1 hr 30 mins
I get so many compliments on this recipe every time I make it. This is a slightly spicy yet sweet basil marinara sauce. I am vegan but occasionally I make a special pot for my husband who loves it when I add a ground link of Spicy Italian Sausage to simmer in the sauce and serve it with sausage on the side.
My Private Note
Units: US | Metric
- 30 -35 roma tomatoes, sliced in half
- 1/2 cup water
- 1/2 cup fresh oregano
- 1 cup fresh basil leaf, lightly chopped (I love a lot of basil. You may want to do a little less)
- 1/2-1 cup sugar (to taste, I prefer it sweet too!)
- 1/4 teaspoon crushed red pepper flakes (to taste)
- 1/2 teaspoon fresh ground black pepper (to taste)
- 1/4 teaspoon salt (to taste)
- 1Wash all ingredients very well. Start with tomatoes and water over low heat in medium pot. Slowly stir in each ingredient and continue cooking and stirring for about 1/2 hour to an hour (at least, the longer/the better). If you can, refrigerate and reheat. I don't know why, but it taste better.
- 2Great Additions: Artichoke Hearts, mushrooms, chopped onion, etc are just a few great additions you can add to this recipe! I have tried all of these just based on what I have in the kitchen at the time, and it always comes out great!
- 3Note: This recipe is so versatile. Serve over pasta, I prefer linguini), vegetables, or even toasted crostini bread with a bit of mozzeralla on top. It can also be served cold over sliced toasted Italian bread as a bruschetta -- mmm.
- 4Tip: I worked in a family owned Italian restaurant in high-school. They said to stir continually and never let the sauce boil. I try every time but have yet to succeed.
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Nutritional Facts for Fresh Tomato Marinara Sauce
Serving Size: 1 (355 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 190.2
- Calories from Fat 10
- Total Fat 1.2 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 170.0 mg
- Total Carbohydrate 45.1 g
- Dietary Fiber 6.9 g
- Sugars 37.3 g
- Protein 4.6 g