Recipe by Sarah Lasry

Best Marinara From Scratch

add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings

No Allergens specified

The longer you cook this sauce the better it gets, so I left it over low heat until I was ready to serve my pasta. Even then, I left the remaining sauce on the stove until after the meal and then bottled it for the next time I’d need marinara.


Main ingredients

  • 13–15 large Jersey  tomatoes (3 and 1/2 – 4 pounds), halved

  • 10 cloves garlic

  • 3–4 tablespoons Bartenura Olive Oil, divided

  • 1 large white onion, diced

  • 3 carrots, peeled and diced

  • 3 celery stalks, diced

  • 2 teaspoons oregano


Roast the Tomatoes


Preheat oven to 375 degrees Fahrenheit.


Lay halved tomatoes, cut side down, on a large baking sheet. Add garlic cloves to the pan, placing them in between the tomatoes. Drizzle with half the olive oil, and season with salt and pepper.


Roast for 25 minutes, until the tomatoes have softened and the skins have blackened.

Prepare the Sauce


Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Add onions, carrots, and celery, and cook for 10 minutes. When vegetables are soft, add oregano. Season with salt and pepper. Lower heat, cover pot, and cook until tomatoes have finished roasting.


Add tomatoes with garlic and tomato sauce to pot. Blend using an immersion blender. Add basil and sugar, and cook over medium–low heat for 30 minutes. Season with additional salt and pepper, to taste.

Prepare the Sauce

Yields 6–8 cups

Best Marinara From Scratch

Please log in to rate


Notify of
Inline Feedbacks
View all comments