This Homemade Marinara Sauce is easy to make and packed with BOLD flavor! Made with San Marzano tomatoes, basil, and lots of garlicky goodness, my marinara is pure simplicity at its best!
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Marinara Sauce is so iconic! There simply can’t be anyone on earth who hasn’t had a taste of this Italian classic. I’ve been making my marinara recipe for the better part of the last 5 years and, after lots of trial and error, I love how it has turned out. This isn’t authentic Italian marinara sauce but I hope I did it some type of justice since I love and adore Italian food and culture so much.
Today’s marinara is exceptionally easy to make, so it’s perfect for busy weeknights! Each spoonful of sauce offers heavenly, wonderful Italian flavor after only 30 minutes of slow and low simmering.
Naturally gluten-free and vegan, this is sauce made for literally everyone. Throw it on pasta, toss meatballs in it, or swirl it atop pizza dough; the possibilities are endless!
Perks and Highlights of My Marinara Sauce Recipe
Cuisine Inspiration: Italian
Ah, Italian cuisine – the land of sumptuous flavors, where tomatoes are more than just a fruit; they’re an art form. This marinara sauce is a tribute to Italy, bringing the traditional zest and authentic taste right into your kitchen.
Primary Cooking Method: Simmering
Forget the store-bought stuff; we’re creating magic in a pot here. The key is simmering. This method melds the flavors wonderfully, allowing each ingredient to say, “Ciao!” to one another.
Dietary Info: Vegan, Gluten-Free
Worried about dietary restrictions? Don’t be! Our marinara is a crowd-pleaser – it’s vegan and gluten-free. Whether you’re all about that plant-based life or just love you some tomatoes, we’ve got you covered.
Key Flavor: Tangy Tomato with a hint of Herb
What’s popping in this sauce? The vibrant, tangy flavor of ripe tomatoes, coupled with a mingle of herbs that dance on your palate. It’s a classic taste with a punchy twist – all thanks to the secret blend of seasonings.
Skill Level: Easy Peasy
Whether you’re a kitchen newbie or a seasoned chef, this recipe is a breeze. With ingredients you likely already have, making this sauce is as simple as uno, due, tre!
Special Perks:
- Health Hero: Rich in lycopene, thanks to our red, ripe friends, this sauce is not just tasty; it’s also kind to your body.
- Freezer Friendly: Made too much? No problemo! This sauce freezes like a dream, ready for your next pasta night.
- Versatility Queen: Pasta? Yes. Pizza? Absolutely. Dipping sauce? You bet. This marinara wears many hats, and it looks fabulous in all of them.
- No Nasties: Say “Arrivederci” to additives. With this homemade sauce, you control the ingredients, meaning it’s free from the preservatives and sugars that sneak into commercial brands.
- Quick Fix: Short on time? This sauce has your back. In under an hour, you can whip up a marinara that tastes like it’s been simmering all day. Because flavor waits for no one.
Ingredients
For a long time, I was intimidated by marinara sauce. I didn’t believe that something that seemed to be so complex could be so simple especially since I don’t have Italian roots! I assumed that, like a homemade southern-style gravy, the recipe needed to be passed down through generations of Aunties and Grandmamas. But boy, was I wrong!
Anyone can learn to make a great gravy, so why can’t we also learn how to make a BOMB marinara sauce? Well, I’m here with good news: I made this take which I hope gives justice to the wonderful authentic marinara I’ve tasted, and I’m here to share with y’all today!
Here’s what I used:
Olive Oil is light, bright, and brilliantly delicious.
Onion + Garlic are aromatic, crisp, and oh so flavorful! Measurements for these two ingredients can be adjusted to suit your personal preference.
Oregano tends to be very subtle, yet still quite present; it’s peppery, pungent flavor adds an indescribable quality to this sauce.
Salt + Pepper need to be added according to taste! The measurements provided are a loose guideline. Season as you go!
Crushed Red Pepper adds heat and balances out the tomatoes’ sweetness. Omit if you prefer a sweeter sauce or add more if you want a not-so-subtle kick.
San Marzano Tomatoes are famed for their balanced flavor that combines sweetness, intensity, and acidity. Tomatoes are the shining star in this recipe, so I recommend splurging on a higher quality can. Trust me, better tomatoes make all the difference.
Bay Leaves offer a slight bitterness that keeps soups, stews, and sauces from being too heavy. If you’re not a fan of the almost minty flavor, omit the ingredient all together.
Granulated Sugar is a MUST. Just a spoonful of sugar (hehe) equalizes the acidity introduced by the tomatoes.
Basil Leaves (optional)- Basil is a mixture of sweet and savory, with hints of anise, mint and pepper throughout. I love the herby addition to this rich sauce. Basil can be quite bold, so if it doesn’t fit the flavor profile you’re going for just leave it out.
Can I Use Fresh Tomatoes?
Yes! During tomato season (May-October), you can find some pretty incredible varieties at grocery stores and local farmers markets. I love using fresh, ripe tomatoes to make sauce, then freezing it for Winter use. San Marzano and Roma tomatoes are ideal for marinara sauce.
How to Make Marinara Sauce
- Start the Flavor Fiesta: Grab that saucepan and heat a swirl of olive oil over medium heat. Toss in your diced onions and let them sizzle until they’re as transparent as your bestie’s latest text. We’re talking 5-8 minutes of pure aroma heaven.
- Spice It Up: It’s garlic time! Plus, oregano, salt, black pepper, and a kick of red pepper to jazz things up. Let this spicy gang mingle with the onions for another 2-3 minutes. Your kitchen should smell like an Italian street market by now.
- Tomato Time: Pour those lush tomatoes into the mix. Oh, and don’t forget the bay leaf and a pinch of sugar – they’re the secret whisper in the flavor shout. Give it a good stir; every chunk of tomato should be bathed in that herby, spicy goodness.
- Low and Slow Baby: Crank the heat up briefly until your concoction starts to bubble like a jacuzzi, then take it down to a sultry simmer. Pop the lid on and let it bubble away for 25-30 minutes. Peek occasionally to stir and send air-kisses to your simmering masterpiece.
- Patience, Darling: Whip off that lid, fish out the bay leaf (it’s done its duty), and let the sauce cool and infuse for about 10 minutes. If you’re a basil buff, now’s its moment to shine. Toss it in and let it swim.
- Blend it Like Beckham: Get that blender ready for action. Blitz until your sauce is smoother than a jazz lounge singer. Decant your velvety potion into a heat-safe bowl and marvel at your work.
- Serve it Up: Here’s where your sauce becomes the life of the party. Stir it through a mountain of spaghetti, layer it in a cheesy lasagna, or pair it with anything dip-worthy.
Best Uses
Marinara Sauce is a simple sauce that pairs well with a lot of bold flavors. I use this sauce in various Italian-inspired dishes: pizza, stuffed shells, spaghetti and meatballs, etc.
Lately, I’ve been on a real Air-Fried Mozzarella Stick kick! This marinara makes for the PERFECT dipping sauce.
Still needing a bit of inspiration? Try one of the recipes below:
Storage
Once made, this sauce can be stored in the refrigerator in a sealed container for 4 to 5 days.
Marinara Sauce is also great for freezing! Once made, allow the sauce to completely cool (to room temperature), then transfer to a sealable, airtight container. Freezer bags work great! I wouldn’t recommend using glass containers (mason jars), expansion will occur and the glass can explode.
Marinara Sauce will keep for up to 4 months in the freezer!
Best Sauce Recipes
I don’t know about y’all but I’m feeling saucy today! Grandbaby Cakes is brimming with smooth, savory and sweet sauces of all sorts.
Check ‘em out for yourself:
- Homemade Pizza Sauce
- Easy Caramel Sauce
- Horseradish Sauce
- Tartar Sauce
- Remoulade Sauce
- Spaghetti Sauce
Marinara Sauce
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Ingredients
- 2 tbsp olive oil
- 1/2 cup diced yellow onion
- 2 whole garlic cloves
- 1 tsp ground oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper
- 28 oz San Marzano Whole Tomatoes
- 1 bay leaf plus 2-3 more optional
- 1 tsp granulated sugar
Instructions
- In a small saucepan, heat the olive oil over medium-heat. Add the diced onions and cook for 5-8 minutes, or until translucent and tender.
- Add garlic cloves, oregano, salt, black pepper and red pepper. Cook for an additional 2-3 minutes.
- Pour in the tomatoes, then add in the bay leaf and sugar. Stir until fully combined.
- Bring the sauce to a low-boil then lower the heat to medium-low, cover, and allow to cook for 25-30 minutes. Stir occasionally.
- Remove the lid, carefully remove the bay leaf, and allow the sauce to cool for about 10 minutes. If using basil, add it here.
- Add sauce to the blender, blend until smooth, and pour into a heat-safe bowl.
- Stir sauce into pasta, layer into lasagna, or serve as a dipping sauce! It’s a perfect versatile sauce. Enjoy!
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This was delicious and easy. Reminded me of the excellent marinara sauce that we had in the old Italian neighborhood we lived in. Thanks for this wonderful recipe.
This was delicious! Reminded me of the excellent marinara sauce in the old Italian neighborhood we lived in. Thanks for this wonderful recipe.
Love homemade marinara sauce and this recipe was no exception! So bold and flavorful; was perfect with our spaghetti dinner tonight! Way better than any store bought version, indeed!
I love making homemade recipes! So much better than store bought! Excited to make this soon!
Simple and amazingly good! Awesome marinara sauce recipe!
Love how flavorful this sauce is, nothing beats homemade pasta sauce!
This is my new favorite marinara sauce recipe! So tasty and easy to make!