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Homemade Marinara sauce is a simple, classic sauce that the world has come to love. The ingredients remain simple with the standard tomato, onion, garlic, and herbs. I'd say the primary difference that sets it aside is its lack of meat. Use my Pasta Bolognese recipe for example. It's filled with meat & dairy. Still delicious, but very different.
Ingredients Matter
This recipe could taste different in almost every kitchen. Tomatoes matter. Fresh vs dried basil matters. The good news? You will still end up with an exceptional taste. Just know that it could taste different every single time you make it depending on what you substitute.
Sauce Tips and Tricks
I left this recipe open for some personal preference. When it comes to tomatoes you have so many options. Dice, crushed, whole... At the end of the day, whatever you decide is fine. If you like a very smooth/no-chunk sauce, I would stick with crushed.
Keep in mind, that I am somewhere in the middle. In the video attached, I use diced, and then once it has simmered I use an immersion blender to smooth it out to my liking. I'm obsessed with my immersion blenders, and I highly recommend them.
Recipes to Try With
I also love the Homemade Marinara Sauce recipe with my Baked Italian Meatballs. It stays clean and classy and props up the meatballs to shine.
Storing Your Homemade Marinara Sauce
This recipe can 100% be stored in your fridge for 5-7 days. Don't feel like pasta again? You could easily use this for marinara sauce on a pizza or dip for garlic bread. Don't throw away something like this... if you even have any left in the first place.
Bon Appetit
📖 Recipe
Homemade Marinara Sauce
Equipment
- Immersion Blender optional
Ingredients
- 1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
- ½ cup Red Onion - diced
- 2 tablespoon Garlic - minced
- 56 oz Diced or Crushed Tomato - 4 standard cans
- 2 tablespoon Italian Seasoning - or Basil
- 3 teaspoon Diamond Kosher Salt
- 1 teaspoon Fresh Ground Pepper
- Fresh Basil - optional
Instructions
- Start by adding the butter and olive oil into the pan on medium heat.
- Add the diced onions and cook for 3-4 minutes or until translucent and slightly tender.
- Incorporate the garlic and cook just until fragrent.
- Next, add the tomatoes and basil. Mix, and season with kosher salt & fresh ground pepper.
- Let simmer for about 20-30 minutes and then taste to adjust the seasoning.
- Blend for smoother texture if desired.
- Enjoy!
Video
Notes
- Go low and slow on the onions: Let them soften gently until sweet and translucent before the garlic goes in. This builds the base flavor the whole sauce leans on.
- Don't burn the garlic: It only needs a minute - the second it smells fragrant, move on. Burnt garlic turns the whole pot bitter.
- Taste as it simmers: After 20-30 minutes, taste and adjust. A pinch of sugar softens acidic tomatoes; a little more salt wakes everything up.
- Smooth or rustic, your call: Blend it for a silky sauce or leave it chunky for a heartier texture - both are right.
- Storage: Keeps 4-5 days in an airtight container in the fridge and freezes beautifully for up to 3 months. Make a double batch - you'll be glad you did.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
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