You’ll never buy the jarred stuff again after trying this Homemade Marinara Sauce. Thick, rich and fresh tasting, this tomato basil sauce is made with a handful of quality ingredients and no artificial preservatives. It takes about 5 minutes to prep and roughly 25 minutes to simmer—ready in about 30 minutes total.
A reliable sauce recipe elevates any meal. This easy marinara is a simple go-to that I like to make in advance for busy weeknights. It’s family-friendly, versatile, and can be used for pasta, pizza, baked dishes, or as a dipping sauce. Make a double batch and freeze half so you always have homemade marinara on hand.
Why you’ll love this recipe
- Thick, rich sauce with a bright tomato-basil flavor and no artificial ingredients.
- Made from a few pantry staples and easy to customize.
- Minimal hands-on time—about 5 minutes prep—and ready in roughly 30 minutes.
- Freezer-friendly: perfect for batch cooking and quick meals later.
- Extremely versatile: toss with pasta, spoon over chicken, spread on pizza, or use as a dip.
Recipe ingredients
This tomato basil sauce is incredibly simple yet full of flavor. It uses common pantry items most cooks already have.
Ingredient notes
- Olive oil: Used to sauté the aromatics and to give the sauce a smooth, silky texture. For an even silkier finish, add 1–2 tablespoons more.
- Crushed tomatoes: San Marzano-style canned crushed tomatoes deliver the best balance of sweetness, acidity and concentrated tomato flavor.
- Basil: Fresh basil brightens the sauce and adds color. Dried basil can be used if fresh is unavailable (use about 1 teaspoon dried in place of 1/4 cup fresh).
- Tomato paste: Adds depth and helps thicken the sauce. It can be omitted in a pinch, though the texture will be thinner.
- Sugar: A small amount tames acidity; omit for a keto- or paleo-friendly version.
The recipe card below lists exact quantities and full instructions.
How to make homemade marinara sauce
This sauce takes only a few easy steps. Once the onion and garlic are softened, add the tomatoes and seasonings and let the sauce simmer until thick and flavorful.
Pro tip: Double the recipe and freeze half for later—thaw in the refrigerator and reheat gently.
- Sauté the vegetables: Heat olive oil in a large pot over medium-low. Add chopped onion and cook until softened and translucent, about 8–10 minutes. Add minced garlic and cook about 30 seconds more until fragrant.
- Simmer the sauce: Stir in crushed tomatoes, chopped fresh basil, tomato paste, sugar (if using), and salt and pepper to taste. Bring to a gentle simmer, then cook uncovered over low heat for 20–30 minutes until the sauce is thick and well blended. The longer it simmers, the more developed the flavor.
Recipe FAQs
Store in the refrigerator for up to one week. For longer storage, freeze in airtight containers or freezer bags for up to three months.
Yes. Let the sauce cool completely, then portion into airtight containers or freezer bags. Thaw overnight in the fridge and reheat on the stove or in the microwave until warmed through.
Crushed San Marzano-style tomatoes are recommended for their balanced sweetness, acidity and concentrated flavor. Good-quality canned crushed tomatoes produce a better-tasting sauce than lower-quality options.
How to serve tomato basil sauce
This marinara is delicious in many ways. Ideas to get you started:
- Spread on pizza dough or focaccia for a quick homemade pizza.
- Use as a dip for warm bread or focaccia.
- Spoon over chicken or turkey meatballs for a classic entrée.
- Fill and bake stuffed shells or use in zucchini boats and baked pasta dishes.
- Toss with pasta or zucchini noodles and finish with grated cheese for a simple vegetarian meal.
Recipe notes
- Make ahead: Double the batch and freeze half for easy meals later.
- Add 1–2 tablespoons more olive oil for extra silkiness if desired.
- Use this sauce on pasta, pizza, in sandwiches, over baked meatballs—anywhere you want rich tomato flavor.
- Store in the refrigerator for up to 1 week or freeze for up to 3 months.
- Variations: Add red pepper flakes for heat, or stir in olives, capers or additional herbs to change the flavor profile.
Easy Homemade Marinara Sauce
Servings: 6 | Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes (San Marzano-style preferred)
- 1/4 cup freshly chopped basil (or 1 teaspoon dried)
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar (optional)
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8–10 minutes. Add the garlic and cook an additional 30 seconds until fragrant.
- Add the crushed tomatoes, chopped basil, tomato paste, sugar (if using), salt and pepper. Stir to combine.
- Bring to a gentle simmer, then reduce heat and simmer uncovered over low for 20–30 minutes, stirring occasionally, until the sauce is thick and flavorful. Adjust seasoning, then serve or cool for storage.
Notes
- Add 1–2 tablespoons more olive oil for a silkier texture.
- Use in pasta, pizza, baked dishes, sandwiches, or as a dipping sauce.
- Refrigerate for up to 1 week or freeze for up to 3 months.
- Variations: add red pepper flakes, olives, capers, or other herbs for a different flavor profile.
Nutrition (per serving, estimated)
Calories: 98 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 5 g | Fiber: 3 g | Sugar: 6 g | Sodium: 209 mg
Did you try this recipe? If so, leave a review below and share a photo of your finished dish so others can see how it turned out.
Note: This recipe was originally published in April 2015. Photos and text have been updated to include clearer instructions and additional recipe details.