Homemade Classic Marinara Sauce

Every Kitchen Cook Needs A classic Pasta Sauce. We've removed the Sugar and Oil so you can enjoy it GuiltFree  





  • 18-20 Romano Tomatoes

  • 1 Half Red , White or Sweet Onion.

  • 4 Cloves of Garlic

  • 1 Small Can of Tomato Paste

  • 1 Tbsp. Oregano

  • 1 Tbsp. Sage

  • 1 Tbsp. Rosemary

  • 1 Tbsp. Turmeric Powder

  • 1 Tbsp. Coriander Powder

  • ½ tsp. Sea Salt

  • 4 Cups of Boiling Water

  • 2-3 Cups of Ice Water


  • Paring Knife

  • Chef's Knife

  • Large Boiling Pot (7-10 quarts)

  • Large Bowl of Ice Water

  • Cutting Board


Option #1: Quick & Easy!! 


  1. Remove stem scar from tomatoes (The top part of the tomato where the stem connected)

  2. Add everything to the blender

  3. Blend for 2 minutes. (Except water and Ice)

  4. Pour content into the boiling pot 

  5. Bring to a boil

  6. Then let simmer on low heat for 1 hour

  7. Let Cool and Store in mason jars and refrigerate until needed

Option #2: Classic Simmering Style!

Prep Work: Prepare a bowl of ice water to cool the tomatoes for later


  1. Remove the seeds of each tomatoes using a paring knife or tip of a utility knife and place aside for now

  2. Boil 4 cups of water and, for 10 seconds

  3. one by one place the tomatoes into the boiling water using tongs

  4. remove from water and place in the bowl of ice water to cool

  5. Repeat until all tomatoes have been pitted and dipped and are resting in the ice water now

Note: Do not to crowd the tomatoes

  1. Peel & dice the garlic cloves and place in a boiling pot (7-10 qt pot) on low heat

  2. Add in the onions and a splash of water for sautéing

  3. Remove tomatoes from Iced water, Peel the skin from the "X" we cut earlier

  4. Cut the tomatoes into 8 pieces and place in the boiling pot one at a time

  5. Add in the spices and Tomato paste, leave the sauce on medium low heat for 30 minutes to 3-8 hour until a nice marinara texture is obtained


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