The Absolute BEST Simple Homemade Marinara Sauce Recipe
Okay, listen up! If there’s one thing you *need* in your cooking arsenal, it’s a killer **homemade marinara sauce**. Forget those jars at the grocery store – seriously, once you make this, you’ll never go back. It’s just SO simple and tastes a million times better.
For years, I thought making a really good tomato sauce from scratch was some kind of culinary magic trick. Like you needed nonna’s secret handshake or something. But turns out? It’s not! It’s just a few humble ingredients and a little bit of love (and maybe a good simmer). I’ve tinkered with countless versions over the years, trying to get that perfect balance of sweet, savory, and just a *tiny* bit of heat. My kitchen has seen its share of pasta nights, and this simple homemade marinara sauce has become our absolute go-to. Trust me, I’ve got a few Italian cooking adventures under my belt, and this recipe is a winner.
Why You Will Love This Homemade Marinara Sauce
Okay, so why bother making marinara sauce from scratch when you can just grab a jar? Oh honey, let me tell you!
- It’s SO Easy: Seriously, it’s mostly hands-off simmering time. You can totally do this, even on a busy weeknight.
- The Flavor is Unbeatable: Fresh ingredients just sing! You control the salt, the herbs, the little kick of spice. It tastes bright and clean, not like it’s been sitting on a shelf forever.
- Crazy Versatile: This isn’t just for spaghetti! Use it for pizza sauce, dipping breadsticks, chicken parmesan, meatballs… the possibilities are endless!
- It Makes Your House Smell AMAZING: That aroma of simmering tomatoes and garlic? Pure comfort.
Trust me, once you taste the difference, you’ll be hooked!
Ingredients for Homemade Marinara Sauce
Alright, let’s talk ingredients! The beauty of this homemade marinara sauce is that it uses super basic stuff you probably already have on hand. But using good quality ingredients really does make a difference here. Here’s what you’ll need:
- 1/4 cup good quality olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced (don’t be shy with the garlic!)
- 1 (28 ounce) can crushed tomatoes (this is key for texture!)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, but I love the little warmth it adds!)
- Salt and black pepper to taste
See? Simple stuff, right? That’s the magic!
Equipment for Making Homemade Marinara Sauce
You don’t need a fancy kitchen to whip up this amazing sauce! Just grab a few basics:
- A nice big pot or Dutch oven (something heavy-bottomed is great for even heating)
- A cutting board and knife (for your onion and garlic)
- A wooden spoon or spatula for stirring
- Maybe a measuring spoon for the herbs and oil
That’s pretty much it! Simple, right?
How to Prepare Homemade Marinara Sauce
Okay, deep breaths! This is where the magic happens, but I promise it’s totally easy. Just follow along, and you’ll have delicious homemade marinara sauce in no time.
First things first, get your pot or Dutch oven heating up over medium heat. Pour in that lovely olive oil. Once it’s shimmering a bit, toss in your chopped onion. Now, don’t rush this! You want those onions to get nice and soft and translucent, not browned and crispy. Stir them around every so often for about 5 to 7 minutes. This step builds flavor, so be patient!
Next up, the garlic! Add your minced garlic to the pot and stir it in with the softened onions. It only needs about a minute, just until you can smell that amazing garlic aroma filling your kitchen. Be careful here – garlic can burn quickly, and burnt garlic is NOT what we’re going for!
Now, the star of the show: the tomatoes! Carefully pour in that big can of crushed tomatoes. Give it a good stir to combine everything. Then, add your dried oregano, basil, and those optional red pepper flakes if you like a little heat. Give it another good mix.
Time to season! Add a good pinch of salt and some black pepper. Remember, you can always add more later, so start with a moderate amount and taste as it simmers. Bring the whole pot up to a gentle simmer – you’ll see little bubbles starting to break the surface.
Once it’s simmering, turn the heat down low. Like, *really* low. You want it to just gently bubble, not boil furiously. This is the simmer time! Let it do its thing for at least 30 minutes. The longer it simmers, the more the flavors will meld and deepen. I often let mine go for an hour if I have the time. Just give it a stir every now and then so nothing sticks to the bottom.
After simmering, give it a final taste. Does it need more salt? A little more pepper? Maybe a tiny pinch of sugar if the tomatoes are a bit acidic? Adjust until it tastes perfect to YOU. And that’s it! Your amazing homemade marinara sauce is ready to go!
Tips for Success with Your Homemade Marinara Sauce
Making this homemade marinara sauce is pretty straightforward, but a few little tricks can take it from great to *absolutely incredible*. These are things I’ve picked up along the way!
- Taste and Adjust: This is probably the most important tip! Tomatoes can vary, so always taste your sauce after it simmers. If it tastes a little flat, it might need more salt. If it’s too acidic, sometimes just a tiny pinch of sugar (seriously, like 1/4 teaspoon!) can balance it out beautifully.
- Simmer Time is Your Friend: I know, waiting is hard! But that longer simmer really lets the flavors deepen and mingle. The minimum is 30 minutes, but if you can let it go for an hour or even longer (on super low heat, stirring occasionally!), you’ll be rewarded with even richer flavor.
- Smooth or Chunky? You Decide!: I love the texture of the crushed tomatoes as is, but if you prefer a super smooth sauce, you can absolutely blitz it! Be careful, but you can use an immersion blender right in the pot, or transfer it (carefully!) in batches to a regular blender once it’s cooled slightly.
- Don’t Rush the Onions and Garlic: I mentioned it in the instructions, but it’s worth repeating. Taking your time to soften the onions and just lightly cook the garlic builds a crucial flavor base for your sauce.
Follow these little tips, and you’ll be making restaurant-quality sauce at home!
Variations for Your Homemade Marinara Sauce
The beauty of this simple homemade marinara sauce is that it’s a fantastic base for so many other things! Think of it as your starting point, and then let your imagination (and your pantry!) go wild. Here are a few of my favorite ways to switch things up:
- Meat Lovers: Want to make it hearty? Brown some ground beef, Italian sausage, or even meatballs right in the pot before you add the onions. Cook them through, drain any excess fat, and then proceed with the recipe. You’ll have a rich meat sauce!
- Veggie Boost: Sneak in some extra veggies! Sauté finely diced bell peppers, zucchini, or mushrooms right alongside the onions. They’ll soften up beautifully as the sauce simmers.
- Creamy Dreamy: For a richer, restaurant-style sauce, stir in a splash of heavy cream or a dollop of ricotta cheese right at the end. It adds a lovely creaminess without being too heavy.
- Spicier Kick: If you *really* love heat, you can increase the red pepper flakes. Or, try adding a pinch of cayenne pepper.
Don’t be afraid to experiment! That’s the fun of cooking.
Serving Suggestions for Homemade Marinara Sauce
Okay, you’ve made this incredible homemade marinara sauce. Now what?! The possibilities are seriously endless, but here are a few of my absolute favorite ways to enjoy this liquid gold:
- Classic Pasta: Toss it with spaghetti, linguine, penne… any pasta shape works! Add some grated Parmesan and maybe a little fresh basil. Pure comfort.
- Meatball Magic: Simmer your cooked meatballs right in the sauce. They soak up all that delicious flavor.
- Pizza Base: Use it as your sauce for homemade pizza. It’s so much better than store-bought pizza sauce!
- Dipping Delight: Warm it up and serve with crusty bread, mozzarella sticks, or even chicken tenders for dipping.
- Baked Dishes: Layer it in lasagna, baked ziti, or pour it over chicken or eggplant parmesan.
Seriously, this sauce makes everything taste better!
Frequently Asked Questions About Homemade Marinara Sauce
Okay, I know you might have a few questions popping up as you’re making this amazing homemade marinara sauce for the first time. Totally normal! Here are some things people often ask:
Q: Can I use different kinds of canned tomatoes?
A: Yes, you can! While I really love crushed tomatoes for the texture they give this specific recipe, you could use whole peeled tomatoes and break them up with a spoon as they simmer, or even use pureed tomatoes for a smoother sauce from the get-go. Just avoid diced tomatoes, they tend to stay a bit firm.
Q: My sauce is too acidic! What can I do?
A: This happens sometimes, especially with certain brands of tomatoes! The easiest fix is to add a tiny pinch of sugar. Start with just 1/4 teaspoon, stir it in, and taste. You can add a little more if needed, but usually a small amount is enough to balance the acidity without making the sauce sweet.
Q: How long does homemade marinara sauce last?
A: Once it’s cooled completely, you can store your delicious homemade marinara sauce in an airtight container in the refrigerator for about 4-5 days. It also freezes beautifully! Just portion it into freezer-safe containers or bags and it will keep for up to 3 months.
Q: Can I make this sauce without onion or garlic?
A: Well, you *could*, but honestly, the onion and garlic are where so much of the flavor comes from! They build the base. If you have an allergy or strong aversion, you might try using a little onion or garlic powder instead, but the fresh stuff really is key for that vibrant taste.
Storing and Reheating Homemade Marinara Sauce
Alright, so you’ve got some glorious homemade marinara sauce leftover (if that even happens!). Don’t let a drop go to waste! Storing it is super simple. Once the sauce has cooled down completely (this is important!), spoon it into an airtight container. It’ll keep happily in the fridge for about 4 to 5 days. For longer storage, this sauce freezes like a dream! Portion it into freezer-safe containers or bags – I love using small containers for individual servings – and it’ll be good for up to 3 months. To reheat, just thaw it in the fridge overnight if frozen, then gently warm it on the stovetop over low heat, stirring occasionally until heated through. Easy peasy!
Estimated Nutritional Information
Just a quick note on nutrition for this homemade marinara sauce! Based on the ingredients, one serving (about 1/2 cup) is roughly 100 calories, with about 7g of fat, 2g of protein, and 10g of carbohydrates. Remember, this is just an estimate, and the exact values can change depending on the specific brands and amounts you use. Think of it as a general guideline!
Share Your Experience
Okay, now it’s your turn! I can’t wait for you to try this simple homemade marinara sauce. When you make it, please come back and let me know how it turned out! Did you add any fun variations? What did you serve it with? Or if you have any questions at all, drop them in the comments below. Happy cooking!
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Absolute BEST Homemade Marinara Sauce Recipe
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
A simple and delicious homemade marinara sauce.
Ingredients
- 1/4 cup olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Pour in the crushed tomatoes, oregano, basil, and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite pasta or use in other recipes.
Notes
- For a smoother sauce, you can blend it with an immersion blender or in a regular blender (carefully) after simmering.
- Add a pinch of sugar if your tomatoes are acidic.
- This sauce can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: marinara sauce, tomato sauce, pasta sauce, homemade sauce