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
I love Italian food but the sauce gives me a heartburn is posible add something to cut the acid a little bit
Hi Jorge. Common ways to cut down the acidity is to add a little sugar, baking soda, or even cream/milk. You can look up suggestions online to see what recommendations are for doing this.
My husband &I loved your marinara sauce with rigatoni noodles and veggie meatballs
I’m so glad to hear that, Debra!
Fantastic recipe! I made it today for my HS son’s basketball team dinner. Paired very well with homemade Italian meatballs.
So glad it was enjoyed!
Came out perfect I made it for six people. The only thing I added was 1.5 tablespoons of sugar in order to neutralize the acidity, but otherwise fantastic and simple recipe.
Thank you for sharing, Craig!
Slightly bitter and acidic from the store brand we are used to. Add a small amount of baking soda to mute this then it is perfect.
Thank you so much for sharing that with me, Jacinda!
This recipe turned out delicious, plus it was so easy to make. This is a keeper.
Thanks, Audrey. GLad you loved it!
This recipe saved me from having to go out to get dinner ingredients in a storm, as I happened to have everything for the sauce on hand (plus dry pasta) 😊 So easy and delicious, it’s a keeper- many thanks! 🙏
That’s wonderful, Summer! I’m so glad you found this recipe.
Hi I haven’t made this but want to for Christmas. I thought real San Marzano tomatoes only came whole and peeled. I’ve never seen them crushed. Is it the Cento brand or another? Thanks.
Hi Pam! See the image above for the can I used, I was able to find it crushed but you can use any brand you can find.
Can I canned the marinara sauce? Do I need to add lemon juice?
Hi Shirley! I have not tested canning this.
I didn’t have suggested tomatoes, and used: Muir Glen Organic Crushed Fire Roasted Tomatoes. My only modification is added sugar. I ended up adding 3 teaspoons to balance the acidity. I simmered it uncovered to reduce water content. Final product came out flavorful, thick, restaurant-style. I will have to find San Marzano tomatoes next time. Thank you for another great and easy recipe, Natasha! I will make my own sauce from now on! Interestingly final product was cheaper than fancy brand marinara, and with no long list of mystery ingredients!
Hi Al! Thank you for sharing that with us. I’m so glad it worked out for you!
This seems like it’s exactly what I’ve been looking for, but I’m going to make 8 quarts and can it for my own pantry. Do you think adding the fresh basil before canning would throw off the taste? Looks so easy and yummy!
Hi Monique. I’m not sure, I’ve never tried canning this.
Second time I’ve made this sauce,, it’s the best ♥️Thank you! I use it my lasagna, it makes it delicious!
I’m so glad you love it, Lisa!
May I ask what brand of tomatoes do you use? Looking forward to trying your recipe! Thanks.
Hi Ginny! Yes- see the image above in the blog. I mentioned the brand used. I hope you love this recipe!
That is such a great recipe. I enjoyed some this evening on pasta. I also added a bit of sugar to the recipe and it was an interesting addition.
Thank you!
Hi Carol! You’re very welcome. I’m glad you enjoyed it.
This might be a strange question, but I’ve been looking for a homemade tomato sauce recipe, and I would like to use actual fresh tomatoes instead of canned. Can I do that? What are your thoughts?
Hi Eileen. If you want to use fresh tomatoes, you’ll want to first make homemade crushed tomatoes and then proceed with the recipe. You can research online how to make crushed tomatoes.
I’ve made my own marinara using a similar recipe, but with Centro whole, peeled, San Marzano canned tomatoes. It’s a great sauce, but it takes an hour.
I tried your sauce recipe using Centro brand crushed tomatoes, and found it to be quite bland.
I happened upon your chicken parm video, which linked to the San Merican crushed tomatoes that you use.
Today I made a batch using your recipe (and San Merican tomatoes), and a batch using my recipe (and Centro San Marzano whole peeled tomatoes).
We did a family taste test, and your recipe was the winner. It also took about a third of the time, and made a little more sauce.
I’ll be using this recipe from now on, but be aware, other home chefs, your choice of canned tomato is crucial in this recipe.
Wow, that’s super awesome! Thanks a lot for sharing, that made my day!
Thanks for taking the time to perform the test with different tomatoes. I almost always use Cento San Marzano tomatoes and would have snubbed any other brand. I will try Natasha’s suggested brand based on your taste test and see if I agree!
I absolutely love your recipe! It’s my go to marinara sauce for everything. I never buy store bought marinara sauce. It’s full of flavor and the best part it’s so damn easy to make!
That’s great to hear, Claudine!
So simple…..and as you said worth assembling rather than jar. I may never buy jar again.
Yes, definitely much better that storebought. Glad you liked it!
Easy, quick and delivers the right result. I added a pinch of sugar to balance out the acidity of the tomatoes and a few crushed chili flakes to the recipe. Used it with meatballs. Very nice.
Thank you for sharing that with us, Richard.
Hi
I just made the sauce for the first time and we love it! How can I store this and/or does this need refrigeration? Thank you
Great to hear that you enjoyed our Homemade Marinara Sauce! To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze for up to 3 months.
Thanks very much! I’m going to make a LOT of this sauce. 😋
You’re welcome, sounds like a plan!