Homemade Marinara Sauce

I am so excited to share this amazing homemade marinara sauce! Everything in this recipe uses whole, fresh foods (nothing canned). I’m telling you, FRESH makes all the difference when it comes to flavor. Since we are using completely clean ingredients not only is this a great paleo dish but it is also keto and whole30 compliant!

For this recipe I roast the tomatoes and onions, this brings out a savory, rich flavor that really makes this sauce special. What is so awesome about this process is you literally can sit back and let this sauce cook itself! While the tomatoes are in the oven or the sauce is simmering, I usually just prepare my sides or do a little clean up–everything is hands off!

Marinara is such a staple in our home. (Although, isn’t it everyone’s?) You really can use it on just about everything! You can add some meat and then pour it over zucchini noodles for a spaghetti night, use it for meatballs, or even use it as a dipping sauce. The options are pretty much endless.

Another great bonus for this recipe is it can easily be doubled for large groups. You can save extras in the fridge for up to three days or even leave a stock of marinara in your freezer for a year. This is our household staple and I can’t wait for it to be yours! Enjoy!

Print Recipe

Homemade Marinara Sauce

This Homemade Marinara Sauce is savory and with also a subtle hint of sweetness. It is a perfect sauce to compliment just about any Italian dish. This recipe is paleo, keto, whole30 compliant.

Course

Main Dish, sauces

Cuisine

American, Italian

Keyword

Paleo, Whole30

Servings

people

Ingredients

• 8 large tomatoes
• 1 yellow Onion
• 1 large carrot
• 1/2 cup basil - fresh
• 1/2 cup parsley - fresh
• 1 tsp dried oregano
• 6 garlic cloves
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup olive oil +2 tbsp set aside

Course Main Dish, sauces Cuisine American, Italian Keyword Paleo, Whole30 Servings people Ingredients 8 large tomatoes 1 yellow Onion 1 large carrot 1/2 cup basil - fresh 1/2 cup parsley - fresh 1 tsp dried oregano 6 garlic cloves 1/4 tsp Salt 1/4 tsp Black pepper 1/2 cup olive oil +2 tbsp set aside

Instructions

1. Preheat oven to 375 degrees.
2. Slice tomatoes into roughly 8 equal wedges and then quarter an onion. Place tomatoes and onion onto a sheet-pan. Drizzle with 2 tbsp of olive oil and a few sprinkles of salt. Spread the veggies out evenly and then bake for 1 hour.
3. Meanwhile, place the remaining ingredients into a food processor.
4. Once the veggies have cooked in the oven allow them to cool off for about 5-10 minutes before adding them into the food processor. Blend everything together until the sauce is to your desired consistency. (If you like it thick and chunky just pulse it a handful of times.)
5. Pour sauce into a pot with a lid. On high heat, allow the sauce to reach a boil, then turn the heat down to low so the sauce can simmer for about 30 minuets.
6. Serve and enjoy!