This easy homemade Marinara Sauce is made with canned (or fresh) tomatoes and 6 simple ingredients. It’s healthy, and tastier than anything you’ll find in a jar!
There is just so much to love about easy Italian recipes. This marinara recipe is a perfect example of how cooking from scratch is just as easy and SOOO much better than running to the store for a jar of Prego. Try this pasta sauce with homemade Chicken Parmesan or use it as a dip for Garlic Knots!
Whenever I take the time to make sauces from scratch they always add that little extra “wow” factor to the dish I’m preparing. The store-bought equivalents could never measure up, and when the sauce is as easy to make as this Marinara sauce, it’s really a no brainer to put in the extra few minutes.
Why make homemade marinara?
- 6 ingredients. Yep, just canned tomatoes, olive oil, fresh garlic, dried oregano and basil, sugar, and salt.
- Healthy. This homemade pasta is lower in sugar and sodium than what you’ll find at the store. Plus, we all know tomatoes are good for you :).
- Freezer-friendly. Store it for up to 4 months in the freezer.
What’s the difference between MARINARA SAUCE and spaghetti sauce?
Spaghetti sauce and marinara sauce are often used like synonyms but they aren’t exactly the same (as any picky eater might tell you). Though they are both tomato based sauces, marinara sauce is a meatless sauce that is slow-simmered and made with tomatoes, garlic, and herbs. Traditional spaghetti sauce is basically a more complex version of marina sauce that has additional spices and is often made with meat and cut up vegetables.
How to Make Marinara Sauce:
- Crush the tomatoes. Use your hands and crush them into a large bowl.
- Prep your skillet. Heat oil in a large skillet, once hot, add the garlic and stir.
- Add all ingredients. Add crushed tomatoes, oregano, basil, sugar, and salt to the hot skillet.
- Simmer. Turn sauce down to a simmer and cook for 15-20 minutes, until the oil on the surface turns a deep orange.
In a rush? Make it ahead of time:
This marinara sauce is perfect for making ahead of time. In fact you could double the recipe and freeze the extras.
Allow the marinara sauce to cool and store it in an airtight container or jar in the refrigerator for 3-4 days. To freeze, put the homemade pasta sauce in an airtight container or freezer ziplock bag and store it for up to 4 months.
Also, if you’d like to use fresh tomatoes for this recipe, substitute about 6-7 fresh tomatoes for the 28oz. can of whole tomatoes. Blanch them and remove the skins before step 1 of the recipe.
What to serve with marinara sauce:
- 28 ounce can whole San Marzano tomatoes*
- ¼ cup extra-virgin olive oil
- 3 cloves garlic
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- Crush the tomatoes with your hands into a large bowl. Set aside.
- Add oil to a large skillet over medium heat. Once hot, add the garlic. Stir and then add the crushed tomatoes, oregano, basil, sugar, and salt.
- Turn sauce down to a simmer and cook for at least 15-20 minutes, until the oil on the surface turns a deep orange.
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