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Kitchen Basics : Marinara Pasta/Pizza Sauce

Make a batch of this delicious marinara pasta/pizza sauce and store them in airtight containers! Use as a pizza sauce, pasta sauce or just as a dip! Delicious!
Course condiments
Cuisine Italian


  • 25 - 30 tomatoes large
  • 10 - 15 pods garlic finely chopped
  • 3 onions medium sized finely chopped
  • 2 red bell peppers finely chopped
  • 6 tbsps butter
  • 1/2 cup olive oil
  • 2 tbsps balsamic vinegar
  • olive oil
  • Handful basil fresh leaves
  • salt
  • chilli powder or paprika
  • 1/2 cup white wine (I think red should do too), optional


  • Heat water in a wide bottomed pan, add tomatoes and blanch them, until they are cooked enough for the skin to peel off. Peel the tomatoes when cold. Chop them roughly.
  •  Add butter and olive oil to the same or another pan (I used the same), add garlic and saute for 2-3 minutes. Add and let it cook well. I like to caramelise the onions at this stage but cooking them only till soft will work. Add the tomatoes at this stage and mash them a bit using a wooden spatula or potato masher. Let it stew.
  • After about half hour of the tomatoes stewing, add the herbs, I added basil like I mentioned in the recipe but you can add thyme, oregano or any other herb you have handy. For me the combination of tomatoes and basil is like a match made in heaven. At this stage add the chopped red bell peppers also. You can also oven or gas roast your red peppers before adding them to give a slightly different flavour. Also add the wine at this stage if you are using it.
  •  After stewing it for 30 more minutes, check the flavoring and add more salt if needed, paprika (use if possible since it gives a nice red color but doesn't make it very spicy), the balsamic vinegar and stir well. Let it cook for another 30 minutes.
  •  After 30 minutes the sauce should be thick and tomatoes nicely cooked. Let it cook and puree it if you like at this point. I like it chunky but since the resident brat, O likes it not chunky. I pureed it.
  •  Store in clean, dry sterilised bottles for upto 10 days in fridge and upto 6 months in the freezer.


So what are you waiting for, make a batch and tell me what else are you doing with those tomatoes?
If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!