Homemade Marinara Sauce is the way to go! Skip store-bought and make this delicious savory sauce to dip bread sticks in or to add to your next pasta dish. Made in just a few minutes, this will become your new favorite sauce!
One of my newer recipe obsessions in 2019 was homemade sauces. There are a few ingredients in a lot of store-bought sauces that don’t agree with my husband’s stomach which is what prompted the trend. And it turns out that homemade sauces are the BEST.
Something else I experimented with last year was replacing spaghetti sauce with marinara sauce in recipes. This is a game changer! It offers a thicker texture and bolder flavor. And of course you can’t go wrong with using marinara as a dipping sauce for any type of bread.
HOW TO MAKE MARINARA SAUCE
Heat olive oil in a large skillet over medium heat. Add the garlic and finely chopped onion and cook until soft and fragrant, about 3 minutes. Add fresh basil, oregano, sugar, salt and pepper and cook for an additional 3 minutes.
Add whole tomatoes, crushed tomatoes and tomato paste. Use a potato masher to break down the whole tomatoes just a bit.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 20 minutes.
Serve with your favorite pasta or as a dip for bread sticks. Store leftovers in a sealed container in the fridge!
- In place of the crushed tomatoes, you can use 6-8 cups fresh tomatoes or frozen tomatoes, thawed and chopped (juices included) – this equals about 30-40 Roma tomatoes.
- Add a few teaspoons of red pepper flakes for an extra touch of spice.
- Crushed tomatoes can be replaced with an equal amount of tomato sauce.
- Be sure to give it a taste before taking it off the stove. If it needs sweetness, add a bit of sugar. Add onion powder for an extra punch of flavor.
RECIPES TO MAKE USING MARINARA SAUCE
Aside from the obvious reason (the amazing FLAVOR!), my favorite thing about this sauce is that it is so versatile. Here are a few ideas for ways to enjoy it!
- Pour it over the top of cooked noodles of any kind.
- Dip bread sticks into it!
- Use it in place of store-bought sauce in your next pan of Baked Spaghetti or Baked Ziti!
- Lasagna and Cheesy Manicotti are both sooo good when made with this sauce!
- Use it as an ingredient to stuff spaghetti squash with.
- Add it to your morning eggs because everything tastes great with eggs.
STORING AND FREEZING HOMEMADE MARINARA SAUCE
Store homemade pasta sauce in a sealed container in the fridge for up to 5 days. If there are visible signs of mold, discard the sauce. To extend the shelf life, freeze it! Allow the sauce to cool completely and pour it into an airtight container.
Place in the freezer for up to 4 months. When you are ready to use the sauce, remove it from the freezer and allow it to thaw completely. Pour it into a saucepan and simmer over medium heat for 5 minutes before serving.
OTHER FAVORITE HOMEMADE SAUCES!
I’m obsessed with making savory homemade sauces! Down with store bought! Here are a handful of my favorites that you are sure to fall in love with. These all make for great gifts, too!
- Enchilada Sauce is more delicious than anything you can buy at the store and it is super easy to make. It only requires a handful of ingredients and is done in 15 minutes, with perfect flavor and consistency.
- Alfredo Sauce is super easy to make, done in under 10 minutes.
- This homemade Pizza Sauce takes less than 25 minutes to make!
- Pasta Sauce is super easy, meaty and hearty when made in an Instant Pot. Using a pressure cooker to cook pasta sauce makes it flavorful and quick to prepare, but tastes like is has simmered on the stove all day.
- Make your own Taco Sauce taco sauce to use in a variety of Mexican dishes, such as tacos, burritos and taco salads. Ditch the store-bought version so you know EXACTLY what goes inside! Make homemade taco sauce with a handful of ingredients and in just a few minutes.
Homemade Marinara Sauce
- 3 tbsp olive oil
- 1/2 yellow onion finely chopped
- 4 cloves garlic minced
- 1/4 cup basil finely chopped
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp granulated sugar
- 1 tsp salt
- 1 tsp pepper
- 28 oz. whole tomatoes with juices
- 28 oz. crushed tomatoes with juices
- 6 oz. tomato paste
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft and fragrant, about 3 minutes. Add basil, oregano, sugar, salt and pepper and cook for an additional 3 minutes. Add whole tomatoes, crushed tomatoes and tomato paste. Use a potato masher to break down the whole tomatoes just a bit.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 20 minutes.
- Serve with your favorite pasta or as a dip for bread sticks. Store leftovers in a sealed container in the fridge!