Homemade Marinara Sauce

Homemade Marinara Sauce is a vibrant, flavorful, and versatile sauce that forms the foundation of many classic Italian dishes. Made with simple, fresh ingredients, this sauce is far superior to store-bought versions,


6. **Serving:**
– **Versatility:** This marinara sauce can be used immediately with your favorite pasta, spread on pizza dough, or served as a dipping sauce.
– **Garnishing:** Garnish with a few whole basil leaves and a drizzle of olive oil for an extra touch of freshness and flavor.


### Tips and Variations:
– **Tomato Choice:** Use San Marzano tomatoes for the best flavor if using canned tomatoes. For fresh tomatoes, ensure they are ripe and flavorful.
– **Extra Veggies:** Add finely grated carrots or celery to the sauce for extra depth and sweetness.
– **Wine:** A splash of red or white wine can be added after sautéing the onions and garlic for a more complex flavor.

– **Slow Cooker:** For a hands-off approach, combine all ingredients in a slow cooker and cook on low for 4-6 hours.

### The Experience:
Homemade Marinara Sauce is a celebration of simple, fresh ingredients coming together to create something extraordinary. The rich, vibrant color and the aromatic blend of garlic, onions, and herbs fill the kitchen, making the cooking process as enjoyable as the final dish. Each spoonful of this sauce is bursting with the natural sweetness and acidity of tomatoes,


perfectly balanced by the fresh herbs and subtle spices. Whether ladled over a bed of al dente pasta, used as a pizza base, or enjoyed with crusty bread, this homemade marinara sauce elevates any meal with its authentic, comforting flavors.



  • 2 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 3 garlic cloves, minced
  • (28 oz) can crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh basil leaves, chopped (or 1 teaspoon dried basil) (optional)


Sauté the Aromatics: In a large saucepan over medium heat, heat the olive oil. Add the diced onion and cook for 5 minutes, or until softened and translucent, stirring occasionally.

Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.

Add Crushed Tomatoes: Pour in the crushed tomatoes with their juices. Use a wooden spoon to break up any large tomato chunks.

Season and Simmer: Stir in the dried oregano, salt, and black pepper. Bring the mixture to a simmer and reduce heat to low.

Simmer and Thicken: Simmer the sauce uncovered for 20-30 minutes, or until slightly thickened to your desired consistency. Stir occasionally and break up any large tomato chunks.

Basil (Optional): If using fresh basil, stir in the chopped basil leaves in the last minute of cooking. Taste and adjust seasonings as needed.

Serve and Enjoy! Your delicious homemade marinara sauce is ready to use. Serve it over pasta, use it as a dipping sauce for bread, or spread it on pizza dough for a homemade pizza base.


For a smoother sauce, you can use an immersion blender to blend the sauce after simmering.
You can substitute canned diced tomatoes for crushed tomatoes.
Feel free to adjust the amount of dried oregano or add a pinch of red pepper flakes for a touch of spice.
Fresh herbs like thyme or rosemary can be added along with the garlic for additional flavor variations.
Leftover marinara sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

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