Homemade Marinara Sauce

5 from 19 votes

Homemade Marinara Sauce

Skip the jar - this simple homemade marinara sauce simmers fresh tomatoes with fragrant herbs and garlic for a versatile flavor explosion.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Main Course

Cuisine: Italian

Servings:

Author: Kristyn Merkley

Ingredients

3 tablespoons olive oil
3 cloves minced garlic ,
2 (28-ounce) cans crushed tomatoes
¼ cup fresh basil, chopped
½ teaspoon dried oregano
salt and pepper, to taste
2 tablespoons onion powder
2 tablespoons tomato paste
2 teaspoons sugar
½ cup water

Instructions

Use a large cooking pot. Add the olive oil and heat over medium heat. Add the garlic and sauté until fragrant.
Add both cans of tomatoes, including the juice. Use a spoon to break up the tomatoes as they cook.
Mix in the remaining ingredients. Keep the lid off, turn the heat to low, and simmer for 20 minutes.
Once you have reached the desired consistency serve hot sauce over pasta or with your recipe of choice.
Sauce can be stored in the fridge or freezer.

Notes

Recipe Tips.

Adding a pinch of white or brown sugar, shredded carrots, or a splash of heavy cream can help balance the acidity.

Be patient. A good marinara needs time to simmer, at least 20-30 minutes, to allow the flavors to meld and deepen.

Use fresh tomatoes. You'll need about 4-5 pounds of fresh, ripe tomatoes. Blanch, peel, and crush them before adding to the recipe. See the FAQ for detailed steps.

For a thicker sauce, simmer longer or add 1-2 tablespoons of tomato paste.

Use marinara sauce to dip appetizers in, on pasta, pizza, or sub sandwiches.

Store leftover sauce in an airtight container in the refrigerator for up to 3-5 days, or in the freezer for up to 3 months. Reheat it gently on the stovetop over low heat until warmed through before serving.

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