I know jars of marinara are incredibly easy to always have on hand, but for some reason, I never do. Tomatoes, on the other hand, are always in my pantry, in just about every shape and form. Plus, there’s just something delicious about homemade marinara that you can’t capture in a jar. If I’m going to make a dish that takes a lot of work, like lasagna or eggplant parm, I want the sauce to be outstanding.
But who wants to make homemade tomato sauce and then slave over a lasagna? Lasagna’s enough work already!
So when I have a little extra time, I pull out all the tomato products I can find and make huge batches of marinara. Sometimes it chock full of veggies; sometimes it’s vodka sauce; sometimes it’s packed with basil.
But my all time favorite is fire-roasted tomato sauce.
The best part of making your own homemade marinara is that there really are no rules- start with any kind of tomatoes and just keep going from there. Just be sure to taste it before you pull it off the stove, so you can fix it if you need to.
There’s nothing quite like fresh tomato sauce.
When I’m done with all the cooking, I let the sauce cool and pour it into giant freezer bags to save for later. The trick is letting the bags freeze flat to make for the most room in your freezer. I usually stick the bags on a cookie sheet and put that in the freezer since my freezer is often too packed to find a space big enough to lay the bags flat.
Here’s my basic starter recipe for fire roasted tomato sauce. Like I said, don’t be scared to toss in whatever you have- I promise you won’t mess it up.