Easy Homemade Marinara Sauce (original) (raw)
This post contains affiliate links.
Our classic Marinara Sauce recipe only uses 6 ingredients and can be made with fresh or canned tomatoes. It only takes 20 minutes to make, and is so delicious and easy you'll never buy it in a jar again.
Everyone loves Italian recipes! Make sure to try Chicken Marsala Pasta, Panna Cotta, Meatballs Arrabbiata, or Creamy Zuppa Toscana!
Ditch the jar for our 20-Minute Marinara Sauce.
First of all, what is marinara sauce? So many people get it confused with pizza sauce or spaghetti sauce. They're all tomato based sauces, but Spaghetti sauce has more seasoning, and may contain meat or veggies and pizza sauce has more herbs. Marinara is the simplest, but done right, it's bursting with flavor and tastes so fresh. Making it from scratch us healthier, tastes better, made in one pot, and is ready in just 20 minutes! Make a large batch and keep it portioned in the freezer.
Use it as a dip for our favorite Cheesy Breadsticks or Stromboli, or serve over Chicken Parmesan, Manicotti, Meatball Subs, or just over some pasta with fresh basil and parmesan cheese. The options are endless!
How to make Marinara Sauce:
Crush Tomatoes: Pour the can of San Marzano tomatoes in a large bowl and crush them with your hands. If using fresh tomatoes, blanch them and remove the skins before crushing.
Simmer: Heat oil in a large skillet over medium heat then add garlic, stirring constantly. Add crushed tomatoes, oregano, basil, sugar, and salt then turn down to simmer. Allow this quick marinara sauce to cook for at least 15-20 minutes, until the oil on the top is a deep orange color.
Make Ahead and Freezing Instructions:
To Make Ahead: Let the classic marinara sauce cool completely then store in an airtight container in the fridge for 3-4 days.
To Freeze: Freeze marinara in an airtight container or freezer safe bag for up to 4 months.
Use Marinara Sauce In:
▢ 28 ounce can whole San Marzano tomatoes*
▢ ¼ cup extra virgin olive oil
▢ 3 cloves garlic
▢ 1/2 teaspoon Dried oregano
▢ 1/2 teaspoon dried basil leaves
▢ 1 teaspoon granulated sugar
▢ 1/2 teaspoon salt
Crush the tomatoes with your hands into a large bowl. Set aside.
Add oil to a large skillet over medium heat. Once hot, add the garlic. Stir and then add the crushed tomatoes, oregano, basil, sugar, and salt. Reduce to a simmer and cook for at least 15-20 minutes, until the oil on the surface turns a deep orange.
Yield: about 3 cups
Tomatoes: To substitute fresh tomatoes in place of the 28oz can of whole peeled tomatoes, use 6-7 ripe fresh tomatoes. Blanch them and remove the skins before step 1 of the recipe.
Calories: 215kcal, Carbohydrates: 13g, Protein: 2g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 767mg, Potassium: 518mg, Fiber: 3g, Sugar: 8g, Vitamin A: 317IU, Vitamin C: 26mg, Calcium: 97mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
I originally shared this recipe August 2019. Updated September 2024.
Related Posts
Published September 17, 2024
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.