Fresh Tomato Basil Marinara Sauce
This simple and flavorful tomato basil marinara sauce made with fresh tomatoes and herbs is the best way to enjoy the taste of summer all year long. Keep in the freezer or can it for shelf storage, I’ve got instructions for both!
This homemade marinara sauce is a BIG batch recipe with lots of fresh tomatoes (12lbs worth!), so it’s perfect if you have more tomatoes in your garden than you know what to do with, or if you bought a bunch at the farmers market and you’re thinking “now what?”
All those tomatoes cook down on the stove until thick and full of concentrated tomato flavor, then we’ll stir in plenty of basil and other herbs for more fresh flavor, and finally we’ll prep it for storage either in the freezer or in shelf-stable jars for the pantry.
Note: This is not a difficult recipe, but since we’re working with a big batch it will take a bit of time. You’ll need about an hour of hands-on time to prep the tomatoes, then a few more hours of mostly inactive time while the marinara sauce simmers down. I usually pick an open day late in the summer when I can multitask around the house while the sauce is cooking, etc.
“Have made this sauce many times and it’s always delish. Try adding minced garlic, tomato paste, and/or a can of crushed tomatoes. I like it chunky but have used the immersion blender to make it smoother for spaghetti and meatballs. ⭐⭐⭐⭐⭐” —from reader Theresa
Table of Contents
- Ingredients you'll need
- How to make fresh tomato basil marinara sauce
- Recipe tips & FAQs
- Ways to use this marinara sauce
- Get the recipe
Ingredients you’ll need
- 12lbs of fresh tomatoes: Roma tomatoes are preferred because they have more flesh and fewer seeds, but other kinds will work as well.
- Fresh basil: the potted living basil plants from the grocery are the perfect amount!
- Other fresh herbs such as rosemary, thyme and sage.
- Balsamic vinegar: we’ll use just a bit to deepen the flavor.
- Brown sugar: to cut through the acid of the tomatoes.
- Salt and pepper
- Bottled lemon juice: for canning only.
How to make fresh tomato basil marinara sauce
There are 3 main steps to making this fresh tomato sauce— removing the peels and seeds from the tomatoes (I’ll show you 2 ways to do this), simmering the marinara sauce until thickened, and prepping it for storage. Let’s get started, shall we!
Step 1: Prep tomatoes
Note: When I originally shared this recipe in 2017, I gave only one option for prepping the tomatoes all by hand. I’ve since found that using a blender is much faster! And I’ve included both ways here for you to choose from.
Option 1: Peel tomatoes, scoop out seeds and chop by hand
- Cut a shallow “X” into the bottom of each tomato. Drop tomatoes in batches into boiling water for about 30 seconds to loosen the peel, then transfer to a bowl filled with ice water.
- Peel away the skins, starting with the corners of the “X”. They should slip off easily!
- Cut tomatoes in quarters and scrape out seed pockets with your finger, then give the tomatoes a rough chop and add to a big pot.
- Bonus: The jelly inside the seed pockets is full of flavor, so don’t discard it! Pass it through a strainer to remove the seeds, then add it to the sauce.
Both options can be a bit tedious, and prepping fresh tomatoes is definitely the most difficult part of this marinara sauce recipe. But it’s not hard, and it’s also what makes the flavor stand out from marinara sauce recipes made with canned tomatoes!
Step 2: Cook marinara sauce till thick
Add the brown sugar, balsamic vinegar, and salt and pepper to the pot, bring to a boil, then reduce to a simmer and cook until the sauce is reduced and thickened. You’ll know it’s done when there’s no liquid left at the edges or pooling on top of the thick sauce. This batch went from about 5 quarts to 3 quarts in 2 1/2 hours, but the exact time depends on the tomatoes and how high of heat you use.
When the sauce is thick, stir in the basil and other herbs. Adding the herbs at the end gives this marinara sauce a bright and fresh herb flavor. It really will remind you of summer!
Step 3: Storage options
I like to use a water bath canning process to make this marinara sauce shelf stable for a year, but this marinara sauce freezes beautifully too!
Canning for shelf-safe storage— Water bath canning is easier than you think! All you need is a big pot and jars with lids. See the full instructions below in the recipe card, and if you need help my home canning tips and resources page has lots more info. Use marinara sauce within a year for best results.
Freezer storage— This marinara sauce can be stored in the freezer for up to 4 months. Freeze in pint (2 cup) portions, either freezer ziplock bags or freezer trays.
Recipe tips & FAQs
- Yield will vary based on tomatoes and simmering time. You should end up with between 5-6 pint-sized jars.
- If you want a smoother sauce, use an immersion blender after adding the herbs.
- Don’t forget to wear an apron, tomatoes are messy!
- Use bottled lemon juice if you plan to can the sauce. Lemon juice is required to bring the pH of the marinara to a safe place for shelf storage. It’s best to use bottled lemon juice instead of fresh as it has a more consistent acidity.
- Approximate cost per jar is $5, just FYI.
Yes, you can use this marinara sauce recipe with any type of tomatoes. However, this recipe works BEST with roma tomatoes. Other tomatoes will have a higher water content and won’t have as much meaty flesh, so you’ll actually end up with less sauce and less flavor in the finished product. Use romas if you can! Look for big boxes at your farmer’s market.
Absolutely! Start with 6lbs of tomatoes (about 15-20 tomatoes) and cut other ingredients in half. It’s almost as much work doing the full batch as a half batch, so I prefer to make it really worth my while and make the full. I promise you’ll use it all up!
Ways to use this marinara sauce
Get the recipe
Fresh Tomato Basil Marinara Sauce
Ingredients
- 12 lbs (5.4 kg) fresh tomatoes , preferably Roma tomatoes
- 3 tablespoons packed light or dark brown sugar
- 2 tablespoons coarse salt , plus more to taste
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground black pepper
- 1 cup chopped fresh basil
- 1 small bunch fresh herbs such as oregano, thyme and rosemary, chopped
- 6 tablespoons bottled lemon juice , for canning only (see Notes)
Equipment
Instructions
Prep tomatoes, option 1:
- Bring a large pot of water to a boil. Prepare a large bowl with ice and water and set aside.
- Cut a small "x" in the bottom of each tomato. Working in small batches, dip the tomatoes in boiling water for about 30 seconds, or until the corners of the "x" appears to loosen. Transfer tomatoes to the ice water.
- Peel away the skins, starting with the corners of the “X”. Beginning with the loose peels at the "x", peel each tomato. Cut tomatoes into quarters and then chop into rough 1-inch pieces. Or use a blender or food processor chop up tomatoes.
- (Optional step) The juices in the seed pockets has so much flavor! After peeling and chopping tomatoes, scoop the seed pockets into a food mill or mesh strainer and press juices through.
Prep tomatoes, option 2:
Simmer marinara sauce:
- Add the brown sugar, salt, balsamic vinegar, and black pepper to the pot. Bring to a boil, then reduce heat to medium-low and cook for about 1½-2½ hours until reduced and thickened. (Exact time will depend on how juicy the tomatoes are and how high of heat you're using.)
- Be sure to stir the marinara as needed to prevent sticking and/or burning on the bottom.
- Remove from heat and add chopped basil and other herbs. If you want a smoother sauce, use an immersion blender to blend as desired.
- Proceed to instructions for either canning or freezing.
Water bath canning for shelf-stable storage:
- Put 1 tablespoon of lemon juice in each of 6 sterilized pint jars, and then ladle in marinara sauce, leaving ½-inch headspace. Wipe rims clean and then add sterilized lids and rings.
- Process in a water bath for 35 minutes. Remove from water bath and let cool to room temperature. Ensure lids are sealed (the center of each lid should not bounce back when pressed) and store in a cool dark place like a pantry for up to 1 year. Once opened, store in the fridge and use within 1 week.
Freezer storage:
- Let sauce cool to room temperature then ladle into plastic containers, freezer trays or zip-top freezer bags. Freeze for up to 4 months.
Notes
- Bottled lemon juice has a consistent pH level and is preferred for canning. Do not use freshly squeezed lemon juice.
- Roma tomatoes vs. other types: You can use this marinara sauce recipe with any type of tomatoes. However, this recipe works BEST with Roma tomatoes. Other tomatoes will have a higher water content and won’t have as much meaty flesh, so you’ll actually end up with less sauce and less flavor in the finished product.
- For help with canning basics, check out my post on home canning tips and resources.
- Source: adapted from Better Homes and Garden Canning Magazine 2014.
What is your favorite recipe for homemade pizza sauce that you prefer.
Thanks Annalise.
I usually keep things simple and use a store-bought sauce, but I am starting to experiment with homemade sauce. Once I have a recipe I love, I’ll be sure to share it!
Have made this sauce many times and it’s always delish. Try adding minced garlic, tomato paste, and/or a can of crushed tomatoes. I like it chunky but have used the immersion blender to make it smoother for spaghetti and meatballs.
We use this recipe every year!
Do I HAVE to get rid of skins and seeds or…..can I blend it all in and still be safe?
Getting rid of skins and seeds is for texture not for safety. If you want to leave them in, that’s up to you. They won’t blend up completely, however, so just be aware of that.