Here is the recipe for making marinara sauce from scratch. 


8-9 cups Roma tomatoes

2 tablespoons olive oil

6 cloves garlic

1 teaspoon salt

1 ⅕ teaspoons dried oregano

3 tablespoons fresh basil

1 chili pepper


1. Rinse the tomatoes with water and remove the stems. Place the tomatoes ( half cut ) in a pan with a baking sheet. Then transfer to the oven grill until the skin of tomatoes looks curly and thicken. Let them cool slightly and then easily squeeze the skin of each tomato. 

2. While the tomatoes are cooking, start heating a large pot over medium heat with a drop of olive oil. Add about 6 coarsely chopped garlic. Then, when the tomato is peeled and drained, toss it into the pot along with a tablespoon of salt, a few tablespoons of chopped basil leaves, and dried oregano. If desired, you can add chopped chili pepper or a spoonful of red chili flakes to add some spiciness. Let it simmer and cook over medium heat for an hour, stirring once or twice.

3. After an hour, the sauce is lightly crushed, but it will still be very thick, so transfer the sauce to a blender, and beat it a few times for a completely smooth sauce. Then put the sauce back in the pan and continue cooking for at least an hour. The tomatoes crumble and stir in the aromas. At this point, add the flavor to the sauce by adding salt and herbs to your liking. If the sauce has the right composition, you are done. If it's still too thin, let it stand for another 30 minutes to get thicker even more.

Marinara sauce can be used immediately or stored in the refrigerator in airtight containers for a week. You can also freeze the sauce in zippered pouches as soon as it cools.