This Homemade Marinara Sauce (aka spaghetti sauce) combines 6 different types of tomatoes, garlic, red wine and other amazing flavors to create a rich, deep and flavorful sauce that will become a family favorite.
You guys. This recipe is going to become your FA-avorite. I know it already. There really is something about making something from scratch, especially when you have grown the tomatoes, basil and oregano yourself. Yes, I could very easily run to the store and pick an “okay” jar of tomato sauce, but a) it simply doesn’t taste as good and b) knowing the time, effort and love that goes into a homemade jar just makes it tastes a gabazillion times better. Once you make this – you won’t be able to go back to store-bought.
For about the past 3-4 years, my husband and I have had a garden and we always grow tons of tomatoes, specifically so we can make this recipe, which has evolved and gotten better and better and better over time. Brace yourselves, because I am about to share our secret recipe with you guys! It is all in the details – so pay attention! Man, I must like you guys……
Here is the mainstay of this whole thing …. beautiful tomatoes. Some heirloom, some beefsteak, some yellow, some orange….. you get the idea. You need to diversify your tomatoes.
Make sure they are clean, then remove the core and cut into large chunks. They are going to be roasting for 5 hours and you don’t want them to cook down too fast. Throw them into a very large stainless steel roasting pan.
Wait …… are you wondering where the instructions are to blanch and remove the skins?? Well, you are going to be waiting on that part for a while, because it isn’t happening. Yup – not here. Just one of the beautiful things about this recipe. In the end, the roasted tomatoes are put in a blender – yes, some pieces of skin will remain, but I honestly think they add more flavor and authenticity to the sauce. No blanching for me.
Boom. Next, chop up your onions and get all of your garlic cloves ready – add those to the pan.
And then the spices.
And finally, the wine and olive oil go in. Toss with your (clean) hands.
Put in the oven at 425 and let roast for about 5 hours – check periodically (about once an hour and then every half hour for the last hour) to stir.
The next part is pretty easy – let this cool for a good hour or two and then take out your blender or food processor. Put a couple spoonfuls into the blender (cover the top with a thick towel, just in case) and pulse about 3-4 times. Voila – you have yourself some amazingly flavorful, beautiful, so-good-I-am-going-to-mop-it-up-with-my-garlic-bread spaghetti sauce. Serve with pasta or on top of your Stuffed Zucchini! [Update: you can also opt to NOT blend this and serve or can it as Chunky Roasted Tomato Sauce!!]
Again – I am in the midst of working on a Canning 101 post to give you all of my tips and how-to’s when it comes to canning this stuff!
Quick note on the recipe – I listed out exactly what I used in making this sauce (and it really tastes amazing), but don’t stress out if you can find everything except 3 orange tomatoes… Seriously. Don’t panic. Just buy some more of a different kind of tomato. And if you can’t find “spicy oregano” … just buy regular fresh oregano. As long as you put the listed amount of oregano and the right amount of tomatoes, your sauce is going to taste just fine – promise! Now go make some sauce!
- 3 heads of garlic (tip: pull out the cloves and then cut them in half - they are much easier to peel that way and they need to be cut in half anyway - you want 32-35 cloves)
- 5 large heirloom tomatoes - cut into chunks
- 8 beefsteak tomatoes - cut into chunks
- 3 medium orange tomatoes - cut into chunks
- 6 medium yellow tomatoes - cut into chunks
- 20 cherry tomatoes
- 2 lbs roma tomatoes - quartered
- NOTE: don't get hung up on getting specifically the exact same number and type of tomato listed. While this is what I used, you ultimately need 22-23 lbs of tomatoes.
- 3 large white onions - quartered
- 1 cup tightly packed fresh sweet basil, roughly chopped
- 1 cup tightly packed Italian basil, roughly chopped
- 1 cup fresh spicy oregano, roughly chopped
- 4 Tablespoons dried oregano leaves
- 3 Tablespoons kosher salt
- Teaspoon ground black pepper
- 1 cup olive oil
- 1½ cup dry red wine
- You will need a blender and a large stainless steel roasting pan.
- (NOTE: make sure your tomatoes are clean before use. I typically soak them in a 50/50 vinegar and water mixture for about 10-15 minutes and then rinse clean)
- Preheat oven to 425.
- Take large aluminum roasting pan and add all of your tomatoes, garlic, onion, basil, oregano, salt, pepper, olive oil and wine.
- Mix everything together thoroughly.
- Place in oven and let roast for at least 5 hours.
- Stir about every 30-45 minutes.
- After 5 hours, remove from oven and let cool for an hour or so.
- Take blender and add several spoonfuls to it.
- Cover with thick towel and pulse the blender: 3 times for chunky sauce and 8 times for smoother sauce.
- Serve some immediately and can the rest.
- Canning this amount resulted in 14.5 1 pint jars.