Sausage and Basil Marinara Sauce for the Freezer
If you’ve got an abundance of fresh garden tomatoes, use them to make this wonderful Sausage and Basil Marinara Sauce for the freezer that’s made with fresh tomatoes.
If you happened to catch my final garden update this weekend, you know why I’ve been frantically making things like roasted tomatoes, Gazpacho, and now Sausage and Basil Marinara Sauce! My garden is simply overflowing with tomatoes. That means it’s time to make this sauce, my all-time favorite pasta sauce, and something I’ve been making for years.
If you come to my house in the winter and open the upright freezer, you’ll see square containers like the ones below filled with this sauce. I’ll eat it served over Zucchini Noodles for a low-carb dinner, or with whole wheat spaghetti if I’m not as concerned about carbs, but this would be great with any type of pasta you prefer. And I never get tired of this favorite sauce.
This is a very flexible recipe. I call for fresh tomatoes, but if you don’t have them available, you can use canned, diced tomatoes and still get a good result. I use turkey Italian Sausage most often, but pork sausage would taste great too. I used a combination of dried and fresh herbs for more depth of flavor, but you could still make a pretty good sauce even if you only have dried herbs. I add a lot of fresh basil, but if you don’t have a good supply of fresh basil like I do, you could get by with a lot less. But please, please, please, don’t skip the ground fennel. That’s one of the things that makes this sauce over-the-top good.
And here’s an Instant Pot Chunky Pasta Sauce with Sausage, Tomatoes, and Herbs if you prefer that method!
Steps for Making Sausage and Basil Marinara Sauce with Fresh Tomatoes:
Peel ripe tomatoes (instruction below), and chop into pieces. Roma tomatoes are best, but I roasted most of my Romas, so this batch of sauce was made with Celebrity tomatoes. (These photos are double the amounts of the recipe.)
When sauce has thickened to desired consistency, add a generous amount of chopped fresh basil, a little fresh oregano, and a bit of olive oil and simmer 10-15 minutes more. This has reduced so much I actually put it into a smaller pan to get a better photo, and the flavor is great. If you’d like, divide the sauce into individual containers to freezer or to eat during the week!
More Recipes with Fresh Garden Tomatoes:
Garden Tomato No-Cook Pasta Sauce with Garlic, Basil, and Thyme ~ Kalyn’s Kitchen
Middle Eastern Tomato Salad ~ Kalyn’s Kitchen
Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Herbs ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 20 very ripe tomatoes, peeled and diced in pieces 1/2 to 1 inch
- two 8 oz. cans tomato sauce
- two 14.5 oz. cans diced tomatoes
- 3 T dried basil
- 3 T dried oregano
- 2 T ground fennel seed
- 3 T minced garlic or garlic puree
- 5 dried bay leaves
- two 19.5 oz pkg. turkey Italian Sausage (see notes)
- 1/4 cup olive oil plus 1-2 T for browning sausage
- 1/4 cup chopped fresh oregano (more or less, depending on what you have)
- 1/2 cup chopped fresh basil (more or less, depending on what you have)
- To peel tomatoes: Bring a deep pot of water to a slight boil.
- Wash tomatoes, then cut a V into the top of each tomato, cutting away stem area.
- Put tomatoes with stem area removed into boiling water 1-2 minutes.
- Remove tomatoes to cutting board, and peel off skin, which should come off easily. If it doesn’t slip right off, leave tomatoes in boiling water a tiny bit longer.
- I do 4-5 tomatoes at a time, and usually let them cool for a minute or two before peeling them.
- Chop tomatoes and put in large heavy pot.
- Add tomato sauce, canned diced tomatoes, dried basil, dried oregano, ground fennel, minced garlic, and bay leaves and let sauce simmer 1-2 hours.
- Heat 1-2 T olive oil in a large frying pan.
- Squeeze sausage out of casing and brown, breaking up with heavy turner or potato masher, until sausage is well browned.
- Add browned sausage to sauce mixture and simmer 2-3 hours more.
- Add olive oil, fresh oregano and fresh basil to sauce and simmer 10-15 minutes.
- Let sauce cool before refrigerating or freezing.
- This sauce will keep for close to a year in the freezer if it is stored in a plastic container with a tight fitting lid.
You can use one package of sausage if you prefer. Use mild or hot sausage, whichever you like.
Nutritional information is based on 1/2 cup serving size.
This recipe created by Kalyn and has been made over and over for years!
Amount Per Serving: Calories: 125Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 278mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Every ingredient in this Sausage and Basil Marinara Sauce is friendly for all phases of the South Beach Diet and most other types of low-carb eating plans, although tomatoes definitely have some carbs. This would be perfect served over Zucchini Noodles for a low-carb meal or for South Beach Phase One.
Find More Recipes Like This One:
Use Tomato Recipes or Sauces for more ideas like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.