Homemade Marinara Sauce is quick and easy to make and so flavorful. Skip the bottled marinara and make it from scratch in less than 30 minutes today. You will be so pleased with the results.
Once you start making your own marinara, you’ll wonder why you haven’t been doing it all along.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Olive oil: Use cold-pressed extra virgin olive oil.
- Herbs: I use both dried herbs and fresh herbs. For best results, use dried herbs for sautéing. Reserve fresh herbs for sprinkling on after simmering.
- Crushed tomatoes: Use excellent quality, such as Muir Glen or Cento. So darn delicious.
- Tomato paste: The best brands are Cento and Mutti Double Concentrated.
How To Make Homemade Marinara
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Heat the olive oil over medium heat. Add the onion and cook until soft.
- Reduce the heat to low. Add the garlic and Italian seasoning.
- Stir in the crushed tomatoes and tomato paste. Simmer for 15 minutes.
- Season with salt and freshly ground black pepper to taste.
- Sprinkle with fresh herbs before serving.
Preparation Tips For Success
- There are very few ingredients in marinara sauce, so each one counts. Use top-level ingredients, so they all shine through.
- Add just enough tomato paste to reach your desired thickness, about a tablespoon at a time.
- You can simmer longer for a richer, sweeter flavor, but stir frequently so it does not burn.
- Don’t forget fresh herbs before serving, such as basil, Italian parsley, and thyme.
Ways To Use Marinara Sauce
- Baked Gnocchi
- Instant Pot Spaghetti
- Crockpot Meatballs
- Vegetable Lasagna
- Chicken Parmesan Casserole
- Crockpot Ravioli Lasagna
Homemade Marinara Sauce
Homemade Marinara Sauce is quick and easy to make and so flavorful. Skip the bottled marinara and make it from scratch in less than 30 minutes today.
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Servings: 6 servings
Calories: 117kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ medium yellow onion finely diced (about ½ cup)
- 4 garlic cloves minced
- 2 teaspoons Italian seasoning
- 28 ounces crushed tomatoes
- 2-3 tablespoons tomato paste see notes
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley
Instructions
- Heat the olive oil over medium heat in a small Dutch oven or heavy pot. Add the onion and cook for 3-4 minutes or until soft.
- Reduce the heat to low. Add the garlic and Italian seasoning. Cook for 1 minute while stirring constantly.
- Stir in the crushed tomatoes and tomato paste. Simmer over low heat for 15-20 minutes.
- Season with salt and freshly ground black pepper to taste.
- Sprinkle with chopped fresh parsley, basil, or thyme before serving.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat or in the microwave at reduced power.
Nutrition
Calories: 117kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 218mg | Potassium: 472mg | Fiber: 3g | Sugar: 7g | Vitamin A: 377IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 2mg
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