Homemade Marinara Sauce

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Homemade Marinara Sauce

I just got back from our Farmer’s Market. The tomatoes are so ripe and perfect that I couldn’t walk away from them. So I bought 4 baskets of them! As I was driving home, I could smell how fresh these tomatoes were, and I wanted to prepare something delicious and healthy, so tada… homemade marinara (tomato) sauce. You can  use this sauce on top of bread, vegetables, or …homemade pasta…yum

makes about 5 cups


  • Author: Kim Nicholson



¼ cup unrefined, cold-pressed extra-virgin olive oil

1 large onion, finely diced

2 garlic cloves, finely chopped

4 pounds fresh, ripe tomatoes, peeled, seeded and diced

1 7-ounce jar of tomato paste (optional, for a richer, thicker sauce)

Sea salt to taste

A small handful of fresh basil leaves, thinly sliced*



In a medium saucepan, heat the olive oil over medium-low heat. Add the onions and sauté gently until softened, about 10 minutes. Add the garlic and cook another minute.

Add the tomatoes and tomato paste with 2 generous pinches of sea salt and bring to a simmer. Cover the sauce, lower the heat and simmer for about 20 minutes.

Puree about half the sauce with an immersion blender or pass through a food mill. (You can also blend half the sauce in a blender or food processor. Put the sauce back into the saucepan.)

Add the basil and simmer for another 5 minutes or longer, if you have the time. Taste and adjust seasoning.


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