How To Make Homemade Marinara Sauce- Marinara Sauce is a simple tomato sauce that may be used to top your favorite pasta or in recipes that call for canned pasta sauce. This sauce is made with a basic base of tomatoes (whole and crushed), onions, and garlic. This easy sauce takes less than 30 minutes to make, stays in the fridge for 5 days, and freezes nicely! Juicy tomatoes are cooked with fresh herbs and aromatics to make the finest sauce.
This sauce recipe is naturally gluten-free and vegan, and slow-cooked with the BEST tomato, basil, and garlicky flavors. Serve with spaghetti, pizza, lasagna, meatballs, parmigiana, subs, or whatever else sounds nice. While you’re at it, I recommend double the recipe whenever you make this marinara sauce, as the leftovers store wonderfully in the fridge or freezer for later. To prepare this wonderful sauce, you’ll only need five cupboard staples.
What Is Marinara Sauce?
Marinara Sauce is a straightforward tomato sauce with minimal ingredients. Tomatoes, aromatics (onion/garlic), and spices are the most common ingredients. It’s delicious over pasta, as a dipping sauce, or as a substitute for canned sauces in your dishes (we always use it in lieu of spaghetti sauce)!
You might be asking what the distinction is between spaghetti sauce and marinara. The distinction between the two is that marinara is made out of only tomatoes and spices, but spaghetti sauce adds other components such as meat or vegetables.
Tomatoes may be acidic (depending on the brand) and sour at times, but adding shredded carrot to this dish provides sweetness and substitutes most of the sugar. Depending on the kind of tomatoes you buy, you may need to add more or less sugar to your marinara sauce to help decrease the acidity. If you want, you may leave out the carrot and add a touch of sugar instead.
While I always use canned crushed tomatoes and whole tomatoes, I sometimes occasionally use fresh tomatoes from my garden (be sure to peel your tomatoes first). Whole tomatoes, crushed by hand or with a spoon, provide the greatest consistency in my opinion. I used canned sliced tomatoes, but they didn’t yield the same results.
What Makes This Homemade Marinara Sauce The Best?
Six reasons why you’ll enjoy this recipe:
- This marinara sauce recipe uses only 5 basic ingredients and produces a rich, genuine marinara flavor.
- It’s really simple to make—no chopping necessary.
- This marinara contains no added sugar, unlike most store-bought sauces.
- You may top your pasta with as much of this nutritious sauce as you want. Tomatoes are beneficial to your health!
- Because the recipe makes two cups of sauce and stores nicely, you may as well double it. Simply cook it in a larger saucepan.
- This marinara also works well as a pizza sauce. I used it to make pizza, and my friend said it tasted exactly like authentic Italian pizza.
The Best Recipe Of How To Make Homemade Marinara Sauce:
We keep canned marinara in the pantry because we enjoy it. Many of our favorite 10-minute supper dishes would be impossible to make without it. However, when we want a bowl of pasta with marinara sauce, we prefer to prepare it from scratch. Our homemade marinara sauce recipe is one of those easy dishes that can truly make a person feel successful in the kitchen because it is just so dang restaurant-quality. It just takes about 30 minutes from start to finish and is oh, so richly flavored. There’s no real technique to it, no real secret—just a few basic Italian ingredients and about 20 minutes on the stove, and you’ve got yourself a satisfyingly easy meal. Plus! This marinara sauce may be made ahead of time and refrigerated for at least a few days, or frozen for up to three months.
Ingredients For Homemade Marinara Sauce:
You will need the following ingredients to prepare this homemade marinara sauce recipe (amounts are mentioned in the recipe below):
- Choose one of the two: olive oil or butter. Or, my personal favorite, a tablespoon of each! Whatever option you select, it will be wonderful.
- Onion: For this sauce, I like to finely slice my onion so that the onion bits aren’t too large. However, use whatever size dice you like. It doesn’t matter if the onion is white or yellow.
- Garlic should be finely minced or crushed.
- Crushed red pepper flakes: These will be sautéed quickly in olive oil (or butter) to bring out their flavor. If you want a hotter sauce, increase the amount of crushed red pepper flakes.
- Whole tomatoes: I strongly recommend spending a few additional dollars on a large can of high-quality San Marzano tomatoes, which are said to be more flavorful, sweeter, and less acidic than Roma tomatoes and excellent in marinara sauce. However, any good-quality whole-tomato can would work nicely in this recipe.
- Fresh basil: I just boil a few sprigs of fresh basil in my marinara before removing (and discarding) them before serving. However, you are free to cut the basil leaves and leave them in the sauce if you like.
- Dried oregano: I always add a large sprinkle of oregano to my marinara sauce.
- Fine sea salt and black pepper, freshly cracked: Remember to taste the marinara sauce after it has simmered to determine if it needs more salt and pepper!
How To Make Homemade Marinara Sauce?
All you need is a pot and a spatula to produce a homemade marinara sauce that tastes better than any commercial version. Watch the video tutorial below and you’ll have this recipe memorized in no time.
- 2 tbsp. olive oil in a medium skillet over medium heat Cook until the onion is tender (5 minutes), then add the garlic and cook for 1 minute, or until fragrant.
- Combine the smashed tomatoes, oregano, salt, and pepper in a mixing bowl. Simmer for 15 minutes, slightly covered.
- Remove from the fire and stir in the chopped fresh basil.
Variations On The Recipe:
If you like, you may tweak this marinara sauce in a variety of ways, so feel free to experiment and get creative! You could, for example…
- To make it hotter, increase the quantity of crushed red pepper flakes in the recipe by doubling (or even tripling).
- To make it more herb-y, add in a sprig of fresh rosemary, sage, or thyme, if you have any on hand.
- Make it extra buttery: If you’re feeling very decadent, add an extra tablespoon or two of butter to the sauce right before serving. It tastes luxurious and delectable!
- To make it cheesy, shortly before serving, stir in 1/2 cup freshly grated Parmesan.
- Make it creamy: If you want more of a rose sauce, add 1/2 cup heavy cream to the marinara.
- Make it chunkier or smoother: You may use a wooden spoon to break up the tomatoes as much or as little as you want. If you want an even smoother sauce, just purée it once it has completed cooking using an immersion blender or a conventional blender.
Can I Use Fresh Tomatoes Instead?
Fresh tomatoes would essentially have to be crushed, with the additional processes of blanching and peeling the tomatoes before boiling them down to the desired consistency, significantly increasing the time required to make homemade marinara.
Pasta Sauce in Our Favorite Recipes:
This recipe is quite adaptable. It may be used in any dish that asks for Marinara Sauce.
- Stuffed Chicken Parmesan – You’ll adore what’s inside!
- Lasagna – The finest lasagna is cooked with homemade marinara.
- Juicy Meatball Recipe — marinara-smothered meatballs are ideal for meatball sandwiches.
- Spaghetti Meat Sauce — For a quick meal, combine this homemade marinara with ground beef.
- Lasagna Roll-Ups — you’ll appreciate how easy these are to make and serve.
MORE DELICIOIUS RECIPES HERE:
- 1 big can whole peeled tomatoes
- 1 medium peeled and halved yellow onion
- 2 big garlic cloves, peeled but left whole
- 2 tbsp. olive oil (extra-virgin)
- 1 tsp. dried oregano
- 1 tsp red pepper flakes
- season with salt to taste
- Cooked spaghetti, grated Parmesan cheese or vegan Parmesan, chopped fresh basil, and extra olive oil are optional.
Combine the tomatoes (with juices), halved onion, garlic cloves, olive oil, oregano, and red pepper flakes in a medium, heavy-bottomed pot.
Bring the sauce to a boil over medium-high heat, then reduce to a slow, continuous simmer for 45 minutes, or until droplets of oil float free of the tomatoes. After around 15 minutes, stir occasionally and smash the tomatoes against the edge of the pot with a firm wooden spoon.
Remove the onion from the saucepan and set it aside. With a fork, crush the garlic cloves against the edge of the saucepan, then mix the smashed garlic into the sauce. Do the same with any little onion bits you come across. Crush the tomatoes to your satisfaction with a wooden spoon (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
Season with salt to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve hot. This sauce may be stored in the refrigerator, covered and chilled, for up to 4 days. It can be frozen for up to 6 months.
Allow this marinara sauce to cool until it reaches room temperature before storing it. Then, place it in a tightly sealed jar or food storage container and refrigerate for 3-4 days or freeze for up to 3 months.
Nutrition InformationYield 2 Cups Serving Size 1
Amount Per Serving Calories 351Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 4mgSodium 391mgCarbohydrates 32gFiber 3gSugar 5gProtein 7g