Foodie Friday: Homemade Marinara: Revised

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We made it to Friday. Thank goodness because it’s been a busy week. Moving is crazy but we are halfway there. Despite all this craziness I had time to make some more marinara. My Nana had given me a ton of large garden fresh tomatoes and onions. I wanted to try something different this time though.

**Note** I didn’t basis this off a recipe so my measurements won’t be exact.


  • Large Tomatoes (I used 6-7)
  • 1 Large White Onion
  • Fresh or Dried Basil, Oregano, Thyme
  • 3-4 Cloves of Garlic
  • Olive Oil
  • Salt and Pepper


  1. Peel and dice the tomatoes – set aside
    1. To peel tomatoes heat water to a low rolling boil, boil for 30 seconds then transfer tomato to a bowl of ice water. Peel immediately.
  2. Dice onion and garlic, saute in olive oil until onion is clear and garlic is golden. Medium-high heat
  3. Add the diced tomatoes. Reduce heat to low-medium, a little above a simmer.
  4. Roughly chop herbs and add to stewing tomato mixture. Add a little salt and pepper but please remember that flavors will change as it simmers.
  5. Let cook about 30 minutes. Using an immersion blender blend the sauce to desired smoothness. If you don’t have a blender or prefer a chunky sauce then let it simmer longer. If you do blend it, reduce it before serving (or add a thickening agent) or it will be too watery (I made this mistake).
  6. When done serve over pasta and enjoy.

I served this over homemade spaghetti noodles and lightly floured chicken breasts with herbed focaccia.img_1963

I can’t wait to hear what you think. I’d love to know how you make homemade pasta sauce. Have a great weekend.

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