Homemade Marinara Sauce Recipe – This homemade marinara sauce recipe is made with classic, fresh ingredients, and is so simple to prepare!
This marinara sauce is one of those recipes that I turn to again and again. I adore a good homemade marinara sauce, but have to be honest. I don’t want to have to cook it for hours for it to taste just right.
I like simple and quick recipes so I can start supper as we’re finishing up from our busy day of school and all of the other activities and still have a hot, delicious supper on the table.
I know I could plan way in advance and make the long-cooking marinara sauce, but that’s just not how I roll most days.
So, if it’s not how you roll either, then this marinara sauce is perfect for you, too!
It can be our little secret.
As a matter of fact, you might want to get enough ingredients to double this recipe! I like to keep a jar or two of it in my refrigerator we love it so much!
I prefer my marinara sauce to still have bits of tomato in it, but if you prefer a smoother marinara sauce, you can simply blend with your immersion blender until it reaches the consistency you prefer, it usually only takes a minute or two. If you don’t have an immersion blender, a standard blender or food processor will also do the trick!
Here’s how I make my marinara sauce recipe.
Homemade Marinara Sauce Recipe
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1/2 medium onion diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 (32-ounce can) crushed tomatoes
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- Heat the olive oil in a medium saucepan over medium-low heat. Add garlic and onions and cook until tender, about 5 minutes. Add the remaining ingredients and stir to combine.
- Simmer until slightly thickened, about 20 minutes.
- Store in an airtight container in the refrigerator to keep for about 1 week.
Nutrition information is automatically calculated, so should only be used as an approximation.
From the Add a Pinch recipe archives. Originally published 2012.
I keep a jar/bowl of this in my refrigerator at all times. Sometimes I use canned crushed tomatoes as called for other times I use canned whole plum tomatoes broken up with a spoon. I generally add a healthly pinch of red pepper flakes and a some garlic powder and onion powder and sometimes a squeeze of tomato paste. From this basic marinara sauce I can be “on the ready” for almost anything red-saucy that my 13 yr old son is in the mood for with the addition of a few ingredients – quick french bread/regular pizzas, pasta with meat sauce, sloppy joes, tortellini with tomato cream sauce, homemade hamburger helper and so much more. I have also found that keeping basic browned ground beef with onions & garlic in the refrigerator and basic breaded chicken cutlets such as in the chicken parm in the freezer help also. Love your recipes Robyn. Thank you!
PS: I also keep a jar of your Buffalo Sauce and Enchilada Sauce in the refrigerator!
What a great idea! I love that you have found so many ways to use my basic recipes. Thank you.