How to make a hearty, homemade Marinara Sauce from scratch! Today’s recipe is easy with just a handful of ingredients, but plenty of robust fresh flavor! Recipe includes a how-to video at the bottom of the post.
An Easy, Hearty, Marinara Sauce Recipe
I’ve been making this marinara sauce recipe so frequently the past few weeks I finally decided it was about time I share it with you. It’s shockingly simple to make with a full-bodied flavor that puts every jarred sauce in the supermarket to shame.
This recipe is simple, but it’s a definite keeper. Use it anywhere you would use store-bought marinara, just prepare yourself because the flavor is simply not comparable. Nobody needs to know you made a sauce this good so effortlessly, and in under 20 minutes at that! This simple marinara sauce is perfect for topping off your favorite pizza dough or pasta or for dunking mozzarella sticks or garlic knots. It’s also a great vegetarian sauce option for making my Baked Ziti!
What is the Difference Between Marinara Sauce and Spaghetti Sauce?
Traditionally, spaghetti sauce is heartier and thicker while marinara sauce is thinner. Spaghetti sauce also often includes meat while marinara is a more vegetarian sauce option.
However, this my recipe is fairly hearty and I’ve used it over spaghetti plenty of times. You’re going to love the flavor so much you’ll want to put it on everything.
How Do You Make Marinara Sauce from Scratch?
- Sauté onion in olive oil
- Add garlic and cook until fragrant.
- Stir in crushed tomatoes, basil, sugar, oregano, sea salt, black pepper, and crushed red pepper.
- Simmer at least 15 minutes then use as desired.
I do want to note that many hard-core traditional marinara sauce recipes don’t use onion. Feel free to leave it out if you are so inclined! I think it adds to the robust flavor of this sauce, but to each their own.
Also if you’re concerned about the fact that we’re not starting with fresh tomatoes, I do have plans for a truly fresh option, coming this summer. It’s just… February right now and there’s snow on the ground as I type this, so give me some time. And keep in mind most marinara sauce recipes start with canned tomatoes, so don’t beat yourself up if you don’t have garden fresh on hand.
Is Marinara Sauce the Same as Pizza Sauce?
Marinara sauce isn’t technically the same as pizza sauce, though you can certainly use it as such. I can’t count the number of times I’ve made my pizza recipe with this exact sauce and some mozzarella. However, there are some differences.
While marinara sauce spends some time simmering on the stove, this step is not required for making pizza sauce. While I find that cooking/simmering the sauce really helps to develop the flavors, it also will diminish that distinct fresh “tomato” taste (though it deepens the flavor profile in other ways!).
Enjoy!
On Wednesday I’ll be sharing a Stuffed Shells recipe that I made using this sauce, so if you’re not already on my (free) e-mail list, make sure you subscribe so you never miss a new recipe!
More Savory Recipes You Might Enjoy:
Be sure to check out the How to Make Marinara Sauce video at the bottom of the recipe! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 100 recipe videos that you can watch for free!
Homemade Marinara Sauce Recipe
Ingredients
- 2 Tablespoons Extra virgin olive oil
- 1 cup finely chopped yellow onion 145g
- 2 Tablespoons minced garlic this was about 5 large cloves for me
- 28 oz crushed tomatoes no spices or salt added (680g)
- 2 Tablespoons finely shredded fresh basil
- 2 teaspoons sugar
- 3/4 teaspoons dried oregano
- 3/4 teaspoons finely ground sea salt
- 1/2 teaspoon finely cracked black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Heat olive oil in a large saucepan over medium/high heat until shimmering.
- Add onion and cook, stirring frequently, until softened and translucent (about 3 minutes)
- Add garlic, cook (stirring frequently) until fragrant (about 30 seconds).
- Add crushed tomatoes, basil, sugar, dried oregano, sea salt, black pepper, and red pepper flakes. Stir well and reduce heat to medium low.
- Simmer marinara sauce for 15-20 minutes, stirring occasionally. Use as desired.
Video
Nutrition
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Hollie Ellis says
So I made this sauce the other night and I almost drank it out of the jar I put it in. My favorite sauce recipe to date. We out it over homemade ravioli! It was amazing. Amazing. Amazing.
Sam says
Haha, I love it! So happy to hear this, Hollie, thank you for commenting! 🙂
Mike says
I grew up in a very very Italian family all they did was sauce they ever made they never use oregano what makes the sauce bitter and I don’t know how you could tell somebody to put oregano in their sauce
Sam says
If too much oregano is added and if it is simmered for a very very long time then it could potentially make the sauce bitter. That’s not going to happen with this recipe, Mike. It’s also not likely to happen since we are using dried and not fresh oregano. I’m curious though, if you are such a sauce pro, why are you here?
Lesley says
Can you freeze the marinara sauce ?
Sugar Spun Run says
Hello, Lesley! Yes, you can freeze the marinara sauce. 🙂
Hadley says
Okay…. I’ve never commened on a recipe before but, man… This is the best thing I have ever made, EVER. I made it for the first time tonight to go with zucchini ravioli and it’s unbelievable! I accidentally went a little heavy on the red pepper flake, which I usually omit but it was honestly perfect! Thank you so much Sam for this recipe, its an undeniable favorite in my home 🙂
Sugar Spun Run says
Thank you so much, Hadley! I am so glad that you enjoyed the marinara sauce. Thanks for your comment. 🙂
BRIGITTE Couture says
Is it OK to just eat it like a bowl of ice cream 😊? It’s sooo yummy! Just made a lasagna with it. Jar sauce no more!
Sugar Spun Run says
Thank you so much! I am so glad that you enjoyed the homemade marinara sauce. 🙂
Caroline says
Thank you for your great recipes and congratulations on your upcoming bundle of joy! Is it possible to substitute tomatoes with fresh instead of canned? I have tomatoes growing in my garden and would love to use fresh. If so, are there any adjustments to make.
Thank you.
Sam says
Hi Caroline! I haven’t tried it but I think it could definitely work. It may need a little longer time to thicken up, but I’m not quite sure. 🙂
JULIE ULRICH says
The sauce appears quite thick. I have some home canned tomatoes, more like stewed tomatoes, that I need to use. Would these work in place of the crushed tomatoes? I was afraid the sauce would be too thin.
Sam says
Hi Julie! I definitely think it could work. Let me know how it turns out. 🙂
Sarah says
Delicious-will be using this in future as well. Used ground turkey thighs for meat with sauce and whole wheat spaghetti. Made your soft pretzels recipe with this and was a great dinner. Both are keepers for sure! Thanks for sharing this and all your recipes!
Sam says
Thank you so much, Sarah! I am so glad you enjoyed the marinara sauce. 🙂
Heather says
How long can you store it for? I’m assuming it needs to be refrigerated right away.
Sam says
I recommend using within a week, and yes I store it in an airtight container in the fridge. I hope that helps 🙂
Carmen Foglemam says
Thanks for posting this.
Sam says
You’re very welcome!
Heather says
I see you photograph the sauce in a Mason Jar. Is it safe to assume you do not can it? Please advise.
Sam says
I have not canned it, unfortunately. I’m not very familiar with canning so I’m not comfortable advising on how to do so, sorry Heather!
Lana Wikobrado says
Recipe was so easy to make very delicious.Thanks Lana Wikobrado from Ontario Canada.
Sam says
I am so glad you enjoyed it, Lana! 🙂