Homemade Marinara Sauce Recipe

I’m completely smitten with this homemade marinara sauce because it marries juicy tomatoes, fresh garlic and aromatic herbs for an irresistible flavor burst that elevates any pasta or pizza dish. Each spoonful brings a comforting slice of Italy straight to my kitchen, making every meal feel like a festive celebration.

I love making my Homemade Marinara Sauce because it combines simple ingredients to create a sauce thats both flavorful and nutritious. I start by heating 2 tablespoons olive oil before adding a medium yellow onion, roughly chopped, and 4 garlic cloves, minced, so they release their natural sweetness and aromatic flavors.

Then, into the mix goes a can of 28 ounces whole peeled tomatoes or, if you want, about 2 pounds of fresh garden tomatoes that are peeled and chopped. I also add a small grated carrot for a hint of natural sweetness, along with 1 teaspoon salt, 1/2 teaspoon ground black pepper, and both dried basil and oregano for that classic Italian taste.

This sauce is low sodium if you adjust the salt to your needs, and its fresh tomatoes provide vitamins while the olive oil adds healthy fats. It’s a quick, small batch recipe you can use on pasta, meatballs, pizza or as a dipping sauce.

Why I Like this Recipe

1. I love how versatile this marinara is – whether im making pasta, meatballs or even using it as a dipping sauce, it works perfectly every time.

2. I like that i can use either canned tomatoes or fresh garden tomatoes in the recipe. Its cool cause i can adapt it depending on whats available in my kitchen.

3. One of the best things is how easy it is to make; the ingredients are super simple so i dont have to be a professional chef to whip up a tasty sauce.

4. Lastly, i appreciate how i can tweak the spice level; a pinch of red pepper flakes and a bit of sugar lets me adjust the flavor exactly how i like it.

Ingredients

• Olive oil provides healthy fats that boost flavor and helps with vitamin absorption.
• Yellow onion adds natural sweetness, crunchy texture and lots of fiber for a balanced bite.
• Garlic elevates the dish with its punchy aroma and heart friendly benefits, really tasty.
• Tomatoes form the sauce base by providing tanginess, vitamins and antioxidant power.
• Carrot adds subtle sweetness and extra fiber which helps balance out the tangy acidity.
• Herbs like basil and oregano enrich the flavor with a warm, homey touch.
• Red pepper flakes introduce a mild kick, giving the sauce a bit of heat.
• Salt brightens all the flavors and enhances those herbal notes in every spoonful.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, roughly chopped
• 4 garlic cloves, minced
• 1 can (28 ounces) whole peeled tomatoes or about 2 pounds of fresh garden tomatoes, peeled and chopped
• 1 small carrot, grated (optional)
• 1 teaspoon salt (plus extra to taste)
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional if you like a little heat)
• A pinch of sugar (optional to balance the tomatoes’ acidity)

How to Make this

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the roughly chopped onion and cook for about 4 to 5 minutes until it gets soft and a bit translucent.

2. Toss in the minced garlic (and grated carrot if you want) and stir for another minute. Be careful not to overcook the garlic so it doesn’t get bitter.

3. Pour in the 28-ounce can of whole peeled tomatoes (or add your 2 pounds of fresh garden tomatoes that have been peeled and chopped). Use a spoon or a potato masher to break the tomatoes up a bit.

4. Add 1 teaspoon of salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried basil, and 1 teaspoon dried oregano to the pan. If you like a bit of heat, add 1/2 teaspoon red pepper flakes.

5. Stir everything together well so the seasonings are mixed into the tomatoes.

6. Add a pinch of sugar if the tomatoes taste too acidic. This little bit of sugar helps balance out the flavor.

7. Bring the sauce to a simmer, then lower the heat and let it cook slowly for about 20 to 30 minutes. Stir occasionally to prevent it from sticking.

8. Taste the sauce and adjust the salt and pepper if needed.

9. Once the sauce has thickened a little and the flavors have melded, it’s ready to use on pasta, meatballs, pizza, or even as a dipping sauce. Enjoy!

Equipment Needed

1. Large saucepan
2. Chef’s knife
3. Cutting board
4. Measuring spoons (for spices and salt)
5. Can opener (if you’re using the canned tomatoes)
6. Spoon or potato masher (to break up the tomatoes)
7. Stirring spoon
8. Stove

This list covers the basic kitchen equipment and utensils you need for the recipe. Enjoy cookin!

FAQ

• Q: Can I use fresh tomatoes instead of canned ones?
  A: Yes, you can use about 2 pounds of fresh garden tomatoes that are peeled and chopped. They might need a bit more cooking time to soften, but the flavor is fantastic.
• Q: Do I really have to peel the tomatoes?
  A: Not really, but peeling helps give the sauce a smoother texture. If you don’t mind a bit of extra texture then you can leave them on, but most people peel.
• Q: How long should I simmer the marinara sauce?
  A: Simmering for about 20 to 30 minutes is fine. The longer you simmer it the more the flavors blend, but just be careful not to overcook it.
• Q: Can I freeze the sauce?
  A: Yes, the marinara sauce freezes really well. Just let it cool completely, portion it out into containers or freezer bags, and store it for up to 3 months.
• Q: What is the purpose of the grated carrot?
  A: The carrot adds a touch of natural sweetness and helps balance out the acidity of the tomatoes. Its use is optional so you can skip it if you prefer.

Homemade Marinara Sauce Recipe Substitutions and Variations

• Olive oil: If you happen to be out, you can use avocado oil or even vegetable oil as a decent substitute.
• Yellow onion: Sometimes red onions or even shallots work well if you want a slightly different flavor twist.
• Whole peeled tomatoes: Try using diced tomatoes or, if you’re using fresh ones, blend them a bit for a similar texture.
• Garlic cloves: In a pinch, a sprinkle of garlic powder (about 1/4 teaspoon per clove) can save the day.

Pro Tips

Here are a few pro tips to help take your tomato sauce to the next level:

1. If your sauce seems too watery, try simmering it uncovered for a bit longer. This helps evaporate extra liquid and intensifies the flavors so it tastes richer.

2. Be careful when cooking the garlic. Let it get lightly browned but dont let it burn because burnt garlic makes the whole sauce bitter and ruins the flavor.

3. Even though the recipe suggests a pinch of sugar, sometimes it helps to add a tad more if your tomatoes are very acidic. Taste as you go and adjust it so it all comes together.

4. For an extra kick, add your red pepper flakes towards the end of cooking. This way, you get a fresh hint of heat without overpowering the full flavor of the sauce.