Fresh tomato pasta sauce is a recipe that never goes out of style. Deeply flavorful, stupid easy, and incredibly versatile, this homemade marinara sauce with fresh tomatoes is a recipe every home chef should master. Plus it’s ready in less than 45 minutes so and doesn’t turn your kitchen into a hotbox.
½cwater, broth, or white wineoptional, depending on preferred consistency
Tie the herbs together with a piece of cotton kitchen twine. Core and dice the tomatoes. When dicing, occasionally sweep into a bowl to capture both the tomatoes and their juices.
Heat a heavy bottomed pan or dutch oven over medium heat. Add the butter and oil to the pan and heat until the butter melts, then foams. Add the onion and sautee, stirring occasionally, until soft, 5-6 minutes. Add the garlic and saute until fragrant, 1-2 minutes.
Add the chopped tomatoes, water or broth (if using), salt, and pepper; give everything a good stir. Top with the thyme and oregano bundle.
Increase heat to high and bring the liquid to a boil, then reduce to medium low to maintain a simmer. Cook, stirring occasionally, until the liquid evaporates and the tomatoes fall apart, 20-25 minutes.
Optional: transfer the sauce to a blender and pulse or puree to smooth the sauce to your desired consistency. Makes 1.5-2 cups, based on texture and consistency.
Toss with 1 pound cooked pasta and serve immediately. Or, store in the fridge for up to 3 days in a tightly sealed container, or in the freezer for up to 6 months.