Simple Homemade Marinara

You’ll never again buy overpriced jarred sauce when you realize how easy it is to make homemade marinara for a fraction of the price. This recipe is my absolute favorite because it turns basic San Marzano tomatoes and herbs into a rich, lovely sauce in under 40 minutes. It’s perfect for simmering meatballs, dipping mozzarella sticks, or using as a base for all your favorite pasta dishes.

This sauce is my favorite thing to bring to a friend who just had a baby or a neighbor who is under the weather. Packed in a container and paired with a box of pasta and a loaf of crusty bread, it is a complete, thoughtful meal that travels easily and can either be frozen for later or eaten right away.

Ingredients and Tools You’ll Need

Here are the ingredients you need to grab. I’ve kept this list simple, but added a few notes on the items where quality or specific substitutions really make a difference in the final flavor.

If you’d like to double or triple this recipe (I always do!), you can make adjustments in the recipe card at the bottom of this post, just hit the 2x or 3x button. Use your largest pot and expect to sauté and simmer a bit longer so the extra liquid has time to reduce.

Produce & Pantry

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped (you can swap this for shallots if you prefer a milder flavor)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole San Marzano tomatoes (these really do yield the best texture and sweetness, but regular whole peeled tomatoes will work if that’s what you have)
• 1 teaspoon sugar, optional (a small grated carrot cooked with the onions also works to cut the acidity naturally)

Herbs & Spices

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes, optional (add more if you like a spicy arrabbiata style)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

Start with the Aromatics

First, heat your olive oil over medium heat. Add the chopped onions and let them cook for about 5-7 minutes. You aren’t looking for them to brown, just to get soft, translucent, and sweet. Once they look ready, stir in the garlic for just a minute.

Watch the garlic closely! It can go from fragrant to burnt in seconds, which will make your sauce bitter. As soon as you can smell it, move to the next step.

Bloom the Tomato Paste

Scoop in the tomato paste and stir it directly into the onions and garlic. Let this cook for a full minute. This step is really important.

Cooking the paste actually caramelizes the sugars and removes that metallic “canned” taste, giving you a much deeper flavor than if you just threw it in with the liquid. Really!

Build the Sauce

Pour in the whole San Marzano tomatoes (juices and all) and add your herbs, salt, pepper, and sugar if you are using it. I like to use a wooden spoon to gently break the whole tomatoes apart against the side of the pot as I stir.

If you want to get every last drop of flavor, swirl a tiny splash of water or red wine in the empty tomato can and pour it into the pot.

Simmer and Texture

Bring the sauce to a gentle simmer, then drop the heat to low. Let it cook uncovered for 20-30 minutes. This is where the magic happens. The sauce will reduce and thicken.

At this point, decide on your texture. If you like a rustic, chunky sauce, you are done! If your kids prefer it smooth (or if you want to hide the onions), use an immersion blender right in the pot to smooth it out. If you don’t have one, you can use a regular blender, just be careful transferring hot liquid.

Storage Instructions

Fridge

Store the sauce in an airtight container in the fridge for up to 5 days. I highly recommend using glass jars or containers, as tomato sauce is notorious for permanently staining plastic.

Freezer

This sauce freezes beautifully for up to 3 months. Let it cool completely, then pour it into quart-sized freezer bags. Squeeze the air out and lay them flat to freeze. You can stack up lots of batches this way and they’ll freeze and thaw quickly.

If you prefer glass jars, leave an inch of room at the top so the glass doesn’t crack when the liquid expands.

Reheating

Thaw in the fridge overnight or warm directly in a saucepan over medium-low heat. The sauce naturally thickens as it sits, so don’t be afraid to add a splash of water to loosen it back up.

How to use Homemade Marinara

One of the most versatile things you’ll ever make!

• We usually freeze a few smaller containers for dipping pepperoni bread, homemade mozzarella sticks, and fried ravioli.
• Panfry some homemade meatballs, then simmer in this sauce to cook them through. Perfect on sub rolls or over pasta.
• And this is great for homemade chicken parmesan!

Questions

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