We use this amazingly Homemade Marinara Sauce so often that we usually double the recipe and then freeze the extra. It takes your classic spaghetti and meatballs over the top and is also the perfect dipping sauce for classic fried mozzarella, restaurant-style fried calamari, or crispy fried zucchini..
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🥫 The Ingredients
Our homemade marinara sauce uses just five simple ingredients that blend perfectly to create the classic Italian flavor everyone loves.
Expert Tip
Seek out canned San Marzano whole tomatoes. Make sure the can says “Certified.” You don’t want San Marzano “Style” tomatoes. San Marzano tomatoes come from the base of Mount Vesuvius in Italy and are canned when they are at their peak. They can be found in the canned tomato section of most well-stocked supermarkets.
👩🏼🍳 How To Make Homemade Marinara Sauce
- Step 1: Drain the tomatoes through a colander, reserving the liquid.
- Step 2: Sauté the garlic in the oil until golden.
- Step 3: Add the basil, parsley, salt, and pepper, and sauté for 30 seconds
- Step 4: Squeeze the whole tomatoes into the pan.
- Step 5: Simmer for 5 minutes and then add the reserved liquid.
- Step 6: Simmer on medium-high for 12 minutes, then let cool for one hour
🍝 How To Serve
- The sauce is so versatile and can be used for various dishes or dips.
- Be sure to allow the sauce to completely cool before using it in a recipe. It gets better as it chills in the fridge.
- The sauce can be used in any Italian recipe that calls for tomato sauce. Brown your favorite protein (beef, pork, sausage, turkey) and then stir in the sauce for an amazing bolognese sauce.
- It is also the ideal dipping sauce for fried appetizers. Serve it warm or at room temperature if using it as a dipping sauce.
- We even use it for the sauce on our homemade pizza recipes!
🙋🏽♂️Frequently Asked Questions
Yes, fresh tomatoes can be used and will give the sauce a bright, fresh flavor, but they may require longer cooking to achieve the right consistency.
Homemade marinara sauce can be stored in the refrigerator for up to one week or frozen for up to three months.
To make marinara sauce smoother, you can blend it with an immersion blender or food processor, or cook it longer to break down the tomato pieces.
🇮🇹 Authentic Dishes That Use Marinara Sauce
Ready to make the best Italian gravy this side of Tuscany? Go for it!
And when you do, be sure to take a photograph of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag @HowToFeedaLoon!
Homemade Marinara Sauce
Video
Equipment
- Colander
- 1 large skillet (12-inch) or Dutch oven
Ingredients
- 3 28 oz. cans tomatoes whole, San Marzano are the best
- ¼ cup olive oil
- ¼ cup garlic finely chopped
- 3 tablespoon basil fresh, chopped
- 2 tablespoon parsley fresh, chopped
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.3 28 oz. cans tomatoes
- In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes, or until it is golden brown. It should turn golden brown, but don't let it burn!¼ cup olive oil, ¼ cup garlic
- Add the basil, parsley, salt, and pepper. Cook the mixture for 30 seconds.3 tablespoon basil, 2 tablespoon parsley, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper
- Add just the tomatoes (not the juice…hold onto the juice). Break the tomatoes up with your hands as you add them to the pot.
- Increase the heat to high, and cook them for 5 minutes.
- Reduce the heat and simmer the sauce for about 10 minutes.
- Add the reserved tomato liquid.
- Bring to a simmer, partially cover, and cook for 12 minutes, until slightly thickened, stirring occasionally.
- Turn off the heat and let rest for at least an hour.
Notes
Nutrition
POST UPDATE: This recipe was originally published in August 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2023!
Jan says
This sauce is absolutely divine! I’ve been searching for a long while for the perfect marinara and this is it!
I love serving with penne and Italian sausage, penne and pancetta, spaghetti and meatballs. I add a teaspoon of fennel seeds and it is wonderful!
Thank you for this fabulous recipe!
Kris Longwell says
Hi Jan! Yay! We are thrilled you are happy with the marinara sauce recipe! We make a batch quite often and freeze in smaller portions. It’s so versatile and really elevates so many classic Italian dishes. Sounds like your dishes are AMAZING! And we LOVE the addition of fennel! One of our favorite seasonings! Thank you so much for sharing and for the GREAT review. That honestly means so much to us! xoxo Kris & Wesley
Kelly says
Popping in to testify! This marinara is perfection. Truly. Made it for the eggplant rollatini recipe. I’m a bolognese kinda gal, but this was…wow! The taste, the aroma. And all with such nominal work and ingredients. Can’t wait to make more.
Kris Longwell says
Hi Kelly! We are so so happy you “popped” in! We are even happier that you had such great success with the marinara! Isn’t it the best? And really puts that eggplant rollatini over the top! Thanks so much for sharing and for the GREAT review. That means so much to us! Please stay in touch! Best, Kris & Wesley
Mark Lawton says
This is a WOW! Absolutely delicious! Lived in Bella Napoli (Naples, Italy) for three years. Learned to truly appreciate Italian sauces (marinara, bolognese, amatriciana, puttanesca, etc.). This is a keeper, so easy to make, and brought me back to … Bella Napoli!!!
Kris Longwell says
Hi Mark!! We are so so happy you loved the marinara! We make big batches of it and freeze it all the time! Anything we can do to bring you back to Bella Napoli is what we live for (and we’re jealous, too!). Thanks as always for sharing and for the great review. You know how much that means to us! Kris & Wesley
Laura says
Hey Kris…this is a great recipe made even better by using a pressure cooker to cook the sauce. The recipe doesn’t change, but the flavor does. I did 30 minutes o low pressure….spectacular!
Kris Longwell says
Awesome!!! Thanks for the tip! Making marinara in the Instant Pot is awesome!!!
Roselyn says
Great tip thanks anything to save time.
Tom says
Hi Kris, and Loon!
My family is Irish and Italian. Grew up in Rhodesia Island and had tons of great home made Italian dishes, still good today. But your Marinara looks wonderful, I’ll fix a batch. How much sauce is in a single recipe? I want to cook more than one recipe so I can freeze some in Quart freezer bags.
Thanks, Tom
Kris Longwell says
Hi Tom! It makes about 1 quart. We often double it and freeze it in several freezer bags. Hope this helps and please let us know if you make the marinara and what you think! All the best, Kris & Wesley
Cristina says
Just made this, doubled your recepie, taste delicious, the only thing is that it has a acidity flavor, how can I correct it. Thank you!!!!
Kris Longwell says
Sorry for the delayed response, Cristina! If you’re tasting some acidity, it’s most likely from the tomatoes. That actually will lessen as the marinara rests. If you still feel like it’s a little acidic, add a tsp or tbsp of sugar. That should help! Best, Kris & Wesley
LydiaBell says
This marinara is incredibly easy and tasty! The garlic was so fragrant I was crying (tears of joy!)!! I agree about the San Marzano tomatoes!
It is melding on the stove currently!! Can’t wait for dinner tonight!!
Thanks for sharing your recipes!
Kris Longwell says
Hi Lydia!!! Thanks a million times over!! We are soooo happy you are loving the recipes!! You make us so happy!!! xoxoxo
Jan says
I plan to make this sauce tomorrow. It sounds delicious! Do you think the addition of fennel seeds would be okay? We happen to love fennel. If you could please advise that would be great.
Thank you.
Jan
Kris Longwell says
Hi Jan! So sorry for the delayed response! Yes! We LOVE the addition of fennel. I would recommend starting with a small amount first, maybe 1/2 tsp, then let it simmer some, do a taste test, and then add more if desired. We love fennel so much, too, but a little does go a long way. Hope this helps and please let us know how it turns out!! All the best, Kris & Wesley
Bob Harwood says
Even better the next day.
Kris Longwell says
So true, Bob!!! We go through this stuff like crazy. So good in so many recipes or on its own. Thank you so much for the 5 star review!! We truly appreciate that!!! Best, Kris & Wesley
Teri Candeloro says
Hi! Been making my own sauce since I got married at 16….long time ago! ….and although I’m sure your marinara is wonderful, I have never known anyone….even among all my (italian) family who browns the garlic. It has always been to sauté until soft and fragrant. Really does make a difference. Please know that I’m enjoying reading your recipes and look forward to trying very many! Thank you for allowing me my input.
Kim says
Hi Kris,
Do you can your marinara sauce? If so, do you add anything to it before canning?
krislongwell says
Hi Kim, I wish we could give you some good tips here, but honestly, we usually triple a batch and then freeze 2/3 in freezer-ready containers (Tupperware). We go through this marinara almost weekly!! Canning sounds great though (we could then sell it!!). Let us know if you make it and how it turns out, especially if you can it!! Best, Kris & Wesley
Valerie says
This is such a great and easy marinade! I’ve made it today to use in your eggplant parmesan tomorrow! Thank you!
Carla C. says
Hi Kris! I’m so excited to make your marinara sauce, especially to go into your Baked Ziti recipe! My question is, how much does this marinara recipe yield? I’m planning to make more than one Ziti recipe (one to serve, one to freeze & give as a gift w/ cooking directions) so I don’t know how many marinara sauce recipes this will yield. Thank you!
krislongwell says
Hi Carla!
That all sounds wonderful! You’re going to be up to your ears Ziti! (which isn’t a bad thing, at all!). I would make two batches of the marinara. One batch makes about 10 cups, but I like to be pretty liberal when adding the marinara to the ziti, so if you’re doing three batches of ziti, you’ll need two rounds of the marinara. Sounds so great! Let us know how it all works out!! And let us know if you have any other questions. Best, Kris & Wesley
jodi lung says
This looks amazing and really easy to make, Saturday will be Italian Night at our house
my kids are gonna love this!
krislongwell says
Woo hoo!! Jodi, you guys are gonna love it! Italian night is the best kind of night at the dinner table. Enjoy and do let us know what the family thinks! xoxo Kris & Wesley
Janis says
Thank You!! I’ve been looking for a homemade marinara sauce. Every time I’ve found a recipe that uses marinara the instructions have said to buy it. Arghhh. I can’t wait to try this one. So glad I found you guys today!
krislongwell says
Oh, Janis…you are going to love this! I usually make a double batch and freeze it in portions. It’s so good! Let us know what you think!! xoxo Kris & Wesley
Cindi says
Just made this. At what point do you crush the tomatoes?
Thanks Cindi
krislongwell says
Hi Cindi!
Great question, and we’ve updated the post to reflect this. I love breaking the tomatoes up by hand as I add them to the pot. I’ve always heard this is the best way to break up your tomatoes (as opposed to cutting them with a knife or food processor), and after all the years, I have to agree. Also, the tomatoes really start to break down as they coo. Thanks again, and let us know how it turns out! Kris & Wesley
Hotchilidog says
I have not made this but trust your recipes. I have about 25 tomatoes that I just harvested. I would like to make this sauce and freeze it. Any suggestion would be appreciated. I know they are not Marzano tomatoes I will take that chance. Since they are not available in my area in can. Will skin be an issue. I am not going to remove.
Kris Longwell says
Hi there! No, you won’t have an issue with leaving the skins on. Rather than cooking them whole, I would give them a rough chop and then follow the recipe as written. It may take the sauce a little longer to simmer on the stove for the tomatoes to break down. We like to purée the sauce at the end, either with an immersion blender or in your food processor, for a nice smooth sauce. But, chunky is good, too!! Let us know how it turns out! Nothing better than homegrown tomatoes!! Best, Kris & Wesley