This easy marinara sauce is made with 6 simple ingredients and ready in no time! Perfect for pasta, pizza, and more!
Published on December 14, 2024 by Lea
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There’s nothing like a homemade marinara sauce to take your meals to the next level. This recipe is super simple and works perfectly for pasta dishes, pizza, and more. I’ll admit, I used to rely on store-bought jars for convenience. But with kids, it became a hassle, they would pick out every single tomato chunk and onion they could find!
That’s when I decided to start making as much food as I could from scratch, and it’s been a game-changer. Not only is it more affordable, but it’s also fresher, healthier, and 100% kid-approved (not to forget, that I really enjoy cooking too!).
Yes, even my picky little ones love this sauce, they actually eat the tomatoes now! This marinara is perfect for pizza, spaghetti, and even pairs beautifully with my homemade spaghetti meatballs recipe. Once you try it, you won’t go back to store-bought.
Let me show you how I make the best marinara sauce recipe!
Understanding The Ingredients:
Peeled Italian Tomatoes: This is the star of the recipe. Using a large can of high-quality tomatoes ensures your homemade marinara sauce has a rich and authentic base. I use an Italian brand which has basil in it, but it doesn’t change the fact that I add fresh basil at the end.
While this recipe uses peeled tomatoes, there are other options you can try:
- Crushed Tomatoes
These work great if you prefer a smoother sauce right from the start. You’ll need less blending or mashing. - Whole Tomatoes
Whole canned tomatoes are another good choice. Simply follow the same steps for this recipe. - Diced Tomatoes
Diced tomatoes are convenient, but they might result in a chunkier sauce. They’re perfect if you like a little texture, you can also blend them to get the same results as this recipe. - Fresh Tomatoes
If you want to go the extra mile, you can use fresh tomatoes. Blanch and peel them before adding to the recipe for the best results. Go for whichever tomatoes are in season, it’s always better.
No matter what you choose, the key to a flavorful homemade marinara sauce is high-quality, 100% tomatoes, or whatever fresh tomatoes are in season!
Ingredients to make Marinara sauce at home:
- Canned tomatoes or fresh tomatoes
- Olive oil
- Salt
- Onions
- Garlic cloves
- Fresh basil
Measurements are posted in the recipe card below
I use this Marinara in plenty of recipes, specially spaghetti and pizzas! Check out my spaghetti and meatballs recipe below!
Frequently Asked Questions:
- Can I make a smaller batch?
Absolutely! You can halve or even quarter the recipe to suit your needs. Just adjust the ingredients accordingly. - How long does the sauce last?Your homemade marinara sauce can stay fresh in the fridge for up to 3 weeks if you let it boil for at least 15 minutes. I use mine so often it rarely lasts a month.For longer storage, freeze the sauce after it cools completely. Use freezer-safe containers or bags and portion it out for convenience. It can stay in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stove when needed.
- Can I use dried basil instead of fresh?
Yes, but fresh basil is best for flavor. If you’re using dried, go with about 1-2 teaspoons and add it earlier in the cooking process. - How can I thicken the sauce?
If the sauce seems too thin, let it simmer uncovered for a bit longer to reduce the liquid.
Steps to make homemade Marinara sauce:
- Heat the olive oil in a pan over medium heat. Add the diced onions and a pinch of salt. Stir occasionally and cook until the onions are soft and translucent. Add the minced garlic and stir constantly for about 30 seconds to keep it from burning (burning the garlic will give it a bitter aftertaste).
- Pour in the canned tomatoes and stir everything together. Turn the heat to high and let the sauce come to a simmer. Cook for about 10 minutes, stirring occasionally, until the tomatoes start to break down.
- Lower the heat, use a hand blender to blend the sauce until it becomes smooth. If you prefer a chunkier texture, you can blend it less or leave it as is. Once smooth, stir in freshly chopped basil. Turn off the heat and let the sauce sit for a few minutes before using.
- Carefully pour the hot sauce into sterilized jars, filling them almost to the top. Seal the jars tightly while the sauce is still hot to help preserve freshness. Store them in the refrigerator if using soon, or follow proper canning instructions for a longer shelf life. Steps for sterilizing jars are listed below.
Want to Make a Big Batch? Here’s How to Sterilize Your Jars For Long Shelf Life:
Sterilizing your jars is crucial for preserving your marinara sauce safely and extending its shelf life. Here’s a step-by-step guide to doing it correctly:
- Wash Your Jars
- Start by washing your jars and lids thoroughly with hot, soapy water.
- Rinse them well to remove any soap residue.
- Preheat Your Oven (Optional)
- Preheat your oven to 275°F (135°C).
- Place your clean jars (not the lids) on a baking tray and bake for 10 minutes to sterilize.
- Boil the Lids
- While the jars are in the oven, place the lids in a saucepan with water.
- Bring the water to a boil and let the lids simmer for 5 minutes.
- Remove with tongs and place on a clean towel to dry.
- Fill the Jars While Hot
- Once your jars are sterilized, fill them with your hot marinara sauce. Avoid overfilling; leave about 1/4 inch of space at the top to allow for expansion.
- Seal the Jars
- Carefully screw on the lids while the sauce and jars are still hot. Use a kitchen towel to protect your hands from the heat.
- Create a Vacuum Seal (Water Bath Method)
- Place the sealed jars in a large pot filled with boiling water, ensuring the jars are fully submerged.
- Boil for 10-15 minutes. This process creates a vacuum seal, making the jars shelf-stable.
- Cool and Check the Seal
- Remove the jars from the water and let them cool completely at room temperature. As they cool, you’ll hear a “pop,” indicating that the seal is formed.
- To test the seal, press down on the lid. If it doesn’t move, the jar is sealed properly.
- Storage
- Store your sealed jars in a cool, dark place (like a pantry) for up to 6 months.
- Once opened, refrigerate the sauce and use it within 1-2 weeks.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Simple Marinara Sauce
Ingredients
- 2.84 L canned tomatoes
- 2 Tbsp olive oil
- 1 tsp salt
- 2 medium onions diced
- 2 garlic cloves minced
- Fresh basil chopped
Instructions
- Heat olive oil in a pan over medium heat. Add diced onions and salt, and sauté until soft and translucent. Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.Pour in the canned tomatoes and bring to a simmer over high heat for about 10 minutes.
- Lower the heat and blend the sauce with a hand blender until smooth. Stir in freshly chopped basil, mix well, and turn off the heat.
- Transfer the sauce into sterilized jars while hot and seal tightly. Store in the refrigerator or follow canning instructions for longer shelf life.
Notes
- This recipe yields 4 jars, each jar is about 700ml.
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Tips to Make the Best Homemade Marinara Sauce:
- Sauté Garlic Carefully: Always add garlic after the onions are softened. Garlic burns quickly, and burnt garlic can leave an unpleasant aftertaste in your sauce.
- Use High-Quality Tomatoes: Choose 100% non-GMO tomatoes for the best flavor. Peeled tomatoes work great, but you can also use crushed or whole tomatoes depending on your preference.
- Fresh Basil is a Game Changer: Incorporate fresh basil leaves towards the end of cooking for the most fragrant and flavorful results. Dried basil can be used in a pinch, but fresh basil takes the sauce to another level.
- Balance the Acidity: If the sauce tastes too acidic, you can add a pinch of sugar to balance it out. It’s a simple trick that makes a big difference.
- Simmer for Richness: Allow the sauce to simmer for at least 10 minutes to help the flavors meld together. For an even deeper flavor, simmer for longer if you have the time.
- Consistency is Key: Use a hand blender to achieve the texture you prefer—smooth or slightly chunky. Adjust based on your intended use (pizza, pasta, etc.).
- Jar the Sauce Correctly: Always jar the sauce while it’s hot, and close the lids tightly. Let the jars cool at room temperature before refrigerating. This helps ensure freshness.
- Customize the Flavor: Add your favorite seasonings, such as oregano, thyme, or red pepper flakes, to personalize the sauce.
- Don’t Forget to Stir: While simmering, stir occasionally to prevent the sauce from sticking to the bottom of the pan and burning.
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