Homemade Marinara Sauce
Making your own homemade marinara sauce is one of those little kitchen wins. With just a few simple ingredients like garlic, tomatoes, and a sprinkle of dried herbs, you’ve got a rich, flavorful sauce that can transform dinner in minutes. It’s perfect for busy weeknights when you want something homemade without the hassle. This recipe is quick, super easy, and way better than store-bought.
Marinara sauce is such a versatile staple to have on hand. You can toss it with pasta, layer it in lasagna, use it as a pizza base, or even dip your garlic bread into it. It’s one of those sauces that you can make ahead and freeze, so you’re never far from a homemade meal. Perfect for those days when you need dinner to come together fast without sacrificing flavor.
Why you’ll love this Homemade Marinara Sauce
Simmer Down, It’s Marinara Time!
I’ve got to admit making marinara from scratch makes me feel like a kitchen genius. It’s one of those recipes where you toss in a few ingredients, and suddenly, you’ve got this rich, flavorful sauce that tastes like you’ve been cooking all day. I always make a double batch and freeze some for those “what’s for dinner?” moments. Once you’ve got this sauce simmering on the stove, your kitchen will smell amazing, and you’ll never look at jarred sauce the same way again!
Ingredients Needed for Homemade Marinara Sauce
- Olive oil: A good-quality olive oil adds a nice richness to the sauce and helps sauté the garlic perfectly.
- Garlic: Minced garlic brings a punch of flavor and is the base of any great marinara. Use fresh garlic for the best taste, or sub with garlic powder in a pinch.
- Tomato puree: The heart of the sauce. You want a smooth, thick puree that delivers rich tomato flavor. Canned tomato puree works wonders here.
- Dried oregano and basil: These herbs add that classic Italian flavor. If you have fresh herbs, feel free to use them, but dried works just as well.
- Red pepper flakes: A little heat never hurt! Adjust the amount based on how spicy you like it.
- Salt and pepper: These balance the flavors and enhance the sauce. Be sure to taste as you go.
- Sugar: Sometimes, tomatoes can be a bit acidic. A little sugar balances that out, but feel free to leave it out if your tomatoes are sweet enough.
How to make Homemade Marinara Sauce
**For more detailed instructions, please refer to the printable recipe card below.**
Heat olive oil in a skillet over medium heat and sauté garlic until fragrant but not browned.
Stir in tomato puree, oregano, basil, red pepper flakes, salt, and pepper.
Simmer for 10 minutes, stirring occasionally.
Sprinkle with fresh basil if you like and serve with your favorite pasta or use as a pizza base.
Variations
- Extra Garlic: Love garlic? Double it up for an even bolder flavor.
- Chunky Marinara: Use crushed tomatoes instead of puree for a thicker texture. Perfect for dishes like lasagna.
- Spicy Kick: Add more red pepper flakes or a pinch of cayenne if you want to turn up the heat.
- Herby Goodness: Toss in some fresh basil or thyme toward the end of cooking for extra fresh flavor.
- Creamy Marinara: Stir in a little cream at the end for a richer, creamy sauce. Great over pasta!
Serving Suggestions
- Pasta Perfection: Toss with spaghetti or your favorite pasta shape for a simple, satisfying meal. For a quick and easy dinner option, try my One Pot Spaghetti recipe.
- Pizza Night: Spread it on homemade pizza dough for a quick and easy pizza sauce.
- Dipping Sauce: Serve it with garlic breadsticks or mozzarella sticks for a delicious dip.
- Lasagna Layering: Use it as a base sauce for your lasagna or baked ziti.
- Stuffed Peppers: Spoon it over stuffed peppers before baking for extra flavor.
Storage and Freezing
- How should I store Homemade Marinara Sauce?
Store leftover marinara in an airtight container in the fridge for up to 5 days. Just reheat it on the stove when you’re ready to use it again.
- Can I freeze Homemade Marinara Sauce?
This sauce freezes like a champ! Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw it in the fridge overnight and warm it up on the stove.
Don’t forget to pin this for later!
Tips & Tricks
- Use a Big Pan: The sauce can splatter while it’s simmering, so make sure to use a pan with high sides.
- Don’t Burn the Garlic: Keep a close eye when sautéing the garlic. Burnt garlic will make the whole sauce bitter.
- Taste As You Go: Tomatoes can vary in acidity, so always taste your sauce and adjust the salt and sugar as needed.
- Blend for Smoothness: If you prefer a super smooth sauce, use an immersion blender to get it silky smooth.
- Make Extra: Double the recipe and freeze portions, so you always have some on hand for a quick dinner.
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FAQ
Homemade Marinara Sauce
Equipment
- Large skillet
- Wooden spoon or spatula
- Measuring Spoons
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 can tomato puree 29 oz
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon sugar More is needed
Optional Topping
- 1 tablespoon fresh basil Chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to let it burn.
- Pour in the tomato puree and stir in the oregano, basil, red pepper flakes, salt, pepper, and sugar (if using).
- Let the sauce simmer for about 10 minutes, stirring occasionally. Taste and adjust the sugar and seasoning as needed.
- Stir in fresh basil at the end, if using, and let it wilt slightly before serving over your favorite pasta or use as a pizza sauce.
