Making homemade Marinara sauce from garden fresh tomatoes, home dried tomatoes and home grown herbs produces a healthy, thick, organic sauce of amazing Italian flavor! This, easy to make tomato sauce is Low-Fat , Vegan, Vegetarian, Dairy-Free and Gluten-Free. It makes an excellent base or accent for many many recipes! Freezes well for up to a year.
It’s Our very last Tuesday Blog Hop Post for 2018! To celebrate the harvest we are all contributing food preservation recipes. You won’t want to miss these wonderful ideas for preserving your garden harvest. To find the blog hop scroll down to the very end of this post. All of the blog hop posts are linked there. Please visit them all. These seasoned gardeners offer delicious harvest recipes to put by for winter.
Easy Homemade marinara sauce is a good garden harvest preserving recipe. If you have a ton of tomatoes and peppers this is an excellent way to use them up and have a flavorful Italian marinara sauce on hand all year.
This recipe is meatless. I prefer to add the meat when I’m making dinner and simmer it all together just before serving. I like the flavor better and it’s easy to adjust the consistency of the sauce. But it’s fine to add cooked meat to this sauce and then freeze it with meat as you desire. For canning use the meatless version I’m giving you.
For gardeners like us harvest time brings in LOTS of gorgeous tomatoes and peppers that need using. This marinara sauce recipe is perfect for them. Make as much as you want and put the extra by for Winter. yum!
When Dave started the garden and greenhouse I received scads of tomatoes and peppers at harvest….and I started growing herbs. The rosemary, basil and thyme went nuts in the greenhouse and the oregano took off in our pollinator garden.
The homemade Marinara Sauce experiments began. It took several attempts to get the sauce just right. I FINALLY succeeded in making a thick, flavorful Italian marinara sauce that we really enjoy.
Tips for the BEST Marinara Sauce:
Use a good variety of garden paste type tomatoes, roasting peppers and fresh herbs in this sauce. (OR head to your nearest Farmers Market). This tomato sauce has a slight bit of zing from the peppers, and real deep tomato flavor. And the roasting peppers, sun dried tomatoes and balsamic vinegar give this sauce incredible flavor boost! So
Homemade Sun dried tomatoes and balsamic vinegar are the secret ingredients in this recipe. The body and flavor they add is what makes this a flavorful, rich, thick sauce.
If you’re not making your own homemade sun dried tomatoes (which I encourage you to do if you can!) Costco has sun dried tomatoes at a reasonable price. Dried tomatoes are so SWEET and full of herby flavor. Thye add a BUNCH of texture too. Don’t leave them out!
Get the best organic, vine ripened tomatoes you can find, or preferably, grow your own.
Try you local farmers market or local organic CSA farm if you do not garden. The quality and flavor of your sauce will reflect your ingredients every time.
You will notice my tomatoes are NOT paste type. Dave grew these Arbasons so that’s what I’m using. BUT if you have Romas or other good tasting paste type tomatoes they will make a thicker fuller sauce with less cooking to reduce the sauce down.
Balsamic vinegar is a healthy flavor booster you will want to use. That extra bit of rich piquant blends beautifully into the sauce and it’s so good for you!
Easy Homemade Marinara Sauce Recipe:
This recipe is a good candidate for pressure canning.
Without increased acidity it cannot be safety water bathed. I no longer can so I’m referring you to the National Center for Home Food Preservation tomato sauce canning instructions. It has all you need to know about canning tomato sauce.
This recipe can be doubled or tripled as needed to use up your produce and can or freeze as much as you want. Just keep the proportions equal to the small batch recipe I’m giving you here.
Making this recipe is ridiculously easy.
- Just dump everything in your pot, simmer on low until it makes a very soft mushy mess and reduces the liquid down to concentrate the flavors and build the sauce. This will take some time. A long low simmer over several hours will truly concentrate the flavors and build the sauce. If you don’t have that much time you can rush it for a weeknight meal. Just add canned tomato paste to thicken it quick.
- Taste the sauce and adjust the seasoning to your taste.
- When the sauce is finished; run it through a food mill. No skinning the tomatoes required! Be careful with the peppers. Adjust the heat to your taste. Don’t use the seeds unless you like a LOT of heat.
The Food millwill separate out the tomato skins and fresh herb pieces and sticks to produce a beautiful, thick, smooth sauce.
NOTE: I use the sundried tomatoes and balsamic vinegar to wake up the flavors in this sauce without sugar and salt so I don’t call for these in the recipe. If the sauce tastes a bit flat to you try adding a small amount of sugar (start with 1 Tablespoon) and 1 tsp of salt. Then adjust to your taste preference.
To Freeze Homemade Marinara Sauce:
Use this sauce right away or ladle into ziplock freezer bags (make sure all the air is out of the bag) or vacuum pack. Label the bags with the recipe name and date. Freeze for up to a year. Refer to the link above for canning instructions for your marinara sauce.
Enjoy the process of making your own sauce to your family’s taste. Please let me know if you make this recipe. I would LOVE to hear what you do with it! Enjoy.
Your Printable Recipe Card:
An easy harvest recipe. Make this marinara sauce and use it immediately. This sauce is suitable for freezing and canning.
- 8 large ripe tomatoes
- 2 peppers
- 1 Cup dried Italian style tomatoes
- 1 tsp. salt, to taste
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon oregano
- 1 Tablespoon Rosemary
- 1 Tablespoon Thyme
- 1 Tablespoon Basil
- Place all the ingredients into a 4 quart pan on set on low heat.
- Cook until the tomatoes break down into mush and the other ingredients are dissolved into the mess.
- Run the whole contents of the pot through a food mill to remove the skins and make a thick sauce texture.
- serve immediately or store in the fridge up to a week. This recipe freezes well in vacuum pack or ziplock freezer bags.
This recipe does not contain canning instructions since the safety recommendations continue to change and I no longer can. Can this recipe according to The National Center For Home Preservation canning instructions.
Amount Per Serving: Calories: 134
Tuesday Garden Blog Hop: