This Easy Marinara Sauce Recipe is the perfect basic sauce. Use this simple easy marinara sauce from scratch the next time you are making pasta and meatballs for a great 30 minute recipe.
A simple marinara sauce can be exactly what you need in your house, especially if you have picky eaters who love pasta. While spaghetti sauce is a stand by in so many houses, marinara sauce is a little different because it tends to be thinner and have a brighter flavor. This and the texture makes this pasta sauce perfect for picky eaters.
I’ll never buy marinara sauce again….this was so quick, easy and delicious!
Homemade Marinara Sauce Ingredients
Part of what makes this the best marinara sauce recipe is how simple the ingredients are. These are easy to keep on hand for any time you need a simple sauce. For all the measurements, see the recipe card at the bottom of the post.
- Tomato sauce: The bulk and base of the sauce. Using canned tomato sauce makes this recipe very convenient and eliminates the need to blend or purée the sauce. Make sure to get plain tomato sauce, this is pureed tomatoes that have had the skin and seeds removed with no added seasonings.
- Fresh onion and garlic: Adds a flavor profile and will fill your kitchen with the most amazing fragrance.
- Herbs: Dried oregano and basil infuse into the sauce adding a savory flavor.
- Red wine: See more below on cooking with wine.
- Sugar: This is needed to balance the acidity of the other ingredients. I promise it won’t make your sauce sweet.
How to Make Marinara Sauce from Scratch
Here is a brief overview of how this recipe for marinara sauce comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Cook the garlic and onion. Sauté in a large Dutch oven with oil until the onion is translucent. Be careful not to burn the garlic.
- Add the other ingredients. Add the wine and scrape up the browned bits. Add the tomatoes, basil, and oregano to the pot. Bring the sauce to a boil, then reduce the heat to a very low simmer. Keep it uncovered.
- Taste the sauce. Stir in the fresh parsley and taste the sauce. If it is acidic, add just a little sugar, tasting until the acid taste is gone but not adding so much that your sauce is sweet. Additionally, you may decide you want to add more salt and pepper.
Why Make Homemade Sauce
It’s no secret I love making sauces, salad dressings, and seasoning mixes from scratch. I have a few reasons for this that I’m sure you will appreciate. Not only does it tend to be more cost-effective to make them yourself, but you can also control exactly what is in them. This is perfect for avoiding unnecessary preservatives and additives. It is also helpful for someone with dietary restrictions and to adjust the flavor exactly to your liking.
This classic marinara sauce is made with simple ingredients in one pot on your stovetop. You will love it and prefer it to store-bought!
Pizza Sauce vs. Marinara
Even though they are made with the same base (tomatoes), the difference between marinara and pizza sauce is that marinara needs to simmer while pizza sauce remains uncooked. This gives the sauces different flavors that are highlighted in the ways they are served.
With that being said, this marinara sauce would be delicious on pizza.
Pizza Sauce Recipe
Cooking With Wine
The first thing I tell people when cooking with wine is to use a wine that you enjoy drinking. If you aren’t a big wine drinker and don’t want to open a bottle just for this recipe, I recommend keeping a four-pack of small bottles in your pantry.
I would highly recommend avoiding wine that is labeled “cooking wine.” It contains more acid than traditional wine as well as some other preservatives that don’t bring much to your dish you want. But more than anything else, cooking wine enhances its taste. So if isn’t a wine you would want in a glass it is definitely not a wine you want in your sauce.
Every time I have a recipe that includes wine, I get asked if the alcohol cooks off. While some of it will cook out, it needs to cook for three hours to be fully removed which does not happen here. If you choose to make this recipe without wine, replace it with chicken or vegetable broth.
Adding Sugar to Marinara Sauce
When you are making a sauce using canned tomatoes like we are here, they add a lot of acidity to the recipe. It is crucial to balance the sauce with sugar. This addition of sugar won’t make your sauce sweet, rather it will just take away that bite of acidity from canned tomatoes.
While the recipe calls for two teaspoons, you may not need all of that. Taste your sauce before adding any sugar. If it is acidic, add just a little sugar, tasting until the acid taste is gone but not adding so much that your sauce is sweet. Additionally, you may decide you want to add more salt and pepper.
Substitutions and Variations
- Add a little heat. By adding in 1/2 a teaspoon to 1 teaspoon of red pepper flakes in step one when you add in the onion and garlic you get another layer of flavor as well as some heat.
- Use San Marzano Tomatoes. These tomatoes can be a little tricky to find, but they tend to be very sweet for canned tomatoes and by using these you can get a higher quality of sauce and also skip the sugar.
Storing Marinara Sauce
This sauce can be enjoyed right after making it, which is perfect because you can be making your pasta while it simmers. If you have leftover marinara sauce or want to make this ahead of time, store it in an airtight container (a mason jar works great) in the refrigerator for up to one week.
Freezing Marinara Sauce
This is a great recipe to double or triple and freeze to have for busy weeknight dinners. It freezes really well. Allow the sauce to cool and place in freezer-safe containers or bags, with about an inch at the top for it to expand. Freeze for up to three months. Allow to thaw and reheat on the stovetop before serving.
FAQ
It will last in an airtight container for up to one week.
Marinara is a more basic sauce with just enough seasoning. Spaghetti sauce has a more robust flavor and oftentimes contains vegetables and meat. Either can be used on pasta.
Yes! This recipe works as a pizza sauce or any recipe that calls for a basic sauce.
Yes, the sauce is not made with any ingredients that contain gluten. Make sure to serve with gluten-free pasta. As with any recipe, double-check your ingredients when you are cooking for someone who can’t have gluten.
How to Use Marinara Sauce
- This sauce can be served over spaghetti or your favorite pasta alone or with Meatballs.
- Use it as a dipping sauce. This would be perfect to dip mozzarella sticks or my amazing garlic bread.
- Add it to my chicken parmesan. The easy flavors in this recipe would go perfect.
- It would be delicious in your favorite Baked Ziti with Sausage or Homemade Lasagna.
Other Homemade Sauce Recipes
Looking for other sauces to make from scratch? Here are a few of my favorites! You can check out all of my Homemade Sauces Here.
If you try this classic marinara sauce recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
Easy Marinara Sauce Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced (see note)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup red wine (118.294 ml)
- 29 ounces tomato sauce (this is strictly tomatoes that have been pureed) (822 grams)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley chopped
- 2 teaspoons white sugar (you may not need all of this)
Instructions
- In a large Dutch oven over medium heat, heat the olive oil. Add the onion and garlic. Season with salt and pepper and sauté until the onion is translucent, about 5 to 7 minutes.2 tablespoons olive oil, 1 small yellow onion, 2 cloves garlic, 1/4 teaspoon black pepper, 1 teaspoon kosher salt
- Deglaze the pan with the red wine, scraping up the browned bits. Stir in the tomato sauce, basil, and oregano. Bring the sauce to a boil, then reduce the heat to a very low simmer. You should see just small occasional bubbles. Simmer for 20 minutes, uncovered.1/2 cup red wine, 29 ounces tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil
- Stir in the fresh parsley and taste the sauce. Tomatoes (especially canned) can be quite acidic. If your sauce is acidic, add just a little sugar, tasting until the acid taste is gone but not adding so much that your sauce is sweet. Additionally, you may decide you want to add more salt and pepper.2 tablespoons fresh parsley, 2 teaspoons white sugar
- Serve over pasta and enjoy!
Notes
Lori says
Do you have a marinara sauce using the plethora of home grown tomatoes from our garden!
Thanks,
Lori
Martha says
What can substituted for wine? Thanks.
Chicken or vegetable stock.
Skip Schmid says
I’ll never buy marinara sauce again….this was so quick, easy and delicious!
I put in a small can of mushrooms otherwise made it as written. Thanks
I’m so glad you liked it as much as me!
BRIAN R CUMMING says
Hi Lisa, Love your recipes and I have tried a few! Lisa, Is there a sauce for Pasta that does not use Tomatoes? My digestive system has a tough time with tomatoes. Your input would be very much appreciated..Brian
Yup! We have a great Alfredo Sauce recipe and a great Pesto Sauce.