Tomato Sauce (Basic Homemade Marinara)

Name: Tomato Sauce (Basic Homemade Marinara)
Ingredients: 2 kg fresh or 2 × 800 g cans Fresh ripe tomatoes (or canned San Marzano); 1 medium finely chopped Onion; 4–6 cloves minced Garlic; 4 tbsp Olive oil; 1 handful torn Fresh basil leaves; to taste Salt & black pepper; 1 tsp (to balance acidity) Sugar (optional)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesTomatoSauceMarinaraFromScratchItalianPastaSauceHomemade

Nutrition (per serving)

120Calories

4 gProtein

18 gCarbs

6 gFat

10 gSugar

800 mgSalt

Ingredients

2 kg fresh or 2 × 800 g cans Fresh ripe tomatoes (or canned San Marzano)
1 medium finely chopped Onion
4–6 cloves minced Garlic
4 tbsp Olive oil
1 handful torn Fresh basil leaves
to taste Salt & black pepper
1 tsp (to balance acidity) Sugar (optional)

Method

If using fresh tomatoes: blanch 30 sec in boiling water → shock in ice water → peel skins → core → chop roughly.
Heat olive oil in large pot over medium → sauté onion until soft & translucent (5–7 min).
Add garlic → cook 1 minute until fragrant (do not brown).
Add chopped tomatoes (with juices) → bring to simmer → reduce heat to low.
Simmer uncovered 45–90 minutes, stirring occasionally → break up tomatoes with spoon → sauce should thicken.
Add salt, pepper, sugar (if needed), fresh basil → simmer 5 more minutes.
Optional: blend with immersion blender for smooth sauce or leave chunky.
Taste & adjust seasoning → cool → store in jars refrigerated up to 5 days or freeze up to 6 months.
Makes ≈1.5 liters — classic homemade tomato sauce for pasta, pizza, or dipping.