Marinara Sauce from Scratch Recipe
If you’ve ever wanted to capture the essence of classic Italian home cooking in your own kitchen, making Marinara Sauce from Scratch will whisk you straight to a sun-soaked trattoria – even on a busy weeknight! This sauce is pure comfort in a pot: fresh, simple, and impossibly versatile. With pantry-friendly ingredients and a method so easy, you’ll wonder why you ever bought a jar, this recipe draws out rich tomato flavor, sweet aromatics, and herbaceous notes that elevate everything from pasta to pizza. Let’s dive into the magic of homemade– your taste buds will thank you!
Ingredients You’ll Need
The beauty of Marinara Sauce from Scratch is how every ingredient plays a starring role, lending depth, aroma, and color. With just a handful of essential staples, you’ll coax out a sauce that’s truly irresistible and tailor-made for your favorite Italian feasts.
- Olive Oil: Choose a good quality extra virgin olive oil for a silky base and a subtle, fruity flavor.
- Onion: Finely chopped, it melts into the sauce and adds gentle sweetness.
- Garlic: Minced garlic infuses the sauce with signature Italian punch–don’t skimp!
- Whole Peeled Tomatoes: Use San Marzano if you can; their sweetness and low acidity make all the difference.
- Salt: Essential for drawing out the natural flavors of your tomatoes and aromatics.
- Black Pepper: Adds warmth and gentle heat that lingers in every bite.
- Sugar (optional): A pinch tames any tartness and balances acidity, especially if your tomatoes are less sweet.
- Dried Oregano: Gives authentic Italian zest—herbaceous and slightly woodsy.
- Dried Basil: Boosts sweetness and infuses the sauce with comforting, familiar notes.
- Crushed Red Pepper Flakes (optional): For those who crave a subtle kick, add sparingly or generously!
- Bay Leaf: Imparts a fragrant, earthy undertone while the sauce simmers.
- Fresh Parsley or Basil (for garnish, optional): Adds a fresh pop of color and aroma when serving.
How to Make Marinara Sauce from Scratch
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large saucepan over medium heat. Add the finely chopped onion, stirring it gently as it softens and becomes translucent—this takes about five to seven minutes. Don’t rush this step; letting the onion linger in the oil brings out its natural sweetness, laying a lovely foundation for your marinara. Toss in your minced garlic and let it cook for about 30 seconds, just until fragrant, so it doesn’t burn.
Step 2: Add and Crush the Tomatoes
Pour in your can of whole peeled tomatoes, juices and all. Here’s where the magic starts: take a spoon or potato masher and break up the tomatoes right in the pot. The rough crushing leaves you with a rustic texture that feels like something straight from an Italian nonna’s kitchen. If you love chunky sauce, keep it rustic—if you want it smoother, we’ll get to that!
Step 3: Season and Simmer
Now, fold in the salt, black pepper, and that touch of sugar if your tomatoes need a little balance. Sprinkle in the dried oregano and dried basil for their unmistakable Italian aroma, and, if you crave a gentle heat, those crushed red pepper flakes. Finally, slip in the small bay leaf. Stir everything together and bring your Marinara Sauce from Scratch to a gentle simmer.
Step 4: Low and Slow Simmering
Reduce the heat to low and let the sauce burble away for 30 to 40 minutes. Stir occasionally, enjoying the kitchen-filling fragrance. This slow simmer thickens the sauce, marrying all the flavors and softening those tomato bits to perfect melt-in-your-mouth consistency. Remember to fish out the bay leaf before serving.
Step 5: Smooth or Rustic Finish
At this stage, you decide: prefer a sauce with rustic character or velvety-smooth? For a classic rustic Marinara Sauce from Scratch, just leave it as is and serve. For a silkier texture, blend with an immersion blender or carefully transfer it to a blender—just be cautious of the steam. Either way, finish with a scattering of fresh chopped parsley or basil for that fresh, vibrant touch.
How to Serve Marinara Sauce from Scratch
Garnishes
Top your finished Marinara Sauce from Scratch with chopped fresh parsley or basil right before serving. The fresh herbs add a burst of green and a garden-bright aroma that makes every bite feel extra special. If you’re feeling indulgent, a sprinkle of vegan parmesan or a swirl of high-quality olive oil takes it right over the top.
Side Dishes
This sauce is a natural with a tangle of spaghetti or a smoky charred slice of crusty bread. Toss it with your favorite pasta shape, spoon it over grilled veggies, or serve as a dipping sauce for garlic knots or baked mozzarella sticks. The options go far beyond pasta—get creative!
Creative Ways to Present
Spread Marinara Sauce from Scratch on pizza dough for a standout homemade pie, or layer it in a lasagna for rich, saucy comfort. Try it as the base for eggplant parmesan or spooned over baked gnocchi. For a party appetizer, simmer mini meatballs in the sauce and serve with toothpicks—your guests won’t be able to resist!
Make Ahead and Storage
Storing Leftovers
Once cooled, spoon any leftover Marinara Sauce from Scratch into an airtight container—glass jars work perfectly. It’ll keep well in the refrigerator for up to five days, taming and melding its flavors even further, so it’s delicious reheated later in the week.
Freezing
For longer storage, ladle the cooled sauce into freezer-safe containers or resealable bags (lay them flat for easy stacking!). Marinara Sauce from Scratch freezes beautifully for up to three months—just remember to label with the date. Thaw overnight in the fridge for best results.
Reheating
To reheat, simply pour your sauce into a small saucepan and warm gently over low heat, stirring frequently. For a quick fix, microwave it in 30-second bursts, stirring in between until it reaches your desired temperature. Taste and adjust the seasoning if needed—homemade always benefits from a tweak!
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! If you’ve got ripe, juicy tomatoes on hand, peel and seed them, then chop before adding in place of canned. Keep in mind, you may need to simmer a bit longer to achieve the same rich thickness and flavor.
How do I make my Marinara Sauce from Scratch less acidic?
If your sauce tastes a bit sharp, the pinch of sugar helps balance acidity. Some cooks also stir in a tablespoon of finely grated carrot for natural sweetness. Always taste as you go and adjust to your liking!
Is this sauce suitable for vegans and vegetarians?
Yes! Marinara Sauce from Scratch is naturally vegan and vegetarian, relying solely on plant-based ingredients. Just be sure to use vegan pasta, parmesan, or sides if you’re aiming for a totally plant-based meal.
Can I double or triple the recipe?
Definitely! This sauce scales up beautifully. Use a larger pot and adjust simmering time as needed–doubling or tripling is perfect for batch cooking or entertaining. Leftovers freeze well, too, so go big!
What’s the best way to achieve a super smooth Marinara Sauce from Scratch?
For velvety sauce, use an immersion blender directly in the pot after simmering, or ladle into a countertop blender, working in batches as needed. Blend until you reach your ideal smoothness, then reheat gently if needed.
Final Thoughts
There’s nothing like the satisfaction of serving a bowl of Marinara Sauce from Scratch, knowing every spoonful is crafted by your own hand. It’s easy, endlessly adaptable, and shows just how extraordinary a handful of good ingredients can be. Give it a try—you’ll never look at jarred sauce the same way again!
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Marinara Sauce from Scratch Recipe
- Total Time: 50 minutes
- Yield: About 3 cups 1x
- Diet: Vegan
Description
Learn how to make a delicious Marinara Sauce from Scratch with this easy recipe. This homemade tomato sauce is perfect for pasta dishes and is vegan-friendly.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) whole peeled tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Seasonings:
- 1 teaspoon sugar (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 small bay leaf
- 2 tablespoons chopped fresh parsley or basil (optional for garnish)
Instructions
- Heat Olive Oil: Heat olive oil in a large saucepan over medium heat.
- Sauté Onion and Garlic: Add the chopped onion and cook until soft. Stir in garlic until fragrant.
- Add Tomatoes and Seasonings: Pour in canned tomatoes, crush gently, add salt, pepper, oregano, basil, red pepper flakes, and bay leaf.
- Simmer: Bring to a simmer, then reduce heat and simmer for 30–40 minutes.
- Puree (Optional): For smoother texture, blend the sauce.
- Garnish and Serve: Remove bay leaf, garnish with herbs, and serve.
Notes
- Best with San Marzano tomatoes for rich flavor.
- Freezes well up to 3 months.
- Adjust seasoning and texture to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 5g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
