Homemade Marinara Sauce

Making your own marinara sauce at home is easy and incredibly rewarding. With just a handful of fresh ingredients and a little time, you can create a rich, flavorful sauce perfect for pasta, pizza, and so much more. Unlike store-bought versions, homemade marinara sauce allows you to control the ingredients, ensuring a healthier and more delicious meal option. Plus, the aroma of simmering tomatoes, garlic, and herbs will fill your kitchen with an inviting, comforting scent.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 2 cans (28 ounces each) whole peeled tomatoes, crushed by hand or in a blender
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• 1/4 cup fresh basil, chopped (optional, for added freshness)
• 1 tablespoon tomato paste (optional, for richer flavor)

Tools You’ll Need

• Large saucepan or pot
• Wooden spoon or spatula
• Knife
• Cutting board
• Can opener (if using canned tomatoes)
• Measuring cups and spoons
• Immersion blender (optional, for a smoother sauce)
• Stirring spoon

Instructions

1. Heat the Olive Oil: In a large saucepan, heat the olive oil over medium heat.
2. Cook the Onion: Add the chopped onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes.
3. Add the Garlic: Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Add the Tomato Paste, if using: If using, add the tomato paste at this stage. Combine with the onions and garlic and then move right to the next step.
5. Add the Tomatoes: Stir in the crushed tomatoes, including their juices. 
6. Season the Sauce: Add the sugar, salt, black pepper, dried oregano, dried basil, and red pepper flakes. Stir well to combine.
7. Simmer: Bring the sauce to a simmer. Reduce the heat to low and let it simmer, uncovered, for about 30-45 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
8. Taste and Adjust: Taste the sauce and adjust the seasoning if needed. If it’s too acidic, you can add a bit more sugar. If it needs more depth, add a bit more salt or herbs.
9. Add Fresh Basil: If using fresh basil, stir it into the sauce just before serving.
10. Serve: Use the marinara sauce immediately over pasta, as a base for pizza, or store it in an airtight container in the refrigerator for up to a week. It can also be frozen for up to 3 months.

You’ll love this sauce so much that you’ll never go back to store-bought.

Betty’s Pro Tips

• Use Quality Tomatoes: Opt for high-quality canned whole peeled tomatoes. San Marzano tomatoes are often recommended for their sweetness and lower acidity.
• Don’t Skip the Simmer: Letting the sauce simmer for at least 30 minutes allows the flavors to meld together, resulting in a richer and more complex taste.
• Fresh Herbs: While dried herbs work well, adding fresh basil at the end can elevate the sauce’s flavor and add a burst of freshness.
• Balance the Acidity: If your sauce tastes too acidic, a pinch of sugar can help balance it out. Alternatively, adding a grated carrot during the simmering process can naturally sweeten the sauce.
• Enhance with Wine: For a deeper flavor, deglaze the pan with a splash of red wine after cooking the garlic and onions, and let it reduce before adding the tomato paste and tomatoes.
• Smooth or Chunky: If you prefer a smoother sauce, use an immersion blender to puree it to your desired consistency. For a chunky sauce, lightly crush the tomatoes with your hands before adding them to the pan.
• Double the Batch: Consider making a double batch and freezing the extra sauce in portions. It’s a great time-saver for busy nights and ensures you always have homemade sauce on hand.