If you are asking how to make fresh tomato marinara sauce, then you've come to the right place! It's super easy, and ready to make in 30 minutes!
First, peel and finely chop about 6-8 fresh cloves of garlic; set aside.
Rinse and cut the stems off of about 4-5 pounds of fresh Roma tomatoes (roughly 20 or so tomatoes) and give them a rough chop. Don’t worry — they will cook down in the simmering process.
Rinse a bunch of fresh basil and towel dry
Preheat a large Dutch oven on medium heat. Coat the pan with 1/4 cup of olive oil.
Add your garlic and sauté for no more than 30 seconds — just until the garlic turns opaque. If you let the garlic burn — throw it out and start over!
Add your tomatoes, basil, pinch of sugar, salt and pepper to the pan and carefully stir to fully coat the tomatoes. You will not have a lot of liquid at this point — that’s okay!
Let the tomatoes begin to boil, and then turn down to a simmer and cover the pot.
Simmer the tomatoes for 30 minutes, stirring and breaking apart the tomatoes with the back of your wooden spoon.
Now it’s time to taste test — do they need more salt? Go ahead and sprinkle a little in and stir. Then test again until you get it to your liking. Always go easy on the salt — you can always add more.
Serve with your favorite pasta and crusty Italian bread and cheese.
To Freeze: Wait until the sauce cools, and then ladle into freezer bags. The sauce will stay fresh for up to six months.