Marinara Sauce Recipe
This marinara sauce recipe gets done in under 20 minutes with canned tomatoes and a few pantry staples. I also show you my cool trick to getting a nice deep red color on my homemade tomato-based sauces.
There is always marinara sauce in my freezer. When I have time, I make a big batch of fresh tomatoes. And, sometimes, I make a big batch with canned tomatoes. Then, I freeze them in batches so I can use them on busy days. I like to use it on its own over pasta or make a mushroom sauce, meat sauce, or vegetarian lasagna.
Why make this marinara?
- Unlike my marinara sauce with fresh tomatoes, this is a simple and easy recipe to make in under 20 minutes. Because we are using canned crushed tomatoes.
- This sauce doesn’t really need many ingredients. Canned tomatoes and a few staple pantry ingredients. I also like to add fresh herbs to my sauce to get that wonderful fresh flavor.
- Leftovers keep well in the refrigerator for a few days. I have a jar of marinara on hand so my kids can use it to make pita pizza.
- The best part is it freezes beautifully. Let the sauce cool then pour the sauce in an airtight container or freezer bags. These can be kept in the freezer for up to 3 months.
Ingredients for marinara
- Tomatoes – A marinara sauce is best made with crushed san marzano tomatoes. I like to use different types of cans to get some variety in my sauce.
- Oregano – Adds a nice flavor along with the basil.
- Onion – I love the flavor of Spanish onions in my tomato sauce.
- Carrots – Onions, carrots, and celery are the classic mise en plac veggies. They add wonderful flavor and thickness. I am using only carrots but you can also use finely sliced celery.
- Garlic – I’m using fresh garlic cloves, but you can also use 1/4 tsp garlic powder.
- Herbs – I love the flavor of fresh basil and parsley but you can also use 1/2 tsp each of dried instead.
- Optional ingredients – If you like little spices stir in a few red pepper flakes.
Homemade marinara sauce recipe
- In a Dutch oven or heavy bottom saute pan, saute onions, carrots, and garlic in oil with a wooden spoon until they are translucent.
Pro tip – I like to finely chop the onions, carrots, and garlic so they almost disappear in the sauce.
- Add the brown sugar. Saute for 2 minutes until the sugar caramelizes
Pro tip – This is the secret to the deep color in this sauce. Caramelizing the sugar will deepen the color of our sauce - Next, add the crushed tomatoes, tomato paste, and dried oregano – combine well. Season with salt and pepper. And, add the water, parsley, and basil leaves.
Pro tip – I like to add the whole sprigs of basil in there so I can take it off easily
- Bring to a boil then lower the heat and simmer on medium-low for 10 minutes or until the sauce is thicker and you see some oil on the surface of the sauce. (looks shiny)
Pro tip – The sauce will thicken and deepen as it cools. - Taste and adjust seasoning. Serve with your favorite pasta, or use in your recipe as directed.
Pro tip – this sauce freezes well for up to 3 months.
Tips for Success
- Use a deep Dutch oven or heavy bottom saute pan to prevent sticking and splattering.
- Should you want a chunkier marinara sauce, use whole plum tomatoes and keep them chunky
- If you don’t want to use canned tomatoes use my recipe for a marinara sauce with fresh tomatoes
- or, If the tomato sauce is too thick – add a little water to bring it back to consistency.
What can you do with marinara sauce?
- There is so much you can do with this red sauce. Use it as is over boiled pasta for a simple marinara pasta or baked ziti, Italian meatballs, or veggies.
- You can thicken this sauce to make a delicious marinara pizza sauce
- Brown some ground beef with a marinara sauce for a quick meat or spaghetti sauce or try my bolognese sauce and serve it with spaghetti to make marinara spaghetti bolognese.
- Add some mushrooms to make a quick marinara mushroom pasta.
- You can drop a few meatballs in this sauce to make a quick marinara meatballs pasta.
- Use it over breaded chicken and top it with cheese to make a delicious chicken parmesan or over-grilled eggplant to make eggplant parmesan.
- Pasta sauce marinara – Simmer 2 cups marina sauce, add 1/4 cup cream, 1/4 cup Parmesan sauce, and fresh basil – serve over boiled pasta.
- Pizza sauce marinara – If you thicken the marinara sauce it works perfectly as a pizza sauce. Add some topping and some cheese before baking. See all my pizza recipes here.
- Marinara mushroom Pasta – Saute 1 lb mushrooms, then add 2 cup marinara sauce, 1/2 cup Parmesan cheese, and some fresh basil. Add 1 lb boiled pasta.
- Marinara spaghetti bolognese – brown 1 lb of ground beef, add 2 cups marinara sauce, 1/2 cup Parmesan cheese, 1/4 cup fresh cream, and fresh basil. Serve over boiled spaghetti pasta.
How long will this fresh marinara sauce keep?
This sauce will keep in the fridge for 4 to 5 days. You can portion it and freeze it in freezer-safe bags for about 3 months.
Is this marinara sauce the same as tomato sauce?
Both are tomato sauce. However, the marinara sauce recipe is best made with crushed and strained San Marzano or plum tomatoes.
Is this the same as pasta sauce?
Yes, the base is the same. Pasta sauce is usually simmered over low heat until thicker. The slow cooking makes the tomatoes sweeter, richer, and deeper in flavor. Often other ingredients are also added. Sometimes, a sprinkle of parmesan, cream, sour cream can be added as well.
How to make a dark red color for my marinara sauce?
The main purpose of the brown sugar here is to caramelize it so it adds a touch of brown to the red. Do you know what happens to red when you add a touch of brown? It deepens the red. We are using the same principle here. Just add a dash of brown to the red, which is why we want to make sure we just caramelize it not burn it.
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Marinara Sauce Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 117kcal
Adjust Servings Here: 4 servings
Description
This marinara sauce recipe gets done in under 20 minutes with canned tomatoes and a few pantry staples. I also show you my cool trick to getting a nice deep red color on my homemade tomato-based sauces
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 tbsp Olive oil
- 1 cup Onions (finely chopped)
- ½ cup Carrots (finely chopped)
- 1 tbsp Galic (minced)
- 1 tbsp Sugar
- 28 oz (790 g) Crushed tomatoes (preferably SanMarzano tomatoes)
- 4 tbsp Tomato paste
- 1 tbsp Oregano (dried)
- ½ tsp Kosher salt
- ½ tsp Black pepper
- ½ cup (120 ml) Water
Instructions
- Using a clean cutting board and utility knife,
- In a Dutch oven or heavy bottom saute pan, saute onions, carrots, and garlic in oil until they are translucent.Pro tip – I like to finely chop the onions, carrots, and garlic so they almost disappear in the sauce.
- Add the brown sugar. Saute for 2 minutes until the sugar caramelizes Pro tip – This is the secret to the deep color in this sauce. Caramelizing the sugar will deepen the color of our sauce
- Next, add the crushed tomatoes, tomato paste, and dried oregano – combine well. Season with salt and pepper. And, add the water, parsley, and basil leaves. Pro tip – I like to add the whole sprigs of basil in there so I can take it off easily
- Bring to a boil then lower the heat and simmer on medium-low for 10 minutes or until the sauce is thicker and you see some oil on the surface of the sauce. (looks shiny) The sauce will thicken and deepen as it cools.
- Taste and adjust seasoning. Serve with your favorite pasta, or use in your recipe as directed.Pro tip – this sauce freezes well for up to 3 months.
Recipe Notes & Tips
- Use a deep Dutch oven or heavy bottom saute pan to prevent sticking and splattering.
- If you want a chunkier marinara sauce, use whole plum tomatoes and keep them chunky
- If you don’t want to use canned tomatoes use my recipe for a marinara sauce with fresh tomatoes
- If the tomato sauce is too thick – add a little water to bring it back to consistency.
What can you do with this marinara sauce recipe?
- Pasta sauce marinara – Simmer 2 cups marina sauce, add 1/4 cup cream, 1/4 cup Parmesan sauce, and fresh basil – serve over boiled pasta.
- Pizza sauce marinara – If you thicken the marinara sauce it works perfectly as a pizza sauce. Add some topping and some cheese before baking. See all my pizza recipes here.
- Marinara mushroom Pasta – Saute 1 lb mushrooms, then add 2 cup marinara sauce, 1/2 cup Parmesan cheese, and some fresh basil. Add 1 lb boiled pasta.
- Marinara spaghetti bolognese – brown 1 lbs ground beef, add 2 cups marinara sauce, 1/2 cup Parmesan cheese, 1/4 cup fresh cream, and fresh basil. Serve over boiled spaghetti pasta.
Nutrition Information
Calories: 117– kcalCarbohydrates: 26– gProtein: 4– gFat: 1– gSaturated Fat: 1– gSodium: 693– mgPotassium: 788– mgFiber: 6– gSugar: 15– gVitamin A: 3259– IUVitamin C: 25– mgCalcium: 108– mgIron: 3– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Your marinara sauce really is a beautiful deep red colour! It looks fantastic. I like the tip about caramelizing sugar. I have to try that!
Thank you, Jacqueline
Great tips on tbus Marinara sauce. We love simple tomato sauce and just daute some garlic, add some chili flakes badil and good San Marzano tomatoes.
Thanks for sharing all your tips!
Cheers!
Thanks, Loreto
Who does not like marinara sauce and that too homemade . We loved this recipe and I enjoyed making it completely.
Thank you so much, Gunjan for the feedback. I am so happy you enjoyed it.