Homemade Marinara Sauce doesn’t get any easier! This requires just a handful of ingredients – tomatoes, onion, garlic, oregano, and basil, and a quick 20-minute simmer for a memorable Italian Marinara.
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Marinara Sauce Recipe
Everyone needs a great pasta sauce in their recipe collection, and this one is a keeper. It is a simple tomato-based sauce made with onions, garlic, and herbs. It originated in Italy and is used in many Italian-American dishes like Chicken Parmesan, Spaghetti and Meatballs, or Baked Ziti.
Once you try this, you’ll ditch the canned marinara sauce – it’s fresher, more flavorful, doesn’t have hidden preservatives, excess sugar or salt, etc, and you can customize it. I use this homemade marinara sauce to elevate any recipe that calls for Marinara Sauce.
Marinara Sauce Video Tutorial
I hope this Marinara recipe becomes a new favorite go-to recipe for you.
Helpful Reader Review
“I love that this marinara recipe was so quick to make! It was easy, too. It’s absolutely delicious!! One of the best I’ve ever had, and I cook often.” – Shalay ★★★★★
Ingredients for Homemade Marinara Sauce
The ingredients are pantry staples like canned tomatoes that we always keep on hand, so it’s easy to whip up. Since the ingredient list is very short, make sure to source the best quality ingredients you can find.
- Olive Oil – Use a good quality extra virgin olive oil for extra flavor
- Onions and Garlic – aromatics that add sweetness and depth of flavor
- Crushed Tomatoes – “San Marzano Tomatoes.” San Marzano is an Italian variety of plum tomatoes and the gold standard of Italian Marinara. They are known for their sweet flavor and low acidity for a more authentic marinara sauce.
- Simple Seasonings – I used dried oregano because I always keep that on hand, but you can use fresh oregano. To substitute fresh oregano, add 1 1/2 tsp or 3 times the amount of dried oregano. You’ll also need salt and pepper to round out the flavors.
- Fresh Herbs – you can use either chopped fresh basil or parsley, depending on what you have on hand. they both add vibrant Italian flavors when stirred in at the very end.
Substitutions & Variations
- Heat – add a pinch of red pepper flakes when adding dried herbs.
- Tomato Paste – add 2 tsp tomato paste before adding crushed tomatoes to add depth of flavor.
- Parmesan Rind – if you have a rind on hand, simmer it in the sauce for extra richness then remove before serving.
- Italian Seasoning – swap dried oregano with Italian seasoning for a more complex flavor.
- Tomatoes – if you don’t have crushed tomatoes, you can use whole peeled San Marzano canned tomatoes and crush by hand or use fire roasted canned tomatoes for a smoky flavor profile.
- To Balance Acidity – some canned tomatoes can be more acidic. You can simmer with a peeled carrot or add a bit of sugar (start with 1/2 tsp) to balance the acidity.
Can I Substitute Fresh Tomatoes?
Fresh tomatoes would essentially have to be turned into crushed tomatoes with the added steps of blanching and peeling the tomatoes then simmering them down to the correct consistency which will really increase the time for making homemade marinara.
If you’re looking for a marinara sauce with fresh tomatoes, make sure to check out our Mushroom Mariana Sauce.
How to Make Marinara Sauce
A saucepan and spatula are all you need to make a homemade marinara sauce that tastes better than any canned version. Watch the Video Tutorial below, and you will memorize this recipe in no time.
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Add diced onion and saute until soft (5 minutes), then stir in garlic for 1 minute until fragrant.
- Add crushed tomatoes, oregano, salt, and pepper. Simmer partially covered for 15 minutes.
- Stir in chopped fresh basil and remove from heat.
Pro Tip: Use Non-Reactive Cookware
When making marinara sauce, always use a non-reactive saucepan such as stainless steel, enameled cast iron or a ceramic-coated pot. Avoid aluminum or uncoated cast iron which can react with the acidity of tomatoes to create a metallic taste and even discolor your sauce.
Is Marinara Sauce the Same as Pasta Sauce?
They are similar and sometimes used interchangeably in recipes, but they do have some big differences in ingredients and cooking times.
- Marinara sauce – cooks quickly in under 30 minutes with lighter and fresher flavors and a shorter list of ingredients like tomatoes, garlic, onion, herbs, and olive oil.
- Pasta Sauce (Italian tomato sauce) – is slowly simmered for 1 to 4 hours. Includes more aromatics like carrots and celery as well as wine, broth, and sometimes meat as with Bolognese Sauce.
Storing Homemade Marinara
- To Refrigerate: Once your marinara has cooled completely to room temperature, transfer it to an airtight container or glass jar with a lid and refrigerate for up to 5 days.
- Freezing: Add cooled marinara sauce to freezer-safe ziptop bags or containers, remove excess air, and leave a little room for expansion, then freeze flat for up to 3 months.
- To Reheat: Thaw frozen sauce in the refrigerator, or you can quick-thaw zip-top bags in a bowl of warm water for 15-20 minutes. Reheat over low heat on the stovetop in a non-reactive pan. Add a splash of water if it gets too thick.
How to Use Marinara Sauce
This recipe is so versatile. Use it for any recipe that calls for Marinara Sauce, from tossing with homemade pasta to casseroles or even instead of pizza sauce on my favorite Overnight Pizza Dough or as a dipping sauce for Stromboli. Here are my favorite ways to use homemade marinara:
- Stuffed Chicken Parmesan
- Lasagna
- Eggplant Parmesan
- Juicy Meatball Recipe
- Spaghetti Meat Sauce
- Meatballs Parmesan
- Lasagna Roll-Ups
- Manicotti
- Zucchini Lasagna
Homemade Marinara Sauce
Ingredients
- 2 Tbsp extra virgin olive oil
- 1/2 medium yellow onion, 1/2 cup chopped
- 3 garlic cloves, finely minced
- 28 oz crushed tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
- 1 Tbsp fresh basil, or parsley, finely minced, plus more to garnish
Instructions
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add 1/2 cup chopped onion stirring often until soft and golden (about 5 min). Add minced garlic and stir 1 min, or until fragrant.
- Stir in 28 oz crushed tomatoes, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.
- Finally, stir in 1 Tbsp chopped fresh basil then turn off the heat.
Notes
Nutrition Per Serving
Filed Under
Thank you! This marinara recipe is so yummy! If using fresh oregano, how much do you recommend I toss in? Thank you for all your recipes. You’re very talented and we love all your videos! 🙂
Hi Tiffany, a good rule of thumb is fresh herbs are about equal to 3 times the amount of dried. I would use about 1 1/2 tsp fresh oregano (finely chopped)
I canned my own tomatoes and although they are tasty they have a bit too much of an acidic flavor. How can I cut the acidic flavor?
A pinch of baking soda, adding sugar, or cream can help.
Marinara sauce!! Easy to make and the flavor amazing!!
Thank you, Mary. Glad you loved it!
Wow! The marinara is delicious. Perfect and such an easy recipe to prepare. I triple batched and now have 2 in freezer. I’m using the marinara with meatballs for meatball sandwiches during halftime today. 🙂 Thank you so much for sharing such deliciousness!
You’re so welcome! I’m happy that you loved this recipe!
Love all your recipes Natasha. What size baking dish are you making the pasta in? Unless I missed it, I didn’t see it listed in the recipe. I’m hosting a valentines dinner for 3 adult couples and I want to make sure I have extra for a second helpings.
A lady at church, requested I make your lemon loaf but add raspberries in place of blueberries.. I was glad to see you had them listed as an option.
Thank you for making my life easier with all your many recipes.
Hi Deborah. I’m so glad you’re using my recipes for the dinner. I am using a 2.25 qt enamel cast iron here. It’s linked above in bold font.
Hello
It’s a very tasty sauce.
Can it be used with spaghetti?
Yes definitely!
I’m lazy; Do you have a grocery store marinara sauce that you recommend? I like Rao basil but curious what you might use.
Thanks
Hi Stacy! Rao’s is a good one. I’ve tried and liked Classico, Carbone, and a few others. I like to purchase organic.
Just tried Taos carmelized onion and it was great
Making this recipe also!
I was hoping to find a recipe that was a keeper and this is it!
Although, I did not have a yellow onion and no fresh basil (both of those ingredients have been put on the shopping list); so, I used some red onion that needed to be used up and in lieu of the fresh basil I used some pizza seasoning – kind of a weird substitution but in the end it worked for me in a pinch…I REALLY wanted to make some sawse.
And I am SO THRILLED I did.
It was made late this morning and it is almost gone. I live by myself so that should tell you something.
Thank you so much for this recipe.
Super easy and so yummy! Much better than jarred sauces.
Need to know how many tomatoes to use
Serving 6 at Christmas time
Hi Kathy, we used 28 oz crushed tomatoes canned.
Hi Natasha! I’m from Ecuador and I love your recipes. I’ve read that Italian sauces that use tomatoes as a base often include a pinch of sugar. Do you think it’s necessary in this recipe?
Hi Gaby! Adding sugar is a common practice to help balance the acidity. It’s not necessary but can definitely help if you feel it’s too acidic or sour when tasting it.
Ok. I realize it’s Thanksgiving week, but I needed something to make a couple days ahead of time. Your marinara was so delicious and satisfying. I added fresh beef ravioli and some garlic bread. My husband and I are huge fans of this sauce. I will always make it for future pasta dishes. Thank you for this wonderful sauce. Wishes you and your family a happy and safe holiday season.
You’re so welcome, Jennifer! I’m so happy you lvoed it! Happy Thanksgiving!
Love your recipes and using several this weekend for my son’s engagement party. Wanted to know how you grow your basil in water? I’ve never had much luck.
Hi Rick! You can cut a 4–6 inch stem below a leaf node and remove the lower leaves keeping just the stem in a glass of fresh water. I change the water every 2–3 days to keep it clean and keep in out of direct sunlight.
Our favorite sauce. I double it and freeze some for later when I make it. It’s so good with chicken Parmesan or really any pasta. I make the recipe just as it’s written. Delicious!
How many ounces of sauce does this recipe make?
Hi Christina! Roughly 30–32 oz, depending on how much it simmers down.