Nothing beats this classic Homemade Marinara Sauce that is made from scratch with crushed tomatoes, garlic, and fresh basil simmered on the stove. And it can double as a pizza sauce!
If you love classic Italian-American cooking, be sure not to miss our Best Spaghetti and Meatballs, Roasted Red Pepper Sauce, or Italian Wedding Soup!
Homemade Marinara Sauce
There is nothing like a homemade marinara sauce simmering on the stove. The aroma of the garlic and bubbling tomatoes fill your kitchen and make you think you've died and gone to heaven Italy. And the fresh basil is just so divine. I love working with fresh herbs when I'm cooking.
Next year I am definitely growing an herb garden so I have readier access to fresh basil without having to pay grocery store prices for it!
I love this classic marinara sauce because it is so simple and easy to make! And it works wonderfully as a simple pizza sauce for your favorite pizza, whether it is a traditional pepperoni made with homemade pizza dough or a Chicago deep dish pizza!
I have to admit, when I make this sauce I like to pretend that I'm some kind of Italian mama cooking a meal for "the family". Is it weird that I daydream like that?
But there is something old-worldly and therapeutic about sauteing onions and garlic in olive oil, and then adding herbs and crushed tomatoes and letting it bubble and simmer on your stove while you prepare pasta. Or zucchini noodles, if you are obsessed with them like I am.
Just so there are no misconceptions, I used bottled spaghetti sauce for years and years. It wasn't until doing Whole 30 that I realized how much sugar was in those jarred sauces. And now they taste too sweet for me and they definitely don't have the richness of a homemade marinara sauce.
I still keep a jar or two on hand for busy nights but it just isn't the same as the homemade stuff.
I do still use a teeny bit of sugar to cut the acidity of the tomatoes in this recipe, but baking soda can be subbed in place of the sugar in the same amount so that this is a Whole 30 compliant marinara sauce, if you are eliminating sugar from your diet. It tastes wonderful and rich either way.
How to Chiffonade Basil
While this recipe calls for "chopped" basil, I really always use a technique known as a "chiffonade". Which is just a fancy word for slicing the basil leaves into thin ribbons.
If you chop basil like any other ingredient, it crushes the leaves too much, so a chiffonade is a better approach. And while you can always use dried basil in a pinch, homemade marinara sauce really is so much better with fresh herbs.
To do this easily (like, in less than 20 seconds), just stack 5-8 basil leaves into a little pile, then roll them up like a cigar.
Then use a very sharp knife to slice thin ribbons of basil to add to the marinara sauce. If your knife is dull, you will notice that it is crushing the tender basil leaves, so make sure to sharpen those knives!
How to make homemade marinara sauce
- In a heavy saucepan, melt the butter over medium heat.
- Add in the onion and saute for 5-7 minutes until it’s translucent and soft.
- Add in the garlic and saute for another 30 seconds until fragrant.
- Add in the crushed tomatoes, oregano, bay leaf, salt, pepper, and sugar and stir to combine. Reduce the heat and cover. Let the pot simmer for 15-20 minutes.
- Remove from heat and stir in the chopped basil and olive oil. Season with salt and pepper to taste.
What is the difference between marinara sauce and spaghetti sauce?
The main difference between the two is that marinara sauce is a little simpler. It’s basically just tomatoes and seasonings whereas spaghetti sauce often contains meat or other vegetables.
How do you make the marinara sauce thicker?
The easiest and most natural way of reducing the sauce is to let it simmer with the lid off for it to reduce and thicken on its own.
I mean, you could add in a few bread crumbs or mix the marinara sauce with drained pasta, which will absorb some of the excess liquid. But I think letting it simmer a bit longer is the best way to thicken it and it doesn't take very long anyway.
Buon appetito!
Love Pasta? Here are some other recipes you might like!
- Homemade Hamburger Helper Cheeseburger Pasta Skillet
- The Best Spaghetti and Meatballs Recipe
- Roasted Red Pepper Sauce
- One Pot Bruschetta Chicken Pasta
- Cheesy Baked Spaghetti Casserole
- White Chicken Spinach Lasagna
- Homemade Hamburger Helper Cheeseburger Pasta Skillet
- See all of my Italian Recipes
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Classic Homemade Marinara Sauce
Ingredients
- 2 Tablespoons butter
- ¼ cup grated onion
- 2 cloves minced garlic
- 28 ounces crushed tomatoes
- ½ teaspoon oregano
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon sugar
- 2 Tablespoons fresh basil chopped
- 1 Tablespoon extra-virgin olive oil
Instructions
- In a heavy saucepan, melt the butter over medium heat.
- Add the onion and saute for 5-7 minutes, until translucent and soft.
- Add the garlic and saute for another 30 seconds, until fragrant.
- Add the crushed tomatoes, oregano, bay leaf, salt, pepper and sugar and stir to combine. Reduce heat, cover, and let simmer for 15-20 minutes.
- Remove from heat and stir in the chopped basil and olive oil. Season with salt & pepper, to taste.
This sounds great! How long will it keep in the fridge? Can you freeze it?
This will keep for about a week in the fridge, but you can freeze for 2-3 months!
Hello, would it be ok to add mushrooms to this marinara sauce?
Sure!
Can you can this recipe in a pressure cooker?
I water bathed this last year and followed a spaghetti canning recipe I have. Put lemon juice in jar and I think it was 30minutes of water bath. Seemed to hold up fine over the winter.
If you double it, do you double everything including spices?
Yes, double all of the ingredients.
Very easy and tasty! Will make again!
I've made this a few times now and love it. It is so simple to make and tastes much better and fresher than what you buy in a jar . I also freeze it and it freezes well.