Easy Homemade Marinara Sauce Recipe

Why We Love This Recipe

• Rich Tomato Flavor: San Marzano tomatoes create a naturally sweet marinara sauce with deep tomato flavor.
• Large Batch Cooking: This recipe makes about 16 cups, making it ideal for freezing and meal prep.
• Simple Pantry Ingredients: Everything comes together with canned tomatoes, garlic, olive oil, and herbs.
• Versatile Italian Sauce: Use it for pasta, lasagna, pizza, meatballs, or dipping bread.

Key Ingredients

This marinara sauce uses simple Italian pantry staples that simmer together into a balanced sauce with deep flavor.

• San Marzano Tomatoes: Four large cans of crushed San Marzano tomatoes form the heart of this sauce. They are naturally sweeter and less acidic than many canned tomatoes.
• Onion: Finely chopped onion cooks slowly in olive oil to build a flavorful base.
• Extra Virgin Olive Oil: Olive oil helps carry the flavor of the aromatics and gives the sauce its smooth texture.
• Garlic: A whole head of garlic, finely chopped, adds bold savory flavor once sautéed.
• White Wine: A splash of wine deglazes the pot and adds depth to the tomato sauce.
• Italian Seasoning: A blend of herbs like oregano and basil brings classic Italian marinara flavor.
• Carrot: One whole carrot simmers in the sauce to naturally soften acidity.
• Bay Leaves: Bay leaves add a subtle savory note while the sauce cooks.
• Water: Loosens the sauce and helps everything simmer evenly.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Canned Tomatoes: If tomatoes are in season, you can substitute peeled fresh tomatoes for canned.
• Red Pepper Flakes: Add a pinch if you like a slightly spicy marinara sauce.
• Slow Cooker Version: After sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 4-6 hours.

How To Make Easy Homemade Marinara Sauce Recipe

STEP ONE: Build the Flavor Base

In a large bowl, gently squeeze and crush the tomatoes by hand.

Heat olive oil in a large pot over medium heat. Add chopped onions and cook until softened and translucent, about 6-8 minutes.

STEP TWO: Add Garlic and Deglaze

Stir in the finely chopped garlic and cook for about one minute until fragrant.

Pour in the white wine and allow it to reduce slightly for 2-3 minutes.

STEP THREE: Add Tomatoes and Seasonings

Add crushed San Marzano tomatoes, one full empty tomato can of water, Italian seasoning, the carrot, and bay leaves.

Bring the sauce to a gentle simmer.

STEP FOUR: Simmer and Blend

Reduce the heat to low and simmer uncovered for 45-60 minutes, stirring occasionally.

Remove the carrot and bay leaves, then use an immersion blender to blend the sauce until smooth.

Storage

Homemade marinara sauce stores well. Let the sauce cool completely before transferring it to airtight containers. It will keep in the refrigerator for 4 to 5 days, or in the freezer for up to 3 months. Reheat gently on the stove over medium heat, stirring occasionally until warmed through.

Marinara Sauce Recipe FAQs

📖 Recipe

Easy Homemade Marinara Sauce Recipe

Jami Powell

This Easy Homemade Marinara Sauce Recipe is a make-ahead-friendly, family-style Italian sauce that fills the kitchen with classic comfort. The homemade marinara sauce uses San Marzano canned tomatoes, olive oil, garlic, and herbs simmered over medium heat until the sauce becomes rich, balanced, and perfect for pasta, pizza, or dipping bread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

1x2x3x

Course Main Course

Cuisine Italian

Servings 16

Calories 46 kcal

Equipment

• ▢
  Large pot or Dutch oven
• ▢
  Cutting board
• ▢
  Chef's Knife
• ▢
  Wooden spoon
• ▢
  Immersion blender (stick blender)

Ingredients

  

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• ▢ 4 cans (28 ounces each) whole San Marzano tomatoes, crushed by hand with juices
• ▢ 3 cups chopped onion
• ▢ ¼ cup olive oil
• ▢ 1 whole head of garlic (cloves peeled and finely chopped)
• ▢ ½ cup white wine
• ▢ 1 tablespoon Italian seasoning
• ▢ 1 medium carrot
• ▢ 2 bay leaves
• ▢ ½-1 (28 ounce) can water (use the empty tomato can to measure)

Instructions

 

• Heat olive oil in a large pot over medium heat. Add chopped onions and cook for about 6 to 8 minutes until softened and translucent.
• Add the finely chopped garlic and cook for about 1 minute until fragrant. Pour in the white wine and allow it to simmer for 2-3 minutes so it reduces slightly.
• Add the crushed San Marzano tomatoes and ½-1 full empty tomato can of water. Stir in the Italian seasoning, then add the carrot and bay leaves. Bring to a gentle simmer.
• Reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally as the sauce thickens.
• Remove the carrot and bay leaves. Use an immersion blender to blend the sauce until smooth.

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Notes

Cooking Notes:

Simmer the sauce gently so the tomatoes develop sweetness and depth without tasting acidic.

Tips for Best Results:

• Cook onions slowly until soft before adding tomatoes.
• Keep the sauce at a gentle simmer instead of boiling.
• Remove bay leaves and carrot before blending.
• Blend until smooth for a classic marinara texture.

How to Know It’s Ready:

The sauce will darken slightly, thicken, and taste balanced with rich tomato flavor and no sharp acidity.

Nutrition

Calories: 46kcalCarbohydrates: 3gProtein: 0.4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 5mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 644IUVitamin C: 3mgCalcium: 14mgIron: 0.3mg

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