My friend Caitlin told me about a recipe she had found for super easy homemade marinara and I have been thinking/dreaming about it for weeks. I finally wrestled the recipe out of her… or she willingly posted it 🙂 I changed it up a bit since I just can’t leave things alone! It was pretty tasty and pretty darn easy too. Her version called for canned whole tomatoes but I had some fresh romas on hand so mine was a little more complicated than it had to be. You could really do it either way…
Next add everything back into the pan along with your choice of seasonings. I threw in some red pepper flakes, oregano, and a splash of balsamic vinegar. Season with salt and pepper and get tasting. Let this simmer for as long as you can stand but at least 25 minutes if you use fresh tomatoes. If you use all canned you can get away with about 10 or 15 minutes.
Your kitchen will smell amazing and you will be so thankful you know exactly went into that sauce. Yes, it’s slightly more complicated than opening a jar/can of pre-made sauce but when you have the time I totally recommend trying this. We put ours over chicken sausages and pasta but you could use this any way you’d use canned sauce. I might even try this next time I make lasagna…
Tomatoes – 2 lbs fresh or 2-28oz cans of whole or diced, or a combination of both fresh and canned
4 cloves of garlic, finely chopped
1/4 cup onion, finely chopped
1/4 tsp red pepper flakes
1 tsp chopped fresh oregano, or 1/2 tsp dried
1 Tbs balsamic vinegar
salt & pepper to taste
Peel fresh tomatoes using boiling water and ice bath method. Blend tomatoes if desired. Heat a drizzle of olive oil in a pan and heat to med-high. Add in garlic and onion, saute until fragrant. Add in tomatoes and seasonings. Simmer for 25-30 minutes. If using all canned tomatoes simmer for at least 10-15. Taste and adjust seasonings as desired.