Fresh Tomato Homemade Marinara Sauce Recipe

My Summer Tomato Glut

Every August, my garden gives me too many tomatoes. I still laugh at that. One year, I had them in bowls on every table. My kitchen counter was a sea of red.

That’s when this sauce was born. I needed to use them up, and fast. So I started simmering. The smell filled my whole house. Doesn’t that smell amazing? It’s the smell of a good afternoon.

Why Fresh Tomatoes Matter

You can use canned tomatoes. I do in winter. But fresh ones taste different. They have a brighter, happier flavor. This matters because cooking should celebrate the season.

Simmering them slowly is the key. It turns their sharp taste into something sweet and deep. You are helping them become their best selves. That’s a good lesson for all of us, I think.

The Little Secret: Honey

You might wonder about the honey. Tomatoes can be a little tart. The honey just helps them along. It doesn’t make the sauce taste sweet. It makes it taste balanced.

Fun fact: A long time ago, people in Italy used to add a carrot to their sauce for the same reason! The honey is my easier trick. What’s your favorite little kitchen trick to balance flavors?

Making It Your Own

This is your sauce now. You can leave it chunky. I like it that way on pasta. Or you can blend it smooth. My grandson likes it smooth for dipping his bread.

That’s the second reason this matters. A recipe is just a friend showing you the way. Then you walk the path yourself. Do you prefer your marinara sauce chunky or smooth?

A Simple, Happy Simmer

Don’t rush the pot. Let it bubble gently. Stir it now and then. This is the best part of cooking. You get to stand still for a bit. You can watch the tomatoes change.

That quiet time is a gift. Listen to the soft pops and sighs from the pot. It’s telling you a story. What’s your favorite thing to listen to while you cook?

Ingredients:

Ingredient	Amount	Notes
Olive oil	1 Tbsp (15 mL)
Garlic	3 cloves	Minced
Fresh tomatoes	5 (1 to 1.5 lbs)	Diced
Fresh basil	2 Tbsp	Finely chopped
Italian parsley (flat leaf parsley)	2 Tbsp	Finely chopped
Honey	1 Tbsp (15 g)
Salt	½ tsp
Ground black pepper	¼ tsp

My Summer Tomato Sauce Secret

Hello, my dear! It’s Chloe. Come sit with me. Let’s talk about tomatoes. When my garden is full of them, I make this sauce. It tastes like sunshine in a jar. The secret is using fresh, ripe tomatoes. They make all the difference. Doesn’t that smell amazing? I still laugh at that one summer. My grandson tried to help. He used every bowl in the kitchen! But his sauce was delicious. Cooking should be fun, not perfect. Ready to make some memories?

Here is how we do it. Follow these simple steps.

• Step 1: Get your saucepan. Warm the olive oil in it. Mince your garlic cloves. Add them to the warm oil. Cook them until they smell wonderful. This takes about two minutes. Be careful not to let them turn brown. (My hard-learned tip: Keep the heat medium, not high. Burnt garlic tastes bitter!)
• Step 2: Now, add your diced tomatoes. Let them bubble gently. You will need to stir them often. This keeps them from sticking. Let them cook for about twenty-five minutes. They will get soft and juicy. It’s like a little tomato soup. What’s your favorite thing to cook with tomatoes? Share below!
• Step 3: Time for the herbs! Chop your basil and parsley. Stir them into the pot. Add the honey, salt, and pepper too. The honey makes the sauce taste round and sweet. Let it all simmer for ten more minutes. The flavors will become friends.
• Step 4: You have a choice now. You can serve your sauce just like this. It will be chunky and lovely. Or, you can blend it until smooth. I like both ways. It depends on my mood. Pour it over pasta and enjoy your creation.

Cook Time: 35 minutes
Total Time: 45 minutes
Yield: About 1.5 cups of sauce
Category: Sauce, Condiment

Three Fun Twists to Try

This recipe is like a favorite dress. You can change its accessories! Here are three easy twists.

• The Spicy Kick: Add a pinch of red pepper flakes with the garlic. It gives a nice little warmth.
• The Garden Harvest: Stir in a handful of chopped zucchini or bell pepper with the tomatoes.
• The Creamy Dream: Finish the sauce with a splash of cream or a spoonful of ricotta cheese. So rich and cozy!

Which one would you try first? Comment below!

My Favorite Ways to Serve It

Of course, this sauce is perfect on spaghetti. But let’s think bigger! Try it on a homemade pizza. Or use it to dip crispy garlic bread. For a pretty plate, sprinkle extra fresh parsley on top. Now, what to drink? A glass of chilled Italian red wine is lovely for grown-ups. For everyone, I love fizzy lemonade with a sprig of basil. It’s so refreshing. Which would you choose tonight?

Keeping Your Marinara Happy

Let’s talk about keeping your sauce. Fridge storage is easy. Let the sauce cool completely first. Then put it in a sealed container. It will be good for about five days.

Freezing is perfect for batch cooking. I make a double batch every August. I pour cooled sauce into freezer bags. Laying them flat saves so much space. They thaw quickly in a bowl of water.

Reheating is simple. Use a saucepan on low heat. Stir it now and then. Add a splash of water if it looks thick. I once reheated it too fast and it splattered everywhere. A little patience makes a better sauce.

Storing food well matters. It saves you time on busy nights. It also lets you enjoy summer tomatoes all year long. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Sauce Troubles

Sauces can be tricky. But every problem has a fix. First, your sauce might be too watery. Just let it simmer a bit longer. The extra water will cook away.

Second, the sauce could taste too sharp or acidic. This is very common. The honey in our recipe helps with that. A tiny pinch of sugar can also balance it. I remember when my first sauce was so tart. A teaspoon of honey fixed it right up.

Third, the garlic might burn. Always cook it on medium heat. Stir it often. Burnt garlic tastes bitter. Getting these basics right builds your cooking confidence. It also makes your food taste exactly how you want. Which of these problems have you run into before?

Your Marinara Sauce Questions, Answered

Q: Is this sauce gluten-free?
A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead?
A: Absolutely. It tastes even better the next day.

Q: What if I don’t have fresh herbs?
A: Use one teaspoon of dried herbs instead of each tablespoon fresh.

Q: Can I double the recipe?
A: You can. Just use a bigger pot. Fun fact: Simmering tomatoes makes your kitchen smell wonderful.

Q: Do I have to blend it?
A: No, a chunky sauce is lovely on pasta. Which tip will you try first?

From My Kitchen to Yours

I hope you love this simple sauce. Cooking from scratch is a gift. It is a gift you give to yourself and your family. I would love to see what you make.

Share your cooking adventures with me. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesKitchen. I always look at your beautiful photos.

Thank you for cooking with me today. Happy cooking!
—Chloe Hartwell.