Marinara Sauce
This homemade Marinara Sauce recipe is made with simple ingredients and is so versatile. Serve your own Marinara Sauce for homemade pizza, pasta sauce, dipping sauce, and more!
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This easy Marinara Sauce recipe has a fresh flavor that you don’t always find in jarred sauces. This is our go-to recipe any time we need spaghetti sauce and is the best way to enjoy our favorite recipes like Italian Eggs, Cauliflower Crust Pizza, and Zucchini Pizza Boats.
Our homemade marinara recipe is made with a handful of ingredients. Each is important to providing the flavor and texture of classic Marinara Sauce. The blend of herbs is vital to the traditional taste of italian recipes. We’ve found it best if you have fresh herbs like fresh oregano, parsley, and even a few sprigs of fresh basil as it will give you a nice depth of flavor.
Make the best Marinara Sauce for you by customizing it to fit your taste. Add in a pinch of red pepper flakes to add some heat, or add good quality, fresh garlic to ramp up the flavor.
Why You’ll Love this Recipe:
Quick & Easy: Made in just 20 minutes with simple pantry ingredients.
No Added Sugar: A naturally flavorful sauce without unnecessary sweeteners.
Customizable: Adjust the seasoning, texture, and consistency to your preference.
Rich & Flavorful: A deep tomato taste enhanced with herbs and olive oil.
Versatile: Perfect for pasta, pizza, meatballs, dipping, and more!
Healthy & Wholesome: No preservatives, artificial ingredients, or hidden additives.
Meal-Prep Friendly: Stores well in the fridge or freezer for quick meals.
Ingredients to Make Marinara Sauce:
- diced tomatoes. Provides a fresh, slightly chunky texture. You can use fire-roasted or no-salt-added for more control over flavor.
- onion. Adds natural sweetness and depth; you can use white, yellow, or even shallots.
- tomato paste. Adds depth and richness, helping to thicken the sauce.
- olive oil. Enhances the flavor and helps sauté the onions for a well-rounded taste.
- seasonings. A blend of garlic powder, dried parsley, oregano, salt, and pepper gives the sauce a classic Italian flavor—adjust to taste or add basil for extra freshness.
How to Make Marinara Sauce:
- Heat olive oil in a saucepan over medium heat. Add diced onion and sauté until soft, about 3-5 minutes.
- Stir in the diced tomatoes, tomato paste, garlic powder, parsley, oregano, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
- Blend with an immersion blender for a smoother texture if desired. Taste and adjust seasoning if needed.
- Use immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Recommended Equipment
Recipe Notes & Tips:
- Blend for Smoothness: For a silky, restaurant-style marinara, use an immersion blender or regular blender after simmering.
- Thicken if Needed: Simmer uncovered for a few extra minutes to reduce excess liquid and create a richer sauce.
- Boost the Flavor: Sauté the onions until golden to enhance their sweetness and add depth.
- Customize the Seasoning: Add fresh basil for brightness, red pepper flakes for heat, or a splash of balsamic vinegar for a hint of sweetness.
- Make It Chunky: If you prefer a chunkier sauce, skip blending and mash the tomatoes lightly with a spoon.
- Use Fresh Ingredients: Swap dried herbs for fresh ones if available, adding them near the end for the best flavor.
Serving Suggestions:
How to Store:
Refrigeration: Store in an airtight container or glass jar in the refrigerator for up to 5 days. Freezing: Freeze in portions using airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in short intervals. Add a splash of water if needed to loosen the sauce.
Canning: Pour hot marinara sauce into sterilized jars, leaving ½ inch headspace, then process in a boiling water bath for 35 minutes for long-term storage. Store in a cool, dark place for up to 1 year.
FAQs:
Yes! Use about 4-5 fresh Roma tomatoes, peel and dice them, and simmer until soft before blending.
Absolutely! Brown ground beef, turkey, or Italian sausage before adding the other ingredients for a hearty meat sauce.
Yes! For pizza sauce, simmer it longer for a thicker consistency and blend it smooth if desired.
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Marinara Sauce
Ingredients
- 1 can diced tomatoes
- ¼ cup onion, diced
- 6 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoonn salt
- ¼ tsp pepper
Instructions
- Heat olive oil in a saucepan over medium heat. Add diced onion and sauté until soft, about 3-5 minutes.
- Stir in the diced tomatoes, tomato paste, garlic powder, parsley, oregano, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
- Blend with an immersion blender for a smoother texture if desired. Taste and adjust seasoning if needed.
- Use immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Notes
-
- Blend for Smoothness: For a silky, restaurant-style marinara, use an immersion blender or regular blender after simmering.
- Thicken if Needed: Simmer uncovered for a few extra minutes to reduce excess liquid and create a richer sauce.
- Boost the Flavor: Sauté the onions until golden to enhance their sweetness and add depth.
- Customize the Seasoning: Add fresh basil for brightness, red pepper flakes for heat, or a splash of balsamic vinegar for a hint of sweetness.
- Make It Chunky: If you prefer a chunkier sauce, skip blending and mash the tomatoes lightly with a spoon.
- Use Fresh Ingredients: Swap dried herbs for fresh ones if available, adding them near the end for the best flavor.
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I usually buy jarred marinara, but I tried this recipe and I really liked it. Was very quick to make and had good flavor.