Oh, marinara sauce! Is there anything more comforting or versatile than a big pot of homemade tomato goodness simmering on the stove? I swear, this simple Marinara sauce recipe is my secret weapon for weeknight dinners. It’s got that authentic, slow-simmered flavor, but on my table in under an hour. Growing up, my Nonna would always have a jar of this ready for us, and now that I’ve been making it myself for years, perfecting it has become a little passion project of mine. It just makes everything taste better, doesn’t it?
Why You’ll Love This Easy Marinara Sauce
Seriously, why would you ever buy store-bought again after making this? It’s just so darn good and makes life so much easier!
- Super Quick: Ready in about 40 minutes, perfect for busy nights.
- Seriously Simple: Just a few basic ingredients and minimal steps. Anyone can make this!
- Amazing Flavor: That deep, rich tomato taste that only comes from homemade.
- So Versatile: Pasta, pizza, dips, casseroles – it goes with everything!
- Customizable: Easy to tweak with extra herbs or a pinch of spice.
- Budget-Friendly: Much cheaper than fancy jars at the store.
Gather Your Ingredients for the Perfect Marinara Sauce
Alright, let’s get our mise en place ready for this fantastic Marinara sauce! You probably have most of this stuff in your pantry already. For about 6 servings, you’ll want:
- 1 tablespoon Olive oil: Good quality extra virgin olive oil makes a difference here, trust me!
- 1 medium Onion: We need this finely chopped. Doesn’t need to be fancy, just small pieces so it softens up nicely.
- 2 cloves Garlic: Minced up nice and fine. Garlic is non-negotiable for that classic marinara flavor!
- 1 (28 ounce) can Crushed Tomatoes: This is the heart of our sauce. I usually grab a good brand of plain crushed tomatoes.
- 1 teaspoon Dried Oregano: It’s that classic Italian herb that just screams marinara.
- 1/2 teaspoon Salt: Start with this, you can always add more later to taste.
- 1/4 teaspoon Black Pepper: Freshly cracked pepper is always best if you have it!
Step-by-Step Guide to Making Marinara Sauce
Alright, let’s get this delicious Marinara sauce going! It’s honestly so simple, you’ll wonder why you ever waited this long to make it from scratch. Just follow these easy steps and you’ll have a pot of bubbly, fragrant sauce ready in no time.
Sautéing Aromatics for Your Marinara Sauce
First things first, grab a good-sized saucepan and pour in that olive oil. Let it heat up over medium heat – you don’t want it smoking, just nice and warm. Toss in your finely chopped onion and let them get soft and a little see-through, which usually takes about 5 minutes. Then, add your minced garlic and give it a quick stir. Be careful here, garlic can burn fast, so just a minute or so until you can really smell it is perfect!
Simmering the Marinara Sauce to Perfection
Now for the magic! Pour in those glorious crushed tomatoes. Add your dried oregano, that pinch of salt, and a dash of pepper. Give it all a really good stir to combine everything. Bring the whole mixture up to a gentle simmer – you’ll see little bubbles starting to break the surface. Once it’s simmering, turn the heat down to low, toss a lid on (but maybe leave it slightly ajar so steam can escape), and let it do its thing for at least 20 minutes. Stir it every so often so nothing sticks. You want it to thicken up just a bit and really meld those flavors together.
Tips for the Best Marinara Sauce
Okay, so you’ve got the basics down, but let me tell you, a few little tricks can really take this Marinara sauce from good to absolutely sensational. These are the things I’ve learned over the years that just make it taste *that* much better.
First off, don’t skimp on the tomatoes! The quality of your crushed tomatoes really shines through here, so picking a good brand makes a difference. I’ve got a whole post on picking the best tomatoes if you want to dive deep, but honestly, a good San Marzano style can is usually my go-to if I can find them.
Also, be patient with the simmering! That 20 minutes (or even a bit longer!) is crucial. It’s not just about thickening; it’s about letting those flavors really get to know each other. Simmering low and slow helps meld the sweetness of the tomatoes with the aromatics. And never, ever let the garlic burn – seriously, it turns bitter and ruins the whole batch. Just keep an eye on it!
For a little extra something, I sometimes like to add a pinch of red pepper flakes along with the garlic if I’m feeling a bit bold, just to give it a tiny kick. And don’t be afraid to taste and adjust the salt and pepper at the end. Everyone’s palate is different, so making it just right for *you* is the most important tip of all!
Ingredient Notes and Marinara Sauce Substitutions
So, let’s chat about these ingredients for our Marinara sauce. You’ve got your crushed tomatoes, which are pretty straightforward, but make sure they’re plain crushed, not seasoned! If you absolutely can’t find crushed tomatoes, you could pulse whole peeled tomatoes – like San Marzanos – in a food processor a few times. Just be careful not to over-process them into a puree; we want a little texture!
As for garlic and onions, you can chop them as fine as you like, or even grate the onion if you want it to totally disappear into the sauce. If you’re not a fan of onion, you could skip it, but it really does add a lovely sweetness. For herbs, dried oregano is classic, but feel free add a pinch of dried basil or even some fresh basil stirred in at the very end. It’s your sauce, make it sing!
Serving Suggestions for Your Homemade Marinara Sauce
Okay, now that you’ve got this gorgeous Marinara sauce, what do you do with it all? Honestly, the sky’s the limit! Of course, it’s absolutely divine spooned over a big plate of spaghetti with some classic meatballs – that’s my go-to way to use it up. You can find my spaghetti and meatballs recipe right here, and this sauce makes it extra special. You can also brush it onto pizza dough before adding your toppings for an authentic Italian base. Don’t forget about using it in a rich lasagna or even as a flavorful dip for mozzarella sticks or garlic bread. It just makes everything taste like a million bucks!
Storing and Reheating Your Marinara Sauce
So you made this amazing Marinara sauce, and now you have leftovers? Lucky you! Store it in an airtight container in the fridge for up to 5 days. It actually tastes even better the next day! If you want to keep it longer, pop it into a freezer-safe container or bag and it\’ll be good in the freezer for about 3 months. When you\’re ready to use it, thaw it overnight in the fridge or gently reheat it on the stovetop or in the microwave. Just warm it through, give it a good stir, and it will be just as delicious as the day you made it!
Frequently Asked Questions About Marinara Sauce
Got questions about whipping up this amazing Marinara sauce? I totally get it! It’s simple, but sometimes little things pop up. Here are some of the most common things people ask me.
Can I make this Marinara sauce ahead of time?
Absolutely! This Marinara sauce actually tastes even better the next day. Just store it in an airtight container in the fridge for up to 5 days.
How can I make my Marinara sauce thicker?
If your sauce is a little too thin, don’t worry! Just let it simmer uncovered for a bit longer on low heat, stirring occasionally. That will help some of the liquid evaporate and thicken it up nicely.
What can I use instead of crushed tomatoes for Marinara sauce?
No crushed tomatoes? No problem! Whole peeled tomatoes, especially San Marzanos, are a great substitute. Just give them a quick pulse in a food processor until they’re broken down, but still have a bit of texture.
Share Your Marinara Sauce Creations!
Alright, home cooks and pasta lovers! I’ve shared my heart and my secrets for this simple Marinara sauce, and now I want to hear all about it! Did you make it? How did it turn out? Please, leave a comment below and tell me absolutely everything – your tips, your tweaks, how you served it! And if you snapped a picture, tag me on social media, I’d absolutely love to see your beautiful Marinara sauce creations!
Ingrédients
Equipment
Method
- Heat olive oil in a saucepan over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, oregano, salt, and pepper.
- Bring to a simmer, then reduce heat to low and cook for at least 20 minutes, stirring occasionally.