This homemade robust marinara sauce is richly flavored, hearty, and so easy to make — the kind of versatile, Italian-inspired sauce that instantly upgrades any pasta night.
Love Italian recipes? Try my Vegan Lasagna Soup, Vegan Bolognese, Vegan Pink Pasta Sauce, or Impossible Meatballs!
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I’ve always been drawn to Italian food; it’s a perfect mix of comfort and delicious.
Growing up, my idea of an Italian tomato sauce was a store-bought jar of marinara sauce — usually chunky Ragu, poured over noodles. And somehow it was still one of my favorite meals. You don’t know what you don’t know…
Once I started learning my way around the kitchen, I went on a mission to create a delicious homemade Italian-inspired marinara sauce.
It’s been a labor of love over the years, and I’ve learned that the quality of our ingredients makes or breaks a homemade marinara sauce recipe. And of course, having the right balance of fat, salt, and acidity makes all the difference.
This easy marinara sauce recipe has become my all-time go-to — the one I come back to again and again for anything that needs a rich, robust, homemade touch.
Why this recipe works
- San Marzano tomatoes: Celebrated for their sweet flavor, low acidity, and firm pulp, San Marzano tomatoes are the best tomatoes for this sauce.
- Sautéed onions, garlic, celery, and carrot: This classic Italian soffritto builds a deep, slightly sweet flavor base while sneaking in extra nutrients.
- 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.
- Basil + oregano: Brightens the sauce and rounds out the tomato’s natural sweetness.
- Wine or veggie stock: Adds body, complexity, and that restaurant-level depth — even if you’re just cooking on a Tuesday night.
- Maple syrup: Helps balance out any extra acidity of the tomatoes naturally.
What ingredients you need
- San Marzano tomatoes – Whole or crushed
- Yellow onion
- Celery
- Carrot
- Garlic
- Sea salt
- Extra virgin olive oil – You can also use vegetable broth for oil-free
- Dry red wine – You can also use vegetable broth
- Dried basil
- Oregano
- Maple syrup
- Crushed red pepper flakes – optional, for heat
- Fresh basil
How to make this recipe (step-by-step)
Sauté onions in olive oil with a pinch of salt until golden.
Add celery, carrot, and garlic, cooking until softened and fragrant. Deglaze with wine or broth, scraping up the brown bits.
Stir in tomatoes, herbs, maple syrup, pepper flakes, and more salt. Simmer, partially covered, for 50–60 minutes, stirring occasionally.
Add torn basil and the remaining salt near the end. Taste and adjust: Maple for sweetness, salt for depth, baking soda if too acidic.
Serve with pasta, pizza, or anything that loves a red sauce.
What kind of pot should you use for Marinara Sauce?
Tomatoes are acidic, which means your cookware choice directly affects flavor. Use the right pot, and your marinara stays bright and balanced. Use the wrong one, and you’ll end up with a metallic or flat-tasting sauce.
Best options (non-reactive)
- Dutch oven (enameled cast iron): My go-to. Holds heat evenly for a perfect slow simmer. The enamel coating prevents any reaction with acidic tomatoes.
- Stainless steel pots: Safe, durable, and neutral. Go for a thick, heavy-bottomed pot to avoid scorching.
- Ceramic-coated pots: Non-reactive and gentle, just make sure it’s stovetop-safe.
Avoid these
- Raw aluminum pots: Reacts with acid = metallic flavor and gray sauce.
- Uncoated cast iron pots: Acid can strip seasoning and add bitterness.
- Bare copper pots: Very reactive unless lined.
- Thin nonstick pots: Can’t handle long, acidic simmers — coating degrades.
In the kitchen tips
- Use San Marzano tomatoes for the best flavor and low acidity. Crushed by hand = rustic texture.
- Salt in layers: Add pinches as you cook — this builds flavor without overwhelming it.
- Garlic: I love a garlic-rich sauce. It brings depth and warmth to the sauce and is packed with health benefits. But free to adjust the amount to match your taste.
- Chunky or smooth? Blend the sauce smooth with an immersion blender if you prefer a smoother sauce.
- If making with pasta, save a cup of pasta water to add to your sauce. The starchy water helps the sauce cling to your pasta perfectly.
- Quick Tip: If you’re not using San Marzano tomatoes and find your sauce too acidic, stir in a small pinch (⅛ teaspoon) of baking soda.
It neutralizes excess acidity without adding sweetness. Just be careful — too much can mute the bright tomato flavor.
Choosing the best olive oil for 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.
Serving ideas
- Toss with your favorite pasta for a classic meal
- Use as a base for homemade pizzas
- Layer into lasagna or baked ziti and serve with a cucumber tomato salad
- Serve with garlic bread and use as a dipping sauce
- Spoon over roasted vegetables or zucchini noodles.
- Top with homemade vegan parmesan for a rich, savory finish.
Substitutions and additions
- Spicier Sauce? Add an extra pinch of red pepper flakes or stir in a pinch of cayenne.
- Oil-free? Sautéing veggies in broth or water — caramelization still happens, just slower.
- San Marzano tomatoes are ideal, but if using other canned tomatoes, balance excess acidity at the final tasting with a pinch of baking soda or a splash of maple syrup.
- For best texture, I recommend whole tomatoes crushed by hand, but you can also use crushed tomatoes.
- Sweeter Sauce? Add an extra drizzle of maple syrup or a grated carrot to naturally balance acidity.
Storage and meal prep
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Portion into freezer bags or airtight containers. Freeze for up to 6 months. Thaw overnight in the fridge before using.
- Meal Prep: I like to make a double batch for meal prep on Wednesday so weekend dinner is already done. It’s simple, nourishing, and right in line with Blue Zones eating.
If you’re looking for something faster, my no-cook pizza sauce, it comes together in minutes.
FAQ
This recipe is fully plant-based. To make it WFPB-compliant, simply sauté veggies in broth or water instead of olive oil, and use homemade oil-free vegan parmesan for topping.
Red wine deglazes the pan and adds acidity + depth. Dry reds like Chianti, Cabernet Sauvignon, or Merlot work best. Avoid sweet or heavily oaked wines.
Absolutely. Sautéed mushrooms or lentils work great. You can also stir in spinach or Vegan Sausage Crumbles during the last few minutes of cooking.
Reheat gently in a saucepan over low heat, stirring occasionally. Add a splash of water if it has thickened too much in the fridge.
Yes! This marinara sauce works great for meal prep. It stores well in the fridge for up to 4 days and freezes really well. I like to make a double batch and freeze for easy grab-and-go portions—great for pasta night, stuffed shells, or a quick simmer sauce for veggies.
I can’t wait for you to try this marinara sauce! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Homemade Robust 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
- ¼ 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
- 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 5 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, partially covered, 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).
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 mellow it.
- Salt: Pre-measure your salt into a small bowl before you start. Adding pinches as you cook helps build flavor gradually without oversalting.
- Deglazing: You just need enough liquid to deglaze the pan—about ¼ to ⅓ cup usually does the trick. Add more if needed, but this small amount lifts the flavor-packed browned bits from the bottom.
- 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 vegan Parmesan or Homemade Vegan Parmesan.
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