Marinara Sauce

This marinara sauce recipe is so simple and delicious that it will have you thinking up more ways to use it! You'll never want to buy the jarred version again! It's so easy and quick, leaving you plenty of time to cook up some mozzarella sticks or any of your favorite foods to dip.

Classic Marinara Sauce Recipe

I also love to use this marinara sauce as the base for my pizza sauce, blitzed to a nice smooth consistency and a few additional ingredients. A very versatile ingredient list using canned tomatoes. You can use fire-roasted or even San Marzano tomatoes.

🥘 Marinara Sauce Ingredients, Notes, & Substitutions

• Canned Tomatoes - I use diced fire-roasted, but you can also use plain or San Marzano tomatoes. You will need 29 ounces (x2 14.5 oz cans), also do not drain the tomato juices.
• Olive Oil (extra virgin) - ¼ cup is needed.
• Garlic (minced) - Use 1½ tablespoons of fresh garlic if possible.
• Oregano (dried)- ¼ teaspoon of dried oregano (or try an oregano substitute).
• Italian Seasoning (dried)- ¼ teaspoon of Italian seasoning (try my Italian seasoning recipe).
• Basil (dried)- ¼ teaspoon of dried basil.
• Crushed Red Pepper Flakes (dried) - ⅛ teaspoon of crushed red pepper flakes for some added spice.
• Salt (to taste)

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Marinara Sauce

Using canned tomatoes makes this recipe completely effortless! All you will need is a blender or food processor, a large skillet, and a wooden spoon.

This recipe will yield 3 cups of marinara sauce.

Step 1: Prep. Using a blender or food processor, blend one of the 14.5-ounce cans (411 grams) of fire-roasted diced tomatoes. Mince 1½ tablespoons (22 grams) of garlic.

Step 2: Saute garlic. Heat a large skillet and ¼ cup (54 grams) of extra virgin olive oil to medium heat. Add garlic to heated oil, and cook until caramel in color, but do not let it brown.

Step 3: Add tomatoes & juice. Add both cans worth of tomatoes (with the tomato juices), both diced and blended portions, to the oil and garlic.

Step 4: Add the seasoning. Add ¼ teaspoon (1.3 grams) each of oregano, Italian seasoning, and basil, and ⅛ teaspoon (0.62 grams) of crushed red pepper flakes. Stir to combine.

Step 5: Simmer. Once the sauce is bubbling, reduce heat and simmer for 10 minutes.

Step 6: Taste & simmer. Add salt if desired and continue to simmer for an additional 5 minutes. Simmer until the sauce is thickened and the oil on the surface is deep orange in color. Remove from heat and enjoy!

🍽️ What To Serve With Marinara Sauce

While this marinara sauce is perfect for pasta, consider using it as a base for pizza or a dip for breadsticks. Regular noodles are great, or you can mix them up with zucchini noodles or spaghetti squash for some more nutritious options.

It also makes a great dip for so many things! Try this sauce with some cheese croquettes or risotto balls!

🙂 😀 Testimonials

This was so simple and tasty that I made a double batch for the freezer! My family loves pasta, so I always need to make sure we have some fresh marinara sauce on hand!

Lori from Tennessee

💭 Angela's Pro Tips & Recipe Notes

• This recipe calls for dried herbs, but you can use fresh if you like! Take a look at my post covering fresh-to-dry herb conversions if you need help.
• You can make your marinara sauce spicier by increasing the amount of crushed red pepper flakes. Or you can try my zesty arrabbiata sauce!
• Fire-roasted tomatoes are essential for capturing the best flavor. Of course, this recipe will still work with plain San Marzano tomatoes.

🥡 Storing & Reheating

Allow your marinara sauce to cool, and then transfer it to an airtight container. It can be stored in the refrigerator for up to 5 days.

Freezing Marinara Sauce

For long-term storage, you can transfer your cooled marinara sauce into a storage bag and squeeze out any excess air. It can then be frozen for up to 4 months.

When ready, transfer it to the fridge to thaw overnight before reheating.

Reheating Marinara Sauce

Reheat your marinara sauce in a saucepan on the stovetop over medium heat until it begins to simmer or is heated all the way through.

>>>>See all of my recipes here<<<<

❓ What Is The Difference Between Spaghetti Sauce And Marinara?

While these are both tomato-based sauces, they do have some differences. Marinara sauce is a slow-simmered sauce that features tomatoes, garlic, and herbs.

Spaghetti sauce, on the other hand, is basically a more complex version of marinara sauce. It typically includes chopped vegetables, additional seasonings, and sometimes meat.

❓ Can I Make Marinara Sauce In Advance?

Sure! You can easily prepare your marinara sauce a day or two ahead of time and store it in the refrigerator.

If you want to prepare it even further in advance, this sauce freezes wonderfully! It can be frozen for up to 4 months.

❓ Should I Use Canned Or Fresh Tomatoes For Marinara Sauce?

While you certainly could use fresh tomatoes, canned ones are much more convenient (and usually a more popular choice). Plus, you can easily find canned fire-roasted tomatoes for extra flavor and skip having to roast them yourself.

😋 More Italian Favorites

• Italian Chicken Pastina Soup - An Italian soup that is similar to chicken noodle soup.
• Italian Ricotta Cookies - Tender, slightly tangy cookies that are perfect for the holidays.
• Spaghetti Seasoning - A simple blend of seasonings that can take any pasta dish to the next level.
• Baked Eggplant Parmesan - A vegetarian version of the classic chicken Parmesan.
• Garlic Parmesan Angel Hair Pasta - Angel hair pasta is smothered in a rich and creamy garlic Parmesan sauce.
• Mushroom Risotto - A recreation of Gordon Ramsay's famous mushroom risotto.

📖 Recipe Card

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4.97 from 32 reviews

Marinara Sauce

This marinara sauce recipe is so simple and delicious that it will have you thinking up more ways to use it! You'll never want to buy the jarred version again! It's so easy and quick, leaving you plenty of time to cook up some mozzarella sticks or any of your favorite foods to dip.

Author | Angela Latimer

Servings: 3 cups

Calories: 228kcal

Prep 5 minutes minutes

Cooking 15 minutes minutes

Total Time 20 minutes minutes

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Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 29 oz fire roasted tomatoes (2 14.5 oz cans - diced, do not drain juices)
• ▢ ¼ cup olive oil (extra virgin)
• ▢ 1 ½ tablespoon garlic (minced)
• ▢ ¼ teaspoon oregano
• ▢ ¼ teaspoon Italian seasoning
• ▢ ¼ teaspoon basil
• ▢ ⅛ teaspoon crushed red pepper flakes
• ▢ salt (to taste)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions

 

• Blend one of the 2 14.5 oz cans of fire-roasted diced tomatoes. Mince garlic.
• Heat large skillet and extra virgin olive oil to a medium heat. Add garlic to heated oil, cook until caramel in color but do not let it brown.
• Add both cans worth of tomatoes (do not drain either), both diced and the blended portion, to the oil and garlic. Add seasoning: oregano, Italian seasoning, basil, and crushed red pepper flakes. Stir to combine.
• Once sauce is bubbling, reduce heat and simmer for 10 minutes. Taste, add salt if desired and continue to simmer for an additional 5 minutes. Simmer until sauce is thickened and the oil on the surface is deep orange in color.

Nutrition

Calories: 228kcal (11%) | Carbohydrates: 14g (5%) | Protein: 2g (4%) | Fat: 18g (28%) | Saturated Fat: 2g (13%) | Sodium: 423mg (18%) | Potassium: 16mg | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 1095IU (22%) | Vitamin C: 6.2mg (8%) | Calcium: 89mg (9%) | Iron: 1.7mg (9%)

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Course Condiments, Sauces

Cuisine Italian