Fresh Tomato Marinara Sauce

Fresh Tomato Marinara Sauce

The scoop on this recipe…

This fresh tomato marinara sauce is for those of us who want more from our good ol’ spaggetti supper. Do you get tired of dousing your pasta in canned tomato sauce? You wouldn’t be alone.  I always end up modifying the store-bought tomato sauce with some onions, garlic, olives –  Whatever I can find to balance the flavor. Many of the pre-prepared sauces are too sweet for my liking. Since I tend to prefer my tomato sauce more salty and acidic, I cooked up my own batch of marinara. If you find yourself in the same boat, then I think you’ll enjoy this recipe for fresh tomato marinara sauce.

This recipe has everything I love in a good fresh marinara sauce. It’s savory, tangy, and not too thick. There is the perfect ammount of sweetness, mostly from the extra-ripe tomatoes. However, if you can’t get perfectly ripened tomatoes, add a teaspoon of sugar, and it will balance the acidity. I’ve had to do this when I wanted this sauce but tomatoes weren’t in season and everything was practically green. So don’t fret too much. Flexibility is a priority with my recipes, so you’ll find you can still make something great even if an aspect or two falls short of perfection.

And on that note, I will digress for a moment…

Let’s talk about perfection, now that I mentioned this word. I hate perfection. Pardon me if that sounds severe, and hear me out. Perfectionism is one of those things that poses as beauty and goodness, but it is an ideal as false and rotten as they come. It’s as dissapointing and infuriating as a guava that perfumes your whole kitchen with visions of a tropical paradise, only to be cut open and reveal a nest of worms. (In fact, I stopped buying guavas because I got so perturbed about being tantilized by their wonderful scent only to open them up and throw ’em out time after time.)

Persuing perfection brings perfect misery!! Too many times, I have missed out on the joy and satisfaction I could have had from my work because of one little thing that wasn’t up to my standards. What a waste! So, to conclude this anti-perfection rant, I emplore you to take joy in what you do BECAUSE it is not perfect. Say whaaaa?? Yes. Because if it were perfect, it would probably be so similar to every other “perfect” thing that it would loose its beauty – the beauty that comes from being uniquely YOURS.

Veering back to the sauce…

So listen, this is another recipe where I say, take it, modify it, and make it yours. After all, my higher goal is to inspire you! If you like this as it is, wonderful, but if you come up with your own version, that’s great too! And be sure to stop by and share what you did in the comments. I’d love to know what you added or changed!

Fresh Tomato Marinara Sauce

May 5, 2019
: 2-4
: 15 min
: 45 min
: 60 min
: Easy

The perfect light fresh tomato marinara sauce. Not too sweet, not too thick. A delicious balance between sweet, salty and tangy.

By:

Ingredients
  • 1.5 Quarts of very ripe Roma Tomatoes
  • 1 Large Onion
  • 1 Head of Garlic (about 10 cloves)
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/2 Cup Tomato Extract
  • 2 Cups Water
  • 1 Teaspoon Salt
  • 1 Teaspoon dried Oregano
  • 6 Black Peppercorns, ground
Directions
  • Step 1 Wash and quarter the tomatoes.
  • Step 2 Peel and quarter the onion. Peel the garlic. Combine the onions and garlic with olive oil in a blender and buzz until a minced texture forms.
  • Step 3 Pour into a pan and sauté for 3 minutes on high heat.
  • Step 4 Add the tomatoes, water, tomato extract, and seasonings. Cover and bring to a boil.
  • Step 5 Once the sauce reaches a boil, remove the lid and simmer on low-medium heat until the tomatoes have almost dissolved and the sauce has thickened a little. For a thicker sauce, add less water and salt, and simmer longer.
  • Step 6 Add any additional seasoning and complimentary ingredients to taste. If the tomatoes are not extremely ripe and the sauce is more acidic than you prefer, try a pinch or two of sugar.
  • Step 7 Now it’s time to enjoy!

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2 thoughts on “Fresh Tomato Marinara Sauce”

  • Hi,
    I do have a couple questions… Is tomato extract the same as tomato paste?
    Are you measuring the 1.5 quarts of tomatoes before or after dicing them ? I think there will be a difference in quantity but I’m not sure which would actually yield more sauce… I’m guessing if you dice the tomatoes and then measure the 1.5 quarts it may give you more sauce but what did you do?
    Thanks… It sounds yummy! It’s been years since I’ve made homemade sauce and it is so good, especially with homemade pasta!

    • Good questions, Cami!

      The tomato extract is the same as tomato paste. This may have been a translation error on my part – the portuguese name for the ingredient is “extrato de tomate.”

      In answer to your second question, the 1.5 quarts is after having cut the tomatoes.

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