Homemade Marinara Sauce

Homemade marinara sauce made with olive oil, garlic, onion, and canned tomatoes, simmered for a rich and balanced flavor. This easy marinara sauce recipe is perfect for pasta, pizza, lasagna, and Italian cooking. Made with simple pantry ingredients, classic tomato marinara is a staple red sauce for quick weeknight meals and meal prep.

Ingredients

• 1 tablespoon extra-virgin olive oil
• ½ small yellow or sweet onion, finely diced
• 3 garlic cloves, minced
• Kosher salt, to taste
• Pinch of red chili flakes
• 1 (28-ounce) can whole peeled tomatoes or crushed tomatoes
• 1 bay leaf
• 1 tablespoon tomato paste (optional)
• Pinch of sugar (optional)
• Fresh basil or Italian flat-leaf parsley, chopped (optional)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the diced onion and cook for about 3 minutes, until soft and translucent.
3. Stir in the garlic, a pinch of salt, and red chili flakes. Cook for 1–2 minutes, until fragrant.
4. Add the canned tomatoes, breaking them up with a wooden spoon.
5. Stir in the bay leaf and tomato paste, if using. Add ½ to 1 cup of water, depending on how thick you prefer the sauce.
6. Cover and simmer gently for 20 minutes, stirring occasionally.
7. Taste and adjust seasoning with more salt and pepper as needed. If the sauce tastes too acidic, add a small pinch of sugar to balance the flavors.
8. Remove the bay leaf and stir in fresh basil or parsley just before serving, if desired.

Tips

• Use high-quality canned tomatoes for the best flavor.
• Simmer longer for a thicker, more developed sauce.
• Blend the sauce briefly for a smoother texture if preferred.

Variations and Substitutions

• Add dried oregano or Italian seasoning for extra depth.
• Use shallots instead of onion for a milder taste.
• Add a splash of red wine while simmering for richer flavor.

FAQs

Can I freeze marinara sauce?
Yes, store in airtight containers and freeze for up to 3 months.

How do I reduce acidity without sugar?
A small knob of butter or a longer simmer can help mellow acidity.

Can I use fresh tomatoes?
Yes, but peel and seed them first and simmer longer to reduce excess liquid.

Serving Suggestions

• Toss with pasta or gnocchi.
• Use as a base for pizza or lasagna.
• Serve alongside meatballs, chicken, or eggplant dishes.

Why You’ll Love This Recipe

• Simple pantry ingredients
• Quick and easy preparation
• Versatile sauce for many dishes
• Classic, balanced Italian flavor

Homemade Marinara Sauce

Recipe by el hassan

Servings

1

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

312

kcal

Ingredients

• 1 tablespoon extra-virgin olive oil

• ½ small yellow or sweet onion, finely diced

• 3 garlic cloves, minced

• Kosher salt, to taste

• Pinch of red chili flakes

• 1 (28-ounce) can whole peeled tomatoes or crushed tomatoes

• 1 bay leaf

• 1 tablespoon tomato paste (optional)

• Pinch of sugar (optional)

• Fresh basil or Italian flat-leaf parsley, chopped (optional)

Directions

• Heat the olive oil in a medium saucepan over medium heat.
• Add the diced onion and cook for about 3 minutes, until soft and translucent.
• Stir in the garlic, a pinch of salt, and red chili flakes. Cook for 1–2 minutes, until fragrant.
• Add the canned tomatoes, breaking them up with a wooden spoon.
• Stir in the bay leaf and tomato paste, if using. Add ½ to 1 cup of water, depending on how thick you prefer the sauce.
• Cover and simmer gently for 20 minutes, stirring occasionally.
• Taste and adjust seasoning with more salt and pepper as needed. If the sauce tastes too acidic, add a small pinch of sugar to balance the flavors.
• Remove the bay leaf and stir in fresh basil or parsley just before serving, if desired.