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Homemade Marinara Sauce

  • Author: Erin Jensen
  • Prep Time: 30 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 30 mins
  • Yield: 14.5 1 pint jars 1x
  • Category: Sauce/Pasta
  • Method: Oven
  • Cuisine: Italian

Description

Homemade Marinara Sauce – your go-to spaghetti sauce recipe! Turns out beautifully every time! Whole30/Paleo Friendly!

Recipe Video: I have included a Small Batch recipe below in the Notes Section – the Small Batch recipe is used in the recipe video. It is cooked the exact same way, it just uses about 1/4 of the ingredients! Enjoy!


Scale

Ingredients

  • 3 heads of garlic, peeled (approx. 3235 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
  • 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 (or regular oregano)
  • 1/4 cup dried oregano leaves
  • 2 Tablespoons dried basil leaves
  • 3 Tablespoons kosher salt (more to taste)
  • 1 Teaspoon ground black pepper
  • 1 cup olive oil
  • 1 1/2 cup dry red wine

Instructions

  1. Preheat: Preheat oven to 425.
  2. Combine: Take large aluminum roasting pan and add all of your tomatoes, garlic, onion, basil, oregano, salt, pepper, olive oil and wine.
  3. Mix: Mix everything together thoroughly.
  4. Oven: Place in oven, uncovered, and let roast for at least 5 hours.
  5. Stir: Stir about every 30-45 minutes, especially the last 2 hours.
  6. Cool: After 5 hours, remove from oven and let cool for an hour or so.
  7. Spoonfuls: Take blender and add several large spoonfuls (about 3 ladle-sized scoops) to it.
  8. Pulse: Cover with thick towel and pulse the blender: 3 times for chunky sauce and approximately 8 times for smoother sauce.
  9. Serve or Save: Serve some immediately and can or freeze the rest.

Notes

  • Aluminum Pan: you will need a large aluminum roasting pan for this recipe
  • Clean Tomatoes: 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
  • Cutting Garlic Tip: dreading peeling a ton of garlic – simply cut each clove in half lengthwise and you can peel them so much easier!
  • Total Pounds of Tomatoes Needed: 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, using a variety of different types and colors (for better depth of flavor).
  • Basil: If you can’t find both Sweet AND Italian Basil just use 2 cups of fresh basil and don’t worry about the type.
  • Red Wine: I don’t use any particular brand and really any red wine you have will probably be fine, but you will get the best flavor with a dry red wine.
  • Paleo/Whole30: To make Paleo/Whole30 simply use pomegranate juice in place of the red wine.
  • Is 425 Degree Temp Too Hot?: I promise this isn’t too hot! Once those tomatoes start cooking down there is going to be A LOT of liquid that needs to be cooked off.
  • How much will it make: This recipe resulted in approximately 14 1-pint jars, but it will vary a little.  Feel free to use larger jars – we use smaller ones because that seems to work for a family of 4 making spaghetti and if we stored them in larger jars we would open them and not all of it would get used. Personal preference!
  • Immersion Blender or Food Processor: you could also use an immersion blender or food process to blend up the sauce.
  • Eat, Freeze, Can: Feel free to use some right away, store some in the fridge for a week or so if you are going to use it, freeze it or can it! I have a great post on How to Can Spaghetti Sauce 101 that can answer a lot of questions!
  • Recipe Video: I have included a Small Batch recipe below – the Small Batch recipe is used in the recipe video. It is cooked the exact same way, it just uses about 1/4 of the ingredients!
  • Small Batch Recipe: Cook in a Dutch Oven, uncovered, for 3 hours stirring every 30-45 minutes or until liquid has reduced.  All other instructions are the same! Makes approx. (3) 1-pint jars.
    • 1 head of garlic, peeled
    • 6-7 lb of tomatoes with a mix of 
        • heirloom tomatoes – cut into chunks
        • beefsteak tomatoes – cut into chunks
        • orange tomatoes – cut into chunks
        • yellow tomatoes – cut into chunks
        • cherry tomatoes
        • roma tomatoes – quartered
    • 1 large white onions – quartered
    • 1/2 cup tightly packed fresh sweet basil, roughly chopped
    • 1/4 cup tightly packed Italian basil, roughly chopped
    • ½ cup fresh oregano
    • 2 Tablespoons dried oregano leaves
    • 1 Tablespoon dried basil leaves
    • 2 Tablespoons kosher salt
    • Teaspoon ground black pepper
    • 1/3 cup olive oil
    • 1/2 cup dry red wine

Keywords: homemade marinara sauce