Homemade Marinara Sauce Recipe (Super easy!)
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Homemade Marinara Sauce is super easy to make, and tastes so much better than jarred store bought sauce. Control the ingredients, and control the flavor!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
This fantastic tomato sauce is super versatile and very easy to make. With a quick prep time, and only 30 minutes of cook time, dinner can be on the table FAST.
This is one of my family’s favorite things to eat. If we have a lot of tomatoes, I’ll use fresh tomatoes. If we don’t, I will use canned. Mix it up and make this sauce your own!
Making a big batch of marinara sauce is so easy, just a few ingredients, and you’ll always have this amazing sauce at your fingertips and never buy jarred sauce again!
Check out my One Pan Chicken Pizzaiola, for similar flavors!
What is Marinara Sauce?
It’s a tomato based sauce that you can use for pretty much anything Italian. Use it for a weeknight spaghetti, a dip for Garlic Knots, Fried Cheese Curds, Meatball subs, whatever you want!
With this recipe in your collection, the possibilities are endless!
Why you’ll love this Marinara recipe:
- Simple, easily found ingredients.
- Fresh flavors are the best kind!
- Easy to adapt, double, triple or quadruple!
- Homemade. There is no doubt that this will beat anything you could purchase in a jar!
- Vegetarian, Vegan and Gluten-free. You really can’t do better than that!
FAQs
Marinara is simpler than Spaghetti Sauce. Spaghetti sauce often has meat or extra vegetables added and cooks for longer.
Use this recipe wherever you’d use u0022pasta sauceu0022. Use it as your base for an easy Spaghetti dinner, as the sauce for Ravioli Lasagna, or Skillet Lasagna!
Use it as a dip for Garlic Bread, Mozzarella Stuffed Meatballs, or Meatball Bombs
Let sauce cool completely and transfer sauce to freezer safe airtight containers or freezer bags. This can be frozen for up to 6 months. When ready to use, thaw and reheat gently in saucepan at low heat.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Olive oil. This is just to sweat the onions and briefly cook the garlic.
- Onions. Dice these fairly small.
- Garlic. This is a fresh sauce, so fresh garlic is best!
- Tomatoes. I use crushed tomatoes or diced tomatoes. Crushed tomatoes will make a smoother sauce, diced will make it chunkier. San Marzano tomatoes will always be awesome, but regular store brands are just fine too.
You can of course use fresh tomatoes too. Check out how, on Olivia’s Cuisine - Tomato Paste. This will add depth the the tomato flavor of your sauce.
- Salt & Pepper. As always, this is to taste. Constantly check the seasoning and adjust.
- Italian Seasoning. Grab it in the spice aisle or make your own Italian Seasoning.
- Sugar. This seems weird, I know. I find it balances the acidic tomatoes. Use more or less based on the particular tomatoes you use.
- Balsamic Vinegar. I love this in sauce. It adds sweetness, but slightly differently to the sugar.
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Recommended Equipment/Tools
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Dutch oven or large skillet
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped
Open the cans of tomatoes, and paste. Dice the onion, mince the garlic.
Make the sauce
In a large skillet, heat olive oil and cook the onions until soft (don’t brown).
Add the garlic and cook for 30 seconds.
Add the tomatoes, tomato paste, spices, sugar and balsamic vinegar. Mix thoroughly.
Cover and simmer on low for 30 minutes. Sauce will reduce.
Test for seasoning and adjust if needed.
Garnish and Serve
Add chopped fresh basil leaves, if desired.
Serve over pasta, or freeze in 2 cup portions.
Kylee’s Notes
What to do with leftovers
Store in a covered container in the refrigerator for up to a week. Reheat until it is piping hot!
Substitutions/Additions
You can use basil and oregano instead of Italian seasoning if you prefer. Those are the main ones, and you won’t miss the other herbs from the premade seasoning.
Red pepper flakes are great in this to spice it up and give it a little heat. Not necessarily traditional, of course, but I say you do you, boo.
Freezing instructions
Let sauce cool completely and transfer sauce to freezer safe airtight containers or freezer bags. This can be frozen for up to 6 months. When ready to use, thaw and reheat gently in saucepan at low heat.
More delicious recipes to love:
Want more Easy Pasta Recipes?
- Chili Mac with Turkey. We’re bringing childhood back! Lightened-up with turkey vs beef, and made in one pan – this one is a family favorite!
- Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
- Florentine Chicken Lasagna Rolls Spinach, garlic, and cheese are all winners for this weeknight dinner! Delicious homemade Alfredo sauce is the key to these!
- Ham Tetrazzini. A super-fast weeknight dinner, this Ham Tetrazzini is a spin on the traditional version and is sure to please the whole family.
- Easy Cheesy Chicken Tomato Pasta. Quick to make, and super tasty – this recipe uses just 6 ingredients (mainly pantry staples) is yummy and kid-friendly to boot! The whole family will enjoy this one!
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Homemade Marinara Sauce Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup onions diced
- 3 cloves garlic minced
- 4 cans crushed tomatoes 14.5 oz cans
- 3 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons Italian Seasoning
- 1 teaspoon white sugar
- 2 teaspoons balsamic vinegar
Instructions
- In a large skillet, heat 1 tablespoon olive oil and cook 1 cup onions (diced) until soft (don't brown).
- Add 3 cloves garlic (minced) and cook for 30 seconds.
- Add 4 cans crushed tomatoes, 3 tablespoons tomato paste, 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons Italian Seasoning, 1 teaspoon white sugar, and 2 teaspoons balsamic vinegar. Mix thoroughly.
- Cover and simmer on low for 30 minutes.
- If desired, use a blender or immersion stick blender.
- Serve over pasta, or freeze in 2 cup portions.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
