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Tomato Basil Marinara

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  • Prep 5 min
  • Total 15 min
  • Servings 4
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This sauce is great for baking (lasagna, manicotti, etc) or good with pasta. You could use it over chicken parm or dip fried mozzarella in it. Or, you could add veggies for a chunkier rendition.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 2 large tomatoes, washed
  • 4 cloves garlic, minced
  • 1 cup fresh basil, chopped
  • 3 small cans tomato paste
  • 1 cup water
  • 1 tbsp dried Italian seasonings
  • Salt and Pepper
  • 1/2 tsp sugar


  • 1
    Place the tomatoes on a jelly roll pan, covered with aluminum foil. Place in the oven and turn on the broiler (high). Cook, flipping every five minutes, for 15 minutes, or until skin blackens and pulls away.
  • 2
    Let tomatoes fully cool before proceeding (allow at least an hour . . . you can make the tomatoes a day a ahead and left them in the fridge over night).
  • 3
    Gather and prepare all ingredients. Halve the tomatoes and remove seeds and stems (discard). Chop and crush tomatoes finely.
  • 4
    Heat a large Dutch oven or heavy pot over medium heat. Place the garlic and basil and cook, stirring frequently, for one minute. Stir in tomatoes and Italian seasonings.
  • 5
    Bring sauce to a rapid boil. Stir in salt and pepper and sugar. Lower heat to low and simmer sauce for one hour, stirring occasionally.

Nutrition Information

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