Homemade Marinara Sauce is a classic Italian tomato sauce! I grew up eating this traditional tomato sauce on everything from pasta, chicken, lasagne, and ziti! REady in less than So much better than any store-bought jarred sauce.
All natural! gluten-free, low-calorie, low-fat, paleo, whole30!
Homemade Classic Marinara Sauce! Seriously one of the most delicious sauces around! This is one of my favorite sauces ever to prepare! I love to take a little time to myself and do a power freezer cooking day. I will have to share that type of day on the blog very soon! This Classic Marinara Sauce is one of those recipes and I have been making this sauce since I was probably 17! It is just a family favorite and it is so versatile! I love to triple or even quadruple this recipe to always have marinara sauce at the ready!
I have to always make extra because the hubs always steal a few scoops, okay a huge bowl of the sauce before it is even out of the saucepan and dips warm Italian bread into the marinara! It is addicting! Seriously, we will be friends forever after you make this! Yup, forever!
I am going to say that if you are a jar sauce person, I am no snob to a jar sauce! There are definitely some really delicious jarred marinara sauces out there and I have enjoyed using them!
Tips on making Classic Homemade Marinara Sauce:
- I use fresh garlic, onion, carrots, celery, and basil in this sauce which adds great flavor.
- Use a really good canned tomato like San Marzano also makes my taste buds tingle. Don’t skimp on those tomatoes, you won’t be disappointed.
- This version of marinara sauce simmers for about about 40 minutes to really combine the flavors.
- Puree all the ingredients and oh my goodness, super delicious!
- Make a triple batch. This sauce freezes really well!
So, my friends, I hope you pour yourselves a glass of wine and make some marinara sauce! This marinara is perfect with:
SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARDS! I HOPE YOU FOLLOW ME ON PINTEREST! I’M ALWAYS PINNING FROM TALENTED AND AMAZING BLOGGERS!
WHEN YOU MAKE THIS SAUCE, SHARE A PHOTO ON INSTAGRAM, TAG #EVERYDAYEILEEN. I LOVE SEEING AND SHARING YOUR CREATIONS!
ANY QUESTIONS OR COMMENTS, USE THE COMMENT SECTION BELOW!
If you enjoyed the recipe, it really helps me if you can rate the recipe!
THANK YOU FOR ALWAYS SHARING MY PASSION AND LOVE FOR FOOD AND FAMILY!
Homemade Classic Marinara Sauce
- 1 teaspoon olive oil
- 4 cloves garlic, minced
- 1 large onion, finely diced
- 1 large carrot, peeled and diced
- 1 rib celery, diced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon ground fennel
- 2 cans 28 ounce each, San Marzano crushed tomatoes
- 2 teaspoons tomato paste
- 1 dried bay leaf
- 1/2 teaspoon sugar or Stevia Note 3
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoon fresh basil, chiffonade
- In a medium saucepan, over medium heat, add olive oil. Stir in onion. Saute for about 3 minutes to begin to soften the onions.
- Stir in the diced carrot and celery. Saute about 2-3 minutes to soften veggies.
- Mix in the garlic, Italian seasoning, and dried fennel. Stir for about 1 minute. Note 1
- Pour in the San Marzano crushed tomatoes, tomato paste, bay leaf, bay leaf, sugar, salt, and pepper.
- Reduce heat to low, cover pot and simmer about 30-40 minutes, stirring occasionally.
- Remove and discard the bay leaf.
- If you prefer a smooth sauce, puree sauce now. Note 2
- Add fresh basil.
- Check the seasoning and reseason, if needed. Sauce is ready to serve. Can be refrigerated for 2 days. Can freeze for 3 months in 1 gallon freezer bags.
- Note 1: Adding in Italian seasonings with the onions allows the dried seasoning to develop flavor.
- Note 2: Use an immersion blender to puree sauce. If using a stand blender, please use caution when mixing hot liquid. I put a cloth over the top and hold it down while mixing anything hot.
- Note 3: Keto followers use Stevia
- 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.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.