Tomato Basil Garlic Marinara from Fresh Tomatoes

By Jessica Sanders

This post may be a bit late - I know summer is officially behind us - but just in case you have a precious few tomatoes lying around, I thought I'd share this tomato basil garlic marinara from fresh tomatoes. There's one farm near us that still has fresh tomatoes for sale - I went over there a week or so ago and picked up a few pounds of their "sauce" tomatoes. For this sauce, you don't need anything fancy - just fresh, ripe tomatoes. This is the perfect sauce for pouring over your favorite pasta, and it's great on flatbread pizza or thin crust pizza with a few slices of fresh mozzarella. It's also great on grilled vegetables (pour it over some grilled portabella mushrooms, yum) or chicken breast - in other words, it's a great basic, flavorful, healthy, sauce. And it's great for freezing! I've got a few jars of this in my freezer - busting out a jar of this in the middle of winter is such a welcome treat. Flecked with bits of fresh basil and garlic, sweet and savory and tangy, this is a great sauce. So if you can get your hands on a few tomatoes, make this sauce and freeze some for later - once February hits and there's not a tomato in sight, you'll thank me I promise! 

Tomato Basil Garlic Marinara from Fresh Tomatoes


  • 3 lbs "sauce" tomatoes (I think they were roma)
  • 4 cloves garlic, minced
  • 4 Tbsp extra virgin olive oil
  • 1/2 oz fresh basil
  • kosher salt
  1. Bring a large pot of water to a boil. Cut an "x" on the bottom of each tomato, and then drop all the tomatoes into the boiling water for about a minute. Use a slotted spoon to remove the tomatoes and place them in an ice bath. 
  2. Peel the tomatoes (this should happen pretty easily - like you won't even need a knife). Cut, core, and seed the tomatoes. 
  3. In a large saucepan or pot, heat the olive oil over medium heat. Add the minced garlic and swish around for a few seconds until fragrant, but don't let it burn. Add the tomatoes and about 1/2 tsp kosher salt and simmer for about 20 minutes. Use a stick blender to get the sauce to the consistency you want - I like a blend of smooth and chunky. 
  4. Right before adding to the sauce, chop the basil leaves and add to the pot. This prevents the leaves from turning a weird funky color (not appetizing). Simmer another 2 minutes or so. 
  5. If you want to freeze your sauce, pour the hot sauce into a glass bowl and set that bowl in a large bowl of ice. Put both bowls into the fridge and allow the sauce to cool completely. When cool, pour the sauce into a Mason jar (or other airtight container), leaving an inch or so at the top for the sauce to expand in the freezer. You can freeze this for a few months.