Fresh Marinara

This Fresh Marina recipe is the basis for so many awesome dishes – from pizza, to Italian meatballs, to shrimp marinara.   It’s perfect for a dipping sauce for golden mozzarella sticks, as well.   When you make this, your house will smell like a cook’s home in Tuscany!  

Make a big batch and freeze what you don’t use for quick and easy future use!  AMAZING!

Fresh Marinara recipe

Use this marina when you are making a H2FaL classic: Authentic Italian Meatballs recipe!

Italian meatballs recipe

Find the best ingredients, and you can’t go wrong with making the best Fresh Marinara you’ve ever tasted! Incredible!

Fresh marinara ingredients

Now, let’s make this incredible Fresh Marina recipe!

Fresh Marinara
 
Prep time
Cook time
Total time
 
This recipe for Fresh Marinara is one I have been using for years. So flavorful, and perfect for all your Italian dishes!
Author:
Recipe type: Italian
Cuisine: Italian
Serves: 4 - 6
Ingredients
  • Three 28 oz can of Italian whole tomatoes (San Marzano are the best)
  • ¼ cup quality olive oil
  • ¼ cup of garlic, finely chopped
  • 3 tablespoons fresh basil, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
  2. In a large pot, heat the olive olive oil over medium heat. When the oil is hot, add the garlic and cook it; stirring, for about 5 minutes, or until it is golden brown. It should turn golden brown, but don't let it burn!
  3. Add the basil, parsley, salt, and pepper. Cook the mixture for 30 seconds.
  4. Add just the tomatoes (not the juice...hold onto the juice). Break the tomatoes up with your hands as you add them to the pot.
  5. Increase the heat to high, and cook them for 5 minutes.
  6. Reduce the heat and simmer the sauce for about 10 minutes.
  7. Add the reserved tomato liquid.
  8. Increase the heat to high and bring the sauce to a boil.
  9. Boil if for 12 minutes, until slightly thickened, stirring occasionally and scraping bottom to prevent burning.
  10. Turn off the heat and let set for at least an hour.

 

2 Comments

    • Hi Cindi!

      Great question, and we’ve updated the post to reflect this. I love breaking the tomatoes up by hand as I add them to the pot. I’ve always heard this is the best way to break up your tomatoes (as opposed to cutting them with a knife or food processor), and after all the years, I have to agree. Also, the tomatoes really start to break down as they coo. Thanks again, and let us know how it turns out! Kris & Wesley

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