Simple Homemade Marinara Sauce with Garlic & Basil

Pasta Sauce

  • Prep Time: 10 minutes — Cook Time: 40 minutes
  • ~32 ounces
  • 5 pounds fresh tomatoes (~30 tomatoes of various size)
  • ½ cup extra virgin olive oil
  • 1 medium onion, diced
  • 6 large garlic cloves, finely minced
  • 1 cup fresh basil leaves, finely chopped
  • 1 sprig fresh thyme, removed from the stem
  • 1 sprig fresh oregano, removed from the stem
  • 1 teaspoon coarsely ground salt
  • Pepper to taste


  1. Prepare the tomatoes:
    1. Cut a small x on the side of each tomato and drop then one by one into boiling water for ~10 seconds.
    2. Immediately remove the tomatoes and place them in an ice bath. The skin should easily peel off.
    3. I also then remove the core of the tomato with a small knife, or interestingly enough, a lemon juice tool. There is no need to “seed.”
  2. Prepare the infused olive oil:
    1. Pour the extra virgin olive oil into a medium – large stockpot on medium heat.
    2. Add diced onion and garlic.
    3. Sauté until onions are translucent and beginning to caramelize (about 6 minutes).
    4. Add the chopped basil leaves, oregano, and thyme. Sauté a few more minutes.
    5. Remove the pot from the stove and strain the olive oil.
    6. Remove the bits and pieces, put the oil back in the stockpot, and add the tomatoes.
  3. Simmer your sauce over low heat for 45 minutes while stirring occasionally.
    1. Add salt & pepper and taste as you go.
    2. The sauce should ‘cook down’ and begin to look a bit darker.
  4. Enjoy immediately over your favorite pasta, store in the fridge up to one week, or can it accordingly.
  5. Mangia! Mangia!