Tomato Basil Marinara Sauce

| January 30, 2007 | 2 Comments

January 228

My tomato basil marinara sauce begins with the above. What are they? Broiled tomatoes. Mmmm. Broiling them makes them soft, perfect for crushing, and it ripens their flavor.

This sauce is great for baking (lasagna, manicotti, etc) or good with pasta. You could use it over chicken parm or dip fried mozzarella in it. Or, you could add veggies for a chunkier rendition.

Tomato Basil Marinara Sauce


2 large tomatoes, washed
3 extra large cloves of garlic (or 6 medium cloves), minced
1 cup basil, chopped - fresh only
3 small cans of tomato paste
1 tbsp dried Italian seasonings
salt and pepper to taste
1/2 tsp sugar


  1. Place the tomatoes on a jelly roll pan, covered with aluminum foil. Place in the oven and turn on the broiler (high). Cook, flipping every five minutes, for 15 minutes, or until skin blackens and pulls away.
  2. Let tomatoes fully cool before proceeding (allow at least an hour . . . I made the tomatoes a day a ahead and left them in the fridge over night).
  3. Gather and prepare all ingredients. Halve the tomatoes and remove seeds and stems (discard). Chop and crush tomatoes finely.
  4. Heat a large dutch oven or heavy pot over medium heat. Place the garlic and basil and cook, stirring frequently, for one minute. Add tomato paste and water. How much water? 2.5 cans worth per can of tomato paste. Stir in tomatoes and Italian seasonings.
  5. Bring sauce to a rapid boil.
  6. Stir in salt and pepper and sugar. Lower heat to low and simmer sauce for one hour, stirring occasionally.


* Be sure to taste your sauce throughout the cooking and add additional salt and pepper to your taste. Always add a little at a time though so as not to over season.

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Category: Eating Locally, Homecooking, Gardening, Farm Fresh, pasta, Recipes, sauce

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

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  1. Andrea says:

    I was wondering if this is the recipe for the Marinara at Cucina Bella Restraunts??
    I was thinking they put carrots in their
    Marinara to get that sweet taste??
    Let me know if this is the same??
    Thanks for your time,

  2. Sarah Caron says:

    Hi Andrea,

    Welcome to Sarah’s Cucina Bella. This is my personal food blog. Unless otherwise noted, all recipes are mine. I am not affiliated with any restaurants or food producers.

    Good luck with your search!

    Sarah Caron

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