Tomato Basil Marinara Sauce

What’s better than a wonderful tomato pasta? Or a seriously scrumptious pizza? Bruschetta anyone? How about meatball marinara? The main thing you need to make ALL of the above – a kick-ass tomato basil marinara style sauce. Store bought sauces contain a multitude of additives that are very unhealthy. Instead of putting those nasty additives into your body (or your families), how about you make a big batch of sauce that you can freeze and use for numerous dishes? Yeah? Ok, let’s get on it!

First of all, let’s make some oven-dried tomatoes to give this sauce some real pizzaz!! Or use this recipe to make sun-dried tomatoes (oven-dried in this case) for your salads. NOM!

Sun-dried tomatoes Marinara Sauce Ingredients Marinara Sauce Prep


For the sun-dried tomatoes


  • 6-8 Large Roma Tomatos
  • 4 cloves garlic, crushed and chopped into large chunks
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • Dash salt&pepper
  • Tablespoon olive oil




  • Preheat the oven to 300°F / 150°C
  • Chop the tomatoes into quarters, and remove the seeds
  • Layer the tomatoes onto an oven pan – skin side down, then sprinkle the olive oil, oregano, parsley, salt&pepper and garlic on top.
  • Place in the oven for 2 hours, then remove the garlic and flip the tomatoes to their front
  • Cook for 1 more hour, then remove and allow cool

NOTE: If you have the time, I’d advise cooking on 250°F / 120°C for 3 hours, then for a further hour after you flip them

For the Sauce


  • Sun-dried tomatoes, chopped
  • 1 tin of chopped tomatoes
  • 4-5 mini sweet peppers (red&yellow – sliced small)
  • 1 shallot (diced)
  • 4 large garlic cloves, chopped
  • 1/2 teaspoon chili powder
  • Fistful fresh basil, chopped
  • 6-8 kalamata olives, chopped
  • 1/4 cup parmesan cheese (do not use if dairy free or vegan)
  • Salt&pepper
  • 1 Teaspoon olive oil




  • Heat the olive oil in a non-stick pan on med-high heat
  • Add the garlic, shallot, peppers, chili powder and dash of salt&pepper to the pan
  • Allow to cook 3-4 minutes, then turn down the heat to medium
  • Add the tomatoes and olives and cook for a further 2 minutes
  • Remove from heat and mix in the tin of chopped tomatoes and half of the basil
  • Allow cool slightly before blitzing in a food processor (or blender)
  • Add parmesan and a sprinkle of basil (keep a tiny bit to garnish any dish you make)
  • Blitz, then remove from the processor. Your sauce is ready to use or portion and freeze for again!


I highly recommend using this sauce as an alternative in my Lean Turkey and Zucchini Pesto Pasta or my Chicken Pesto Zoodles




Love, Laura