Homemade Marinara Sauce
Prep. Time
20 minutes
Cook Time
20 minutes
Servings
~8oz [240mL] sauce
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
Stovetop
Cooking required:
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This marinara sauce is all about letting fresh ingredients do the talking. It’s quick to make, beautifully balanced, and far more vibrant than anything from a jar. Whether you’re tossing it with pasta, spooning it over roasted veggies, or using it as a base for pizza, this sauce brings a clean, bright flavor that elevates every dish it touches.
No fuss, no extras—just a few fresh ingredients cooked with care. Let’s get started.
Ingredients
3 tomatoes (on the vine)
3.5oz (100g) cherry tomatoes (any kind)
1 can (6oz/170g), organic tomato paste
3-4 fresh basil leaves
2 garlic cloves, minced
3 tbsps extra-virgin olive oil
2 tsps salt
1 tsp sugar
Instructions
Chop the tomatoes and cut the cherry tomatoes in halves.
Heat the olive oil in a saucepan over low-medium heat.
Add the minced garlic and sauté for about 30 seconds, until fragrant (don’t let it brown).
Add the tomatoes and cherry tomatoes to the pan. Stir.
Add the tomato paste and about 1.7oz/50mL filtered water, and stir well until consistent.
Season with salt and sugar.
Let the mixture simmer for 15–20 minutes, until the tomatoes break down and the sauce thickens.
Tear the basil leaves and stir them into the sauce during the last 2–3 minutes of cooking.
Use immediately, or let cool and store in the fridge for up to 3 days.
Notes
The fresh basil can be substituted with 1tsp of dry basil.
The tomatoes can be substituted with other kinds, as you prefer, so long as you factor in their natural flavor. If you are choosing a sweeter kind, consider if adding sugar is still needed. If you're using a less juicy kind, perhaps you'll need to add a little water.
