Homemade Classic Marinara Sauce is a classic Italian tomato sauce! I grew up on eating this traditional sauce on everything from pasta, chicken, lasagne, and ziti! 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 to the sauce.
- 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 is my longer version of marinara sauce because I let it simmer for about an hour 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:
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Homemade Classic Marinara Sauce
A slow simmered marinara sauce full of flavors from garlic, carrots, celery, onion, and San Marzano tomatoes. This sauce is wonderful to make in bulk and freeze extras for quick meals. Fantastic over pasta, spaghetti squash, chicken parm! Endless possibilities!
- 1 teaspoon olive oil
- 4 cloves garlic, minced
- 1 large onion, finely diced
- 1 medium carrot, finely diced
- 1 large celery stalk, finely diced
- 2 cans 28 ounce each, San Marzano crushed tomatoes
- 2 teaspoon fresh basil, chiffonade
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon ground fennel
- 1 dried bay leaf
- 1/2 teaspoon salt
- 1/2 tsp pepper
- In a saucepan, over medium heat, add olive oil. Add minced garlic, onion, carrot, and celery. Saute for about 5 minutes to soften the vegetables.
- Add the San Marzano tomatoes, fresh basil, dried oregano, dried parsley, ground fennel, dried bay leaf, salt, and pepper.
- Reduce heat to low, cover pot and simmer for an hour. The sauce will thicken. Remove the bay leaf.
- Using an immersion blender, blend the marinara sauce until smooth about 2 minutes.
Check the seasoning and seasoning, if needed. Sauce is ready to serve. Can be refrigerated for 2 days. Can freeze for 3 months in 1 gallon freezer bags.
- 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.