How to make homemade marinara sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
56 kcal
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Course
Side Dish, Main Course, Condiments
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Cuisine
Italian
How to make homemade marinara sauce
Description
The recipe starts by gently sautéing diced yellow onion and crushed garlic in olive oil to develop a fragrant base without browning the garlic, preserving sweetness and preventing bitterness. Adding canned whole peeled tomatoes with their juices, dried oregano, additional olive oil, and optional red pepper flakes creates a flavorful and slightly spicy sauce.
Simmering gently for 25–30 minutes reduces the liquid by about a third, concentrating the flavors and causing the olive oil to separate slightly at the top. After cooking, blending the sauce with fresh basil leaves yields a smooth or textured sauce depending on blending length, infusing herbal brightness and a fresh aroma.
This marinara sauce is versatile for serving with pasta, using as a pizza base, or as a dipping sauce. It stores well refrigerated for up to a week or can be frozen for several months, maintaining its fresh tomato flavor. Adjusting salt after blending helps balance acidity and seasoning.
Fresh garlic and preferred canned tomato variety influence flavor; San Marzano tomatoes are noted for their ripeness and sweetness. Parmesan cheese can be added before blending for extra richness. Heating the sauce gently and not overcooking the garlic are important to avoid bitterness.
Ingredients
- 1 large whole peeled tomato large can, 28 ounces
- 1 medium yellow onion peeled
- 2-3 large garlic peeled, cloves
- 2 tablespoons extra-virgin olive oil
- 1- 1/2 teaspoons oregano dried
- basil fresh leaves, handful, packed
- salt to taste
- black pepper to taste
Instructions
- Peel the onion and garlic, then crush the garlic and dice the onion.
- Heat oil in a heavy-bottomed saucepan over medium-high heat. Sauté onion and garlic for 4-5 minutes.
- Crank open a can of tomatoes and pour into the pan. Stir in oregano, olive oil, red pepper flakes (optional if you want to make it spicy add 1 tsp), and salt.
- Reduce the heat to low and let simmer for about 25-30 minutes, or until liquid is reduced by 1/3 and oil gets separated from the sauce.
- Remove from the heat and carefully transfer it into a stand blender, together with the fresh basil. Blend until smooth, or until it has reached the desired consistency.
- Taste and adjust the salt according to your taste. Transfer the sauce into an air-tight jar secure with lid.
- Serve with your favorite side. This sauce can be refrigerated for up to 5 days and freeze up to 6 months.
Notes
- San Marzano canned tomatoes are preferred for sweetness and flavor but any canned tomatoes can be used.
- Fresh chopped garlic is ideal; avoid garlic powder to prevent bitterness.
- You may substitute yellow onion with Vidalia or Walla Walla onions for added sweetness.
- Add grated parmesan cheese before blending to introduce a cheesy flavor, or nutritional yeast for a vegan option.
- Store sauce in an airtight container in the refrigerator for up to 7 days or freeze for 4 to 6 months.
- Reheat gently in a microwave or on stovetop before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 40mg | 2% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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