Homemade Marinara Sauce from Scratch for Pasta and Pizza

The most delicious homemade marinara sauce comes together quickly using simple ingredients: chunky tomato sauce (or crushed tomatoes), onion, garlic, tomato paste, olive oil, and classic herbs. This approachable recipe delivers a bright, balanced tomato flavor that works as a base for pasta, pizza, casseroles, dipping, and more.

Marinara Sauce — A Favorite Red Sauce

Growing up, spaghetti and meatballs was a weekly favorite in many households — and the star was always the sauce. This recipe is inspired by traditional family-style marinara but designed to be quick and foolproof. While not a strict historic marinara, it captures the simple, vibrant flavors that make tomato-based sauces so comforting and versatile.

What is Marinara Sauce?

Marinara is a straightforward tomato sauce built from tomatoes, onion, garlic, olive oil, and a few spices. It’s lighter and more tomato-forward than some long-simmered ragùs, making it a go-to for pasta, chicken parmesan, stuffed shells, and as a dipping sauce for bread or fried vegetables.

Spaghetti Sauce vs. Marinara

Although spaghetti sauce and marinara share similar flavors, spaghetti sauce is often thicker and heartier. Marinara’s looser texture still works well interchangeably for many recipes, including as a substitute for pizza sauce when you want more vibrant tomato flavor.

Ingredients for Homemade Marinara Sauce

• Extra virgin olive oil: for sautéing and adding balanced fat.
• Onion: white or yellow, minced for sweetness and depth.
• Garlic: freshly minced for best aroma and flavor.
• Chunky tomato sauce or crushed tomatoes: a 28-ounce can is ideal; diced tomatoes will also work if you prefer more texture.
• Tomato paste: concentrates tomato flavor and helps thicken the sauce.
• Salt and pepper: season in stages to build flavor.
• Dried herbs: parsley, thyme, and oregano are used here; Italian seasoning can substitute.

Tip: You can use fresh tomatoes if you prefer; roasting or simmering fresh tomatoes produces a lovely fresh-tasting marinara.

Kitchen Tools

• Wooden spoon or spatula
• Medium pot or saucepan with lid
• Can opener
• Mason jars or airtight containers for storage

How to Make Marinara Sauce from Scratch

Making marinara is straightforward. The method focuses on building flavor with a quick sauté, concentrated tomato, and short simmer.

1. Sauté aromatics: Heat 1 tablespoon olive oil over medium-high heat. Add ½ small minced onion and 2 tablespoons minced garlic, plus a pinch of salt. Sauté 2–3 minutes until the onion is translucent and the garlic is fragrant.
2. Add tomatoes and seasonings: Stir in one 28-ounce can of chunky tomato sauce (or crushed tomatoes), 1 tablespoon tomato paste, 1 teaspoon dried parsley, 1 teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon ground pepper.
3. Simmer: Bring to a gentle boil, then reduce heat and simmer 15–20 minutes. The sauce will thicken slightly and the flavors will meld.
4. Finish and serve: Taste and adjust seasoning. Serve over pasta, use for baking, or cool and store for later.

Flavor Variations

• Make it spicy: Add ½ teaspoon red pepper flakes while the sauce simmers for a gentle heat.
• Make it fresh: Pulse canned tomatoes in a food processor for a fresher texture, then finish with chopped fresh basil or parsley.
• Make it chunky: Add a can of diced tomatoes or sauté extra vegetables such as carrots and celery to create a heartier sauce similar to a light bolognese.

Ways to Use Marinara Sauce

• Chicken Parmesan: Use this marinara for baked or air-fryer chicken parmesan before topping with cheese and baking.
• Spaghetti and Meatballs: Toss cooked pasta and meatballs in this sauce for a comforting classic.
• Lasagna and Stuffed Shells: Use as the red sauce layer in lasagna or to top ricotta-stuffed shells.
• Ratatouille or Vegetable Bakes: Use this sauce as a flavorful base for vegetable bakes and ratatouille-style dishes.
• Dipping Sauce: Serve warm as a dip for garlic bread, mozzarella sticks, or roasted vegetables.

Storage

Store leftover sauce in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop or in the microwave.

Freezer Directions

This marinara freezes exceptionally well:

1. Cool completely.
2. Transfer to freezer-safe containers or heavy-duty freezer bags, leaving a small gap for expansion.
3. Remove as much air as possible, seal tightly, and freeze for up to 3 months.
4. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Recipe: Homemade Marinara Sauce

Yields: about 4 cups | Prep: 10 minutes | Cook: 25 minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ small white or yellow onion, minced
• 2 tablespoons minced garlic
• 1 (28-ounce) can chunky tomato sauce or crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon ground black pepper

Instructions

1. Warm the olive oil in a medium pot over medium-high heat.
2. Add the minced onion and garlic with ¼ teaspoon salt. Sauté 2–3 minutes until softened and fragrant.
3. Add the tomato sauce (or crushed tomatoes), tomato paste, and dried herbs. Stir to combine.
4. Bring the mixture to a gentle boil, then reduce heat to low and simmer 15–20 minutes, stirring occasionally, until slightly thickened.
5. Taste and adjust salt and pepper. Serve immediately or cool and store.

Tips & Notes

• If chunky tomato sauce isn’t available, diced tomatoes or crushed tomatoes can be used interchangeably.
• This recipe yields roughly four cups of sauce, enough for four servings of pasta or to top a casserole.
• For a smoother sauce, use an immersion blender to blend to your desired consistency after cooking.