This delicious Marinara Sauce is prepared with simple ingredients and is so EASY to make in just 35 minutes. You’ll never want to use store-bought again!
Serve it over your favorite pasta or use it in chicken Parmesan, baked ravioli, lasagna soup, or as a dipping sauce for calzones… this sauce can be used in so many ways! I suggest making a double batch because it freezes beautifully, as well.
Marinara Sauce Ingredients
- Crushed tomatoes – canned
- Tomato paste
- Yellow onion
- Salt and black pepper – feel free to adjust the amounts to your taste!
- Basil – fresh
- Olive oil
- Crushed red pepper flakes – I only use a pinch of red pepper flakes and this sauce is not overly hot or spicy at all. Feel free to omit them (or increase the amount if you love heat!).
- Oregano – dried
- Bay leaf
How to Prepare
Following is a brief overview – please see the recipe card for full detailed instructions and ingredient amounts.
- Cook onion in olive oil in a medium saucepan over medium high heat. Add garlic and cook an additional 30 seconds.
- Add crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, pepper and bay leaf. Stir to combine and bring to a simmer. Cover and simmer for 20 minutes, stirring occasionally.
- Remove and discard bay leaf.
- Stir in chopped fresh basil.
Number of Servings
This recipe yields approximately 3 ¼ cups of sauce, which is 6 servings of a little over ½ cup each. If your family LOVES marinara sauce (like I do!), this recipe can easily be doubled (or even tripled!). Just be sure to use the appropriate size saucepan.
More Easy Homemade Sauces
Easy Marinara Sauce
- 2 tablespoons olive oil
- ¾ cup diced yellow onion
- 1 tablespoon minced fresh garlic
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- ¾ teaspoon dried oregano
- 1 pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 tablespoons chopped fresh basil
- Heat olive oil in a medium saucepan over medium high heat. Add onion and cook until softened (stirring frequently), about 3 minutes.
- Add garlic and cook an additional 30 seconds, stirring constantly.
- Add crushed tomatoes with juices, tomato paste, oregano, red pepper flakes, salt, pepper and bay leaf. Stir to combine.
- Bring to a simmer and reduce heat as necessary to maintain a simmer (medium low to low).
- Cover and simmer for 20 minutes, stirring about 3 times during simmering. *Exercise caution when removing lid to stir – the sauce tends to splatter while simmering. Stir about 3 times (every 6 to 7 minutes) during simmering to prevent sticking to the bottom of the pan.
- Remove from heat. Remove bay leaf and discard. Stir in fresh basil.
- This recipe yields approximately 3 ¼ cups.
- To store in the fridge, allow to cool, place in an airtight container and refrigerate for 3 to 4 days.
- To freeze, allow to cool and place in an airtight container. Freeze for up to 6 months.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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