I love a good marinara sauce! I have been making this sauce for ages and have realized that I have never posted it before. This sauce is very easy and very versatile and it’s not worth buying the ready-made sauce.
Tomatoes are still abundant and cheap and I grow basil in a pot on my small balcony.Even when tomatoes are out of season, I make marinara sauce with canned tomatoes, sometimes I use pummaro or tomato paste, depending on what I have at home.Sometimes, I add grated carrots to the sauce and depending on the season I add fresh oregano as well. Sometimes I add thyme or dried basil.It is so easy to make and tastes a million times better than the store bought one. I always made a big batch to use and freeze the leftover in a Tupperware.
I also serve it with meatballs, on pizzas, in calzone etc.
Homemade Marinara Sauce
Preparation time: 10 minutes
Cooking time: about 30 minutes
- 1 kilo fresh ripe tomatoes, peeled and grated or 1 can (500 grams) whole tomatoes with juice and 1 pummaro tomato juice (500 grams)
- 1 tbsp tomato paste
- ¼ cup olive oil
- 1 big onion, grated
- 2 cloves garlic, minced
- About 1/2 cup fresh basil leaves
- 1 sprig fresh oregano, only the leaves
- 1 tsp dried oregano
- 1 tsp dried marjoram
- ½ tsp salt
- Freshly ground black pepper and variety of peppers
- 1 tsp boukovo (sweet pepper flakes)
- 1 tbsp sugar or honey (optional), depending on the tartness of the tomatoes
- Wash and make a cross section below each tomato and remove the green stalk, if any. Heat a large pot with water and put the tomatoes in for less than 1 minute. Cool under running water and then peel each tomato and remove the the green and hard core.
- In a food processor add the onion, garlic and 1 tablespoon of the olive oil and puree.
- In a saucepan heat the remaining olive oil and add the pureed onion and sauté for a few minutes.
- In the same food processor puree the fresh or canned tomatoes and tomato paste with the fresh basil and oregano leaves and add to the sautéed onion and mix.
- Season with salt and pepper as well as boukovo and dried herbs and simmer, stirring often until the sauce is thick. If using fresh tomatoes, you may add a tablespoon of sugar or honey, if tomatoes are tart.
Other relevant recipes:
Kopiaste and Kali Orexi,