Easy Tomato Sauce Recipe – Fresh Basil & Garlic Marinara

Last Updated on 4 months by Neha Deshmukh

Easy Tomato Sauce Recipe – Fresh Basil & Garlic Marinara

Hey everyone! There’s just something so comforting about a really good tomato sauce, isn’t there? It’s the base for so many amazing meals – pizza, pasta, even curries sometimes! I’ve been making this simple marinara for years, and it’s become a staple in my kitchen. It’s so much better than store-bought, and honestly, it’s way easier than you think. Let’s get cooking!

Why You’ll Love This Recipe

This tomato sauce is all about fresh flavors. It’s bright, fragrant, and incredibly versatile. Plus, it comes together in about 30 minutes, making it perfect for a weeknight meal. It’s a fantastic base for 8 pizzas, or a generous amount of pasta – enough to feed a crowd (or have leftovers, which is always a win!). It’s simple enough for beginner cooks, but delivers a restaurant-quality taste.

Ingredients

Here’s what you’ll need to make this delicious tomato sauce:

• 500 grams fresh tomatoes (about 4-5 medium)
• 2 teaspoons minced garlic
• ¼ cup olive oil
• ¼ cup fresh basil, chopped
• 2 teaspoons dried oregano
• ½ teaspoon black pepper
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using really good quality ingredients makes all the difference.

• Fresh Tomatoes: Seriously, use fresh if you can! The flavor is just unbeatable. Roma tomatoes are a great choice because they’re meaty and have fewer seeds, but any ripe, flavorful tomato will work.
• Olive Oil: A good extra virgin olive oil adds a lovely fruity note. Don’t skimp here – it really shines through.
• Basil: I love using Italian basil for this sauce, but you can experiment with different varieties like Thai basil for a slightly different flavor profile. My grandmother always used a local variety she grew in her garden, and it always tasted the best!
• Garlic: Freshly minced garlic is a must. Jarred garlic just doesn’t compare.

Step-By-Step Instructions

Alright, let’s make some sauce!

1. First, give your tomatoes a good wash. Then, roughly chop them and blend them into a puree. You can go for a smooth puree if you prefer, or leave it a little chunky – it’s totally up to you!
2. Now, heat the olive oil in a nice, heavy-bottomed pan over low heat. Add the minced garlic and sauté for just 5-6 seconds. You want it fragrant, but not browned – burnt garlic is no fun!
3. Pour in the tomato puree and let it sauté for about 4-5 minutes. This helps to deepen the flavor.
4. Season with salt, then cover the pan and simmer on low heat for 25 minutes. Give it a stir every now and then to prevent sticking. If it starts to look too thick, add a splash of water.
5. Once the sauce has simmered, stir in the fresh basil, dried oregano, and black pepper. Cook for another minute to let the flavors meld.
6. Finally, let the sauce cool before using it on your favorite dishes or storing it for later.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t rush the simmering process! Low and slow is the key to a rich, flavorful sauce.
• Taste as you go and adjust the seasoning to your liking.
• If you want a smoother sauce, you can pass it through a food mill after simmering.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your olive oil if you’re super strict.
• Spice Level Adjustment: Add a pinch of chili flakes for a little heat. My friend loves adding a whole chopped chili for a real kick!
• Italian vs. Indian Flavor Profile: For a more Indian-inspired sauce, add a pinch of turmeric, cumin, and coriander powder along with the oregano. It’s surprisingly delicious with dal and rice!
• Using Canned Tomatoes: If fresh tomatoes aren’t in season, you can use a 796g (28oz) can of crushed tomatoes. You might need to simmer for a shorter time, around 15-20 minutes.

Serving Suggestions

This sauce is incredibly versatile! Here are a few of my favorite ways to use it:

• Pizza, of course!
• Pasta – spaghetti, penne, fusilli, you name it.
• As a base for shakshuka.
• With grilled vegetables.
• Even as a dipping sauce for mozzarella sticks!

Storage Instructions

Leftover sauce? Lucky you!

• Let the sauce cool completely before transferring it to airtight containers.
• Store in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

• What type of tomatoes are best for this sauce? Roma tomatoes are ideal, but any ripe, flavorful tomato will work.
• Can I make this sauce ahead of time? Absolutely! It actually tastes even better the next day.
• How can I adjust the thickness of the sauce? If it’s too thick, add a little water. If it’s too thin, simmer it for a longer time.
• What’s the best way to store leftover tomato sauce? In airtight containers in the refrigerator for up to 3-4 days.
• Can I freeze this tomato sauce? Yes! Freeze in airtight containers for up to 3 months.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!