There’s something special about wandering through the stalls at our local farmers market in late summer. The air is filled with the smell of ripe peaches, fresh herbs, and of course, baskets overflowing with juicy tomatoes. August is when the produce really shines in our area, and it’s what inspired me to create this Farmers Market Marinara Sauce.

This sauce is all about celebrating simple, fresh ingredients. When you start with vine-ripened tomatoes, fragrant basil, and sweet shallots straight from the market, you don’t need much else. The flavors come together beautifully—rustic, bright, and full of depth.

That being said, don’t feel like you have to wait for tomato season to enjoy it. Store-bought ingredients, like high-quality canned tomatoes, will still give you a sauce that’s absolutely delicious and weeknight-friendly. I often make a big batch to freeze so I can have a taste of summer on hand all year long.

Whether you’re tossing it with pasta, layering it into lasagna, or spooning it over simple spinach and ricotta stuffed shells, this sauce brings the comfort of homemade cooking to the table.

It’s proof that the best recipes are often the simplest—and that inspiration can come from something as joyful as a stroll through the farmer’s market.

So, let’s get cooking! This sauce couldn’t be easier to pull together, and once it starts simmering, your whole kitchen will smell like summer in a pot. If you’re using fresh tomatoes, there are just a couple of extra steps to get them prepped—but if you’re going the canned route, you can skip ahead to Step 5 and be on your way even faster. Grab your ingredients, and let’s walk through it together.

Equipment Needed:

Large Pot
Knife
Cutting Board
Large Mixing Bowl
Heavy Bottomed Saucepan
Potato Masher (optional)
Immersion Blender (optional)

Farmer’s Market Marinara Sauce

Makes about 6 cups (equivalent to about 2 jars of pasta sauce)

Ingredients:

• 1/4 cup of extra virgin olive oil
• 1/2 cup finely diced shallot
• 5 cloves of garlic, roughly chopped
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1/4 tsp crushed red pepper flakes
• 4 – 5 lbs of vine ripened tomatoes (blanched, peeled, and diced). I like to use a combination of Roma or Plum tomatoes and large beefsteak tomatoes. Roma and Plum tomatoes have less water content, so they make for a more flavorful sauce and a quicker simmering process.
• OR 2 – 28oz cans San Marzano tomatoes (whole or diced)
• 1 tsp sea salt, more to taste as needed
• Black pepper to taste
• 1/2 cup fresh basil, torn OR 1 tbsp dried basil

Cooking Instructions

1. Set up your prep station. Bring a large pot of water to a boil. Meanwhile, fill a big bowl with ice water and set it aside.
2. Prep the fresh tomatoes (skip to Step 5 if using canned). To easily remove the skins, use a sharp knife to score a small “X” on the bottom of each tomato. Drop them into the boiling water for about 1 minute, or until you see the skin starting to loosen around the cuts.
3. Shock the tomatoes. Transfer them immediately to the ice water to stop the cooking process.
4. Peel, core, and dice. Once cool enough to handle, gently peel off the wrinkled skins—they should slide right off. Remove the cores and roughly dice the tomatoes.

5. Start the sauce. In a large, heavy-bottomed saucepan, heat olive oil over medium heat. Add the diced shallots, then reduce heat to low and cook gently until they’re soft and translucent (you want them sweet, not browned).
6. Build the flavor base. Stir in the garlic, tomato paste, Italian seasoning, and crushed red pepper flakes. Cook for 1–2 minutes, stirring often, until the garlic softens and the spices are fragrant.
7. Add the tomatoes. Stir in your fresh diced tomatoes (with their juices) or canned tomatoes (whole or diced). Season with salt and pepper. Bring the heat back up to medium, cover, and simmer, stirring occasionally, until the tomatoes start breaking down—about 10–15 minutes. Tip: If using canned whole tomatoes, you can crush them a bit with the back of a spoon now, or wait and mash them later.
8. Break it down. Once the tomatoes are softened and the sauce looks thick and chunky, use a potato masher to break them down further. (Careful—juices may squirt!)
9. Simmer and reduce. Lower the heat to a gentle simmer and cook uncovered for about 30 minutes, stirring every so often to prevent sticking. This helps the sauce thicken and the flavors deepen.
10. Taste and adjust. Season with more salt if needed. If the sauce tastes too acidic, stir in a pinch of sugar at a time until it’s balanced to your liking.
11. Finish it off. If you like a chunkier sauce, stir in the fresh basil and you’re done! For a smoother sauce, puree some (or all) of it with an immersion blender. No immersion blender? Transfer up to half the sauce to a regular blender—just be sure to vent the lid when blending hot liquids. Return the blended sauce to the pan, stir in the basil, and enjoy.
12. Serve or store. Toss with your favorite pasta, layer into lasagna, or spoon over plant based chicken for a delicious chicken parm! Leftovers keep in the fridge for up to 1 week, or freeze for easy weeknight dinners.

Frequently Asked Questions

Q: Can I freeze homemade marinara sauce?
A: Yes! This sauce freezes beautifully. Let it cool completely, then transfer to airtight containers or freezer bags. It will keep for up to 6 months. Thaw in the fridge overnight and reheat gently on the stovetop.
Q: What tomatoes are best for marinara sauce?
A: If you’re using fresh tomatoes, look for meaty varieties like Roma, San Marzano, or plum tomatoes—they have fewer seeds and a richer flavor. But honestly, any ripe, in-season farmer’s market tomato will shine in this recipe.
Q: Can I use canned tomatoes instead of fresh?
A: Absolutely! High-quality canned tomatoes (San Marzano are a favorite) make a delicious sauce and save time. If you’re using canned, you can skip the blanching and peeling steps and jump straight to cooking.
Q: How do I make marinara sauce less acidic?
A: If your sauce tastes too sharp, add a small pinch of sugar to balance it out. Some people also like to stir in a little butter at the end for a rounder, smoother flavor.
Q: How long does homemade marinara last in the fridge?
A: Stored in a sealed container, this sauce will keep for up to 1 week in the refrigerator. It’s perfect for meal prep—you can enjoy it on pasta, in lasagna, or as a base for other recipes all week long.
Q: Can I make this sauce smoother?
A: Yes! If you like a silky marinara, use an immersion blender right in the pot, or transfer part of the sauce to a blender. Just remember to vent the lid when blending hot liquids.