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Homemade Marinara Sauce


  • 3 large beefsteak tomatoes peeled and chopped or large tomatoes
  • 1 small onion finely chopped
  • 1 small carrot finely chopped
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • 1 tablespoon of tomato paste
  • 1 cup of low sodium or homemade chicken or vegetable broth 240ml
  • 1 tablespoon of balsamic vinegar
  • chopped fresh basil and Italian parsley
  • black pepper to season


  • Add the olive oil to a pan over a medium heat.
  • Add the onion, carrot and garlic and saute for about 5 mins.
  • Add the tomatoes and continue to saute until the tomatoes start to break down
  • Add the tomato paste, balsamic vinegar and stock and bring to a boil.
  • Reduce heat and simmer until stock reduces down - approx 20-30 mins
  • Roughly blend with a stick blender, add freshly chopped basil and parsley and season to taste with a little black pepper.
  • Can be used straight away on pasta or veggies noodles or placed in a lidded jar in the fridge.
  • This can also be frozen.