Marinara sauce is an Italian sauce made with tomatoes, garlic, herbs, and olive oil. It is usually served with pasta or used as a topping or dipping sauce. This recipe for the marinara sauce is made up of a few simple ingredients combined to create a delicious, quick, and easy sauce that can serve as the foundation for various other dishes. Fresh Tomatoes and Canned Crushed tomatoes provide a rich base, while the garlic, onion, and extra virgin olive oil add sweetness and depth.
The basil and oregano give it a herby flavor, and the red pepper flakes give it a bit of heat. The result is a flavorful, versatile sauce that can be used on pasta, pizza, dip, or any other dish you desire.
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What is Marinara Sauce?
Marinara sauce is an Italian tomato-based sauce commonly used as a topping or dipping sauce for pasta dishes, pizza, and other Italian dishes. It is typically made from a few simple ingredients, including tomatoes, garlic, herbs, and olive oil, and can be customized with additional ingredients and spices to suit individual tastes. Marinara sauce is known for its sweet and tangy flavor and its versatility in the kitchen.
Marinara Sauce Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Extra-virgin olive oil: Sautés the onions and garlic and flavor the sauce.
- Yellow onion: finely diced and sautéed in olive oil until translucent, it provides a sweet and savory base for the sauce.
- Garlic: peeled and silvered, added to the sautéed onions for flavor and aroma.
- Kosher salt: added to taste for seasoning.
- Crushed red pepper flakes: Add heat and depth to the sauce.
- Granulated sugar (optional): can be added to balance out the acidity of the tomatoes, if needed.
- Crushed tomatoes or whole tomatoes, lightly crushed: the main ingredient for the sauce, it provides the tomato base.
- Roma tomatoes (optional): chopped and added for additional texture and flavor.
- Dried oregano: adds a warm and slightly bitter flavor to the sauce.
- Fresh basil or Italian parsley: chopped and added as a finishing touch for freshness and color.
- Red wine, such as Malbec, or water: used to deglaze the pan and add some depth to the sauce.
- Water: used to thin out the sauce, if needed.
Tools you'll need
- Large skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Can opener
- Measuring spoons
- Liquid measuring cup
How to Make Marinara Sauce
Note: The full instructions are provided in the recipe card below.
Heat the olive oil over medium-high heat in a medium-sized, non-reactive saucepan. Add the onion, fresh tomatoes, and garlic—season with salt and red pepper flakes. Cook until soft and tender, about 10 to 15 minutes. Add the wine and sugar and cook on high heat, scraping up all the brown bits of the pan until almost all the liquid evaporates about 3 minutes.
Add the canned tomatoes and their liquid, and bring them to a boil. Reduce heat to simmering and simmer uncovered over low heat until the sauce thickens for about 1 hour, stirring from time to time and breaking up the tomatoes with a wooden spatula as they cook until the sauce is chunky thick, about 30 minutes to 45 minutes. If, at any point, the sauce is getting dry, add some water.
Stir in the basil and oregano, and cook for another 5 minutes or until the marinara sauce thickens to the desired consistency. Taste and adjust seasoning if needed. For a smooth Marinara sauce, use an immersion or a standard blender to purée the Marinara Sauce in batches until smooth enough for your taste.
If using a standard blender, do not fill the jar more than half full per batch, leave the hole in the lid open, cover it with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
Substitutions
- Extra-virgin olive oil: You can use any other cooking oil, such as vegetable oil, canola oil, or grapeseed oil, as a substitute.
- Onion: If you don't have an onion, use shallots or leeks instead. They have a similar flavor profile to onions and will work well in the sauce.
- Garlic: If you don't have fresh garlic, use garlic powder or minced garlic from a jar as a substitute.
- Crushed tomatoes or whole tomatoes: You can use canned tomato puree, tomato sauce, or tomato paste as a substitute for crushed tomatoes or whole tomatoes.
- Dried oregano: You can use dried thyme or dried basil as a substitute for dried oregano.
- Fresh basil: You can use dried basil instead if you don't have fresh basil. Use ⅓ of the amount of fresh basil called for in the recipe.
- Red wine or water: You can use vegetable or chicken stock instead of red wine. If you don't want alcohol, use water or tomato juice instead.
Variations
- Meaty Marinara: brown ground beef, pork, or turkey in the skillet before adding the onions and garlic. Add the cooked meat back to the skillet when you add the tomatoes to make a meaty marinara sauce.
- Roasted Marinara: roast the tomatoes in the oven before using them in the recipe for a deeper, smokier flavor.
- Spicy Marinara: add more crushed red pepper flakes or diced jalapeños for extra heat.
- Mushroom Marinara: add sliced mushrooms to the skillet when you sauté the onions and garlic for a mushroom marinara sauce.
- Vegan Marinara: omit the red wine and use water instead. Leave out any meat or dairy products that may be included in your original recipe.
- Chunky Marinara: use diced tomatoes instead of crushed tomatoes, and don't crush them. This will give you a chunky marinara sauce with bits of tomato throughout.
- Herbed Marinara: add fresh herbs, such as thyme, rosemary, or sage, to the sauce to give it a unique flavor.
- Creamy Marinara: add heavy cream, half-and-half, or milk to the sauce to make it creamier. Be sure to heat the cream slowly and whisk continuously to avoid curdling.
- Seafood Marinara: add shrimp, clams, or other seafood to the sauce for a delicious seafood marinara dish.
How to Serve
- Healthy and Easy Homemade Mozzarella Cheese Sticks
- Mozzarella Sticks
- Breadsticks
- Buttered Pasta
- White Rice
- Mayonnaise-based gnocchi
How to Store & Re-Heat
To store: The Marinara Sauce, let it cool to room temperature and then transfer it to an airtight container. The sauce can be frigerated for 5 days or frozen for 3 months. It's best to use a freezer-safe container or a freezer bag if freezing.
To reheat: Transfer the sauce to a pot and heat it over medium-low heat, stirring occasionally. If the sauce is too thick, add a bit of water or broth to thin it out.
Alternatively, you can reheat the sauce in the microwave, stirring every 30 seconds until heated. Remember that the sauce's texture may change after being stored and reheated, but the flavor should still be delicious.
Make-Ahead
Marinara Sauce is a great recipe to make ahead of time and have on hand for quick and easy meals. To make it, follow the recipe and let the sauce cool to room temperature. Once cooled, transfer the sauce to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. When ready to use the sauce, reheat it according to the instructions above.
Preparing the sauce can save you time and energy when you need a quick meal. You can use it as a base for pasta dishes, pizza, and casseroles or as a dipping sauce for breadsticks or meatballs. The possibilities are endless, and having the Marinara Sauce on hand will make mealtime a breeze.
How to Freeze
To freeze Marinara Sauce, let it cool to room temperature before transferring it to a freezer-safe container or a freezer bag. Be sure to leave some space in the container or bag to allow for expansion as the sauce freezes. If using a freezer bag, squeeze out as much air as possible before sealing it. Label the container or bag with the date and contents to quickly identify it later. The sauce could be frozen for up to 3 months.
When ready to use the sauce, remove it from the freezer and let it thaw in the fridge overnight. Alternatively, you can thaw it in the microwave or by placing the container in a bowl of cold water. Once thawed, reheat the sauce on the stove or microwave and use it as desired. It's worth noting that the sauce's texture may change after being frozen and thawed, but the flavor should still be delicious. Freezing Marinara Sauce is a great way to have it on hand for future meals or when making a large batch.
Tips for making The Best Homemade Marinara Sauce
- Use Quality Tomatoes: The flavor of your sauce heavily depends on the tomatoes you use. For canned tomatoes, San Marzano tomatoes are often recommended for their superior flavor. If you're using fresh tomatoes, choose ripe, in-season tomatoes.
- Sauté Vegetables Properly: Take your time sautéing the onions and garlic until they are translucent and aromatic. This builds a flavor foundation for your sauce.
- Balance Acidity: If your sauce is too acidic, a pinch of sugar can help balance it out. Alternatively, grated carrots add natural sweetness and can counteract acidity.
- Herb Timing: Add dried herbs like oregano early in the cooking process to allow their flavors to develop. Fresh herbs, like basil, should be added towards the end to preserve their flavor and color.
- Simmer Slowly: A slow simmer allows the flavors to meld and deepen. Don’t rush this process, as it’s key to a rich and well-rounded sauce.
- Stir Regularly: This prevents the sauce from sticking to the bottom of the pan and burning, which can give an off-taste to your sauce.
- Adjust Consistency: If the sauce is too thick, add a little water or broth. If it's too thin, let it simmer uncovered to thicken.
- Season Properly: Season with salt gradually throughout cooking and adjust at the end. The reduction will concentrate the sauce, and you don’t want it too salty.
- Taste as You Go: Always taste your sauce as you cook. Adjust the seasonings to your preference, including salt, pepper, and herbs.
- Blend if Desired: For a smoother sauce, use an immersion blender or transfer to a blender. Be careful blending hot liquids, and do it in batches if necessary.
- Rest the Sauce: Let your sauce sit off the heat for a few minutes before serving. This rest period lets everything come together.
- Fresh vs. Dried Herbs: Use fresh herbs for brighter, fresher flavor, especially if the sauce won’t cook for very long. Dried herbs are more concentrated and are good for longer simmering sauces.
FAQ
What if my marinara sauce is too acidic?
Add a pinch of sugar to balance the acidity of the tomatoes.
How can I thicken my marinara sauce if it's too runny?
Let it simmer uncovered to allow excess water to evaporate. You can also mash some of the tomatoes for a thicker texture.
What if my sauce is too thick?
Gradually stir in water or more tomato juice until you reach the desired consistency.
My sauce tastes too bland, what can I do?
Ensure you've seasoned it with enough salt. You can add more herbs, like basil or oregano, and a bit of red pepper flakes to enhance the flavors.
Can I make the sauce spicier?
Yes, simply increase the amount of crushed red pepper flakes according to your heat preference.
How can I make my marinara sauce sweeter naturally?
Cook the onions until they're caramelized and sweet before adding them to the sauce. You can also add grated carrots for natural sweetness.
What if the sauce is too garlicky?
The garlic flavor will mellow out as the sauce simmers. If it's still too strong, add more tomatoes to dilute the garlic flavor.
Can I use dried basil instead of fresh?
Yes, but the flavor will be different. Use one-third the amount of dried basil to substitute for fresh.
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- Creamy Pasta with mushroom and Caramelized Onions
- Tuna Pasta Casserole
- Beef Braciole with Buttered Pasta
- Baked Pasta
- Creamy Fettucine
- Baked Ziti
Recipe
Easy Marinara Sauce
Ingredients
- ¾ cup extra-virgin olive oil
- 1 large yellow onion , finely diced
- 8 cloves garlic , peeled and silvered
- 1-¼ teaspoon Kosher salt , to taste
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon granulated sugar , optional
- 1 (28 oz) can crushed tomatoes or whole tomatoes, lightly crushed or 3 lb ripe plum fresh tomatoes
- 5 Roma tomatoes , chopped (optional)
- 2 teaspoons dried oregano
- ½ cup fresh basil , julienne or Italian parsley, chopped
- ½ cup red wine , such as Malbec or water
- ½ cup water
Instructions
- In a medium-sized, non-reactive saucepan, heat the olive oil over medium-high heat. Add the onion, garlic and fresh tomatoes; season with salt and red pepper flakes. Cook until soft and tender, about 10 to 15 minutes.
- Add the wine and sugar and cook on high heat for 3 to 4 minutes.
- Add the crushed tomatoes and water, and bring it to a boil. Reduce heat to simmering and simmer uncovered over low heat until the sauce thickens about 1 hour, stirring from time to time and breaking up some of the tomatoes and garlic with a wooden spatula as they cook until the sauce is chunky and thick, about 30 minutes to 45 minutes. If, at any point, the sauce is getting dry, add some water.
- Stir in the basil and oregano, and cook for another 5 minutes or until the marinara sauce thickens to desired consistency. Taste and adjust seasoning if needed. For a smooth Marinara sauce, use an immersion blender or a standard blender to purée the Marinara Sauce in batches until smooth enough for your taste.
- If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
Notes
- Refrigerate in a seal-tight container for up to 5 days. Rewarm over medium heat or microwave before using. Allow enough cooking time so it can develop more flavor.
- Add other ingredients, such as poblano pepper, celery, and carrots, to build flavors.
- For smooth Marinara: Use an immersion blender and puree until smooth.
- For a chunky Marinera: If using canned plum tomatoes, coarsely crush them by hand before cooking or crush the tomatoes with your spatula after.
- When using only fresh plum tomatoes, increase the extra virgin olive to ¼ cup for best results.
- To kick the flavor up a notch, try adding Herbes de Provence (No Lavender added)
- The Marinara sauce can be made one day ahead. First, cool, then cover and refrigerate.
- Freeze the cooled marinara sauce in a seal-tight container for up to 1 month.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.