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5.0 from 12 votes

Homemade Marinara Sauce

The best marinara sauce! It's so easy to make and it's so much better than the bottled stuff! Don't be tempted to omit the butter, it adds a delicious light richness to the sauce. Serve over spaghetti or tortellini for a simple, tasty dinner. Makes about 7 cups.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Course: Condiments
Cuisine: Italian

Ingredients

  • 2 (28 oz) cans San Marzano Tomatoes
  • 3 Tbsp butter
  • 1 1/2 cups finely chopped yellow onions
  • 5 - 10 cloves garlic minced (depending on how garlicky you like it)
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp Salt, then more to taste
  • 4 prigs (20g) fresh basil
  • Shredded Parmesan or Romano cheese and chopped basil, for serving

Instructions

    Cup of Yum
  1. Pour tomatoes into a medium mixing bowl then crush all of the tomatoes well with your hands, set aside.
  2. Melt butter in a large pot slightly over medium heat. Add onions and saute until softened, about 8 minutes. 
  3. Move onions over to one side of the pan, add garlic to opposite side and saute 1 minute, or until lightly golden and fragrant. 
  4. Pour in tomatoes and olive oil. Season with salt, add basil and submerge. 
  5. Bring just to a light boil then reduce heat to low and simmer until sauce has reduced and thickened slightly, stirring occasionally, abou 15 - 25 minutes. 
  6. Using tongs, remove basil and discard. Serve sauce warm with pasta and top with Parmesan or Romano cheese and basil.

Notes

  • Homemade marinara sauce freezes incredibly well. I prefer freezing it in smaller jars so I can thaw exactly what I need in the future. To thaw marinara sauce, simply place it in your fridge overnight.