My Homemade Marinara Sauce is a robust Italian tomato gravy made with fresh flavors and ready in about 30 minutes. My sauce has a hint of sweetness from fresh carrots to balance the acidity of the tomatoes to create a banging sauce. Top everything from pasta, chicken, lasagne, and ziti with this marinara! Make a double batch and freeze some for later.
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Homemade Marinara Sauce
Seriously one of the most delicious sauces around. I think adding the carrots adds that zing of flavor to make this ah-mazing.
This marinara sauce is one of those recipes I’ve been making since I was about 14 years old! It a family favorite and so versatile. Triple or even quadruple the recipe to freeze in quart bags to always have marinara sauce at the ready!
I make extra because the hubs steal a few scoops, okay a huge bowl of the sauce before it is even out of the saucepan and dips Italian bread into the marinara! It is addicting! Seriously, we will be friends forever after you make this! Yup, forever.
Please know, I am no snob to a jar sauce. There are definitely some really delicious jarred marinara sauces out there and I enjoy using them. However, there is nothing better than homemade. Trust me, make a batch and see for yourself.
Expert tips
- Fresh garlic and onion is a must for 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.
- Make a triple batch. This sauce freezes really well!
Storage tips:
- Marinara sauce can be kept well covered in the refrigerator for about 3 days in a well-sealed container.
- To freeze marinara, I use a food saver to place sauce in a quart-sized sealed bags. Freezer safe storage bags work well too.
- To defrost, place the frozen sauce in the fridge overnight to defrost.
- Feel free to follow your microwave instructions to defrost the sauce.
What is the difference: Marinara vs. Spaghetti Sauce
Marinara Sauce is made with just a few ingredients such as crushed tomatoes, a few herbs, aand 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.
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- Bay Leaves: We use these in so many recipes for adding flavor.
- Immersion Blenders: Use to puree the sauce, soups, etc.
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Enjoy this sauce on some of these yummy recipes:
Chicken Parm Burger:Grilled or pan-seared chicken burgers topped with marinara and mozzarella, yum.
Veggie Stuffed Shells:Get those veggies in with this tassty pasta casserole with creamy ricotta and a bevy of vegetables.
Italian Meatballs:Classic meatballs with marinara, pure comfort food.
Sheet Pan Chicken Sausage and Spaghetti Squash: One of my favorite quick and low-carb sheet pan meals.
I love this Pepperoni Pizza Grilled Cheese from Lisa at Jersey Girl Cooks with a tasty grilled cheese with pepperoni with marinara, delish.
Slow Cooker Italian Chicken from One Dish Kitchen is a delicious chicken dinner using marinara to complete the tasty meal.
Variations:
- Diced tomatoes can substitute a can of the crushed tomatoes. If you prefer a smooth sauce, puree to blend well.
- No Italian seasoning, 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 seasoning, to taste.
- If tomato paste is unavailable, add in some pasta water to your sauce for thickening.
- A teaspoon of cornstarch and water can be used to thicken marinara.
- 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 more sugar for sweetness.
Step by step instructions for homemade marinara
- Gather your ingredients for marinara sauce.
- Saute onions, and carrots in olive oil to soften, about 3-4 minutes.
- Stir in garlic and herbs, saute another minute to release flavors.
- Pour in crushed tomatoes and paste. Let simmer about 20-25 minutes to blend flavors. Taste for seasoning, adjust seasoning, if needed, serve with your favorite pasta, etc.
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Homemade Marinara Sauce
Equipment Needed:
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 sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 28 ounce San Marzano crushed tomatoes, can
- 28 ounce San Marzano diced tomatoes, can
- 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 3 minutes to begin to soften the vegetables.
- Mix in the garlic, Italian seasoning, ground fennel, sugar, 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 and simmer about 20 minutes, stir 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 allows the dried seasoning to develop flavor.
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- Diced tomatoes can substitute a can of the crushed tomatoes. If you prefer a smooth sauce, puree the sauce.
- No Italian seasoning, 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 seasoning, to taste.
- If tomato paste is unavailable, add in 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.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
