Homemade Marinara

Homemade Marinara

Homemade Marinara


  • 3 Tablespoons olive oil
  • 1 medium onion, chopped
  • 1 Tablespoon minced garlic
  • 12 vine-ripened tomatoes, chopped
  • One 28-ounce can of diced tomatoes
  • 3/4 cup fresh basil, torn
  • 1/4 cup other fresh herbs (parsley, sage, rosemary, thyme), finely chopped
  • 1 Tablespoon dried oregano
  • 2 teaspoons crushed red pepper
  • 1/4 Cup balsamic vinegar
  • 1/8 Cup sugar
  • 1 Tablespoon cornstarch, dissolved in water
  • Salt and Pepper to taste


In a big pot, cook down the onion and garlic in the olive oil over medium heat. Let the onions get translucent and fragrant.

Add the fresh and canned tomatoes and stir. Stir occasionally over the next 10 minutes.

Use an immersion hand blender to get this preliminary mixture smooth.

Add in the fresh herbs, seasonings, balsamic vinegar and sugar. Stir and cover for another 20 minutes, checking on it occasionally.

I added the cornstarch once I knew the marinara was finished because it seemed too water-y for me. Dissolving it in water first helps to eliminate lumps!

Let cool completely before storing.