Carbone's marinara is already remarkably clean with no seed oils, using olive oil as intended. However, the commercial version likely uses non-organic ingredients and costs significantly more per serving. This organic DIY version replicates the authentic Italian flavor profile while ensuring every ingredient is certified organic.
Based on: Marinara Italian Tomatoes
· Makes approximately 24 servings (1.5 quarts)
· Serving: 1/4 cup (113g), matching commercial serving size
Why This Recipe is Seed Oil Free
Commercial Marinara Italian Tomatoes from Carbone often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Marinara Italian Tomatoes may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds concentrated tomato flavor and creates smooth sauce consistency
Extra virgin olive oil
180ml (3/4 cup) · California Olive Ranch Organic Extra Virgin Olive Oil
Provides healthy monounsaturated fats and authentic Mediterranean flavor
Organic yellow onion
150g (1 medium onion, diced) · Fresh organic yellow onions
Adds natural sweetness and aromatic depth to the sauce base
Organic garlic
24g (6-8 large cloves, minced) · Fresh organic garlic bulbs
Essential for authentic Italian flavor and natural antimicrobial properties
Organic dried basil
6g (2 tablespoons) · Simply Organic Basil Leaf
Classic Italian herb providing sweet, aromatic complexity
Organic dried oregano
3g (1 tablespoon) · Simply Organic Oregano Leaf
Adds earthy, slightly bitter notes characteristic of Italian tomato sauces
Fine sea salt
12g (2 teaspoons) · Redmond Real Salt Fine
Enhances all flavors and balances natural acidity of tomatoes
Instructions
Step 1. Heat 120ml (1/2 cup) of the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the diced onion (150g) and cook for 5-7 minutes, stirring occasionally, until translucent and softened but not browned. The onions should release their moisture and become fragrant - this builds the flavor foundation.
Step 2. Add the minced garlic (24g) to the softened onions and cook for 60-90 seconds until fragrant, stirring constantly to prevent burning. Garlic burns quickly and becomes bitter, so watch carefully and reduce heat if needed.
Step 3. Pour in the organic whole peeled tomatoes (1,680g) directly from the cans, including all juices. Using clean hands or a wooden spoon, crush the tomatoes into chunky pieces - don't puree completely as texture variation is important. Add the tomato puree (680g) and stir to combine.
Step 4. Add the dried basil (6g), oregano (3g), and sea salt (12g). Stir well to distribute evenly. The herbs will bloom in the hot sauce and release more flavor as they simmer. Bring the mixture to a gentle simmer over medium heat.
Step 5. Reduce heat to low and simmer uncovered for 45-60 minutes, stirring every 10-15 minutes to prevent sticking. The sauce should reduce by about 1/4 and thicken to coat a spoon. Taste and adjust salt as needed - tomato acidity varies and may require more salt for balance.
Step 6. In the final 5 minutes, stir in the remaining olive oil (60ml) for richness and authentic Italian finish. Remove from heat and let cool slightly. For smoother consistency, use an immersion blender for 10-15 seconds, leaving some texture chunks.
Step 7. Cool completely before transferring to glass jars. Store in refrigerator for up to 1 week or freeze in portions for up to 6 months. Use 1/4 cup (113g) per serving as pasta sauce, pizza base, or cooking ingredient. Reheat gently, adding water if needed to restore consistency.
Storage
Store in glass jars in refrigerator for up to 1 week. Freeze in measured portions (1/4 cup servings) for up to 6 months. Thaw overnight in refrigerator and reheat gently, adding water if needed.
Cost Comparison
Cost per serving (homemade)$0.72
Cost per serving (store-bought)$2.49
Savings71%
Significant upfront cost for organic spices and oil, but these ingredients make multiple batches. After first purchase, subsequent batches cost only about $0.45 per serving. Bulk preparation and organic quality make this extremely cost-effective long-term.