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 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!
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?
- 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 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!).
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 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!
Homemade Marinara Sauce Recipe
Ingredients
- 2 Tablespoons Extra virgin olive oil
- 1 cup (145 g) finely chopped yellow onion
- 2 Tablespoons minced garlic this was about 5 large cloves for me
- 28 oz (680 g) crushed tomatoes no spices or salt added
- 2 Tablespoons finely shredded fresh basil
- 2 teaspoons sugar
- ¾ teaspoons dried oregano
- ¾ teaspoons finely ground sea salt
- ½ teaspoon finely cracked black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Heat olive oil in a large saucepan over medium/high heat until shimmering.2 Tablespoons Extra virgin olive oil
- Add onion and cook, stirring frequently, until softened and translucent (about 3 minutes)1 cup (145 g) finely chopped yellow onion
- Add garlic, cook (stirring frequently) until fragrant (about 30 seconds).2 Tablespoons minced garlic
- Add crushed tomatoes, basil, sugar, dried oregano, sea salt, black pepper, and red pepper flakes. Stir well and reduce heat to medium low.28 oz (680 g) crushed tomatoes, 2 Tablespoons finely shredded fresh basil, 2 teaspoons sugar, ¾ teaspoons dried oregano, ¾ teaspoons finely ground sea salt, ½ teaspoon finely cracked black pepper, ¼ teaspoon red pepper flakes
- Simmer marinara sauce for 15-20 minutes, stirring occasionally. Use as desired.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Judie
In place of fresh basil, how much dried would you need?
Sam
Hi Judie! I haven’t personally tried it with dried basil, but I would use somewhere between 2-3 teaspoons. 🙂
Trish
I’m in my 60’s and the first (and only) thing I learned to cook until my 40’s was spaghetti meat sauce because it’s always been my absolute favorite meal . I have depended on jarred sauce for meatball subs and the like that don’t require meat in the sauce. I came across your recipe for marinara sauce and decided to give it a try. Healthier, right? Ma’am, I salute you. This sauce is so freaking good. Thank you for doing what you do.
Sam
Thank you so much, Trish! I’m so glad you enjoyed it so much! 🙂
Derrik Miller
Excellent recipe. The family loved it! Thanks
Sam
I’m so glad everyone enjoyed it so much, Derrik! 🙂
Karen Baugher
How do you can this recipe? I am fairly new to canning and would love to try it! Plus I have tons of fresh tomatoes! Thanks for your help!
Karen
Sam
Hi Karen! Unfortunately, I do not have much experience with canning so I can’t advise on how to do it. 🙁
Bruce
This is amazing marinara sauce. I tasted it before I added parsley (1 cup) and ground beef, so that I could properly review it. I thought the basil might be too strong, but both it and the oregano take a back seat to the important flavor of the tomatoes. When I made your chili, I learned to trust you on sugar in tomato products. As with the chili, it is just enough to counter the acid, without making a sweet sauce. My meat sauce will now be mixed with angel hair pasta and baked, because that’s the way I like pasta. I know it will be great.
Robert M Geiger
This is a recipe I make in bulk and can up in 2 quart jars once a month. We LOVE this sauce and it cans well. I make many of your recipes as they are simple and cheap to make, with a family of 8 cheap and simple are very important!! I always look forward to trying your new recipes out!
Emily @ Sugar Spun Run
That is awesome! We’re so happy our recipes are a hit for you, Robert! Thanks for your review ❤️
Tommie
Best marinara I have ever tasted! My family loved the sauce. This is the only recipe I use now!
Emily @ Sugar Spun Run
We love hearing that, Tommie! Thanks so much for giving our recipe a try ❤
cookingforacrowd
this is my new go to! ive made it every week for a few months now on pizzas, pasta, everything!! thank you for the recipe!!!
Emily @ Sugar Spun Run
We love hearing that! Thanks for coming back to leave a review ♥
Karen Baugher
Can you use fresh tomatoes?
Sam
Hi Karen! I recommend using canned for best result, unless you can process them appropriately first.
Shawn bloss
Absolutely fantastic…..definitely one to keep for future use…..thanks for sharing with us….I use it all the time and the family loves it
Tia Alexandria
What can I use as a substitute if I don’t have oregano?
Sam
Honestly I would just leave it out. 🙂
Angela DeBoer
is this sauce one that it safe for canning?
Sam
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. 🙁
Bill
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”!!
Grace
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.
Sam
I am so glad you enjoyed it so much, Grace! 🙂