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You are here: Home / Pasta / Homemade Marinara Sauce Recipe

Homemade Marinara Sauce Recipe

February 25, 2019 Updated April 20, 2020 BySam 41 Comments

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Homemade Marinara Sauce

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. 

Jar of easy homemade marinara sauce

An Easy, Hearty 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 sauce recipe 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!

How to make Marinara Sauce from scratch: Stirring basil into simmering sauce

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 To Make It?

  1. Sauté onion in olive oil
  2. Add garlic and cook until fragrant.
  3. Stir in crushed tomatoes, basil, sugar, oregano, sea salt, black pepper, and crushed red pepper.
  4. Simmer at least 15 minutes then use as desired.

I do want to note that many hard-core traditional marinaras 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?

It 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 this 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!).

Mason jar of freshly cooked marinara sauce

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:

  • Baked Mac & Cheese
  • Chili Recipe
  • Hashbrown Casserole

Be sure to check out the recipe 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!

Marinara sauce in mason jar

Homemade Marinara Sauce Recipe

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!
4.84 from 6 votes
Print Pin Rate
Course: Main Dish
Cuisine: American, Italian
Keyword: how to make marinara sauce, pasta sauce from scratch
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 cups
Calories: 103kcal
Author: Sam Merritt

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.

Nutrition

Serving: 0.5cups | Calories: 103kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 503mg | Potassium: 489mg | Fiber: 4g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 9.9mg | Calcium: 10mg | Iron: 1.8mg
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

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Filed Under: Pasta, Savory

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Comments

  1. Angela DeBoer says

    September 12, 2020 at 11:46 pm

    is this sauce one that it safe for canning?

    Reply
    • Sam says

      September 14, 2020 at 12:19 pm

      Hi Angela! Unfortunately I am not very familiar with canning. I’m not sure why it wouldn’t but not really having the expertise or knowledge in canning I can’t say for sure if it will work. 🙁

      Reply
    • Bill says

      December 13, 2020 at 8:54 am

      Not “the” expert, but canning is fairly simple;
      Good (no chips or cracks) jars (Ball, Kerr, etc.) new lids and bands, room to prepare.
      Have some jars that are 2 years old and they’re good for some time still!
      I canned tomatoes last year and each jar is as fresh as from the garden!
      Canning must be careful; sanitized jars,
      New Lids and room to store.
      We’ve had fresh tomato sauces, corn, even picked okra! (Doesn’t last long; sorta like pecan pie!)
      Sterilize jars, and don’t re-use the
      Lids. Bands are used to seal but after cooling, if the lid is still flat, take off the band. If the lid has “popped”, it may not be sealed. We just put them in the “front
      Of the line”!!

      Reply
  2. Grace says

    August 31, 2020 at 5:01 am

    Wonderful recipe. I added chopped sundried tomatoes and was a tasty dip to use with your garlic knots and on top of homemade pizza Thank you.

    Reply
    • Sam says

      August 31, 2020 at 11:26 am

      I am so glad you enjoyed it so much, Grace! 🙂

      Reply
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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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