Collages2 of Rome


After our recent trip to Rome , I am still dreaming of Rome and its food.

u00c2u00a0I love a good marinara sauce!u00c2u00a0 I have been making this sauce for ages and have realized that I have never posted it before.


Peeled tomatoes

This sauce is very easy and very versatile andu00c2u00a0it’s not worth buying the ready-made sauce as homemade tastes much better and costs less, when tomatoes are in season.

Collage Marinara New

During summer, tomatoes are abundant and cheap and I grow basil in a pot on my small balcony. u00c2u00a0Even 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. u00c2u00a0


In summer Greek tomatoes are firm, sweet and juicy. u00c2u00a0If your tomatoes are tart, you can add a couple of grated carrots to the sauce instead of adding sugar and depending on the season, add some fresh oregano and thyme as well. If you don’t have fresh herbs you can also add some dried oregano, thyme and basil. u00c2u00a0Although this is not very traditional, I like to add a piece of cinnamon stick in the sauce but do not mention it in the recipe. u00c2u00a0It’s up to you to add it if you also like the taste of cinnamon, as much as I do.

This sauce is so easy to make and tastes a million times better than the store bought one. u00c2u00a0

I always make big batches during the summer, which I deep freeze in plastic cups, which are around 1 cup capacity, so this saves time and money.



Frozen marinara sauce

I use this sauce to make an easy vegan spaghetti dish, especially during lent, as you can see in the last photo with no cheese, but feel free to use grated cheese on top as well. u00c2u00a0I alsou00c2u00a0 serve it with meatballs, as a base for pizzas, in calzone, in lasagna etc.


Marinara sauce


Homemade Marinara Sauce

Preparation time:u00c2u00a0 10 minutes

Cooking time: u00c2u00a0about 30 minutes

Makes: u00c2u00a04 cups


  • ¼ cup olive oil
  • 1 big onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 kilo fresh ripe tomatoes, peeled and grated or 1 can (500 grams) whole tomatoes with juice
  • 1 pummaro condensed tomato juice (500 grams)
  • 1 tbsp tomato paste
  • About 1/2 cup fresh broadleaf basilu00c2u00a0
  • 1 sprig fresh oregano, only the leaves (optional)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp salt
  • Freshly ground black pepperu00c2u00a0
  • 1 tsp boukovo (sweet pepper flakes)
  • 1 inch cinnamon stick (optional)
  • 1 grated carrot (or 1 tbsp sugar or honey (optional), depending on the tartness of the tomatoes)


  1. Wash and make a cross section below each tomato and remove the green stalk, if any. u00c2u00a0
  2. Heat a large pot with water and put the tomatoes in for 1 minute. u00c2u00a0Cool under running water and then peel each tomato and remove the green and hard core.
  3. In a food processor add the tomatoes, basil leaves and carrot and puree.
  4. In another saucepan heat the olive oil and sauté the onion until translucent. u00c2u00a0Add the garlic and mixu00c2u00a0for a few seconds.
  5. Add the tomatoes, tomato juice and tomato paste.
  6. Add salt and pepper as well as boukovo and dried herbs and simmer, stirring often until the sauce is thick. u00c2u00a0
spaghetti with sauce

Other relevant recipes:

Spicy Winter Tomato Sauce

Kopiaste and Kali Orexi,

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24 u00cfu0083u00cfu0087u00cfu008cu00ceu00bbu00ceu00b9u00ceu00b1 on Homemade Marinara Sauce

  1. u00ceu009f/u00ceu0097 jen of a2eatwrite u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    It's so funny… I kept looking at your recipe and waiting for the sugar. Yup, that pinch of sugar seems necessary to me for marinara, but what do I know? ;-) This looks delicious, Ivy!

  2. u00ceu009f/u00ceu0097 Susan from SGCC u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Your sauce looks beautiful! I also always have homemade marinara sauce on hand. You can use it for so many things. I could spoon it right out of the pot and eat it as is!

  3. u00ceu009f/u00ceu0097 Peter u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Everyone should have their own "marinara sauce"…no reason to buy any of the stuff at the supermarket. Canned tomatoes are very good these days.

  4. u00ceu009f/u00ceu0097 cakebrain u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Your basil plant looks so prolific! wonderful! I love to make my own marinara sauce too. Yours looks delicious!

  5. u00ceu009f/u00ceu0097 Maria u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I've never bought jarred marinara as I too believe it is such a great staple to make yourself. I also make large batches and store in airtight containers which I place in the freezer for future use. Great recipe Ivy. I too had a pot of basil in the yard all summer but it seems to be dwindling away. I wonder, should I bring the pot indoors?

  6. u00ceu009f/u00ceu0097 Lissie u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Homemade marinara sauce looks so good… delicious over the pasta! I liked your basil plant :)

    Please collect your awards from my blog, Ivy…

  7. u00ceu009f/u00ceu0097 BenHerrera u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I agree 100% that buying this sauce at the store is not worth it. I love all the spices you use in yours.

  8. u00ceu009f/u00ceu0097 Usha u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Homemade marinara sauce sounds fantastic, would love to try it ! I am sure this tastes way better than those store bought sauces….

  9. u00ceu009f/u00ceu0097 lizcupcakes u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Sometimes it's good to be reminded of the simpler things. I just want to toss a little parmesan on that last picture and dig in with my fork!

  10. u00ceu009f/u00ceu0097 Velva u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    You can never go wrong with a good homemade marinara sauce. This looks absolutely delicious! Thanks for sharing this recipe.


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