Quick & Simple Marinara Sauce

There's something almost magical about the aroma of simmering tomatoes, garlic, and herbs filling your kitchen. It's the scent of comfort, tradition, and pure culinary joy. While you can grab a jar of marinara sauce from any grocery store shelf, nothing compares to the rich, vibrant flavor of homemade marinara sauce made from scratch.

Making your own marinara isn't just about creating a delicious sauce—it's about connecting with centuries of Italian tradition while having complete control over every ingredient that touches your taste buds. Whether you're a seasoned home cook or someone who's just starting their culinary journey, this simple yet transformative recipe will become your go-to foundation for countless memorable meals.

When you make marinara from scratch, you choose every single ingredient. This means no mysterious preservatives, no excess sodium, and no artificial flavors hiding in your sauce. You can select the ripest tomatoes, the freshest herbs, and the finest olive oil. Your taste buds—and your body—will thank you for this upgrade.

Despite what you might think, homemade marinara requires no advanced cooking skills or fancy equipment. With just a handful of ingredients and about 30 minutes, you can create a sauce that rivals anything from an expensive Italian restaurant. The beauty lies in its simplicity.

A good marinara sauce isn't just for pasta. It transforms into pizza sauce, enhances chicken parmesan, makes an excellent dip for breadsticks, and serves as the base for countless other sauces. Master this recipe, and you've unlocked a world of culinary possibilities.

The foundation of exceptional marinara starts with exceptional tomatoes. San Marzano tomatoes are the gold standard—these Italian beauties offer the perfect balance of sweetness and acidity. If you can't find San Marzanos, look for whole peeled tomatoes rather than crushed ones. Whole tomatoes give you more control over texture and typically contain fewer additives.

Extra virgin olive oil isn't just a cooking medium here—it's a flavor component. Choose a high-quality olive oil with a fruity, robust flavor. The oil creates the aromatic base that carries all the other flavors throughout the sauce.

While fresh herbs add incredible flavor, dried herbs work beautifully in marinara and are more convenient for everyday cooking. The key is using high-quality dried herbs that haven't been sitting in your spice cabinet for years. If you do use fresh herbs, add them during the last few minutes of cooking to preserve their bright flavor.

• 2 tablespoons extra virgin olive oil
• 2 tablespoons of minced onion
• 3 tablespoons
• 2 cans (28 oz) diced tomatoes, preferably San Marzano
• 3 cans off tomato sauce
• 3 tablespoons of Italian Seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 3 tablespoons sugar (optional, to balance acidity) You can also use 1 cup of shredded carrots to balance the acidity
• Salt and freshly ground black pepper to taste
• Fresh parsley or basil for garnish (optional)

Step 1: Build Your Flavor Base

Heat olive oil in a large skillet or saucepan over medium heat. Add diced tomatoes and tomato sauce

Step 2: Add the Garlic and Onion

Stir in minced garlic and minced onion. cook for 1-2 minutes. Watch carefully to prevent burning, which would create a bitter taste.

Step 3: Season Generously

Stir in Ired pepper flakes, and shredded carrots. Season with salt and pepper. The shredded carrots help balance the natural acidity of the tomatoes.  But you can substitute with sugar. Taste and adjust as needed.

Step 5: Let It Simmer

Reduce heat to low and simmer uncovered for 20-30 minutes, stirring occasionally. This gentle cooking process allows flavors to meld and the sauce to thicken naturally. You'll notice the color deepening and the aroma becoming more concentrated.

Step 6: Final Touches

Taste and adjust seasonings.

Even though you can create this recipe in 20 minutes, letting your marinara simmer for 45 minutes to an hour creates even deeper flavors. Low and slow is the secret to restaurant-quality sauce.

Every batch of tomatoes is different. Some are naturally sweeter, others more acidic. Taste your sauce throughout the cooking process and adjust seasonings accordingly. This is how you develop your palate and create consistently delicious results.

If you're using your marinara with pasta, reserve a cup of starchy pasta water before draining. Adding a splash to your sauce helps it cling to the noodles and creates a silky texture.

Add chopped Kalamata olives, capers, and a splash of white wine for a puttanesca-style variation that's bold and briny.

Brown some Italian sausage or ground beef before adding the onions. The rendered fat adds richness, and the meat makes it a complete meal.

Incorporate diced bell peppers, zucchini, or mushrooms along with the onions for a vegetable-packed sauce that's both nutritious and delicious.

Beyond red pepper flakes, try adding a diced jalapeño for fresh heat, or a pinch of smoked paprika for depth and warmth.

A splash of red wine added after the garlic can elevate your marinara to gourmet status. Let it cook off for a minute before adding tomatoes.

Fresh marinara keeps in the refrigerator for up to one week when stored in an airtight container. The flavors actually improve after a day or two, making it perfect for meal prep.

Marinara freezes beautifully for up to six months. Freeze in portion-sized containers or ice cube trays for easy weeknight dinners. Thaw overnight in the refrigerator or reheat directly from frozen over low heat.

Since you're already making the effort, why not double the batch? Marinara takes the same amount of active cooking time whether you're making one portion or four. Your future self will thank you when you have homemade sauce ready to go.

Use your marinara as a pizza sauce base. It's already perfectly seasoned and has the ideal consistency for spreading on dough.

Transform your marinara into the trendy Middle Eastern dish shakshuka by adding cumin, paprika, and creating wells for poached eggs.

Thin your marinara with broth to create a quick tomato soup or use it as the base for minestrone or other vegetable soups.

Use marinara as a braising liquid for chicken thighs, meatballs, or vegetables. The low, slow cooking process infuses incredible flavor into whatever you're cooking.

There's something deeply satisfying about creating something delicious from simple, wholesome ingredients. When you make marinara from scratch, you're not just preparing a sauce—you're participating in a tradition that connects you to generations of home cooks who understood that the best meals start with the best ingredients and a little bit of love.

The next time you're tempted to reach for that jar on the grocery store shelf, remember that in just 20 minutes, you can create something infinitely better. Your kitchen will smell amazing, your family will be impressed, and you'll have the satisfaction of knowing exactly what went into your food.

So tie on your apron, open that can of tomatoes, and let the magic of homemade marinara transform your next meal. Once you experience the difference, there's no going back to store-bought. Your taste buds—and your dinner guests—will never be the same.