author: Grannie Geek
Recipe type: Tomato Sauce
Cuisine: Italian
Ingredients
- 5 pounds of fresh tomatoes, peeled and seeded
- ¼ cup extra virgin olive oil
- 1 very large or 2 large onions, diced
- 8 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 sprigs of fresh thyme, or 1 teaspoon dried
- 4 sprigs of fresh parsley, or 2 teaspoons dried
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 2 bay leaves
- ¼ teaspoon crushed red pepper
- ¼ teaspoon fennel seed
- 2 teaspoons Kosher salt
- 1 teaspoon sugar (optional)
- 1 teaspoon freshly ground black pepper
Instructions
- Heat a large stock pot over medium heat. Add olive oil. When the pot is hot, add the diced onion. Cook onion until translucent, 5-7 minutes.
- Add the carrot and celery to the pot. Sitr and cook until softened.
- Add the bay leaves, crushed red pepper, and fennel seed. Stir until just fragrant, 1-2 minutes.
- Add the tomatoes, salt, pepper, sugar (if using), basil, oregano, thyme, and parsley.
- Stir everything together. If using fresh tomatoes, they should be releasing their juices.
- Bring the tomatoes to a gentle simmer, reduce heat, and continue cooking for 1 hour. Stir the sauce periodically to keep it from sticking to the bottom of the pot. If you wish, you can add one cup of water, after an hour, and continue to cook for another 45 minutes.
- Allow the sauce to cool. Use a stick blender to break down some of the vegetables and larger tomato pieces. Or put half the sauce in a regular blender for a few seconds, and add back to the sauce. The marinara will be somewhat chunky.
- This recipe makes 2 quarts of sauce, and may be frozen.
Notes
You can substitute 2-28oz cans of San Marzano tomatoes, just half the recipe. Your prep time will be significantly less.
Recipe by At Mimi's Table at https://atmimistable.com/fresh-tomato-marinara/