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.
This post may contain affiliate links. Read my disclosure policy.
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
Natasha,
My husband an I love this marinara sauce! He was so impressed with it I could have won his heart over, if we had not have been married for 22 years. He literally groaned with his first bite! I am so happy I found your recipe. Thank you so very much. I will be sure to look at more of your recipes.
Thanks again,
Laura Leigh
Wow, that’s really awesome feedback! It always makes me happy to see satisfied readers, thank you for sharing that with us!
My wife and I made this marinara sauce and it came out excellent she just added a little extra sugar to it and that’s all but one thing we did different was use fresh tomatoes out of my garden I blanch them cool them down peel them and smash them up and that’s what she used and it is delicious five star delicious One more thing we use fresh basil
I’m so happy you enjoyed that. Thank you for sharing that with us!
Such a tasty marinara. No point buying jar sauce when you can whip this up in no time at all.
Thank you for the feedback! 🙂
Made this in my culinary class the other day (we get to pick our own recipes) and it was super quick, easy, and everybody loved it. The flavor was great especially with how simple it is to make. Needless to say I will definitely be making this again at some point.
Hi Cam, thanks for your good comments and review. I’m happy to know that it was a hit!
This is my go to marinara sauce! It’s quick, simple AND delicious! I serve over zucchini noodles for me and pasta for the rest of the family!
Sounds great and I’m glad that this is your go-to recipe!
Today my dinner required marinara sauce but then I realized I was all out of my favorite Raos (I do have to admit it’s one of the best jarred marinara sauce out there) I remembered that you have a very simple and easy recipe and proceeded making it, it came out so delicious. I’ve added a good splash of white wine, extra garlic, extra fresh basil and a mountain of Parmesan cheese when serving. So much flavor and the texture was spot on. Thank you Natasha.
Love it, thanks for sharing that with us. Good to know that you loved this recipe!
This was very easy and very good first time i made marinara .just put over some pasta and my wife and I loved it will make it agin when i make chicken parm.This is a winner
Hello Bobby, good to hear that you both enjoyed this recipe!
I loved this recipe when I first made it and it is wayy better than any canned marinara sauce but now I need to use this for a soup so approximately how many ounces is the marinara sauce?
I’m so glad you enjoyed it, Katy! This recipe makes 3 cups of marinara sauce which is equivalent to 24 ounces.
This is your 3rd recipe I have tried. I tried your Pita, Mascarpone cheesecake and now this sauce.
Excellent results in all three cases. I love your videos. and this is the first time I am commenting on a cooking website.
Wow! Thank you for your wonderful review, Shivanshi! I hope you get to try more recipes soon!
Natasha, If I’m using fresh tomatoes would I use the same amount as I would using canned crushed tomatoes?
Hi Shelley, reference the recipe notes for tips on “Can I Substitute Fresh Tomatoes?”
My hubby dislikes basil, can I get away with dried basil?, if so how much do you think??. 🙂
Hi Lisa, that would be fine. You can add it to taste, per your preference. Usually when using a dry herb versus fresh, you’ll need to add more.
This sauce was the most delicious easy sauce to make at home. I used the tomatoes you suggested and it came out a little extra chunky. Do you emulsify yours at all?. Yours looks a little smoother.
Hi Lisa, I do not. Have not needed to do so. You can if you’d like it thinner.
Lisa, you can also skip the basil altogether and just use dried oregano instead.
Followed everything except I didn’t have fresh basil so used dry. It was my first time making marinara sauce but it came out delicious! I’ll never have Sunday marinara from a jar again thank you!
You’re welcome. Homemade is so much better and I’m glad you think so too!
Made this today and it was delish. I made meatballs with it. Serving it with Angle hair pasta .
That’s just awesome! Thank you for sharing your wonderful review, Liz!
This recipe looks delicious. My question is. Is marinara sauce a thick or thin sauce? Which is your recipe? If thin. Can it be thickened? Thanks
It is not too thick but it’s not super runny either. If you end up making it and it is not the consistency you’re looking for, you can thicken it with flour or cornstarch.
You really should just thicken by simmering over low heat with no lid on it.
Is there a way to cut the recipe in half because my husband would be the only one eating it? The recipe is to much for 1 person?
Hi Joan! You can halve the recipe! I recommend clicking” Jump to recipe” at the top of the post. It will take you to our printable recipe, where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
I loved this! I used your recipe for marinara sauce and it made everything absolutely perfect!
That’s just awesome! Thank you for sharing your wonderful review, Ellie!
Natasha,
I made your Marinara recipe tonight..it was the best I’ve made in a long time. From now on this is my go to recipe. Baked, crispy, Eggplant parmesan tomorrow with left over marinara. I’ve made many of your recipes and have never been disappointed with the results.
That’s good news, Linn. Thank you for the review and I hope you’ll love all the recipes that you will try.
This sounds great! For added flavor, chop up 1 carrot and 1 celery stalk ad well. You can add it at the same time you put your onions in the pan.
Thanks for sharing that with us, Fred.
Natasha, this was the first time I made Marinara sauce and this recipe is absolutely delicious. This will be my go to recipe.
By the way, cooking through your recipes, I’m learning how to cook. Thank you.
Yay, great to hear that you loved this sauce. Thanks for your good comments and feedback, Susanna!
This Marinara sauce is so easy and delicious. I made this for my brother-in-law who said he never orders Marinara in a restaurant because it’s too bland. He loved this recipe. I’ve made it a couple times now, and added some meatballs to it. Love it!
Oops, I meant to give this rating 5 Stars… Not sure why only 4 are showing.
Thank you so much for sharing that with me.
This was amazing we had it with the chicken Parmesan and what fan we are now! Use the sauce with the meatballs on a sub and that was amazing. Thank you!
That’s so great! It sounds like you have a new favorite, Lorretta!