Vibrant, delicious, and versatile homemade marinara sauce is a kitchen staple! This classic recipe is easy and quick to make in roughly 30 minutes with simple ingredients like canned tomatoes and Italian spices. It's the perfect rustic tomato sauce for pasta, sandwiches, dips, and more!
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Why this homemade marinara sauce so good?
A classic marinara sauce is a must-have in the kitchen! We all love to pair a rich and robust tomato sauce with pastas, breads, and basically any carbs within reaching distance.
While it is convenient to pop open a jar, once you see how easy it is to make the most wholesome and delicious version from scratch you'll prefer our version every time.
The best homemade marinara sauce is a pantry staple made with pantry staples. My recipe uses less than a dozen ingredients, many which you probably have on hand right now!
Simple items like canned tomatoes, garlic and onion are simmered with a few key spices and fresh herbs... There is nothing fancy, just quality ingredients treated well to bring out their wonderful natural flavors.
In under 30 minutes you have a delicious and versatile marinara sauce that's ready to enjoy with noodles, on pizzas, and more.
Keep reading for the easy steps and top tips for how to make my favorite recipe for marinara sauce - PLUS tasty ideas for all kinds of ways to put the sauce to use in your kitchen!
*For more comforting and delicious recipes, also try these great dishes:
Ingredients you will need
Olive Oil: High-quality oil will best enhance the flavors of the tomato sauce.
Yellow Onion: A sweet variety of onion with less bite than white onion.
Garlic: Bold and earthy, an essential ingredient in traditional Italian cooking.
Fresh Oregano and Basil: Using fresh herbs really brightens the sauce versus dried herbs. But in a pinch dried varieties will still be delicious!
Red Pepper Flakes: For a delightful bit of heat that cuts through the tanginess of the tomato and herbs. Feel free to omit if you prefer a completely mild dish.
Salt and Pepper: To taste.
Canned Whole Peeled Tomatoes: Classic to make the best and most authentic and easy homemade marinara sauce.
Sugar: The secret ingredient to mellow out any tin-y taste from the canned tomatoes.
How to make marinara sauce?
- Heat olive oil in a pot or saucepan over medium heat.
- Add finely chopped onion and garlic, cook for 3-4 minutes until soft.
- Now, add fresh oregano (or 1 teaspoon dried oregano), red pepper flakes, salt and pepper. Cook for another 30 seconds.
- Add canned tomatoes, stir and cook until tomatoes starts to boil. Reduce the heat to low and simmer for 20-25 minutes or until the sauce has slightly thickened. You can crush the tomatoes with back of the spoon (for chunkier sauce) or blend to a smooth consistency using immersion blender.
- Stir in the fresh basil and sugar, cook for another minute. Turn off the heat.
- Serve with your favorite pasta, meatballs, or use as a sauce for pizza. Enjoy!
Expert tips
- Get your desired consistency. We love it a little chunky, if you want smooth sauce, feel free to blend it using hand blender.
- Increase or decrease the spiciness. Increase red pepper flakes for spicier sauce. Totally omit the red pepper for a mild sauce.
- Add butter. A few pats of butter towards the end of cooking makes the marinara extra delicious with rich flavor.
- Use more fresh herbs. In addition to fresh basil you can increase the herb-y zing with some fresh sprig of rosemary or thyme.
FAQs
Marinara is traditionally a thin tomato sauce that includes a handful of Italian ingredients like garlic, oregano and basil.
While they are both technically pasta sauces, spaghetti sauce often refers to a more thick and hearty version made with meat and/or chopped veggies.
Yes you can, but the process will be a little longer to include blanching and peeling the tomatoes.. You may also have to use an immersion blender for the preferred texture.
Ways to use this sauce
Pasta: Toss this simple homemade marinara sauce with cooked noodles. It's great to use as a base for just about any pasta recipe!
Pizzas: This is a good stand in for my homemade pizza sauce... Use it to make quick and easy personal naan pizzas or large 'zas to share.
Lasagne: Use the sauce to make layered veggie or meat lasagna.
Sandwiches: Spoon a generous serving of marinara onto chicken or eggplant parmesan sandwiches, or meatball subs with melty cheese.
Meatballs: Speaking of, this sauce is terrific for simmering store bought or homemade meatballs!
Dips: Serve a ramekin of warm marinara for dipping breadsticks, cheesy bread, garlic knots, or other favorite dippers.
Storing and freezing the sauce
This zesty tomato sauce is terrific to make ahead! I like to prepare a large batch - or two - and have ready to use all week or in the coming months.
To store leftovers: Cool completely and transfer to a clean airtight container. Store marinara in the fridge for up to 5 days.
How to freeze: Transfer the cooled sauce to a freezer-safe container. Wrap in a layer of aluminum foil for maximum protection. Keep in the freezer for up to 4 months.
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📖 Recipe
Homemade Marinara Sauce Recipe
Ingredients
- 2 tablespoons Olive Oil
- ½ cup Yellow Onion (chopped)
- 5 cloves Garlic (chopped, pressed or minced)
- 3 tablespoons Fresh Oregano (or 1 teaspoon dried oregano)
- ¼ teaspoon Red Pepper Flakes (or more for extra spiciness)
- ¾ teaspoon Salt (or to taste)
- ¼ teaspoon Freshly Ground Pepper
- 28 oz Canned Whole San Marzano Tomatoes (with juices)
- ⅓ cup Fresh Basil (roughly torn / chopped)
- 1 teaspoon Sugar
Instructions
- Heat olive oil in a pot or saucepan over medium heat.
- Add finely chopped onion and garlic, cook for 3-4 minutes until soft.
- Now, add fresh oregano (or 1 teaspoon dried oregano), red pepper flakes, salt and pepper. Cook for another 30 seconds.
- Add canned tomatoes, stir and cook until tomatoes starts to boil. Reduce the heat to low and simmer for 20-25 minutes or until the sauce has slightly thickened. You can crush the tomatoes with back of the spoon (for chunkier sauce) or blend to a smooth consistency using immersion blender.
- Stir in the fresh basil and sugar, cook for another minute. Turn off the heat.
- Serve with your favorite pasta, meatballs, or use as a sauce for pizza. Enjoy!
Notes
- If you want smooth sauce, feel free to blend it using hand blender.
- Increase red pepper flakes for spicier sauce. Totally omit the red pepper for a mild sauce.
- A few pats of butter towards the end of cooking makes the marinara extra delicious with rich flavor.
- Use more fresh herbs. In addition to fresh basil you can increase the herb-y zing with some fresh sprig of rosemary or thyme.
- Store this marinara in the fridge for up to 5 days.
- Transfer the cooled marinara to an air tight container and warp it with foil for maximum protection. Keep in the freezer for up to 4 months.
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