This homemade Marinara with its rich, bright tomato flavor has readers raving: ”THE BEST!!” “You knocked it outta the park with this sauce!” “It was quick and easy & absolutely awesome!” and “This is AMAZING! I have been looking for an easy/tasty marinara sauce, and this is it!”
I’ve experimented time and again (so you don’t have to 😉) to bring you this foolproof marinara recipe elevated with robust San Marzano tomatoes, the sweetness of carrots and celery, plenty of spices, and a few secret ingredients that NO OTHER RECIPE uses. With step-by-step photos, expert tips, and a carefully crafted technique, this recipe guarantees you’ll be joining readers in saying, “I don’t think I can go back to jar sauces again.”
Why you’ll love this Marinara from Scratch
After MANY comments on my Lasagna recipe, stating it was the sauce they ever tasted and would be using it for all future recipes, I decided to use it as the base of this recipe, sans meat. The results were drool worthy. This tried-and-true recipe has since been use in several favorites including my glorious manicotti to nothing by rave reviews.
Here are just a few reasons you’ll love it:
What is Marinara Sauce?
Marinara sauce is a classic Italian tomato-based sauce typically made with tomatoes, garlic, onions, olive oil, and a blend of herbs like basil and oregano. It’s known for its fresh, tangy flavor, often with a touch of sweetness from the tomatoes and a hint of spice. Marinara is most commonly used as a pasta sauce but also great for dipping, on pizzas, or as a base for other dishes. The simplicity and versatility make it a staple in Italian-American cooking.
My version today is NOT Traditional. It includes the option of a sofrito, and a few unorthodox ingredients that make it “absolutely phenomenal.”
Why do they call it marinara sauce?
Marinara Sauce is derived from the word “mariner’s” or “mariner’s sauce.” The exact origin is unknown, but one theory claims it was named after the mariners who brought the newly discovered tomato back from America in the 1700s to Naples, Italy. So, although we think of marinara as an ancient Italian tradition, it is only a few hundred years old!
Marinara Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
SOFRITO:
The carrots and celery are OPTIONAL. If you want a super quick marinara sauce, then skip them. You can even skip the onion and use one teaspoon onion powder in its place. (See the Easy Marinara Sauce recipe below) However, for the very best recipe, the little chopping is so worth it.
The vegetables should be finely diced so they become tender and virtually disappear in the simmered sauce. You won’t notice their texture but you WILL notice the depth of flavor they add.
SAUCE:
- Crushed tomatoes: These will often be called crushed tomatoes in puree. I recommend San Marzano tomatoes for the best fresh, sweet tomato flavor. Look for brands Cento and Muir Glen. Some brands are sold “whole,” so puree them with the diced tomatoes.
- Pureed fire-roasted diced tomatoes: They boast a sweet smokiness and are far less acidic than traditional tomatoes. Their flavor rounds out the tomatoes and adds just the right smoothness (in my opinion).
- Tomato paste: Adds rich, concentrated tomato flavor.
SEASONINGS:
Seasonings transform tomatoes into glorious Marinara:
- Garlic: Use more garlic depending on your garlic love. For lazy days, substitute fresh garlic with 1 teaspoon garlic powder, or more to taste.
- Red pepper flakes: Adds just the right kick without making the sauce “spicy,” just flavorful. To make it spicier, like marinara Arrabiata, add ½ teaspoon or more red pepper flakes.
- Herbs: We use fresh or dried basil, parsley, oregano, thyme, and a bay leaf. If using fresh herbs, stir them in the last few minutes of simmering so they don’t lose flavor.
- Sugar: Tomatoes are acidic so they need to be balanced by some sugar. The amount of sugar will vary (even between the times you make it), depending on personal taste and the acidity of the tomatoes.
- More Flavor: For additional depth of flavor, I’ve added splashes of soy sauce, chicken bouillon, and balsamic vinegar for a complex savory profile. I have tried making homemade Marinara Sauce with and without these additions and it is far superior with them.
Can You use Fresh Tomatoes?
Absolutely! Using fresh tomatoes from your garden is a brilliant way to take advantage of their juicy freshness. You will need the equivalent amount of canned tomatoes listed in the recipe (28 oz. + 14 oz.).
Make sure you blanch and peel your tomatoes first, then working in batches, chop them in the food processor for a chunkier sauce or process further for a soother sauce.
Depending on how sweet or acidity your tomatoes are, you may need to add more or less sugar to taste.
How to Make Marinara Sauce
Our homemade Marinara Sauce recipe only requires 15 mints prep (or less) and 15 minutes simmering. It is exponentially more delicious than the minimal effort required! Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
STEP 1: Cook Sofrito. In a Dutch oven or large pot, heat olive oil over medium heat. Add the onions, carrots and celery and cook for 7-10 minutes or until soft. Add the garlic and red pepper flakes and cook 30 more seconds.
STEP 2: Add Tomatoes and Herbs. Stir in crushed tomatoes, pureed tomatoes, and all remaining Marinara ingredients.
STEP 3: Simmer. Simmer on the lowest heat for 15 minutes. Simmer for longer for a thicker sauce or add water to thin.
Step 4: Adjust to Taste. Taste and season with salt, pepper or red pepper flakes if desired. For a tangier sauce, add additional balsamic vinegar. For a less tangy/sweeter sauce, add additional sugar.
Easy Marinara Sauce Variations
The above recipe is for my favorite Marinara Sauce, but if you want the ultimate lazy day version, you can skip the sofrito, replace the onion and garlic each with powders and replace the pureed fire roasted tomatoes with tomato paste and additional water. This is what that recipe looks like:
How to use this Marinara Sauce
Marinara Sauce can be used on top of spaghetti or any type of pasta, for Chicken Parmesan, Italian Meatballs, Baked Penne, Lasagna Soup, Spaghetti Squash, on top of grilled fish, chicken or meatloaf or as a dipping sauce for mozzarella sticks, pizza pinwheels, zucchini chips, breadsticks, etc.
I also like to make a Vegetable Marinara by sautéing zucchini, mushrooms and bell peppers and adding them to the sauce. You could even add chicken, fish, or shrimp.
How to store Marinara Pasta Sauce
Store the sauce in an airtight container in the refrigerator for up to 5 days.
Can I make Marinara Sauce in Advance?
Yes! It tastes even better the next day as the flavors further develop and meld. It makes dinner time quick, easy and DELICIOUS!
Can I Freeze Marinara Sauce?
Absolutely! To freeze::
1. Prepare the recipe according to instructions.
2. Let the sauce cool completely.
3. Transfer sauce to freezer-safe airtight containers or freezer bags. Squeeze out any excess air, seal, and label.
4. Freeze for up to 3 months.
6. When ready to use, thaw in the refrigerator overnight.
7. Gently heat over the stove.
FAQS
Marinara is a type of tomato sauce; so they can be the same thing, but tomato sauce can also mean a lot of other complex variations.
Both Tomato Sauce and Marinara Sauce include olive oil, tomatoes, garlic and herbs but tomato sauce can also include meat stock, wine, ground meat olives and capers.
Here are a few other Italian Sauces not to be confused with marinara:
Ragu: meat-based Italian sauce made with any type of protein (veal, beef, lamb, pork, fish or poultry), onions, carrots, celery and often pancetta with a minimal amount of tomato sauce. Heavy cream is often added.
Bolognese Ragu: a popular type of Ragu sauce characterized by its use of beef. I have this recipe for you coming soon!
Technically, spaghetti sauce is anything you put on spaghetti from marinara to alfredo to Bolognese.
The typical red spaghetti sauce we think of, however, is our slang for Marinara Sauce served over spaghetti. So now you have the best homemade spaghetti sauce masquerading as Marinara Sauce.
Hearty Marinara Sauce is naturally chunky from the use of fresh or crushed tomatoes and often onions, carrots and celery.
I personally love the texture, but if you are looking for a smooth sauce, simply transfer the finished marinara sauce to your blender in batches, taking care you leave one corner of the lid open so the steam can escape otherwise your blender will explode.
I like to lift a corner then cover this exposed corner with a paper towel so no tomato sauce splatters through.
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Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 carrot, finely diced (optional)
- 1 stalk celery, finely diced (optional)
- 3-4 garlic cloves, minced
- 1 28 oz can crushed tomatoes
- 1 14.5 oz. can fire roasted diced tomatoes with liquid, pureed
- 1/3 cup water
- 2 tablespoons tomato paste
- 1 1/2 teaspoons reduced sodium soy sauce
- 1 1/2 teaspoons chicken bouillon (granulated or base)
- 1 teaspoon balsamic vinegar or more if you like it tangier
- 1 tablespoon dried basil (or 3 tablespoons chopped fresh)
- 2 teaspoons dried parsley (or 2 tablespoons fresh)
- 1 teaspoon dried oregano
- 1 teaspoon sugar, more or less to taste
- 1/4 tsp EACH dried thyme, salt, pepper, red pepper flakes
- 1 whole bay leaf
Instructions
- In a Dutch oven or large pot, heat olive oil over medium heat. Add onions, carrots and celery and cook until soft, about 7 minutes. Add garlic and red pepper flakes and cook 30 more seconds.
- Stir in all remaining Marinara ingredients, and simmer, uncovered, on the lowest heat for 15 minutes, stirring occasionally. Simmer for longer for a thicker sauce or add water to thin.
- Taste and season with salt, pepper, sugar or balsamic if desired. Discard bay leaf.
SMOOTH SAUCE
- For a smoother sauce, transfer sauce to the blender in batches and puree, taking care to leave a corner of the lid open so the steam can escape or else it will explode. I cover the exposed corner loosely with a paper towel.
Notes
EASY MARINARA SAUCE
The above recipe is for my favorite Marinara Sauce, but if you want the ultimate lazy day version, you can skip the sofrito, replace the onion and garlic each with powders and replace the pureed fire roasted tomatoes with tomato paste and additional water:- 1 28 oz. can crushed tomatoes without added seasonings
- 3 tablespoons tomato paste
- ¾ cup water
- ½ tablespoon reduced sodium soy sauce
- 1 tablespoon dried basil
- 2 teaspoons dried parsley
- 1/2 tablespoon chicken bouillon
- 1/2 tablespoon sugar more or less to taste
- 1 teaspoon balsamic vinegar
- 1 tsp EACH dried oregano, garlic powder, onion powder
- 1/4 tsp EACH dried thyme, salt, pepper, red pepper flakes
- 1 whole bay leaf
How to store Marinara Sauce
Marinara Sauce tastes even better the next day as the flavors further develop and meld. Marinara Sauce should be kept in an airtight container in the refrigerator. When stored properly, it will last for up to 5 days.How to Freeze Marinara Sauce
- Prepare Marinara Sauce recipe according to instructions.
- Let sauce cool completely.
- Transfer sauce to freezer safe airtight containers or freezer bags.
- Squeeze out any excess air, seal and label.
- Freeze Marinara for up to 3 months.
- When ready to use, let Marinara Sauce defrosts in the refrigerator overnight.
- Gently heat over the stove.
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Kate says
When you include chicken bouillon, you mean the granulated type, right?
Jen says
Yes. You can use powder a cube. The cubes are 1 teaspoon so you will need 1 1/2. Enjoy!
Monica says
I also love to use fresh tomatoes from my garden in the summer. I roast them slowly in the oven on a large cookie sheet. I add garlic, olive oil, rosemary, basil and thyme. Sooo good!
Jen says
That sounds AMAZING! Roasted tomatoes are one of my favorite things on the planet!
carolyn says
Can the marina sauce recipe be doubled?
Jen says
Absolutely!
Pasquale says
It may taste good But it is not Marinara. Maybe American Marinara. Italians don’t use.dried herbs,soy sauce,bullion bay leaf..
Jen says
I never claimed it was authentic just tastes amazing 🙂
Jennifer Fulk says
I can confirm that yes it does taste amazing. Used it in your manicotti recipe. I made the original one, but tomorrow I might try the lazy day one…. feeling lazy 🙂 . Can you recommend how much onion/ garlic powder to use.? I am thinking 1 teaspoon of each? Already making the manicotti again- delicious!
Jen says
Thanks so much Jennifer, I’m so pleased you loved the marinara sauce and the manicotti! Yes, it should be 1 teaspoon of each – thanks for catching that!
Joanie says
Thank you for posting this delicious looking sauce recipe! I can’t wait to try it! Why settle for bottled sauce when you can have amazing sauce?! I use Better Than Boullion Chicken flavor instead of chicken bouillon . I am wondering if you’ve ever used it and what your thoughts on using it are. It is in the soup aisle of the grocery store.
Jen says
Thanks Joanie, I hope you love the Marinara Sauce! I use bouillon because that is what most people have on hand. I know better than bouillon has a lot of flavor but not quite as much sodium so if you use it, you may want to add more salt.
Paddy says
Hi Jen,
As usual you knocked it outta the park with this sauce!
It was quick and easy & absolutely awesome! I bought some really perfect grinder rolls I made your Italian Meatballs with this miranera sauce I buttered the inside of the bread and put just a little thyme (cause it was right in front of me) broiled a lil then made meatball grinders my family said hands down best meatball grinder they ever had!!!! Thank you Jen AGAIN!! Uda best
-Paddy
Jen says
Hi Paddy, you’re the first comment from someone whose tried my Marinara, so THANK YOU! I’m so pleased you loved it so much! I love that you made Meatball Grinders out of it – YUM! Sounds like the best way to use Marinara Sauce!
Carol says
This recipe was absolutely delicious! I was tooting my own horn on how good our dinner was! I used it with your meatball recipe.
Due to diet restrictions I did not use the chicken bouillon or I substituted worcestershire sauce for the soy sauce. I can’t wait to try more of your recipes!
Jen says
Welcome to my site Carol, I’m so happy your first venture was a hit! I hope continue to find many new favorites!
Carol says
I shared this recipe with a co-worker. She and her family loved it as well. Five Stars!!
Jen says
Thank you so much Carol for spreading the love! I’m so happy its a favorite!
Mary says
This is AMAZING! I have been looking for an easy/tasty marinara sauce, and this is it! Letting it cook on the stove all day before I try to make the manicotti. So excited!
Jen says
YAY! I’m thrilled your search is over! Thank you so much Mary!
Christina says
The marinara sauce came out so delicious. I am using it in your manicotti recipe. I had to use stuffed shells instead of manicotti pasta because my grocery store didn’t have the manicotti. I will comment about how the stuffed shells turned out once I get them out of the oven. Thank you so much for your recipes. After trying this sauce I don’t think I can go back to jar sauces again.
Jen says
Thank you so much Christina, I’m thrilled you loved the marinara sauce so much! I hope the stuffed shells turn out equally delicious!
Christina says
Oh mylanta! The stuffed shells were absolutely phenomenal! We had it for three days because I filled a nine by thirteen pan and then a slightly smaller baking dish since I made stuffed shells instead of manicotti. The fresh homemade marinara really made a difference and I also used half ground beef and half ground pork. I strongly recommend both recipes. They are fantastic. Thanks again.
Jen says
Thanks so much for the awesome review Nina! I’m so pleased you loved the marinara and manicotti filling – your shells sound amazing!
Danica J says
THE BEST!! I make with your manicotti on a regular basis for Christmas and Easter and it’s always a hit! Everyone always asks to have it!!
Jen says
Thanks Danica, I’m so pleased it’s a requested favorite!
Jennie Richards says
I don’t see how much red pepper flakes to add. It’s listed in the directions but not the ingredients.
Jen says
Hi Jennie! It is at the end of the recipe in the list of spices. Add 1/4 teaspoons, or 1/2 teaspoons if you want the sauce to have a little kick to it! Hope you enjoy!
JM says
Would the 24oz Prego Traditional Sauce you recommend for your Lasagna soup work in this recipe as well?
Jen says
Hi JM! Yes – the Prego Traditional Sauce will be great in the Skillet Lasagna! I hope you love it!