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Homemade marinara sauce in a white bowl topped with fresh basil, rich tomato sauce perfect for pasta, pizza, or dipping.
Jana Rae

Homemade Marinara Sauce

Rich, flavorful homemade marinara sauce made with tomatoes, garlic, and herbs. Perfect for pasta, pizza, and dipping. Better than store-bought!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 cups
Course: condiment, sauce
Cuisine: American, Italian
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 2 cans 28 oz each crushed tomatoes (or whole peeled, blended)
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar optional, balances acidity
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil or 2 tablespoons fresh, chopped
  • ½ teaspoon red pepper flakes optional, for a kick
  • 1 bay leaf
  • Fresh basil leaves for garnish

Method
 

  1. Sauté aromatics – In a large pot or skillet, heat olive oil over medium heat. Add onion and cook until soft and golden, about 5–6 minutes. Stir in garlic and cook 1 minute more.
  2. Add tomatoes – Stir in crushed tomatoes, tomato paste, sugar, salt, pepper, oregano, basil, and red pepper flakes. Mix well.
  3. Simmer – Add bay leaf, reduce heat to low, and simmer uncovered for 25–30 minutes, stirring occasionally, until sauce thickens and flavors deepen.
  4. Adjust seasonings – Remove bay leaf. Taste and adjust seasoning with more salt, pepper, or herbs if needed.
  5. Serve – Use immediately over pasta, on pizza, or as a dipping sauce. Garnish with fresh basil if desired.

Notes

  • Smooth sauce option – Blend with an immersion blender for a silky finish.
  • Make ahead – Store in fridge for up to 5 days or freeze for up to 3 months.
  • Canning option – Ladle hot sauce into sterilized jars, leaving ½ inch headspace. Process in a water bath canner for 35 minutes (pints) or 40 minutes (quarts).
  • Herb variations – Add fresh parsley, thyme, or rosemary for different flavor notes.