Name: Homemade Marinara Sauce
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 tablespoon olive oil; 6 tablespoons unsalted butter; 1 medium yellow onion; 2 cloves garlic; 56 ounces Certified San Marzano whole peeled tomatoes; 1 leaf bay leaf; 2 sprigs fresh basil leaves; ¾ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 pinches crushed red pepper flakes

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There’s something magical about a pot of simmering sauce filling the kitchen with a warm, inviting aroma. When I think of comfort food, Homemade Marinara Sauce always tops my list. This recipe isn’t just about cooking; it’s about creating memories around the dinner table. I remember my grandmother patiently stirring the sauce for hours, insisting that good things take time. Each ingredient plays a special part, and together they transform into a rich, luscious sauce that brings everyone together. Whether it’s for a cozy family dinner or a festive gathering, this Homemade Marinara Sauce is the heart of any Italian meal.

Recipe Snapshot

Total Time:
1 hr 10 mins

Prep Time:
10 mins

Cook Time:
60 mins

Difficulty:
Medium

Calories:
150 kcal

Protein:
2 g

Diet:
Keto, Paleo, Whole30

Fat:
11 g

Tools Used:
Wooden Spoon, Peeler, Mixing Bowl, Frying Pan, Saucepan, Cutting Board, Blender

Why Try This Homemade Marinara Sauce

It’s Truly Homemade

What sets this recipe apart is the authenticity of the ingredients. Using fresh ingredients like San Marzano tomatoes and fresh basil creates a depth of flavor that store-bought sauces simply can’t replicate. There’s a sense of pride that comes from making your own sauce, knowing exactly what’s in it and that there are no preservatives or additives. It’s a taste that takes you straight to Italy with every bite.

Versatile and Adaptable

This Homemade Marinara Sauce is incredibly versatile. Want to make it spicier? Just add more crushed red pepper flakes! Looking to enhance the flavor? Simmer it with a parmesan rind. There’s no one way to enjoy it, making it perfect for every palate. It can be used in pasta dishes, as a base for stews, or even as a pizza sauce!

Perfect for Meal Prep

This recipe yields a generous amount, making it ideal for meal prep. Whether you’re batch cooking for the week or planning for an impromptu get-together, having a jar of Homemade Marinara Sauce in your fridge or freezer is a game-changer. Just reheat, and you’re good to go!

Healthier Option

By making this sauce at home, you can control the ingredients and make it healthier. Say goodbye to unnecessary sugars and unhealthy oils that often sneak into store-bought options. You can make this sauce as rich or light as you desire by adjusting the amount of butter or oil. It’s a fantastic way to indulge without the guilt!

Family Tradition

Finally, there’s something inherently bonding about making Homemade Marinara Sauce together as a family. Whether it’s stirring the pot, chopping the onions and garlic, or just sharing stories while it cooks, it’s more than just a meal; it’s a tradition that brings loved ones closer.

What You’ll Need for Homemade Marinara Sauce

Creating the perfect Homemade Marinara Sauce starts with quality ingredients that complement each other beautifully. Each element plays its part in crafting that rich, hearty flavor we all love. From the sweetness of the onion to the aromatic notes of garlic, together they create a sauce that’s not only delicious but also comforting.

1 tablespoon olive oil: A healthy fat that helps to sauté the aromatics and adds richness.
6 tablespoons unsalted butter: It adds a luxurious creaminess and balances the acidity of the tomatoes.
1 medium yellow onion diced: Sweet and aromatic, it forms the base of the sauce.

2 cloves garlic minced: Adds a punch of flavor, making the sauce irresistible.
56 ounces Certified San Marzano whole peeled tomatoes: The star ingredient, known for its sweetness and low acidity.
1 bay leaf: Infuses a subtle depth of flavor.
2 sprigs fresh basil leaves: Brightens the sauce with herbal notes.

¾ teaspoon kosher salt: Enhances all the flavors.
¼ teaspoon ground black pepper: Adds mild spiciness.
2 pinches crushed red pepper flakes: Optional for those who enjoy a little heat.

The Method for Homemade Marinara Sauce

Making Homemade Marinara Sauce is a delightful process that fills your kitchen with intoxicating aromas. Follow these steps to create a sauce that’s perfect for pasta, pizza, or dipping!

Start by placing the olive oil, 1 tablespoon of butter, and the diced onion in a large saucepan set over medium-low heat. The goal here is to cook the onions gently. Stir them often, and watch for them to become tender and translucent in about 5 minutes. This patience really pays off as it forms the foundation of your sauce.

Once the onions are ready, add the minced garlic and cook it for an additional 30 seconds. You’ll know it’s time to move on when the garlic becomes fragrant, but be careful not to let it brown, as it can turn bitter.
While the onions and garlic are cooking, prepare your tomatoes. Pull or cut off the tough stem end of each San Marzano tomato, then crush them using a potato masher. You want to release all their juices, as this will create the base of your sauce.
Once the tomatoes are ready, pour them along with their juices into the saucepan with the onion and garlic mixture. Stir well to combine everything; this is where the magic starts to happen as the flavors meld together.

Add in the bay leaf, remaining butter, kosher salt, black pepper, and red pepper flakes. Stir everything together, making sure each ingredient is well incorporated.
Now, bring the sauce to a simmer over medium heat. As it begins to bubble, reduce the heat to low and allow it to cook for about 45 minutes. This slow cooking allows the flavors to deepen and the sauce to thicken naturally.
During the cooking process, feel free to stir occasionally. Keep an eye on the consistency; if it seems too thick, a splash of water can help loosen it up. When it’s ready, discard the bay leaves and any stems from the basil.

If you prefer a smoother texture, you can puree the sauce using a stick blender or in a standard blender. This step is optional but gives a different finish that some enjoy.
Once done, taste your Homemade Marinara Sauce and adjust the seasoning if necessary. A pinch more salt or a splash of fresh basil can make all the difference. Serve it warm over your favorite pasta or use it in your favorite dishes!

Things Worth Knowing

Don’t rush the onions: Cooking the onions slowly allows them to caramelize, leading to a deeper flavor in your sauce.

Fresh tomatoes matter: Using San Marzano tomatoes is highly recommended as they have a unique sweetness and are less acidic than regular tomatoes.
Add herbs late: If you’re using dried herbs, add them towards the end of cooking to preserve their flavor. Fresh herbs should be added last for vibrancy.
Freezing tips: This sauce freezes beautifully, so consider making a double batch. Just let it cool completely before transferring it to airtight containers.

Ways to Customize

The beauty of Homemade Marinara Sauce lies in its adaptability. You can easily tweak it to suit your preferences. Here are some ideas to enhance or modify your sauce:

Add veggies: Consider adding finely chopped bell peppers, carrots, or mushrooms to the sauce for added nutrition and flavor.
Spice it up: If you love heat, add more red pepper flakes or even throw in a diced jalapeño.

Herb variations: Experiment with different herbs like oregano or thyme for unique flavor profiles.
Non-Dairy Option: Substitute the butter with vegan options or olive oil for a dairy-free version.
Extra richness: For a creamier sauce, stir in a splash of cream or a dollop of ricotta cheese just before serving.

Roast the garlic: For a sweeter, milder taste, roast the garlic instead of sautéing it.
Garnish smartly: Top your finished dish with fresh grated cheese or extra fresh basil for an eye-catching presentation.

Perfect Matches for Homemade Marinara Sauce

Serving Homemade Marinara Sauce opens up a world of delicious possibilities. Here are some fantastic ways to enjoy it:

Spaghetti: A classic pairing, serve it with al dente spaghetti for a comforting dinner.
Pasta Bake: Use it as a base for a hearty pasta bake, layering it with noodles and cheese.
Pizza night: Spread it on pizza dough for a homemade pizza that the whole family will love.

Meatballs: Serve it alongside homemade meatballs as a filling meal.
Vegetable dishes: Use it to enhance roasted vegetables or as a dipping sauce for breadsticks.
Seasonal sides: Pair it with a fresh salad or roasted seasonal vegetables for a complete meal.

Storing leftovers: This sauce keeps well in the fridge for up to a week, making it perfect for meal prep.

FAQ

You can store Homemade Marinara Sauce in the refrigerator for up to one week in an airtight container. If you want to keep it for a longer period, consider freezing it. Properly stored, it can last in the freezer for up to three months. Just be sure to let it cool completely before transferring it to a freezer-safe container. When you’re ready to use it, simply thaw it in the refrigerator overnight or reheat it straight from the freezer.

Absolutely! While this recipe calls for San Marzano whole peeled tomatoes, you can use fresh ripe tomatoes instead. If using fresh tomatoes, you’ll need about 2.5 pounds. Blanch them in boiling water for a minute to loosen the skins, then peel, chop, and crush them before adding to the sauce. Keep in mind that fresh tomatoes may require a little more cooking time to achieve the same thick consistency as canned tomatoes.

There are countless ways to use leftover Homemade Marinara Sauce. You can serve it over pasta, use it as a pizza sauce, or even as a base for stews. It’s also delicious as a dipping sauce for breadsticks or mozzarella sticks. You can even add cooked meatballs for a hearty meatball sub or drizzle it over grilled vegetables for a flavorful twist!

Yes, you can easily make Homemade Marinara Sauce vegan! Simply omit the unsalted butter and replace it with more olive oil or any plant-based butter. The rest of the ingredients are naturally vegan, so you’ll still enjoy a delicious, rich sauce without any animal products in it.

San Marzano tomatoes are considered one of the best varieties for making sauces due to their rich flavor and low acidity. They have a thicker flesh and fewer seeds compared to other tomatoes, which results in a sweeter, less watery sauce. Grown in the volcanic soil of the San Marzano region in Italy, they’re often regarded as the gold standard for authentic Italian cooking.

Conclusion

In summary, Homemade Marinara Sauce is not only simple to make but also adds an authentic touch to your meals. The combination of fresh ingredients and love transforms this sauce into something truly special. I encourage you to try making it at home and share it with those you love. There’s nothing quite like the satisfaction of serving a dish made from scratch, and I hope this recipe finds its way into your family traditions.

Homemade Marinara Sauce

The ultimate comfort food, Homemade Marinara Sauce is rich, flavorful, and incredibly easy to make. Perfect for pasta, pizza, or dipping, this sauce will satisfy your cravings and impress your guests. Make it tonight for a delicious addition to your meals!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 150 kcal

Equipment

Wooden Spoon
Peeler
Mixing Bowl
Frying Pan
Saucepan
Cutting Board
Blender

Ingredients

1 tablespoon olive oil
6 tablespoons unsalted butter
1 medium yellow onion
2 cloves garlic
56 ounces Certified San Marzano whole peeled tomatoes
1 leaf bay leaf
2 sprigs fresh basil leaves
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
2 pinches crushed red pepper flakes

Instructions

Start by placing the olive oil, 1 tablespoon of butter, and the diced onion in a large saucepan set over medium-low heat. The goal here is to cook the onions gently. Stir them often, and watch for them to become tender and translucent in about 5 minutes. This patience really pays off as it forms the foundation of your sauce.
Once the onions are ready, add the minced garlic and cook it for an additional 30 seconds. You'll know it's time to move on when the garlic becomes fragrant, but be careful not to let it brown, as it can turn bitter.

While the onions and garlic are cooking, prepare your tomatoes. Pull or cut off the tough stem end of each San Marzano tomato, then crush them using a potato masher. You want to release all their juices, as this will create the base of your sauce.
Once the tomatoes are ready, pour them along with their juices into the saucepan with the onion and garlic mixture. Stir well to combine everything; this is where the magic starts to happen as the flavors meld together.
Add in the bay leaf, remaining butter, kosher salt, black pepper, and red pepper flakes. Stir everything together, making sure each ingredient is well incorporated.

Now, bring the sauce to a simmer over medium heat. As it begins to bubble, reduce the heat to low and allow it to cook for about 45 minutes. This slow cooking allows the flavors to deepen and the sauce to thicken naturally.
During the cooking process, feel free to stir occasionally. Keep an eye on the consistency; if it seems too thick, a splash of water can help loosen it up. When it's ready, discard the bay leaves and any stems from the basil.
If you prefer a smoother texture, you can puree the sauce using a stick blender or in a standard blender. This step is optional but gives a different finish that some enjoy.

Once done, taste your Homemade Marinara Sauce and adjust the seasoning if necessary. A pinch more salt or a splash of fresh basil can make all the difference. Serve it warm over your favorite pasta or use it in your favorite dishes!

Notes

Storage: The sauce can be kept refrigerated, in an airtight container, up to 1 week or frozen up to 3 months.
Yield: Yields 3 cups sauce.
Fresh Ingredients: Use only fresh garlic, not bottled, for best flavor.

Tomato Quality: Use San Marzano tomatoes for best flavor. If you can’t find them, canned Cento tomatoes work too.
Use Fresh Basil: Fresh basil is highly recommended here. Dried basil has quite a different flavor and it won’t be as good.
Extra Flavor: For more flavor, simmer it with a parmesan rind.