This Homemade Fresh Marinara is so easy yet extremely fresh and delicious! There is nothing like a sauce made from fresh tomatoes.
Robbie and I absolutely love this sauce. As long as the farmers has an abundance of tomatoes, I will make batch after batch. If I have time, I like to blanch a bunch of tomatoes, remove the skins and freeze them. That way I can make the sauce all winter long. The key to a great sauce is to use the best and most fresh ingredients you can find.
Just about any wine goes with this sauce. If you use red wine and red onions in the sauce it goes great with a dry red wine. If you use white wine and white onions in the sauce it goes great with a white wine of your choice.
Homemade Fresh Marinara Recipe:
Approx. 3 Cups
- 1/2 Red or White Onion – chopped
- 3 Cloves Garlic – minced
- 1/4 Cup plus 3 Tablespoons Extra Virgin Olive Oil
- 8 Large Tomatoes
- 1/4 Dry Red or a Dry White Wine
- 1 Tablespoon Fresh Oregano Leaves
- 2 Teaspoons Sea Salt or to taste
- 1 Package Spaghetti (I used brown rice pasta)
*You can use white onion and white wine for a milder sauce and red onion and red wine for a richer sauce.
Add the onion and olive oil to a straight sided pan and sauté on medium-low heat for 5 minutes then add the garlic and cook until garlic just start to brown.
Add wine and cook until reduced and it has a syrupy consistency.
While onions are cooking, blanch the tomatoes.
Core the tomatoes and put into a large pot, cover with water and bring to a boil.
When skin begins to crack take them out with tongs. ( approx. 1 – 2 minutes) Let cool and remove the skins.
When onions are soft, add the wine and reduce until syrupy.
Puree the tomatoes and onions in a food processor or blender. Pour tomato sauce back into the pan and cook on medium-low heat.
Add the fresh oregano and olive oil. Cook until thickens about 20 minutes or longer.
*Depending on the water content of the tomatoes you might want to cook it longer.
Add water and salt to a large pot and bring to a boil. While the sauce is simmering cook the pasta according to the package directions or until al dente.
Spoon the sauce over the drained pasta.
Tomatoes are great for the heart due to the extreme antioxidant support, niacin, folate and vitamin B6 that help the reduction of heart disease. They are also high in vitamins A, C, K and potassium. The choline in tomatoes helps assist the absorption of fat and reduces chronic inflammation. It also helps with sleep, muscle movement, learning and memory. Tomatoes are high in Lycopene the antioxidant that gives tomatoes their red color. Cooking tomatoes breaks down the cell walls, which helps to release the lycopene and is better absorbed by the body with a little bit of fat like olive oil. The Zea-xanthin in them helps filtering harmful ultra-violet rays, which protect eyes from “age-related macular disease.” They are also a powerful blood purifier and great for skin and bone health.