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Homemade Garden Tomato Marinara Sauce

Inspired by the Farm Stand Marinara Sauce in Food to Live By by Myra Goodman. Adapted for previously frozen garden tomatoes and dry white wine.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cloves garlic
  • 1 small carrot diced
  • 1 small yellow onion diced
  • 5 pounds ripe tomatoes or 2-28oz cans of tomatoes
  • 3 tbsp olive oil
  • 1/3 cup dry white or dry red wine
  • 1/4 cup chopped fresh basil or 2 tsp dried basil
  • 1 tbsp fresh oregano or 2 tsp dried oregano
  • 1 tbsp fresh thyme or 1 tsp dried thyme
  • 1 tsp Kosher salt to taste
  • 1/2 tsp fresh ground black pepper to taste
  • 1-2 tsp sugar to balance acidity optional

Method
 

  1. Prepare the tomatoes. Thaw the frozen tomatoes in the refrigerator. Remove their skins, which should slip off easily. Save the tomato flesh and juices.
  2. Process the tomatoes. Pass the thawed tomatoes through a tomato strainer to separate the pulp from the seeds and any remaining skins. If you don't have a strainer, you can crush or blend the peeled tomatoes instead. The finished sauce will simply have a different texture.
  3. Prepare the vegetables. Finely chop the garlic, carrot, and onion by hand or with a food processor.
  4. Cook the aromatics. Warm the olive oil in a large, heavy pot over medium-low heat. Add the chopped vegetables and cook, stirring occasionally, until softened without browning, approximately 10–12 minutes.
  5. Add the wine. Pour in the wine, stir to loosen anything sticking to the bottom of the pot, and simmer for about 3 minutes.
  6. Add the tomatoes and herbs. Stir in the tomato purée, basil, oregano, and thyme.
  7. Simmer the sauce. Cook gently, uncovered, stirring occasionally. Begin checking the flavor and consistency after about 35–45 minutes. If your tomatoes were especially watery after thawing, continue reducing until the sauce is as thick as you like.
  8. Season to taste. Add the salt and pepper. Taste the sauce and add a little sugar only if you think the acidity needs balancing.
  9. Serve or freeze. Enjoy immediately, or cool the sauce promptly and portion it into freezer-safe containers. Leave suitable headspace for expansion and label each container with the date.

Notes

Do I have to use a food mill? No. If you don't mind seeds and a more rustic sauce, you can simply peel, crush, or blend the tomatoes.
Can I use fresh tomatoes? Absolutely. You can peel and chop fresh tomatoes instead of freezing them first.
Why is my sauce so watery? Freezing breaks down the structure of tomatoes, releasing moisture as they thaw. Tomato variety also makes a difference. A longer uncovered simmer will concentrate the sauce.
Can I use white wine instead of red? Yes. I used a dry white wine in this batch. Choose a dry wine you enjoy rather than a sweet one.
How should I store it? Refrigerate leftovers promptly and use within 3–4 days, or freeze in suitable containers. For best quality, aim to use frozen sauce within about 3 months.
Is this recipe safe for home canning? This is a freezer recipe, not a tested canning recipe. Do not use these ingredient proportions for water-bath or pressure canning without following a scientifically tested preservation recipe.