Homemade Marinara Sauce, hearty and fresh flavors from crushed and diced tomatoes blended with the classic onion, garlic, carrots, and herbs to give you the most aromatic tomato sauce.

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❤️ Why this recipe works
- Our homemade marinara sauce recipe is full of flavor and simmered to create the perfect sauce.
- Spaghetti Sauce made with canned tomatoes is affordable and easy to do for any level of home cook.
- The secret to this easy marinara sauce is the ground fennel. It adds just a hint of extra flavor to put this sauce over the top delicious.
- This is a classic marinara sauce that uses simple ingredients for the most mouthwatering sauce that blows away any jarred sauce.
Ingredients
- Crushed tomatoes/Diced tomatoes: A combo of crushed tomatoes and diced tomatoes is my preference. Whole tomatoes can be used. Just give them a squeeze to crush them before adding to the pot.
- garlic must be fresh. Use about 4, finely minced cloves. If you don't have fresh, you can use 1 teaspoon of garlic powder or ½ teaspoon of garlic paste. Jarred minced garlic can be used as well.
- onion - Again, fresh is always better but in a pinch, onion powder can be substituted.
- Italian seasoning: my top pick for seasoning.
- ground fennel: My secret ingredient to the best marinara sauce, ever!
- carrot: We add a finely diced carrot which cuts the acidity in the tomatoes. A bit of sugar can be used in lieu of the carrot.
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Equipment
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a large skillet over medium heat, add olive oil. Add in and saute onions, and carrots to soften for about 5 minutes.
- Stir in garlic and herbs and saute another minute to release flavors.
- Pour in crushed tomatoes and tomato paste. Let simmer, stirring occasionally for about 30-35 minutes to blend flavors. Taste for seasoning, and adjust seasoning, if needed.
- Serve with your favorite pasta, etc.
How to store, reheat, and freeze
- Marinara sauce can be kept in an airtight covered container in the refrigerator for about 3 days.
- Freezer: To freeze marinara, I use a food saver to preserve the sauce but any sealable freezer-safe bag or container works well. to
- For freezer space, lay the sauce flat in the freezer so it does not take up a lot of space.
- To defrost, place the frozen sauce in the fridge overnight to defrost.
- Feel free to follow your microwave instructions to defrost the sauce.
💭 Expert Tips
Expert Tip: For the best flavor, be sure to stir the sauce frequently and simmer over low heat.
Frequently Asked Questions
Marinara Sauce is made with just a few ingredients such as crushed tomatoes, a few herbs, and seasoning. Spaghetti sauce or "gravy" for my New York friends who I love and will concede they can call it whatever they want is a heavier sauce with meat.
While the San Marzano tomatoes are full of flavor, a more affordable brand of crushed tomatoes and diced tomatoes can be used for this recipe.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Enjoy a kick of spice, add 1 teaspoon of crushed red pepper flakes to the sauce.
- Fresh basil and fresh oregano are always welcome in the sauce or as garnish.
- Diced tomatoes can substitute for a can of crushed tomatoes. If you prefer a smooth sauce, puree to blend well.
- Dried basil and dried oregano can be used in this easy pasta sauce. I'd start with 1 teaspoon of each, adjust seasoning if needed.
- If tomato paste is unavailable, add some pasta water to your sauce for thickening.
- Carrots, we love the addition, it is okay to leave them out if you. don't have any fresh on hand. You may need a dash of sugar for sweetness.
Serving Suggestions
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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📖 Recipe
Homemade Marinara Sauce
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 1 teaspoon olive oil
- 4 cloves garlic, peeled and minced
- 1 small carrot, peeled and diced
- 1 medium onion, finely diced
- 1 teaspoons Italian seasoning
- ½ teaspoon ground fennel
- ½ teaspoon salt
- ½ teaspoon pepper
- 28 ounce can, San Marzano crushed tomatoes
- 28 ounce can, San Marzano diced tomatoes
- 2 teaspoons tomato paste
- 1 bay leaf
- 2 teaspoon fresh basil or parsley, chopped optional garnish
Instructions
- In a medium saucepan, over medium heat, add olive oil. Stir in onion and carrots. Saute for about 5 minutes to begin to soften the vegetables.
- Mix in the garlic, Italian seasoning, ground fennel, salt, and pepper. Stir for about 1 minute to blend flavors.
- Pour in the crushed tomatoes, diced tomatoes, tomato paste, and bay leaf.
- Bring mixture to a boil. Reduce heat to low, cover pot with a lid and let the sauce simmer for about 30 minutes, stirring occasionally.
- Remove and discard the bay leaf.
- If a smooth sauce is desired, use an immersion blender to puree the ingredients.
- Taste for seasoning, reseason if needed. If desired, sprinkle with fresh basil or parsley. Serve over pasta, chicken, with meatballs, etc.
Notes
- Note 1: Add the seasoning with the onions allowing the dried seasoning to develop flavor.
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- If you do not have Italian seasoning available, use dried basil, oregano, and parsley, about ½ teaspoon of each. Again, if you only have one or two of these dried spices, use them and adjust the seasoning, to taste.
- If tomato paste is unavailable, add some pasta water to your sauce for thickening.
- A teaspoon of cornstarch and water can be used to thicken marinara. I make a triple batch and freeze the sauce in 1-quart freezer bags to use for the month. Awesome meal prep to use in other meals like pasta, eggplant, and spaghetti squash.