Fresh Tomato Marinara Sauce Recipe -
Fresh Tomato Marinara Sauce Recipe

Fresh Tomato Marinara Sauce

Recipe by  

"A rich, flavorful sauce that is healthy. Great for use in pasta, lasagna, and other casseroles. My favorite way to eat it is to pour over raw zucchini 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 10 mins

    1 hr 25 mins


  1. Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
  2. Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
  3. Stir balsamic vinegar into the sauce.
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Reviews More Reviews

Sep 07, 2014

Wow, cannot believe I'm the first to review this wonderful sauce! What a great way to use the bounty of fresh tomatoes at this time of year. Followed the recipe exactly until the amount of time for the last simmering. After step #2, I put the sauce on low and went to the nail salon. When I returned more than an hour later, I found the house smelling like Italian food heaven! This sauce is on the garlic spicy side, but Paul Newman would love it! It tastes like his Sockarooni sauce but oh so much better. I'm going to make it again soon with more of my tomato bounty, but this time it will be with a tad less garlic and spice and instead some mushrooms and fresh basil. This recipe is fantastic. Thanks!

Sep 11, 2014

What a nice sauce. Great way to use fresh tomatoes. I like that it thickens as it cooks. Don't cover it. Cook it exactly as recipe calls for. Adding a little more spices won't hurt too. I added jalapenos instead of red pepper, & it was Wonderful !! will make this over & over. Make this soon, Marcy


10 Ratings

Nov 01, 2014

Do not skip the vinegar, it's an essential ingredient in balancing this marinara. I always use brown sugar to taste instead of honey. This really is a winning recipe. My favorite on the whole site. It's that good.

Nov 03, 2014

I've tried several fresh sauce recipes and this one is the best. Made a few changes - didn't have fennel; used fresh basil; and added a couple of tablespoons of tomato paste to thicken it slightly. Flavors blended well and I loved the addition of the balsamic vinegar. Wish I had discovered this recipe before using up most of my tomato harvest!

Oct 22, 2014

This is a wonderful, fresh tasting sauce. I used a combination of heirloom and plum tomatoes from the garden.

Oct 05, 2014

Absolutely delicious just as it is!!!! This one is a keeper!!!

Sep 29, 2014

Best marinara I've ever had! And I didn't even use any fennel seed, marjoram, or vinegar because I didn't have any at home. I also used about 1/3 cup of fresh basil from my garden. My husband was raving and my 3 year old loved it as well!

Sep 22, 2014

Very good & very flavorful! Wonderful to make homemade marinara from my garden fresh tomatoes. I followed the recipe as written, although I doubled it. My sauce was a bit sweet prior to adding the Balsamic Vinegar - so after I added it - the sweetness was tamed. (Probably a result of sweet tomatoes.) My sauce ended up a bit watery, so I added a small can (6 oz.) of Tomato Paste to give it a little boost. Cooked mine for 3 hours. Will make this again!


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 403 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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