Homemade Marinara Sauce Recipe

I am totally loving this homemade marinara sauce. Its robust flavor from fresh tomatoes, garlic, and basil creates an irresistible blend that feels both homestyle and adventurous. Every spoonful reminds me why simple ingredients make the best meal. Ideal for pasta, pizza, or a dip, it’s a real crowd pleaser.

I love making my Homemade Marinara Sauce because it’s a simple, wholesome dish that works wonders for pasta, meatballs, pizza and even as a dipping sauce. I use 2 tablespoons extra virgin olive oil along with 1 medium onion finely chopped and 4 cloves garlic minced to create a flavorful base.

I then add a 28oz can of whole peeled tomatoes (or about 5-6 fresh tomatoes, peeled and crushed) and 2 tablespoons tomato paste. I always mix in 1 teaspoon dried oregano and 1 teaspoon dried basil to give it that true Italian flavor, and sometimes I add 1/4 teaspoon red pepper flakes if I want a bit of heat.

I also throw in 1 teaspoon sugar to balance the acidity, plus salt and black pepper to taste. I think this quick homemade marinara sauce is also a low sodium option if you watch your salt intake and it makes a super simple marinara sauce recipe that is both delicious and nutritious.

Why I Like this Recipe

I like this recipe because it makes me feel like im cooking something special even when I’m just throwing together a few ingredients that I already have. The way the garlic and fresh basil come together gives me this amazing burst of flavor that makes every bite taste homemade and real.

I also like how easy it is to follow the steps even if you arent a kitchen expert. Its really simple with clear instructions that don’t confuse me with far too many fancy words which sometimes happens with other recipes.

Another thing i appreciate is that it’s super versatile – whether im having pasta dinner, making meatballs or just need a dipping sauce for my bread, this marinara sauce can do it all.

Finally, i like that i can tweak the seasoning to my taste. Sometimes i add a little extra spice or sugar if i feel like it and the recipe has enough flexibility to let me be creative in the kitchen.

Ingredients

• Extra virgin olive oil brings rich healthy fats and vibrant, smooth taste to this dish.
• Chopped onion offers dietary fiber and subtle sweetness, balancing robust tomato flavors in sauce.
• Minced garlic infuses nutrient-rich, zesty notes, supporting immunity and enhancing the overall aroma.
• Whole peeled tomatoes are fiber-packed, loaded with antioxidants and natural sweetness for depth.
• Tomato paste concentrates flavor, thickens the sauce and offers a hint of tangy sweetness.
• Red pepper flakes introduce a spicy kick that livens up the traditional tomato medley wonderfully.
• Fresh basil leaves provide herbaceous accents, uplifting each bite with their fragrant, natural flavor.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 28oz can whole peeled tomatoes (or about 5-6 fresh tomatoes, peeled and crushed)
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional if you like a bit of spice)
• 1 teaspoon sugar (optional, helps to balance the acidity)
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)

How to Make this

1. Heat the olive oil in a large saucepan over medium heat and then add the chopped onion; saute until its soft and kinda translucent.

2. Throw in the minced garlic and cook it for a couple minutes until you can smell it.

3. Stir in the tomato paste, dried oregano, dried basil, red pepper flakes (if you’re using them), and sugar, letting it all come together for about a minute.

4. Pour in the whole peeled tomatoes (or your crushed fresh tomatoes) and break them up with your spoon so they mix well.

5. Bring the sauce to a simmer and let it cook without covering for about 20 to 25 minutes, stirring every now and then.

6. Add salt and black pepper to taste once the tomatoes start to break down nicely.

7. Check the flavor and adjust the seasoning if necessary; sometimes a little more salt or pepper makes a big difference.

8. If you prefer a smoother sauce, you can use an immersion blender until you get the consistency you want.

9. Turn off the heat and let the sauce sit for a few minutes to let all the flavors meld together.

10. Garnish with fresh basil leaves before serving over your favorite pasta, with meatballs, or as a dipping sauce. Enjoy your homemade marinara sauce!

Equipment Needed

1. Large saucepan – Essential for heating the oil, sautéing veggies, and simmering the sauce; its wide base allows for even cooking.
2. Cutting board – Needed to safely chop the onion and garlic without risking damage to your counter.
3. Knife – A sharp knife will make chopping both the onion and garlic more efficient and safe.
4. Measuring spoons – Required to measure out the olive oil, tomato paste, dried herbs, red pepper flakes, and sugar accurately.
5. Can opener – Important for opening a can of whole peeled tomatoes if you choose that option.
6. Wooden spoon or spatula – Useful for stirring the sauce while it cooks and ensuring ingredients are evenly combined.
7. Immersion blender – Handy for smoothing the sauce if you prefer a less chunky consistency.

FAQ

• Q: Can I use fresh tomatoes instead of canned ones?
  
  A: Yep, you can totally use about 5-6 fresh tomatoes. Just be sure to peel and crush them before you add em in.
• Q: How long does this marinara sauce last in the fridge?
  
  A: It should keep for about 4-5 days in an airtight container. If you wanna store it longer, freeze it in portions.
• Q: My sauce tastes too acidic sometimes, what can I do?
  
  A: Try adding a teaspoon of sugar to balance the acidity. Taste as you go and adjust if necessary.
• Q: Can I add more garlic or spices for an extra kick?
  
  A: Sure thing! If you’re a garlicky fan, feel free to toss in another clove or two. You can also up the dried herbs a little if you like it bolder.
• Q: What other dishes can I use this marinara sauce for?
  
  A: This sauce is super versatile. You can use it for pasta, as a base for pizza, or even on top of a meatball sub. Enjoy experimenting!

Homemade Marinara Sauce Recipe Substitutions and Variations

• If you don’t have extra virgin olive oil, you can use avocado oil or grapeseed oil instead. They give a similar flavor and are good for cooking.
• If you can’t find a medium yellow onion, you might try using a red onion. It gives the sauce a slightly different, but still tasty, flavor.
• Out of fresh garlic? Try substituting with garlic powder. Use about 1/2 teaspoon for each clove and adjust to taste.
• If whole peeled tomatoes aren’t available, crushed tomatoes work just fine, making your sauce a bit smoother right off the bat.
• When tomato paste is missing, you can stir in a tablespoon of sun-dried tomato puree with a splash of water to get that concentrated tomato flavor.

Pro Tips

1. When you saute the onions and garlic, make sure to keep the heat low enough so they get soft and don’t burn; burnt bits can ruin the flavor real quick.
2. If you are using whole tomatoes, break ’em up really well while cooking so you don’t end up with big chunky bits that throw off the sauce consistency.
3. Let the sauce simmer longer than 25 minutes if you can; extra time helps all the flavors blend together better making it tastier.
4. Keep tasting the sauce as it cooks and add salt and pepper little by little so you can really get the right balance without overdoing it.