Fresh Tomato Marinara Sauce

Fresh Tomato Marinara Sauce

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

Rating:
[Total: 3   Average: 5/5]

If you’re still gathering tomatoes from your garden or coming across beauties at your local farmers’ market then make this Fresh Tomato Marinara Sauce. Make a double batch and freeze half. You’ll thank yourself in the gloom of midwinter. 

  • 3 Pounds Ripe Fresh Tomatoes
  • 1/3 Cup Olive Oil
  • 1/2 Cup Diced Onions
  • 1/3 Cup Diced Bell Pepper (Red or Yellow)
  • 4 Large Garlic Cloves (Minced)
  • 3/4 Cup Red Wine (Chianti, Merlot, or Cabernet)
  • 1 Teaspoon Kosher Salt
  • 1/2 Cup Fresh Basil (Shredded)
  • 1 Tablespoon Fresh Oregano (Chopped)
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Wash and core tomatoes. Cut them into large chunks and place them into blender or food processor. Purée until smooth.
  2. In a large-size saucepan heat olive oil over a medium heat. Add onions, bell peppers, and garlic. Sauté for 4 minutes until tender.
  3. Add puréed tomatoes, red wine, kosher salt, basil, oregano, and pepper. Bring to boil over a medium-high heat. Cover with lid and turn heat down to a simmer a cook for 20 minutes. Stir occasionally.
  4. Remove from heat and serve hot or store in refrigerator for up to 1 week. You may also freeze sauce for up to 3 months.
  5. Makes 1 Quart
  6. Use as a sauce for pasta. Use as a light fresh sauce for pizza. Serves as a dip for wedges of freshly baked focaccia. Spoon over grilled fillet of beef or chicken. Stir in a bit of light cream or crème fraiche and some Parmesan cheese into sauce to create a creamy tomato Alfredo sauce.
  7. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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