Garden Fresh Marinara Sauce
Make our favorite garden-fresh marinara with ripe tomatoes, onion, garlic and herbs! This easy recipe lets you customize the sauce to your liking, whether adding meat or keeping it vegetarian. Perfect for any pasta dish, pizza sauce.
Ingredients From Garden:
3 white onions, diced
16 cloves garlic, minced
8–10 Roma tomatoes, diced (or a mix of garden-fresh varieties)
1 large carrot, finely grated or minced
1 tbsp fresh oregano, chopped
1 cup fresh basil, chopped
½ cup parsley, chopped
Ingredients From Store:
1 cup olive oil
1 ½ cups dry red wine (like Cabernet or Chianti)
2 (6 oz) cans tomato paste
2 tbsp garlic salt
1 tbsp white sugar (optional, balances acidity)
1 tsp ground black pepper
2 cups Pecorino-Romano cheese, freshly grated (divided)
Instructions
- Sauté the Base
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add diced onions and cook for 5–7 minutes until translucent. Stir in the minced garlic and grated carrot, and cook until the garlic is fragrant and the onions just begin to brown—about 2–3 more minutes.
- Deglaze with Wine
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly, simmering for 2–3 minutes.
- Add Tomatoes and Tomato Paste
Stir in your diced fresh tomatoes and tomato paste. Mix well until the paste is fully incorporated.
- Season and Simmer
Add the oregano, garlic salt, sugar, black pepper, half the basil, and half the parsley. Stir to combine. Reduce heat to low and simmer uncovered for at least 1 hour, stirring occasionally. The sauce should gently bubble and reduce to a thick, rich consistency.
- Finish with Herbs
About 10 minutes before serving, stir in the remaining basil and parsley. Taste and adjust seasoning if needed.
- Serve and Garnish
Serve hot over pasta, in lasagna, or use as a base for other dishes. Garnish with cheese at the table.