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