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Why I Make Marinara Sauce
Marinara sauce is one of those recipes that instantly makes me think of my mom’s kitchen. Growing up on an Iowa farm, we didn’t always have fresh tomatoes in the middle of winter, but we always had some type of canned tomatoes in the pantry. Mom would pull out a skillet, and in no time, we had a simple marinara bubbling away for spaghetti, lasagna, or a quick baked chicken. This recipe is built around that same idea, using great canned tomatoes and dried herbs for consistent flavor no matter the time of year.
There are so many ways to use a good homemade marinara sauce. Whether it’s for pasta, pizza, meatballs, or anything else you can imagine, this recipe is the one to use. The combination of canned tomatoes and dried herbs means that you get a reliably delicious and consistent flavor. Plus, you can customize it however you like best!
What makes this homemade marinara sauce special:
- Ready in about 30 minutes from beginning to end
- Naturally vegan and gluten-free, which means it’s perfect for many diets
- Uses canned crushed tomatoes, so it works in any season
Homemade Marinara Sauce Ingredients
You only need 8 ingredients to put together this easy marinara sauce:
- Olive oil – Adds richness and helps the onion, garlic, and spices bloom.
- Onion – Grating the onion helps it melt into the sauce, adding sweetness and body without many visible chunks.
- Garlic – Fresh garlic adds a classic flavor and infuses the oil with flavor right away.
- Red pepper flakes – Adds a bit of heat that wakes up the tomatoes without making the sauce spicy.
- Dried basil and dried oregano – Both add a familiar Italian flavor that holds up so well during the simmering time.
- Kosher salt – Seasons the sauce so the tomato flavor pops; always taste and adjust at the end.
- Crushed tomatoes – The heart of the sauce, crushed tomatoes create a thick, spoonable texture with rich tomato flavor.
The full amount of each ingredient can be found in the recipe card below.
How to Make Homemade Marinara Sauce
There are 3 easy steps to put together this marinara sauce recipe:
Step 1: Cook the onion – In a 12-inch skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until soft and translucent, 3-4 minutes.
Step 2: Add the flavors – Add the arlic, red pepper flakes, dried basil, dried oregano, and kosher salt. Stir constantly for about 1 minute, just until fragrant.
Step 3: Add the tomatoes – Pour in the crushed tomatoes and stir to combine, making sure to scrape up any bits from the bottom of the pan. Bring the sauce up to a gentle boil, then immediately reduce to a low simmer. Simmer for 20 minutes, uncovered, stirring occasionally, until slightly thickened and the flavors have blended.
Taste and adjust seasoning with a bit more salt if needed. Serve right away, or cool completely and store for later.
Recipe Tips
- Use good canned tomatoes – Not all canned tomatoes are the same. Look for crushed tomatoes labeled San Marzano or high-quality Italian style for the sweetest, richest flavor.
- Double the batch for the freezer – This recipe doubles easily. Use a larger skillet or Dutch oven so the sauce can still reduce a bit, then portion it into freezer-safe containers once cooled.
- Simmer for the right amount of time – A 20-30 minute simmer is enough for the flavors to come together without turning the sauce heavy or dull. Longer cooking is great for meat sauces, but marinara is meant to stay light and bright.
- Achieve the correct thickness – If the sauce looks looser than you like, keep simmering uncovered for 5-10 more minutes, stirring occasionally, until it reaches your perfect consistency. For an even thicker texture, you can stir in a spoonful of tomato paste, although this recipe does not need it.
- Adjust the flavors – For a less pungent flavor, you can reduce or omit the onion and garlic and rely on the herbs and olive oil, which many simple Italian marinara recipes do. But this will alter the overall flavor of the sauce, and I recommend making it my way at least once.
Follow These Tips
Serving
Once the sauce has cooked, it’s ready to use. There are so many different ways to use this marinara sauce. Here are just a few of my favorites:
- Toss with hot cooked pasta for an easy and simple saucy pasta dish.
- Spoon on top of meatballs or crispy chicken (like a chicken Parmesan).
- Use it as a quick pizza sauce, leaving it a bit thicker if you’re spreading it on pizza dough.
- Layer into lasagna, baked ziti, or eggplant Parmesan for a hearty dinner.
- Serve warm in a bowl as a dipping sauce for garlic bread or another crusty bread.
Storage
Refrigerate – Let the marinara sauce cool to room temperature. Transfer to an airtight container and refrigerate. For best quality, use within 4-5 days.
Freeze – Cool the sauce completely before freezing. Portion into freezer-safe containers or zip-top bags, leaving a little room at the top for expansion. Label with the date. For best flavor, use within 3-4 months. If it’s sealed well, it can last for up to 6 months. You could even double the recipe if you want to stash away a big batch.
Reheat – Thaw frozen marinara overnight in the refrigerator, or place the container in a bowl of cool water to thaw more quickly. Warm in a saucepan over low to medium heat, stirring often, until hot and bubbly. If the sauce has thickened too much in storage, loosen it with a splash of water or broth while reheating.
More Sauce Recipes
Have I Convinced You to Make This Recipe?
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Homemade Marinara Sauce
Ingredients
- 3 tbsp olive oil
- 1 small onion grated
- 2 cloves garlic grated
- ½ tsp red pepper flakes
- 1 ½ tsp dried basil
- 1 ½ tsp dried oregano
- 1 ½ tsp kosher salt
- 3 15-oz cans crushed tomatoes
Instructions
- In a 12-inch skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, 3-4 minutes.1 small onion, 3 tbsp olive oil
- Add the garlic, red pepper flakes, basil, oregano, and salt, and stir until fragrant, 1 minute.2 cloves garlic, ½ tsp red pepper flakes, 1 ½ tsp dried basil, 1 ½ tsp dried oregano, 1 ½ tsp kosher salt
- Add the tomatoes and bring the sauce up to a gentle boil. Once boiling, reduce to a low simmer for 20 minutes to finish cooking.3 15-oz cans crushed tomatoes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
