Homemade Marinara Sauce

Total Time: 5 hours, 30 minutes

Prep Time: 30 minutes

Cook Time: 5 hours

Servings: 9.5

Author: Erin Jensen

Source: thewoodenskillet.com

Homemade Marinara Sauce


· 3 heads of garlic, peeled (approx. 32-35 cloves)· 5 large heirloom tomatoes - cut into chunks· 8 beefsteak tomatoes - cut into chunks· 3 medium orange tomatoes - cut into chunks· 6 medium yellow tomatoes - cut into chunks· 20 cherry tomatoes· 2 lbs roma tomatoes - quartered· 3 large white onions - quartered· 1 cup tightly packed fresh sweet basil, roughly chopped· 1 cup tightly packed Italian basil, roughly chopped· 1 cup fresh spicy oregano, roughly chopped (or regular oregano)· 1/4 cup dried oregano leaves· 2 Tablespoons dried basil leaves· 3 Tablespoons kosher salt (more to taste)· 1 Teaspoon ground black pepper· 1 cup olive oil· 1 1/2 cup dry red wine


Step 1Preheat: Preheat oven to 425.Step 2Combine: Take large aluminum roasting pan and add all of your tomatoes, garlic, onion, basil, oregano, salt, pepper, olive oil and wine.Step 3Mix: Mix everything together thoroughly.Step 4Oven: Place in oven, uncovered, and let roast for at least 5 hours.Step 5Stir: Stir about every 30-45 minutes, especially the last 2 hours.Step 6Cool: After 5 hours, remove from oven and let cool for an hour or so.Step 7Spoonfuls: Take blender and add several large spoonfuls (about 3 ladle-sized scoops) to it.Step 8Pulse: Cover with thick towel and pulse the blender: 3 times for chunky sauce and approximately 8 times for smoother sauce.Step 9Serve or Save: Serve some immediately and can or freeze the rest.