Marinara Sauce
This homemade marinara sauce is super easy to make! With just a few staple ingredients and a little simmering on the stove, you can have a healthy homemade sauce! Plus, you can add a few extra veggies for more flavor if you like!
If you love homemade pasta sauce, be sure to try this homemade vodka sauce or this crockpot spaghetti sauce!
Before You Get Started
QUALITY MATTERS: Pick high-quality ingredients since there isn’t a lot to this recipe. I highly recommend using San Marzano tomatoes as they are the gold standard for marinara sauce. They are known for their sweet flavor and low acidity for a more authentic marinara sauce.
HERBS: I keep it simple with dried oregano because I always have that on hand, but feel free to use fresh. Just use 3 times the amount of fresh and stir it in at the end. You can also add fresh basil and parsley. Also, stir them in at the end to preserve the fresh flavor.
How To Make An Easy Homemade Marinara Sauce
Start by chopping up the vegetables. I like to use a food processor to get the vegetables finely chopped but chop to your desired size. You can also use an immersion blender after cooking the sauce to get the consistency you are looking for.
Add in the remaining ingredients and simmer on the stove for at least 20 minutes. It needs a little time to simmer and develop flavor. It also helps thicken the sauce the longer it simmers.
FAQs
Store cooled sauce in a covered container or jar in the refrigerator for up to 4 days.
Freeze completely cooled sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Yes! Just follow the instructions on the ball website for proper canning. You may need to add a tiny bit of lemon juice for canning.
Tips and Suggestions
Some ways you can use this sauce:
- The simplest way- on top of pasta!
- Add meatballs while simmering for spaghetti and meatballs
- Use it for chicken parmesan
- Perfect sauce for dipping breadsticks or cheese breadsticks
- Use it in your favorite recipes. This recipe makes around 5 cups of sauce, and most store-bought jars are 3 cups.
To change things up:
- Add extra veggies
- Use crushed red pepper flakes to make it spicy
- To make it a rose sauce, stir in 1/2-2/3 cup heavy cream after simmering
- Add a parmesan rind while simmering or stir in grated parmesan at the end
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
Homemade Marinara Sauce
Ingredients
- ½ small onion
- 4 large cloves garlic
- 1 small carrot, optional
- 1 small celery stalk, optional
- 2 tablespoons olive oil
- 1 (6 oz) (170g) can tomato paste
- 1 (28 oz) (793g) can crushed tomatoes
- 1 (14.5 oz) (411g) diced tomatoes
- 1 teaspoon dried oregano
- 1 large sprig fresh basil, finely chopped
Instructions
- Finely chop all the vegetables or process in a food processor. Heat the olive oil in a large pot then add the vegetables. Cook for 2-3 minutes.½ small onion, 4 large cloves garlic, 1 small carrot, optional, 1 small celery stalk, optional, 2 tablespoons olive oil
- Stir in the tomato paste until no tomato paste lumps left. Add crushed tomatoes, diced tomatoes, and oregano.1 (6 oz) (170g) can tomato paste, 1 (28 oz) (793g) can crushed tomatoes, 1 (14.5 oz) (411g) diced tomatoes, 1 teaspoon dried oregano
- Simmer uncovered for at least 20 minutes, stirring occasionally. Stir in the basil and taste for salt and pepper. Serve as desired.1 large sprig fresh basil, finely chopped
Notes
- The carrot and celery are not normally added to marinara sauce. Just something I add for added flavor and nutrition. You can leave them out if you desire.
