Our Homemade Marinara Sauce Recipe is hearty and full of flavor. The sauce is so easy to prepare and is so much better than jarred sauce. better from crushed and diced tomatoes perfectly blended with onion, garlic, carrots, and herbs to give you the most aromatic tomato sauce.
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Why this recipe works
- 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 easy marinara sauce recipe uses just a few simple ingredients and is freezer-friendly.
- Make a triple batch of this simple sauce and freeze some for later.
A classic homemade marinara sauce made with crushed and diced tomatoes, perfectly blended with onion, garlic, carrots, and herbs to give you the most aromatic tomato sauce.
Ingredients
- crushed tomatoes/diced tomatoes: A combo of crushed tomatoes and diced tomatoes is my preference. Whole tomatoes can be used. Give them before adding them to the pot.
- fresh garlic - Use about 4, finely minced cloves. If you don't have fresh garlic, use 1 teaspoon of garlic powder or ½ teaspoon of garlic paste. Jarred minced garlic can be used as well.
- yellow onion - Fresh is always better but onion powder can be substituted.
- Italian seasoning: my top pick for seasoning.
- ground fennel: My secret ingredient to the best marinara sauce.
- carrot: Finely diced carrot, which cuts the acidity in the tomatoes.
Equipment
- skille
- Measuring Spoons and Cups
- Cutting Board
- Knives
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. 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 30-35 minutes to blend flavors. Taste for seasoning, and adjust seasoning, if needed.
- Optional, use an immersion blender to puree the homemade marinara sauce.
- Serve with your favorite bowl of pasta, spaghetti, ravioli, etc. Garnish with fresh chopped basil, parsley, and parmesan cheese.
How to store, reheat, and freeze
- Marinara sauce can be kept in a covered airtight container in the refrigerator for about 3 days.
- Freezer: To freeze marinara, use a food saver to preserve the sauce but any sealable freezer-safe bag or container works well.
- 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 and reheat the sauce in a large saucepan over medium heat until heated through.
- 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, 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?
- 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 a garnish.
- Dried basil and dried oregano can be used in this easy pasta sauce. I'd start with 1 teaspoon of each.
- If tomato paste is unavailable, add some pasta water to the sauce for thickening.
- While I love the addition of carrots for the sweetness, it is okay to leave them out of the sauce. 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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Homemade Marinara Sauce
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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 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.
