Best Fresh Tomato Marinara Sauce Recipes

FRESH TOMATO MARINARA SAUCE

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.
• Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.
• Stir balsamic vinegar into the sauce.

FRESH TOMATO MARINARA SAUCE

Steps:

• Peel tomatoes and process smooth.
• Sauté garlic in large pot in olive oil.
• Add all other ingredients and simmer for 1 1/2 hours. Stir occasionally.
• This recipe is approx yield of 80 oz.
• If canning use canning salt otherwise this freezes nicely. I store in 20 oz containers.

SHRIMP IN FRESH TOMATO MARINARA SAUCE

Steps:

• On medium high heat in skillet, add olive oil and when hot, add shrimp and saute quickly for 3 minutes.
• Add garlic and saute for 1 minute.
• Add basil and parsley and saute for another minute.
• Remove shrimp from pan and add tomatoes, salt and pepper and cook for 10 to 15 minutes on low.
• Return shrimp to pan for approximately 1 minute to heat through.
• Stir in additional fresh basil, if desired.

FRESH TOMATO MARINARA SAUCE

Steps:

• Wash all ingredients very well. Start with tomatoes and water over low heat in medium pot. Slowly stir in each ingredient and continue cooking and stirring for about 1/2 hour to an hour (at least, the longer/the better). If you can, refrigerate and reheat. I don't know why, but it taste better.
• Great Additions: Artichoke Hearts, mushrooms, chopped onion, etc are just a few great additions you can add to this recipe! I have tried all of these just based on what I have in the kitchen at the time, and it always comes out great!
• Note: This recipe is so versatile. Serve over pasta, I prefer linguini), vegetables, or even toasted crostini bread with a bit of mozzeralla on top. It can also be served cold over sliced toasted Italian bread as a bruschetta -- mmm.
• Tip: I worked in a family owned Italian restaurant in high-school. They said to stir continually and never let the sauce boil. I try every time but have yet to succeed.