The Best Homemade Marinara Sauce

Homemade marinara sauce is one of those timeless recipes that can elevate any meal. Whether you’re making pasta, pizza, or dipping breadsticks, a rich, flavorful marinara is a must. This recipe combines fresh ingredients with a slow cooking method to develop deep, savory flavors that store-bought sauces simply can’t match. The balance of onions, garlic, Italian seasoning, and a touch of red wine creates the perfect blend, while fresh basil and parsley bring an aromatic finish. The key to this marinara’s success is the slow simmering process that allows the tomatoes to deepen in flavor and form a velvety, rich sauce. Plus, it’s versatile enough to use in a wide variety of dishes, from lasagna to spaghetti and meatballs. In just a few hours, you’ll have a batch of the best homemade marinara sauce, perfect for meal prepping or freezing for later.

Why You’ll Love This Recipe

1. Rich Flavor: The long cooking process draws out the natural sweetness of the tomatoes, combined with the depth of Italian herbs and a hint of red wine, creating a sauce that’s full of flavor.
2. Versatility: This marinara is a base for so many dishes—pasta, pizza, chicken parm, and more! It’s a kitchen staple you’ll keep coming back to.
3. Fresh Ingredients: Unlike store-bought sauces, this recipe uses fresh onions, garlic, and herbs for a wholesome, from-scratch taste.
4. Customizable: Adjust the seasoning, spice level, and texture to suit your personal preferences.
5. Make Ahead & Freezable: This marinara sauce can be made in large batches and stored for future meals, saving you time on busy weeknights.

this RECIPE

Ingredients

• 2 large yellow onions, peeled and cut into quarters
• 12 cloves of garlic, peeled
• 4 tablespoons of dried Italian seasoning
• 1 – 2 teaspoons crushed red pepper
• 1 1/2 tablespoons granulated sugar
• 2 teaspoons salt (more to taste)
• 1 1/2 teaspoons ground black pepper (more to taste)
• 1/3 cup extra virgin olive oil
• Four 28 oz cans of crushed tomatoes OR whole peeled San Marzano plum tomatoes
• 1 cup dry red wine
• 1 tablespoon Worcestershire sauce
• 1/2 cup chopped fresh parsley
• 3/4 cup chopped fresh basil

Variations

• Spicy Marinara: Add more crushed red pepper flakes for a spicier sauce.
• Herb-Heavy Marinara: Feel free to add extra herbs like oregano, thyme, or rosemary for a more aromatic sauce.
• Chunky Marinara: If you prefer a chunkier sauce, use whole peeled tomatoes instead of crushed tomatoes and break them up as they cook.
• Vegan Marinara: Omit the Worcestershire sauce (which contains anchovies) and ensure your red wine is vegan-friendly.
• Instant Pot Marinara: For a quicker version, use the Instant Pot to make the sauce in a fraction of the time. Follow the same steps but cook on high pressure for 20 minutes and allow for a natural release.

How to Make the Recipe

Step 1: Prepare the Onion and Garlic Paste

In a food processor, combine the quartered onions, garlic, Italian seasoning, crushed red pepper, granulated sugar, salt, and pepper. Pulse until the ingredients form a paste.

Step 2: Cook the Onion Paste

Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion mixture to the pan and cook, stirring constantly, for 5 minutes until it softens and becomes fragrant.

Step 3: Add Tomatoes

Add one can of crushed tomatoes to the pan and cook, stirring frequently, until the mixture thickens and darkens in color (about 5 to 10 minutes).

Step 4: Stir in Wine and Worcestershire Sauce

Pour in the red wine and Worcestershire sauce, then add the remaining cans of crushed tomatoes. Stir everything together and bring the sauce to a boil.

Step 5: Simmer the Sauce

Reduce the heat to medium-low, partially cover the pan, and simmer the sauce for 1 to 2 hours, stirring occasionally. Taste and adjust the seasoning as needed.

Step 6: Add Fresh Herbs

Once the sauce has cooked down and developed a rich flavor, stir in the chopped parsley and basil. Allow the herbs to infuse into the sauce for a few minutes before serving.

Tips for Making the Recipe

• Use High-Quality Tomatoes: The tomatoes are the star of this dish, so choose high-quality San Marzano tomatoes or a premium canned tomato variety for the best flavor.
• Adjust the Spice: The crushed red pepper can be adjusted to suit your preferred level of heat. Start with a small amount and taste as you go.
• Low and Slow: The longer you let the sauce simmer, the more intense the flavors will become. If you’re in a rush, a shorter simmer time is fine, but aim for at least 45 minutes if possible.
• Use Fresh Herbs: Fresh basil and parsley bring an added depth of flavor that dried herbs can’t match. Stir them in towards the end of cooking to preserve their freshness.

How to Serve

• Pasta: This marinara sauce is perfect with spaghetti, rigatoni, penne, or any pasta of your choice. Just toss with the sauce and top with Parmesan cheese.
• Pizza: Spread over pizza dough for a delicious homemade pizza base.
• Meatballs: Serve over homemade or store-bought meatballs for a classic meatball sub or pasta dish.
• Chicken Parmesan: Layer over breaded and fried chicken cutlets, topped with mozzarella, then bake to perfection.

Make Ahead and Storage

Storing Leftovers

Store leftover marinara sauce in an airtight container in the refrigerator for up to 5 days. Let the sauce cool completely before storing.

Freezing

For long-term storage, freeze the marinara sauce in freezer-safe containers or ziplock bags for up to 3 months. To prevent freezer burn, ensure that you remove as much air as possible from the containers.

Reheating

Reheat the sauce in a saucepan over low heat, stirring occasionally. If the sauce has thickened too much after refrigeration or freezing, simply add a splash of water or extra olive oil to loosen it up.

FAQs

1. Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes. Just blanch them, peel them, and crush them before adding them to the sauce.

2. Can I make marinara sauce without wine?

Yes, you can skip the wine and use vegetable broth or more chicken broth to maintain the liquid level.

3. How can I make the sauce sweeter?

Add a bit more sugar to taste or even a splash of balsamic vinegar to balance the acidity.

4. How do I make this sauce chunky?

Use whole peeled tomatoes and crush them yourself as they cook for a chunkier texture.

5. Can I make this sauce without garlic?

Yes, if you don’t like garlic, you can omit it and still enjoy a flavorful sauce with just onions and herbs.

6. Can I use dried herbs instead of fresh basil and parsley?

Yes, you can use dried herbs, but use about 1/3 of the amount since dried herbs are more concentrated in flavor.

7. Is this marinara sauce spicy?

The spice level depends on the amount of crushed red pepper you add. Adjust to your taste.

8. How long can I store this sauce?

This marinara sauce can be stored in the fridge for up to 5 days or frozen for up to 3 months.

9. Can I use an Instant Pot for this recipe?

Yes! You can use the Instant Pot to make this marinara sauce. Simply sauté the onion and garlic mixture, add the rest of the ingredients, and cook on high pressure for 20 minutes.

10. Can I make this sauce ahead of time for a party?

Yes, this sauce keeps well and can be made up to a week in advance or frozen for later use.

Conclusion

This homemade marinara sauce is a game-changer in the kitchen. It’s packed with rich flavors, customizable to your preferences, and versatile enough for a wide range of dishes. By making it from scratch, you can elevate your meals with a fresh, flavorful sauce that will have everyone asking for the recipe. Whether you use it on pasta, pizza, or as a dipping sauce, this marinara sauce will quickly become a staple in your kitchen.

Print