Homemade Marinara Sauce

There is just something so satisfying about making your own pasta sauce from scratch. It always tastes better when it is homemade, and you can adjust the seasonings to your liking. Making your own marinara is a great way to use up tomatoes when in season too, and this sauce freezes well.

To start, the tomato skin must be removed. The easiest way to achieve this is by slicing the tomatoes in half and placing them face down in a baking tray under the grill. Grill them for around 5-10 minutes or until the tomato skins start to wrinkle. Keep your eye on them so they do not burn. Once they look ready, remove from the grill and allow to cool for 5 minutes. Simply pinch the tomato skin from each tomato and drain excess water from the base of the baking pan.

Heat a large pan over a medium to high heat. Add in olive oil, and garlic cloves, roughly chopped. Add in the prepared tomatoes, along with basil, oregano, salt, and chili flakes if you are using them.
Allow the sauce to reach a boil and then drop heat to low and allow the sauce to simmer for at least an hour. Check its not burning and stir occasionally.

After about an hour the sauce will have become quite soft, transfer to a blender and pulse a few times. Blend for longer if you want a smoother sauce. Return to the pot to simmer for another hour. Long cooking times are essential for the richest tasting sauces. Adjust seasoning if needed.

The sauce can be used immediately, stored in a mason jar for a week or it freezes well for up to a month.

Serve with Seedy Sister Gluten Free Lentil & Maize Spaghetti or Spelt Fettuccine.