A simple, flavorful marinara sauce made with pantry staples and ready in about 25 minutes. Perfect for pasta, pizza, meatballs, lasagna, or as a dipping sauce.
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, finely diced
- 3 garlic cloves, finely minced
- 28 oz (800 g) crushed tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh basil, finely chopped
- Extra fresh basil for serving, optional
How to Make Homemade Marinara Sauce
1. Sauté the onion
Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and lightly golden.
2. Add the garlic
Stir in the minced garlic and cook for about 1 minute, just until fragrant. Be careful not to let it burn.
3. Add the tomatoes and seasonings
Pour in the crushed tomatoes. Add the oregano, salt, and black pepper. Stir everything together and bring the sauce to a gentle boil.
4. Simmer
Reduce the heat, partially cover the saucepan, and let the sauce simmer for about 15 minutes. This gives the tomatoes time to develop a richer flavor.
5. Finish with fresh basil
Turn off the heat and stir in the chopped fresh basil. Taste and adjust the seasoning if needed.
Your homemade marinara is ready to use!
Helpful Tips
Use good-quality tomatoes: Since tomatoes are the main ingredient, their quality makes a big difference. San Marzano-style tomatoes are a great choice.
Want some heat? Add a pinch of red pepper flakes with the oregano.
For deeper flavor: Stir in about 2 teaspoons of tomato paste before adding the crushed tomatoes.
Too acidic? Add a small amount of sugar, starting with ½ teaspoon, or simmer the sauce with a peeled carrot and remove it before serving.
Fresh or dried basil: Fresh basil gives the sauce a brighter flavor, but dried basil can be used when needed.
Ways to Use Marinara Sauce
This sauce is incredibly versatile. Serve it with:
- Spaghetti or other pasta
- Meatballs
- Chicken Parmesan
- Lasagna
- Baked ziti
- Eggplant Parmesan
- Pizza
- Garlic bread
- Mozzarella sticks
- Stuffed pasta
How to Store It
Let the sauce cool completely, then transfer it to an airtight container.
Refrigerator: Store for up to 5 days.
Freezer: Freeze in a freezer-safe container for up to 3 months.
To reheat, warm gently on the stovetop. Add a small splash of water if the sauce has become too thick.
Recipe at a Glance
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: About 3 cups
A quick homemade sauce like this is one of those recipes worth keeping on hand. Simple ingredients, minimal effort, and so many ways to use it.
