This homemade marinara sauce is easy to make with only 5 ingredients in just over 30 minutes. Serve with your favorite pasta and use it any meal that calls for jarred tomato sauce.
I love to make homemade sauces from pesto to pizza sauce and spaghetti and meat sauce, too.
Homemade Marinara Sauce
This is my favorite homemade marinara sauce to make on a busy weeknight! Just like my pink sauce pasta it is easy to whip up with simple ingredients and has the best tomato flavor.
Simmering the tomatoes brings out their natural flavor and makes it perfect for serving over pasta or dipping breadsticks. It’s also freezer friendly, so make a double batch to have some on hand for later, too.
Making sauces from scratch really is super easy and tastes so much better than the store bought jar versions. I love to make pesto, pizza sauce and spaghetti with meat sauce, too.
Marinara Sauce vs. Spaghetti Sauce
Marinara sauce is often confused with spaghetti sauce, but they are different! Marinara is made with tomatoes, olive oil and very few seasonings. Spaghetti sauce contains meat and/or vegetables usually with more seasonings. It’s a bit more thick and hearty than marinara.
Both taste delicious in your favorite Italian dishes like homemade spaghetti and meatballs or baked chicken parmesan. Marinara also makes a great dipping sauce and is usually quicker to make than spaghetti sauce.
Marinara Sauce Ingredients
- Canned whole tomatoes: For the best marinara sauce with a thicker texture, use a large can of whole tomatoes. I prefer San Marzano for best flavor but any can of whole tomatoes will work.
- Extra virgin olive oil: This will be used to saute the fresh garlic and add rich taste to the sauce.
- Salt: I used Kosher salt. If you using table salt you may need less but adjust to your taste.
- Dried oregano. I love the herby, earthy taste oregano adds. You can use 1 teaspoon dried or 1 Tablespoon fresh oregano.
What Type of Tomatoes are Best for Marinara Sauce?
I prefer canned whole tomatoes. While you could make it with fresh tomatoes, it would requiring peeling them and also adjusting a few other recipe ingredients to account for the extra water. While you could add a few, I don’t recommend making the whole sauce from fresh tomatoes.
Cooking Tips
- Make sure to allow enough time to simmer. I typically simmer the sauce about 30 minutes.
- Taste the sauce after 15 minutes of simmering before you add more salt and pepper.
- You can add a pinch of red pepper flakes if you’d like to add a little kick.
- Sugar can help balance the acidic taste of tomatoes. Start with 1/2 teaspoon.
- Use a skillet instead of a sauce pan to allow the water to evaporate quickly.
How to Use Marinara Sauce
This marinara sauce tastes delicious served over pasta, used in your favorite Italian dishes like this easy baked ziti, easy lasagna recipe or try it as a dipping sauce. Below are a few of our favorite dishes to serve it with:
- Cooked pasta
- Spaghetti squash or stuffed zucchini boats
- Cheesy garlic bread
- Pizza dough
- Homemade meatballs or meatball casserole
- Mozzarella sticks
- Fried mac and cheese balls
- Pizza pinwheels
- Garlic knots
- Christmas tree bread
Storing and Freezing
If you leftover sauce, let it cool completely then pour in an airtight container and store in the fridge for about 3-5 days.
To freeze, add to a freezer bag and seal the air out. Then store in the freezer for up to 3 months. Let sit in the fridge overnight to thaw, then reheat on the stove when ready to enjoy.
Other Italian pasta sauces we love include this homemade spaghetti bolognese, Alfredo sauce and garlic roasted tomato sauce.
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Marinara Sauce Recipe
Ingredients
- 28 ounce can whole tomatoes , I prefer San Marzano
- 2 Tablespoons extra virgin olive oil
- 3 cloves garlic , 1 Tablespoon minced
- ½ teaspoon Kosher salt , more to taste
- 1 teaspoon dried oregano , or 1 Tablespoon fresh
Optional for serving: Cooked pasta, Parmesan cheese, Fresh basil or oregano
Instructions
- Pour tomatoes into a large bowl and crush with the back of a wooden spoon (or your hands). Add about 1/2 cup water to the can to reserve any extra tomato sauce.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1-2 minutes or until golden. Then add the crushed tomatoes, salt and oregano. Simmer until thickened, about 20-30 minutes. Taste sauce about 15 minutes in and salt and pepper to taste. Add fresh oregano or basil if desired.
- Serve over your favorite pasta or use for dipping.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
How to Make Marinara Sauce
Pour the whole tomatoes into a large bowl. Use a wooden spoon (or your hands) to the crush the tomatoes into pieces.
Heat olive oil in a skillet, then add garlic and cook until fragrant and golden, about 1-2 minutes.
Stir in the crushed tomatoes, salt and oregano and simmer for about 20 to 30 minutes, or until the sauce has thickened. About 15 minutes in, taste and adjust seasonings as needed.
Enjoy the marinara with your favorite pasta or use as a dipping sauce.
Categorized as: 5 Ingredients Or Less, Condiments, Italian, Sauces, Vegan
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Second time making this in a month. Am gonna double and freeze some, it’s so simple good!
Could this be altered to use fresh tomatoes? I have so many in my garden right now!
Yes definitely (same amount of 28 ounces), you may just need to simmer a little longer and use an immersion blender if there’s more chunks.
Can you pulse the tomatoes in a blender instead of crushing with a spoon? Seems like that would be much easier!
That should be fine, it will just be a little thinner! :)
Yes. I put the tomatoes and crushed tomatoes in my blender all the time. I’ve done it for decades. It makes your spaghetti sauce much smoother (not lumpy). In addition to your italian spices and garlic and finely diced (sort of) onion, don’t leave out red wine or red wine vinegar (lots of it), to taste. Onion, and 4 minutes later, the garlic, goes in the oil 1st (I use about 4 cloves of garlic diced small or minced.. Then when they are cooked (don’t brown them), the tmto sauce goes in next.
If u want Marinara Sauce, add a cup or 2 (to taste) of blender carrots to your sauce. So that all anyone will notice is the distinct flavor of MARINARA. YUMMY.
Cook it on simmer for 1 1/2 hrs (slow and easy). Your kitchen will smell divine.
Sicilian here.
This marinara sauce tastes so good! I used roma tomatoes, and it’s really easy to make.
This sauce is simple, but SO delicious! I love it for busy weeknights!