Sauce

Homemade Marinara Sauce Recipe

A simple, slow simmered tomato sauce with sweet garlic and herbs that tastes way better than jarred.

This homemade marinara sauce is glossy, rich, and deeply tomato scented with a gentle sweetness from slowly cooked onion and garlic and a whisper of warm herbs.

Make a big batch on Sunday to fuel quick weeknight dinners, or simmer it on low while you enjoy your morning coffee and let the kitchen smell amazing.

I first tested this recipe when I wanted a clean label sauce that still felt special and it has become my go-to base for everything from pasta to roasted vegetables.

Recipe at a Glance

⏱Prep Time10 mins

🔥Cook Time35 mins

🕐Total Time45 mins

🍰Servingsabout 4 cups

🇺🇸CuisineItalian

🔢Calories~70 per half cup

Ingredients

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 can (28 oz) crushed tomatoes or tomato puree

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 teaspoon sugar (optional, balances acidity)

2 tablespoons fresh basil or parsley, chopped (optional garnish)

Substitutions & Variations

★Use fresh tomatoes roasted at 400°F for a deeper flavor if in season.

★Swap in Italian seasoning blend if you do not have separate oregano and basil.

★Leave out red pepper flakes for a completely mild sauce.

★Replace sugar with 1 teaspoon balsamic vinegar to balance acidity.

★Use gluten free versions of all ingredients for a gluten free version.

Step-by-Step Instructions

1

Heat the olive oil

Set a medium saucepan over medium heat, add the olive oil, and let it warm until it shimmers slightly but does not smoke.

2

Cook the onion until soft

Add the chopped onion, a pinch of salt, and cook for about 5 minutes, stirring occasionally, until the onion turns translucent and tender.

3

Add the garlic

Stir in the minced garlic and cook for another 30 to 60 seconds until fragrant, being careful not to let it brown.

4

Stir in the spices

Sprinkle the oregano, basil, red pepper flakes if using, sugar if using, salt, and pepper into the pan and cook for about 30 seconds to wake up their flavors.

5

Add the tomatoes

Pour in the crushed tomatoes or tomato puree and stir well so the spices and aromatics are fully mixed into the sauce.

6

Simmer the sauce

Bring the sauce to a gentle boil, then reduce the heat to low, partially cover the pan, and let it simmer for about 20 to 30 minutes, stirring occasionally.

7

Taste and adjust seasoning

Sample the sauce and add more salt, pepper, sugar, or herbs if you prefer a bolder or smoother flavor before finishing.

8

Finish with fresh herbs

Remove the sauce from heat and stir in chopped fresh basil or parsley for a bright, garden fresh note.

9

Let it rest slightly

Allow the sauce to sit for a few minutes so the flavors meld and the texture thickens just a bit.

10

Serve or store

Ladle the hot marinara over pasta, roasted veggies, or your favorite proteins, or cool it completely before storing.

Pro Baker Tips

✓For extra richness, add a splash of red wine while the onions are cooking.

✓Crushed by hand tomatoes give a rustic texture you will love.

✓Low and slow simmering deepens the flavor without concentrating too much saltiness.

✓Freeze extra sauce in flat portions so it thaws quickly on busy weeknights.

✓Acidic tomatoes vary in tartness, so always taste before serving and adjust with a little sugar or lemon juice.

Storage & Serving Notes

◆Cool the sauce fully, then store in an airtight container in the refrigerator for up to 4 days.

◆Transfer to a freezer bag or shallow container and freeze for up to 3 months, leaving room for expansion.

◆Reheat on the stovetop over medium low heat, stirring often, adding a splash of water or broth if it thickens too much.

Serving Suggestions

Serve this vibrant sauce as a cozy base for weeknight dinners.

›Toss with cooked spaghetti or penne and grated Parmesan

›Spread on rustic bread before topping with mozzarella and roasted peppers

›Use as a dipping sauce for garlic knots

›Stir into cooked beans or lentils for an instant vegetarian chili

Frequently Asked Questions

Can I roast the tomatoes instead of using canned?

Yes, roast cherry or plum tomatoes at 400°F until caramelized for a sweeter, smokier sauce.

Is this sauce truly low sodium?

Yes, you can skip added salt and rely on the natural salt in tomatoes and pasta water for flavor.

How do I fix a sauce that tastes too sharp?

Stir in a pinch of sugar or a teaspoon of balsamic vinegar to gently round the acidity.

Can I make this in a slow cooker?

Sauté the onion and garlic first on the stovetop, then transfer to the slow cooker with tomatoes and spices for 4 to 6 hours on low.

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Go Make It!

With just a handful of simple ingredients and a relaxed simmer, you can turn everyday tomatoes into a silky, restaurant quality marinara that feels totally homemade.