Big Batch Marinara Sauce

Big Batch Marinara Sauce


  • 3l bushel of plum tomatoes
  • 1/2 head fresh garlic
  • 4 tablespoons extra virgin olive oil
  • 1 Large finely chopped white onion
  • 1 large carrot
  • 1 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 1/2 cup red wine
  • 1 teaspoon pepper
  • 2 tablespoons white sugar
  • 2 or 3 teaspoons fresh basil
  • 1 can tomato paste
  • 1/4 teaspoon chilli pepper flakes


Step 1
If using fresh tomatoes you need to remove the skin before cooking. If using canned proceed to next step.

Bring a large pot of water to boil. Drop the tomatoes in about 10 at a time and let boil for a couple of minutes. You will see the skin crack. Remove and place in a bowl to cool. Continue doing this for all the tomatoes.

Cut the ends off the tomato and the skin should peel off really easily because of the boiling process. Cut in half and remove as many seeds as possible. Chop into finer pieces and transfer to a large bowl.Continue will remaining tomatoes.
Step 2
Add olive oil to a large pot and bring to medium heat. Dice onions and carrots fairly finely and transfer to pot. Cook until onions are transparent and then add garlic and cook for a few more minutes.
Step 3
Add wine and balsamic vinegar and let it cook off for a couple of minutes. Add sugar, salt, pepper and fresh basil.
Step 4
Once blended through toss in prepared tomatoes and tomato paste. Bring to medium boil and then turn down to simmer. Cook for about 2 hours and then purree with hand blender until smooth.

This should make about 7 cups so at this point you can let cool and then transfer into separate containers for freezing and to use when needed.

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