Classic Homemade Marinara Sauce: A True Italian Staple
There’s something deeply satisfying about simmering your own marinara sauce from scratch. The smell alone—garlic, herbs, and tomatoes bubbling away—is enough to transport your kitchen to the Italian countryside. This Classic Homemade Marinara Sauce uses simple pantry staples, no preservatives, and delivers full-bodied flavor every time.
Whether you’re spooning it over pasta, layering it into lasagna, dipping cheesy sliders, or freezing it for future dinners, this sauce is a must-have in every home cook’s back pocket.
Why I Love This Recipe
This marinara recipe is tried-and-true: hearty, vibrant, and flexible. It’s not just about what’s in it—it’s what you can do with it. It forms the base for everything from spaghetti to meatballs, eggplant Parmesan, pizza, or just a bowl of garlic bread for dipping.
It’s easy to scale, stores beautifully, and makes your kitchen smell like a dream.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- ¼ cup fresh basil leaves, chopped
- ¼ cup grated Parmesan cheese (optional)
Instructions
1. Heat the Oil
In a large saucepan over medium heat, warm the olive oil until shimmering.
2. Sauté Onion
Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until translucent.
3. Add Garlic
Stir in the minced garlic and cook for 1–2 minutes, just until fragrant—don’t let it brown.
4. Combine the Base
Pour in the crushed tomatoes and tomato paste. Stir until the paste dissolves into the mixture.
5. Season the Sauce
Add the sugar, dried oregano, basil, thyme, and red pepper flakes if using. Season generously with salt and pepper to taste.
6. Simmer Low and Slow
Bring the sauce to a gentle simmer. Reduce heat to low and cook uncovered for 30–45 minutes, stirring occasionally, until thickened and rich in color.
7. Finish with Fresh Basil
Stir in fresh chopped basil during the final 5 minutes of cooking.
8. Add Cheese (Optional)
If desired, stir in grated Parmesan cheese just before serving for a creamy, umami kick.
Tips for Success
- Crushed tomatoes give the best texture, but you can blend if you prefer smoother sauce.
- Don’t skip the tomato paste — it adds depth and body.
- Want more flavor? Add a splash of red wine while it simmers.
- If it gets too thick, thin it with a little water or broth.
- Double the batch and freeze half for a rainy day dinner win!
How to Use This Marinara Sauce
- Pour it over classic spaghetti
- Use as the base for cheesy sliders
- Spoon it into lasagna, baked ziti, or pizza toast
- Serve it warm with garlic knots or mozzarella sticks
- Stir into simmering meatballs or use it in stuffed peppers
More Recipes You Will Love
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- Classic Spaghetti Recipe with Homemade Sauce
- How I Turned a Classic Sandwich Into the Ultimate Cheesy Hot Dip
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
Final Thoughts
This Classic Homemade Marinara Sauce is more than just a recipe — it’s the backbone of so many comforting meals. You’ll never want to go back to store-bought after tasting this rich, slow-simmered version.
Make a big batch, jar it, freeze it, and always have homemade flavor ready to go.
Try it once, and you’ll never look at pasta night the same way again.
Let me know what you served it with — and don’t forget to follow for more staple sauces and hearty Italian favorites.
— Jason Griffith, ChefManiac.com
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