How to Make Italian Marinara Tomato Sauce from Fresh Picked Tomatoes: Old School Italian Style

Using homegrown San Marzano tomatoes from my garden, I show you how to make a quick marinara sauce the old fashioned way using nothing more than fresh tomatoes, salt, pepper, garlic and oil. The sauce is incredibly sweet, no bitterness. Beats anything you can get in a can!

 

Here's What You Need to Make This Awesome Sauce:

  • ~3 pounds of paste type tomatoes. I used San Marzano, but you can use any plum variety.
  • 1T Kosher salt
  • 2 cloves of garlic, sliced thin
  • Olive oil
  • Fresh basil 
  • Cracked black pepper
  • A food mill

What to Do:

  1. Wash all of your tomatoes. Remove stem end of tomatoes and quarter them. Toss them all into a sauce pot along with ~1/2 tbsp. of kosher salt
  2. Put the pot over medium flame and cook for about 15 minutes. As the tomatoes cook down they'll release their juices and start to boil.
  3. Once the tomatoes look soupy you can pour them out into a strainer to drain off excess water from the tomatoes. 
  4. Take those drained tomatoes and process them in a food mill (use a medium gauge disk). You now have fresh tomato sauce. You can stop here and jar it or proceed to cook it further. 
  5. Saute thin sliced garlic in some hot oil for a minute. Then add in the tomato sauce, salt, cracked black pepper and a bunch of fresh basil.
  6. Simmer the sauce for about 20 mins until it's thickened. Taste and adjust for seasoning. It'll be sweet and have an awesome fresh tomato flavor. 
  7. This next step is optional, but I recommend it. Take your sauce and pass it through the food mill once more using the finest disk. This will puree the garlic and basil, and separate out any tough basil stems. This creates a nice uniform dispersion of garlic and basil throughout the sauce and gives the sauce a balanced flavor. 


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