Marinara Sauce is a simple tomato sauce that everyone should have a go-to recipe for, and this will be the only one you’ll ever need! This recipe is so versatile, and while it may be easy to buy a jar at the store, this homemade version has no added sugars, is low in sodium, and full of flavor. Since it’s homemade, you can adjust the recipe however you like it. If you like it more garlicky, add more garlic. If you love basil, add more basil!
This easy marinara sauce is freezer-friendly, just like my homemade Enchilada Sauce. You can make a large batch ahead of time and freeze it in portions to use throughout the upcoming months. Pair it with my tasty Eggplant Parmesan or my Kale & Wild Mushroom Pizza.
Key Ingredients You Need
- Canned Tomatoes — For ease, this recipe uses canned whole peeled tomatoes. Since canned tomatoes are preserved while they’re in season and at their peak ripeness, canned tomatoes can be a better option than fresh ones!
- Aromatics — The onion and garlic provide a rounded flavor to your sauce. I highly recommend using fresh onion and garlic instead of powder.
- Herbs — Basil and oregano are a must-have for this marinara. If you don’t have fresh basil, then you can substitute it with dried basil.
How to Make Marinara Sauce
Step 1: In a saucepan, heat the olive oil and sauté the onion and garlic. Add in red pepper flakes if using.
Step 2: Add in the canned tomatoes and dried oregano.
Step 3: Crush the tomatoes with a wooden spoon or a potato masher to break them down before adding in the basil.
Step 4: Simmer for 45 minutes and remove basil sprig.
Step 5: Use a handheld immersion blender to smooth out the sauce. Add a splash of water if needed.
Step 6: Salt and pepper to taste.
Tips For This Recipe
- Depending on how much is being used, this yields around 6 to 8 servings.
- The easiest way to break down the tomatoes to simmer is by using a potato masher! It’s faster than breaking them up one at a time with a wooden spoon against the side of your pot. However, you do end up with an extra item to wash.
- Some recipes add all the ingredients into the pot all at once, but I don’t recommend that. When you sauté the onion and garlic before adding the tomatoes, it provides a layer of flavor to your marinara that can’t be beaten.
- If you don’t have onions, in a pinch, you can use shallots.
- Make this as chunky or as smooth as you’d like by adjusting how much you blend the sauce.
- This marinara has no added sugars, but if you find the sauce to be too acidic, a pinch of sugar should help mellow it out.
- If you don't have an immersion blender, you can transfer the sauce with a ladle to a blender to blend until smooth.
Frequently Asked Questions
Marinara sauce is a tomato sauce, but not all tomato sauce is a marinara sauce! Tomato sauce is one of the five French mother sauces, sauce tomat. It is traditionally thickened with roux as well as seasoned with pork or bacon. Tomato sauce is also made by simmering for hours compared to marinara.
When stored properly, the marinara sauce can last for 5 to 7 days. Use a clean jar or container that is airtight, such as a mason jar, and keep it refrigerated.
Once the sauce has cooled to room temperature, transfer it to an airtight freezer-friendly container and freeze for up to 3 months. Keep in mind that when frozen, it will expand, so do not fill to the brim of your container before freezing. To thaw, leave it in the fridge overnight and reheat it on the stove.
You can add meat if you'd like! Brown some ground beef, ground pork, or Italian sausage before sautéing the onions and continue to cook as instructed. Then you can toss it over some cooked pasta for an easy healthy dinner.
All the ingredients in this marinara are naturally gluten-free!
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Marinara Sauce recipe then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Marinara Sauce
Ingredients
- 1 medium yellow onion diced
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic minced
- 1 sprig basil
- 1 tsp dried oregano
- 1 can whole peeled tomatoes 28 ounces
- pinch of red pepper flakes optional to taste
- salt and pepper to taste
Instructions
- Heat a medium saucepan over medium heat and add in the oil. Once heated, add in onions and sauté until soft and translucent. Then add in garlic and the optional red pepper flakes, and sauté for another minute.
- Next, add in canned tomatoes and oregano. Crush the tomatoes with a wooden spoon then add in the sprig of basil.
- Simmer for 45 minutes and remove basil sprig.
- Use a handheld immersion blender to smooth out the sauce (you may need to add in a little water to help smooth it out). You can use a regular blender as well.
- Salt and pepper to taste.
Video
Notes
- Depending on how much is being used, this yields around 6 to 8 servings.
- The easiest way to break down the tomatoes to simmer is by using a potato masher! It’s faster than breaking them up one at a time with a wooden spoon against the side of your pot. However, you do end up with an extra item to wash.
- Some recipes add all the ingredients into the pot at once, but I don’t recommend that. When you sauté the onion and garlic before adding the tomatoes, it provides a layer of flavor to your marinara that can’t be beaten.
- If you don’t have onions, in a pinch, you can use shallots.
- Make this as chunky or as smooth as you’d like by adjusting how much you blend the sauce.
- This marinara has no added sugars, but if you find the sauce to be too acidic, a pinch of sugar should help mellow it out.
- If you don't have an immersion blender, you can transfer the sauce with a ladle to a blender to blend until smooth.
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