How do I make homemade marinara sauce from scratch?

Making homemade marinara sauce is simple with fresh ingredients. Start with 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped onion and 4 minced garlic cloves; sauté until soft, about 5 minutes. Stir in two 28-oz cans crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes. Simmer uncovered for 30-45 minutes, stirring occasionally, until thickened. For brighter flavor, add 1 tablespoon sugar or a splash of balsamic vinegar. Blend partially for smoothness if desired. Yields about 6 cups. This recipe beats store-bought with no preservatives—perfect for pasta, pizza, or dipping. Store in fridge up to 5 days or freeze for 3 months.

What ingredients do I need for basic homemade marinara sauce?

Core ingredients for homemade marinara sauce include: 2 tablespoons extra-virgin olive oil, 1 medium yellow onion (finely chopped), 4 garlic cloves (minced), two 28-ounce cans crushed San Marzano tomatoes (or fresh if in season), 1 teaspoon dried oregano, 1 teaspoon dried basil (or 2 tablespoons fresh), 1 teaspoon salt, 1/2 teaspoon black pepper, optional red pepper flakes for heat, and 1-2 tablespoons fresh basil for finishing. No tomato paste needed unless you want it thicker. Use high-quality canned tomatoes for best taste—avoid those with added citric acid. This 8-ingredient list keeps it authentic Italian, ready in under an hour. Scale up for batch cooking and customize with carrots for natural sweetness.

How long does homemade marinara sauce last in the fridge or freezer?

Homemade marinara sauce lasts 5-7 days in the fridge when stored in an airtight container. For longer storage, cool completely, portion into freezer bags or containers, and freeze for up to 3 months—thaw overnight in the fridge or on the stovetop. Avoid refreezing after thawing to maintain quality. Label with dates for easy tracking. Pro tip: add a drizzle of olive oil on top before sealing to prevent freezer burn. Vacuum-sealing extends freezer life to 6 months. Always reheat gently to avoid separation, and check for off smells or mold before use. Proper storage keeps your sauce fresh-tasting, saving time for weeknight meals.

Can I use fresh tomatoes for homemade marinara sauce?

Yes, fresh tomatoes work great for homemade marinara, especially Roma or plum varieties in summer. Use 10-12 pounds (about 20 medium tomatoes) to replace two 28-oz cans. Blanch tomatoes in boiling water 30 seconds, shock in ice water, peel, core, and chop. Sauté onions and garlic as usual, add tomatoes with herbs, and simmer 45-60 minutes longer to break down and thicken—fresh ones release more water. Strain seeds if you prefer smooth texture. Roast halved tomatoes at 400°F for 30 minutes first for deeper flavor. This method captures peak seasonality, reducing acidity naturally. Canned are fine off-season for consistency.

What's the difference between marinara sauce and spaghetti sauce?

Marinara sauce is a quick Italian base: simple tomatoes, garlic, onions, herbs like basil and oregano, simmered briefly (30-45 minutes) without meat—light and versatile for pasta, pizza, or seafood. Spaghetti sauce (or "meat sauce") is heartier American-Italian style, often called ragù or Bolognese, with ground beef, sausage, or meatballs, plus tomato paste, wine, carrots, celery, and longer cooking (2+ hours) for rich flavor melding. Marinara stays bright and chunky; spaghetti sauce thickens and deepens. Use marinara as your spaghetti base and add browned meat. Homemade versions control salt and additives—key stats show 1 cup marinara has ~100 calories vs. 250+ in meaty versions.

Easy Homemade Marinara Sauce Recipe in 30 Minutes

Name: Homemade Marinara Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: – 2 tablespoons extra-virgin olive oil [Builds the flavor base and prevents sticking during sautéing]; – 1 medium yellow onion [Adds natural sweetness and depth without overpowering]; – 4 garlic cloves [Provides aromatic punch central to Italian cooking]; – Two 28-ounce cans crushed San Marzano tomatoes [Heart of the sauce, offering rich, sweet tomato flavor]; – 1 teaspoon dried oregano [Brings earthy, herbaceous notes traditional in marinara]; – 1 teaspoon dried basil [Infuses fresh, sweet herbal aroma]; – 1 teaspoon salt [Balances flavors and enhances overall taste]; – 1/2 teaspoon black pepper [Adds subtle heat and sharpness]; – Pinch of red pepper flakes [Delivers a gentle kick for spice lovers]; – 1-2 tablespoons fresh basil leaves [Brightens the sauce at the end]; – 1 tablespoon sugar or splash of balsamic vinegar [Cuts acidity for perfect balance]

Description

🍅 Create authentic Italian marinara sauce from scratch that’s richer and more flavorful than any store-bought version, using simple pantry ingredients
🇮🇹 Transform your pasta dishes with this versatile sauce that’s perfect for spaghetti, lasagna, pizza, or as a dipping sauce – ready in under an hour

Ingredients

– 2 tablespoons extra-virgin olive oil [Builds the flavor base and prevents sticking during sautéing]

– 1 medium yellow onion [Adds natural sweetness and depth without overpowering]

– 4 garlic cloves [Provides aromatic punch central to Italian cooking]

– Two 28-ounce cans crushed San Marzano tomatoes [Heart of the sauce, offering rich, sweet tomato flavor]

– 1 teaspoon dried oregano [Brings earthy, herbaceous notes traditional in marinara]

– 1 teaspoon dried basil [Infuses fresh, sweet herbal aroma]

– 1 teaspoon salt [Balances flavors and enhances overall taste]

– 1/2 teaspoon black pepper [Adds subtle heat and sharpness]

– Pinch of red pepper flakes [Delivers a gentle kick for spice lovers]

– 1-2 tablespoons fresh basil leaves [Brightens the sauce at the end]

– 1 tablespoon sugar or splash of balsamic vinegar [Cuts acidity for perfect balance]

Instructions

1-First Step: Heat 2 tablespoons extra-virgin olive oil in a large pot or Dutch oven over medium heat for 1-2 minutes until shimmering. This builds the foundation for your best homemade marinara sauce for pasta. Finely chop 1 medium yellow onion and mince 4 garlic cloves ahead to save time. Mise en place keeps things smooth, especially for beginners.

2-Second Step: Add the chopped onion to the hot oil. Cook for 4-5 minutes, stirring often, until soft and translucent but not browned. Stir in minced garlic next and sauté for 1 minute more until fragrant. Watch closely, garlic burns fast and turns bitter. This step, about 5-7 minutes total at medium heat (around 350°F if using electric), develops sweet, savory depth.

3-Third Step: Pour in two 28-ounce cans of crushed San Marzano tomatoes. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if using. Stir well to combine. For a quick easy marinara sauce recipe, bring to a gentle simmer right away. The mixture will bubble lightly.

4-Fourth Step: Reduce heat to low and simmer uncovered for 30-45 minutes. Stir every 10 minutes to prevent sticking. The sauce thickens as water evaporates, concentrating flavors. Taste at 30 minutes; add 1 tablespoon sugar or a splash of balsamic vinegar if too acidic. For homemade marinara sauce no onions, skip onion and double garlic for variation.

5-Fifth Step: Remove from heat. Stir in 1-2 tablespoons chopped fresh basil for brightness. For smooth texture, use an immersion blender to pulse partially, leaving some chunks. Or leave rustic. Yields 6 cups, enough for 1 pound pasta. Cool slightly before storing.

Notes

🍅 Use high-quality canned crushed tomatoes for the best flavor – San Marzano tomatoes are excellent if available
🌿 Fresh herbs make a huge difference – add them at the end of cooking to preserve their bright flavor
⏰ The longer the sauce simmers, the better the flavor – make it a day ahead for even more developed taste

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Sauce
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1/2 cup
Calories: 60
Sugar: 8g
Sodium: 480mg
Fat: 3.5g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

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