If you’re yearning for a burst of classic Italian flavor to grace your pasta, pizza, or even a simple crusty bread, there’s nothing quite like making Marinara Sauce from Scratch. This cherished version brims with vibrant tomatoes, aromatic herbs, and a tantalizing hint of garlic, offering deep, bold flavors straight from your own kitchen. Whether you’re a weeknight cook on the hunt for that perfect sauce or planning an Italian feast for friends, this sauce stands out as both comfort food and a culinary accomplishment you’ll want in your weekly rotation.
Ingredients You’ll Need
All you need for impressive homemade Marinara Sauce from Scratch are a handful of pantry staples and a little patience. Each ingredient here is chosen on purpose: to coax out natural sweetness, richness, and color that simply can’t be beat.
- Olive oil: Sets a silky base and brings subtle fruitiness to your sauce.
- Finely chopped onion: Provides gentle sweetness and depth of flavor as it softens.
- Minced garlic: Adds a pop of savory aroma and unmistakable Italian character.
- Whole peeled tomatoes (28 ounces): The sauce’s backbone; San Marzano varieties take it over the top, but any good-quality whole tomatoes will shine.
- Salt: The essential flavor-boosting ingredient that brings everything into balance.
- Black pepper: Just enough to add warmth and accent all other flavors.
- Sugar (optional): A clever way to tame acidity and coax out tomato sweetness if needed.
- Dried oregano: Classic herbal sharpness that defines marinara’s taste.
- Dried basil: For gentle, sweet notes that round out the sauce.
- Crushed red pepper flakes (optional): A dash for subtle heat and complexity.
- Bay leaf: Brings a savory, almost floral background note that makes the sauce more complex.
- Fresh parsley or basil (optional for garnish): The final flourish—herbaceous, fresh, and bright green for visual and flavor pop.
How to Make Marinara Sauce from Scratch
Step 1: Sauté the Onions
Pour the olive oil into a large saucepan and warm it over medium heat. Once it shimmers, add your finely chopped onion, stirring occasionally as it softens and fills your kitchen with its sweet, inviting aroma. Giving the onion 5 to 7 minutes to become translucent works magic on the sauce’s base.
Step 2: Add the Garlic
Stir the minced garlic into the pan and let it cook just until fragrant—about 30 seconds. You’ll want to watch closely here, since garlic can quickly turn bitter if overcooked; a quick stir is all it takes for it to release those delicious oils and flavors.
Step 3: Crush the Tomatoes
Pour in the whole peeled tomatoes with all their juices. Grab a wooden spoon or a potato masher and crush the tomatoes gently right in the pan. It’s a hands-on, satisfying way to ensure your Marinara Sauce from Scratch has plenty of heart and rustic charm.
Step 4: Add Seasonings and Bay Leaf
Time to layer in flavor! Sprinkle in the salt, black pepper, dried oregano, dried basil, and a pinch of sugar if you’d like just a touch of sweetness. If you want a subtle kick, add crushed red pepper flakes. Nestle the bay leaf into the sauce—it will infuse the entire pot with a fragrant backbone as it simmers.
Step 5: Simmer Gently
Bring everything to a gentle simmer, then reduce the heat to low. Let your sauce bubble away, uncovered, for 30 to 40 minutes, stirring occasionally. This is where everything melds together; the sauce will thicken, the flavors will deepen, and your kitchen will smell like an Italian trattoria! Be sure to remove and discard the bay leaf at the end.
Step 6: Blend (Optional)
If you love your Marinara Sauce from Scratch silky smooth, use an immersion blender right in the pot or transfer the cooled sauce to a blender, pulsing until you reach your desired texture. For a chunkier, more rustic sauce, leave it just as is—either way, you can’t lose.
Step 7: Garnish and Serve
Spoon the hot sauce into bowls or over your favorite dishes and finish with a sprinkle of fresh parsley or basil if you like. The pop of green is beautiful and adds a fresh aroma just before digging in.
How to Serve Marinara Sauce from Scratch
Garnishes
Freshly chopped basil or parsley is always a winning touch, offering color, aroma, and a burst of green that feels undeniably Italian. For a finishing flourish, a light drizzle of olive oil or a crack of black pepper can make each serving sparkle. If you’re feeling festive, a few shavings of vegan or dairy parmesan over the top add savory depth.
Side Dishes
Marinara Sauce from Scratch is wonderfully versatile—try ladling it over steaming bowls of al dente spaghetti, spreading it on pizza dough for a homemade pie, or serving it alongside garlic knots for dipping. For a hearty meal, pair it with eggplant or chicken parmigiana, or offer it as a dipping sauce for crunchy vegetable fritters.
Creative Ways to Present
Let your imagination guide you! Use the sauce as a base for shakshuka, drizzle it over roasted vegetables, or turn it into a rich topping for homemade meatballs. Layer it in lasagna, slather it onto toasted ciabatta, or fill a ramekin for a rustic dipping station at your next dinner party. Marinara Sauce from Scratch always finds a way to wow.
Make Ahead and Storage
Storing Leftovers
Once your sauce cools to room temperature, transfer it to an airtight container and refrigerate. It will keep beautifully for up to 5 days, and the flavors deepen with time, making those next-day leftovers even more irresistible!
Freezing
For batch-cooking fans, Marinara Sauce from Scratch is a freezer’s best friend. Cool the sauce completely, then ladle it into freezer-safe containers or zip-top bags (lay bags flat to save space). It’ll stay fresh and tasty for up to 3 months—just remember to label with the date.
Reheating
To reheat, simply pour the desired amount into a saucepan and warm gently over medium-low heat, stirring occasionally until steaming. If microwaving, cover the container to prevent splattering and heat in 30-second bursts, stirring in between. Add a splash of water or broth if the sauce seems a bit thick.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If you have ripe, peak-season tomatoes, swap in about 2 pounds, peeled and crushed. Just keep in mind that canned tomatoes (especially San Marzano) yield consistent results, but fresh brings its own garden-bright magic.
Is this Marinara Sauce from Scratch gluten-free and vegan?
Yes! This sauce is naturally vegan and gluten-free, making it a fantastic choice for almost any table. Just confirm your canned tomatoes and herbs are free of any additives or cross-contamination if you’re cooking for someone with allergies.
Can I make the sauce spicier?
Of course! Just increase the red pepper flakes to your preferred heat level, or try adding a finely minced fresh chili alongside the onions for extra fire.
How do I thicken my sauce if it’s too watery?
If your Marinara Sauce from Scratch feels a bit thin, simply keep simmering it uncovered. This will allow excess liquid to evaporate and the sauce to concentrate. Avoid adding flour or cornstarch, as it can muddy the flavor.
Can I double or halve the recipe?
Definitely! This recipe doubles or halves easily, just adjust your pot size and watch simmer times (big batches take a bit longer). Perfect for meal prepping or last-minute family dinners alike.
Final Thoughts
There’s real joy in simmering a pot of Marinara Sauce from Scratch on your stove: the aroma, the anticipation, and that first delicious taste with your favorite dish. I hope you give this homemade version a spot in your kitchen lineup—you might never go back to jarred again!
Print
Marinara Sauce from Scratch Recipe
- Total Time: 50 minutes
- Yield: About 3 cups 1x
- Diet: Vegan
Description
Learn how to make a rich and flavorful Marinara Sauce from Scratch with this easy recipe. Perfect for pasta dishes or as a dipping sauce for your favorite appetizers.
Ingredients
For the Marinara Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) whole peeled tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 small bay leaf
- 2 tablespoons chopped fresh parsley or basil (optional for garnish)
Instructions
- Heat olive oil: In a large saucepan over medium heat, heat olive oil.
- Cook onion and garlic: Add chopped onion, cook until soft. Stir in garlic and cook until fragrant.
- Add tomatoes and seasonings: Pour in tomatoes, crush gently. Add salt, pepper, sugar, oregano, basil, red pepper flakes, and bay leaf. Simmer.
- Simmer: Reduce heat and simmer uncovered for 30–40 minutes until thickened. Remove bay leaf.
- Blend (optional): For a smoother sauce, blend with an immersion blender or in a regular blender. Garnish and serve.
Notes
- Use San Marzano tomatoes for best flavor.
- This sauce freezes well for up to 3 months.
- Adjust seasoning and texture to your preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 5g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
