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Marinara from Scratch

Homemade Marinara Sauce with rich, bright tomato flavor on your table in less than 30 minutes! It is fabulous on pasta, pizza or as a dip.  It also is make ahead and freezer friendly so you can always have Marinara Sauce at your fingertips!  I’ve included recipes for the “Best Marinara Sauce” as well as “Lazy Day Marinara Sauce” in the Notes without any chopping AKA there are no excuses not to make Marinara Sauce from scratch!  

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 cups
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 carrot, finely diced (optional)
  • 1 talk celery, finely diced (optional)
  • 3-4 garlic cloves, minced
  • 1 oz can crushed tomatoes
  • 1 .5 oz. can fire roasted diced tomatoes with liquid, pureed
  • 1/3 cup water
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons reduced sodium soy sauce
  • 1 1/2 teaspoons chicken bouillon (granulated or base)
  • 1 teaspoon balsamic vinegar or more if you like it tangier
  • 1 tablespoon dried basil (or 3 tablespoons chopped fresh)
  • 2 teaspoons dried parsley (or 2 tablespoons fresh)
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar, more or less to taste
  • 1/4 tsp EACH dried thyme, salt, pepper, red pepper flakes
  • 1 whole bay leaf

Instructions

    Cup of Yum
  1. In a Dutch oven or large pot, heat olive oil over medium heat. Add onions, carrots and celery and cook until soft, about 7 minutes. Add garlic and red pepper flakes and cook 30 more seconds.
  2. Stir in all remaining Marinara ingredients, and simmer, uncovered, on the lowest heat for 15 minutes, stirring occasionally. Simmer for longer for a thicker sauce or add water to thin.
  3. Taste and season with salt, pepper, sugar or balsamic if desired. Discard bay leaf.
SMOOTH SAUCE
  1. For a smoother sauce, transfer sauce to the blender in batches and puree, taking care to leave a corner of the lid open so the steam can escape or else it will explode. I cover the exposed corner loosely with a paper towel.

Notes

  • The above recipe is for my favorite Marinara Sauce, but if you want the ultimate lazy day version, you can skip the sofrito, replace the onion and garlic each with powders and replace the pureed fire roasted tomatoes with tomato paste and additional water:
  • Marinara Sauce tastes even better the next day as the flavors further develop and meld.  Marinara Sauce should be kept in an airtight container in the refrigerator.  When stored properly, it will last for up to 5 days.
  • 1 28 oz. can crushed tomatoes without added seasonings
  • 3 tablespoons tomato paste
  • 3/4 cup water
  • 1/2 tablespoon reduced sodium soy sauce
  • 1 tablespoon dried basil
  • 2 teaspoons dried parsley
  • 1/2 tablespoon chicken bouillon
  • 1/2 tablespoon sugar more or less to taste
  • 1 teaspoon balsamic vinegar
  • 1 tsp EACH dried oregano, garlic powder, onion powder
  • 1/4 tsp EACH dried thyme, salt, pepper, red pepper flakes
  • 1 whole bay leaf
  • Prepare Marinara Sauce recipe according to instructions.
  • Let sauce cool completely.
  • Transfer sauce to freezer safe airtight containers or freezer bags.
  • Squeeze out any excess air, seal and label.
  • Freeze Marinara for up to 3 months.
  • When ready to use, let Marinara Sauce defrosts in the refrigerator overnight.
  • Gently heat over the stove.