ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Cooking Ingredients

How To Make My Homemade Marinara Sauce With Fresh Tomatoes

Updated on June 27, 2013

Rate ME

5 stars from 5 ratings of This Sauce

The Best Marinara I Have Ever Had

This is my Marinara recipe as requested. I have no clue how authentic it is but My family loves it. And for me it is the best that I have ever had. I hope y'all enjoy. I do not have a real photo of this but will ad one as soon as I do,


  • 6 lb fresh plum tomatoes, chopped
  • 10 large garlic cloves, chopped ( more or less to taste)
  • 1 large sweet onion, chopped
  • 4-5 Tbsp Tbsp extra virgin olive oil
  • 1/2 to 1 hot fresh chili pepper, diced
  • 1c fresh basil, coarsely chopped
  • 1 c fresh parsley, coarsely chopped
  • 2 bay leaves
  • To taste fresh Oregano, Basil,Rosemary, Black Pepper Salt
  • 1/2 c dry white wine or broth, ( if you wont drink it don't cook with it)
  • 2-3 tsp sugar


  1. in large pan over med heat saute chopped garlic, hot pepper and onion in olive oil until caramel color and soft.
  2. turn down to low heat, (remove from heat while you add wine unless you know how to deal with flames it might make) pour in the wine or broth and stir scrapping up all the bits off the bottom of the pan
  3. Add tomatoes and stir with wooden spoon ( DO NOT USE METAL)
  4. add black pepper and bay leaves. Let sauce simmer for about an hour, stirring occasionally.
  5. add all herbs and salt. Allow sauce to simmer at least three more hours.The longer the better. Remember to stir occasionally and if the sauce becomes to dry you can add some water or broth
  6. after it has simmered for at least three hours add sugar and taste. if it is still to acidic add more
  7. remove bay leaves before serving/storing


The sauce freezes well and will last for a few moths in the freezer. you can add meat or sever as is with meat balls, as pizza sauce or on pasta.


    0 of 8192 characters used
    Post Comment

    • Trish303 profile image

      Brenda 5 years ago from Springfield, MO

      Thanks for the vote up.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      I see by the list of fresh ingredients that this is a fabulous marinara sauce. I'm always looking for a new way to make things...I look forward to trying this. Voted up!

    • Trish303 profile image

      Brenda 5 years ago from Springfield, MO

      Dry will work fine just season it to taste substitution is around 1 teaspoon dried to 1 tablespoon fresh. I would start of with a small amount and taste then add more as needed so it will not get to over powered.

    • cashmere profile image

      cashmere 5 years ago from India

      That sounds amazingly simple. Must give it a try although I will have to use dried herbs as compared to fresh ones.

    • Trish303 profile image

      Brenda 5 years ago from Springfield, MO

      Thanks for the great comments. Let me know how y'all like it and if you have any questions when making it just ask.

    • mvillecat profile image

      Catherine Dean 5 years ago from Milledgeville, Georgia

      Great sauce. I pinned it to use the recipe in the future.

    • jennzie profile image

      Jenn 5 years ago from Pennsylvania

      This sounds like it would taste great over pasta! Thanks for the recipe.

    • Trish303 profile image

      Brenda 5 years ago from Springfield, MO

      I will as soon as I make up a fresh batch so I can show pics while cooking it.

      As far a flexiblity it realy is all you realy need is tomato, garlic and olive oil to make good sauce, everything else just makes it taste better, you can even mix it up with what ever you family likes add more veges, meat anything.

    • rebeccamealey profile image

      Rebecca Mealey 5 years ago from Northeastern Georgia, USA

      Thanks for the marinara recipe. It sounds really, really good. You can bet I will be making it. It sounds really flexible too, as far as using the spices and herbs go. I have fresh basil, rosemary and parsley growing right now. Be sure to add a picture of your own soon , and then share again! That will be awesome.

    • Trish303 profile image

      Brenda 5 years ago from Springfield, MO

      Thank you so much for the complement.

    • unknown spy profile image

      IAmForbidden 5 years ago from Neverland - where children never grow up.

      you are doing an amazing job trish. your recipe is amazing