How to make No-Peel Homemade Marinara Sauce (Perfect for Freezing!)
There’s Something Deeply Satisfying About Preserving Your Own Food
Whether you’re growing your own tomatoes or buying them from your favorite local farmer, there’s something magical about turning that fresh bounty into something delicious and ready-to-use later—especially when you’re staring down buckets of ripe tomatoes mid-summer.
Preserving tomatoes doesn’t have to mean hours of scalding, peeling, or sweating over a hot stove. This no-peel homemade marinara sauce is a game-changer. You’ll blitz it smooth with an immersion blender, freeze it in small portions, and enjoy it all year long.
It’s versatile, freezer-friendly, and full of umami-rich depth.
Why You’ll Love This Easy Marinara Sauce Recipe
👉No peeling required– Save time (and sanity). Just chop and simmer.
👉Anchovies for umami – They melt into the sauce and add that chef’s kiss flavor. (Totally optional if you’re not into them.)
👉Perfect for batch cooking – Freeze in small bags or jars for healthy, homemade “fast food.”
How to Use This No-Peel Marinara Sauce
This simple tomato sauce is meant to be a blank canvas. Keep it neutral, and customize it for whatever you’re cooking:
🍝 Creamy & Herby
Add a splash of cream and chopped basil. Serve with grilled eggplant, zucchini, or layer it up lasagna-style with gooey cheese.
🌶 Spicy & Bold
Toss in chili flakes and sliced bell peppers. Serve with pasta, grilled chicken, or fish.
🥣 Cozy & Comforting
Use it as a base in soups or stews for extra depth. Perfect for those cozy fall and winter recipes.
🧆 Mediterranean Twist
My personal favorite: Swiss chard rolls stuffed with ground lamb, wild rice, and mint, all simmered in marinara with a generous glug of cream.
Don’t Let Those Gorgeous Tomatoes Go to Waste
Take advantage of tomato season and make a sauce that keeps giving all year long. Whether you’re topping pasta, layering lasagna, or spicing up a weeknight meal, this no-peel marinara sauce is a must-have in your freezer.
Homemade Marinara Sauce Recipe
🍅 Click here to get the full recipe
Marinara Sauce
Ingredients
- 5 lbs tomatoes skin on, chopped coarsely
- 3 medium onions chopped
- 9-11 cloves garlic chopped
- ¼ cup olive oil
- 48 g can of anchovy filets about 10 filets
- 1-2 tablespoons brown sugar to taste
- 2-3 teaspoons sea salt to taste
- Several grinds of fresh pepper
- Juice of ½ a lemon
Instructions
- In a large stock pot, gently sauté garlic and onions and anchovies in olive oil until the onions are soft and translucent.
- Add tomatoes, salt, brown sugar and pepper. Stir to combine all ingredients and bring to a boil.
- Allow to boil gently for 15-30 minutes.
- Using an immersion blender, carefully blend the mixture until the sauce is uniform and no bits of tomato skin are visible.
- Depending on the water content of your tomatoes, you may want to boil it down further for a more concentrated flavour. Add the lemon juice last. Taste the sauce and add more salt and/or brown sugar according to taste. Allow to fully cool before transferring to smaller containers for freezing.
Ready to Uplevel Your Health While Eating Delicious Food?
I help women ditch the crash diets and create real, sustainable health shifts that stick. Whether you’re dealing with low energy, cravings, hormone imbalances, or weight that won’t budge—it’s all connected.
🎯 Book a free 30-minute strategy call. We’ll talk about your goals and create a realistic, personalized, delicious plan to get you there. A few spots are still open for fall!
