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
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Rebeca Muñoz López
I like the idea of making homemade marinara sauce because it can be served with different dishes. The recipe looks easy and simple. Thanks for sharing!
Beth Pierce
My pleasure, Rebecca!
Kat
Simmering fresh tomatoes on the stove makes the whole house smell amazing. Making pasta sauce from scratch tastes way better than grabbing jars from the grocery store.
Richard Lowe
Oh Wow. I’ve been looking for a recipe for marinara sauce. And here it is. I’ll be making this over the weekend.
Beth Pierce
Thanks, Richard! Enjoy!
Carol Cassara
As a Sicilian, marinara is our holy grail. I just made some and it was delish. Not much different from your excellent recipe!
Beth Pierce
I love homemade marinara! So darn delicious!
Neha
Looks like an easy and amazing recipe for marinara, love the addition of olive oil here! I can’t wait to pour it on my spaghetti!
JM
Bottled sauce is garbage! Cooking fresh tomatoes with garlic takes very little time. Your kitchen smells amazing all afternoon.
Beth Pierce
I agree 100%
Catalina
Tried this sauce with pasta tonight and it was absolutely delicious. Simple, bright, and full of that homemade Italian flavor!
Beth Pierce
Thanks, Catalina! So glad that you liked it.
Amy Dong
I made this Homemade Marinara Sauce, and it turned out so rich and flavorful. The fresh tomato and herb flavors were absolutely delicious!
Beth Pierce
Thank you, Amy!
Ben
I made spaghetti and meatballs with this sauce, and it was amazing. I topped it with some shaved Parmesan. Om nom nom.
Terri
I used this for my meatball subs, and it was perfect. It’s the perfect balance of savory and a touch of sweet.
Beth Pierce
So happy that you liked it, Terri!