Homemade Spaghetti Sauce With Fresh Tomatoes
Authentic tomato marinara sauce from fresh tomatoes, basil, and garlic.
Servings: 8 servings
Calories: 144kcal
Equipment
- Large pot
Ingredients
- 5 lbs fresh tomatoes (peeled and seeded, see notes)
- 3 medium onions (diced)
- 8 cloves garlic (minced)
- 1 carrot (divided)
- ¼ cup olive oil
- ⅓ cup fresh basil (finely chopped)
- 1 sprig fresh thyme (or ½ tsp dried thyme)
- 1 sprig fresh oregano
- 2 bay leaves
- 2 springs fresh parsley (or 1 tsp dried parsley)
- 1 tsp sea salt
- 1 TBSP honey (optional)
Instructions
- Grate half of the carrot.
- Pour the olive oil into a large stockpot or Dutch oven over medium-high heat.
- When hot, add the diced onions to the olive oil and saute for 5 minutes.
- Add the minced garlic and grated carrot and saute for 2-3 minutes longer or until onions are translucent and tender.
- Add the tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley, and sea salt.
- Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
- Add carrot piece for the last 30 minutes to absorb acidity while the sauce thickens.
- Remove the sprigs of fresh herbs, bay leaves, and piece of carrot.
- Optional: Use an immersion blender to puree sauce until smooth (for a thicker sauce, skip this step).
- Use fresh or store in the refrigerator up to 1 week, or can it according to your canner's instructions for tomato products.
Notes
To peel fresh tomatoes (or peaches) cut a small "x" on the top and drop into boiling water for 10 seconds and then drop into an ice bath. The skin will easily peel off.
Nutrition
Serving: 0.5cup | Calories: 144kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 313mg | Potassium: 778mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3722IU | Vitamin C: 44mg | Calcium: 53mg | Iron: 1mg