A delicious, robust, richly flavored Marinara Sauce Recipe, featuring San Marzano tomatoes and a perfect blend of herbs. Whether you’re vegan, looking for a quick meal prep solution, or craving an Italian-inspired dish, this recipe promises crowd-pleasing homemade goodness. It’s not just any sauce; it’s your new go-to.
I’ve always been intrigued by Italian food, it’s a perfect mix of comfort and deliciousness. Growing up, my idea of spaghetti was a store-bought jar of Ragu sauce heated and poured over noodles (the chunky vegetable version), and somehow it was still one of my favorite meals. You don’t know what you don’t know… But once I started learning my way around the kitchen, I was soon on a mission to create a delicious homemade Italian-inspired marinara sauce.
It’s been an ongoing work of progress over the years. The quality of the ingredients can make or break a good marinara sauce — I’ve learned that the hard way. And of course, having the right balance of fat, salt, and acidity makes all the difference.
This Marinara recipe is one of our favorites. It’s a simplistic sauce that offers lots of depth and flavor and complements a variety of dishes.
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What ingredients you'll need
So, let’s get into what makes this recipe delicious and nourishing. Each ingredient in this sauce plays a dual role: flavor and boosting nutrition.
- Extra virgin olive oil: The foundation of any great Italian sauce, extra virgin olive oil is rich in monounsaturated fats, known to support heart health.
- Onions: A base for depth and sweetness in the sauce. Beyond their rich flavor, onions support heart health and have anti-inflammatory properties.
- Garlic: Known for its potent medicinal properties, garlic boosts the immune system, reduces blood pressure, and may lower the risk of heart disease. Plus, it adds depth and gives the sauce that unmistakable flavor.
- Carrots and celery: These veggies add extra flavor, along with fiber, vitamins, and minerals. Carrots, with their beta-carotene, support eye health, while celery offers a boost in vitamin K (and you won’t even know they’re in there).
- Wine or stock for deglazing: Adds complexity and helps absorb the rich flavors from the pan. Red wine brings antioxidants, while stock can offer a base without alcohol.
- San Marzano tomatoes: Celebrated for their sweet flavor, low acidity, and firm pulp, San Marzano tomatoes are the center of this sauce. They’re also packed with vitamins, and fiber supporting everything from heart health to digestion.
- Basil and oregano: Adds a depth of flavor and antioxidants, including anti-inflammatory properties and aiding in digestion.
- Maple syrup: A non-traditional twist that offers its natural sweetness and a dash of minerals and antioxidants.
In the kitchen tips
- For a rustic texture, hand-crush your San Marzano tomatoes before adding them to the pot.
- I love a garlic-rich sauce. It brings depth and warmth to the sauce, and it’s also packed with health benefits. But free to adjust the amount to match your taste.
- Control the texture by blending half the sauce smooth with an immersion blender. This gives you a perfectly balanced consistency that’s neither too chunky nor too smooth.
- Add whole sprigs of fresh herbs while simmering to infuse the sauce with flavor. Remove before serving.
- Save a cup of pasta water to add to your sauce if needed. The starchy water helps the sauce cling to your pasta perfectly.
- Drizzle a bit of high-quality olive oil over the sauce right before serving to add a fresh, rich flavor.
- Double this recipe and freeze the extra sauce for a quick, homemade meal later. It freezes beautifully
Choosing the perfect olive oil for your Marinara Sauce
- Choose cold-pressed extra virgin olive oil for the best flavor.
- Choose olive oil that tastes good to you and doesn't have any off smells.
- Look for oils with recent harvest dates and clear origin labeling. Fresher is better!
- Select oils in dark glass or metal containers to keep them fresh for longer.
Choosing the Perfect Pot for Your Marinara Sauce
- Use stainless steel, enamel-coated, or ceramic pots to avoid reactions with acidic tomatoes.
- Avoid aluminum or copper pots, as they can react with the acidic tomatoes and alter the flavor of your sauce.
- Select pots with thick, heavy bottoms to ensure even heat distribution, preventing hot spots and burning.
- Select pots with ample space for simmering and reducing sauce without overflowing.
FAQ
Marinara is a quick, tomato-based sauce with garlic, herbs, and onion. Spaghetti sauce can include a variety of ingredients like protein, cream, and vegetables and often cooks longer for added depth. This marinara adds depth with extra ingredients but still keeps the cooking process shorter.
Yes, fresh tomatoes can be used, especially when they’re ripe and in season. However, you’ll need to peel and seed them. San Marzano canned tomatoes are recommended for their consistent flavor and convenience.
Letting the sauce simmer uncovered allows excess water to evaporate, naturally thickening the sauce. For an even thicker consistency, cooking it down for a longer period or adding tomato paste are effective.
Absolutely. Marinara sauce freezes well and can be stored in an airtight container or freezer bag for up to 6 months. Thaw in the refrigerator overnight or gently reheat in a saucepan.
When stored properly in an airtight container, homemade Marinara Sauce can last in the refrigerator for about 4–5 days.
Serving ideas
This Marinara Sauce is incredibly versatile, making it a star in plant-based dishes and beyond.
- Toss it with your favorite pasta for a classic meal.
- Spoon it over zucchini noodles for a lighter touch.
- Use as a vibrant base for your pizza.
- Perfect for dipping with baked garlic breadsticks.
- A rich sauce for lasagna.
📖 Recipe
Hearty Marinara Sauce
Equipment
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 1 small carrot, grated
- 1 stalk celery, finely diced
- 10 cloves garlic, minced, adjust to your preference
- 1 teaspoon sea salt, or to taste, pre-measured in a small bowl, to add in pinches as you cook
- ½ cup dry red wine, OR vegetable stock
- (2) 28-ounce cans San Marzano whole tomatoes with juice, OR crushed tomatoes
- 1 bay leaf
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 tablespoon maple syrup
- ¾ teaspoon crushed red pepper flakes, or to taste
- A handful of fresh basil leaves, torn
- Homemade Vegan Parmesan, optional, for topping
Instructions
- In a large, heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and a pinch of salt from the premeasured bowl. Sauté until soft and golden, about 7 minutes.
- Stir grated carrot and celery with another pinch of salt. Cook for 3–4 minutes until soft and fragrant.
- Add in garlic and stir another minute or two.
- Pour in red wine (or veggie stock). Scrape the bottom of the pan with a wooden spoon to lift any browned bits. Let reduce for 1–2 minutes.
- Hand-crush San Marzano tomatoes and sauce into the pot or use a spoon. Add bay leaf, dried basil, oregano, maple syrup, red pepper flakes, and another pinch or two of salt. Stir well.
- Bring the mixture to a boil, then reduce the heat. Let the sauce simmer uncovered for 50–60 minutes. Stir occasionally to prevent sticking and allow the flavors to deepen.
- Halfway through simmering, add another pinch or two of salt.
- When finished, turn off the heat and remove the bay leaf. Stir in torn fresh basil, the remaining salt from your bowl, and optionally drizzle with extra-virgin olive oil. Taste and adjust the sauce if needed, with a touch of maple syrup for sweetness, salt for more depth, or baking soda to reduce acidity (see Notes).
- Let the sauce cool slightly before using. You can store cooled leftover marinara sauce in an airtight container, in the fridge, for up to 4 days, and freeze (without pasta noodles) for up to 6 months. Enjoy!
Video
Notes
- Tomatoes: San Marzano tomatoes are ideal because they're naturally sweeter and lower in acidity. If using other tomatoes and the sauce tastes too acidic after simmering, stir in ⅛ teaspoon of baking soda at the end of cooking to balance it.
- Salt: Pre-measure your salt into a small bowl before you start. Adding pinches as you cook helps build flavor gradually without oversalting.
- Texture: If you prefer a smoother sauce, blend half of it with an immersion blender for a velvety but still rustic consistency.
- Topping: Sprinkle with homemade vegan parmesan.
- Add freshly torn basil leaves at the end. Tearing the basil by hand, instead of chopping, better preserves its aromatic oils and fresh flavor in your marinara.
I hope your family loves this Marinara Sauce Recipe as much as mine. The rich, robust flavors are such a delicious way to serve up a meal. Its versatility and adaptability truly make this sauce a dependable and easy go-to.
Cooking isn’t just about feeding the body; it’s about nourishing the soul, creating memories, and sharing meals.
I’d love to hear how this sauce turns out for you, any tweaks you make, or new dishes it might inspire.
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