Easy Homemade Marinara Sauce (VIDEO)
Homemade Marinara Sauce doesn’t get any easier! This requires just a handful of ingredients and 20 minutes on the stove for a memorable Italian Marinara. Everyone needs a great pasta sauce in their recipe collection and this one is a keeper.
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What is Marinara Sauce?
Mariana is the same thing as a pasta sauce or spaghetti sauce. It is a tomato-based sauce made with tomatoes, onions, garlic, and herbs. It originated in Italy and is used in many Italian-American dishes like Chicken Parmesan or Spaghetti and Meatballs.
Ingredients for Marinara Sauce:
The ingredients are pantry staples that we always keep on hand so it’s easy to whip up. Since the ingredient list is very short, make sure to source the best quality ingredients you can find.
We used extra virgin olive oil for extra flavor and “San Marzano Crushed Tomatoes.” San Marzano is an Italian variety of plum tomato and the gold standard of Italian Marinara.
Can I Substitute Fresh Tomatoes?
Fresh tomatoes would essentially have to be turned into crushed tomatoes with the added steps of blanching and peeling the tomatoes then simmering them down to the correct consistency which will really increase the time for making homemade marinara.
If you’re looking for a marinara sauce with fresh tomatoes, make sure to check out our Mushroom Mariana Sauce.
How to Make Marinara Sauce:
A saucepan and spatula are all you need to make a homemade marinara sauce that tastes better than any canned version. Watch the Video Tutorial below and you will memorize this recipe in no time.
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Add diced onion and saute until soft (5 minutes), then stir in garlic for 1 minute until fragrant.
- Add crushed tomatoes, oregano, salt, and pepper. Simmer partially covered for 15 minutes.
- Stir in chopped fresh basil and remove from heat.
Watch the Marinara Sauce Video Tutorial:
I hope this Marinara recipe becomes a new favorite go-to recipe for you. P.S. If this video doesn’t load right away, give it a few seconds. You’ll see a faded horizontal image of pasta sauce then click the play button in the center. To view the video, make sure to temporarily pause your ad blockers on your browser.
Our Favorite Ways to Use Pasta Sauce:
This recipe is so versatile. Use it for any recipe that calls for Marinara Sauce.
- Stuffed Chicken Parmesan – You’ll love what we put inside
- Lasagna – Homemade marinara makes the absolute best lasagna
- Juicy Meatball Recipe – meatballs smothered in marinara are perfect for meatball subs
- Spaghetti Meat Sauce – Add ground beef to this homemade marinara for an easy dinner
- Lasagna Roll-Ups – you’ll love the simplicity of making and serving these
Homemade Marinara Sauce
Ingredients
- 2 Tbsp extra virgin olive oil
- 1/2 medium yellow onion, 1/2 cup chopped
- 3 garlic cloves, finely minced
- 28 oz crushed tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
- 1 Tbsp fresh basil, or parsley, finely minced, plus more to garnish
Instructions
- Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add 1/2 cup chopped onion stirring often until soft and golden (about 5 min). Add minced garlic and stir 1 min, or until fragrant.
- Stir in 28 oz crushed tomatoes, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.
- Finally, stir in 1 Tbsp chopped fresh basil then turn off the heat.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
May I ask what brand of tomatoes do you use? Looking forward to trying your recipe! Thanks.
Hi Ginny! Yes- see the image above in the blog. I mentioned the brand used. I hope you love this recipe!
That is such a great recipe. I enjoyed some this evening on pasta. I also added a bit of sugar to the recipe and it was an interesting addition.
Thank you!
Hi Carol! You’re very welcome. I’m glad you enjoyed it.
This might be a strange question, but I’ve been looking for a homemade tomato sauce recipe, and I would like to use actual fresh tomatoes instead of canned. Can I do that? What are your thoughts?
Hi Eileen. If you want to use fresh tomatoes, you’ll want to first make homemade crushed tomatoes and then proceed with the recipe. You can research online how to make crushed tomatoes.
I’ve made my own marinara using a similar recipe, but with Centro whole, peeled, San Marzano canned tomatoes. It’s a great sauce, but it takes an hour.
I tried your sauce recipe using Centro brand crushed tomatoes, and found it to be quite bland.
I happened upon your chicken parm video, which linked to the San Merican crushed tomatoes that you use.
Today I made a batch using your recipe (and San Merican tomatoes), and a batch using my recipe (and Centro San Marzano whole peeled tomatoes).
We did a family taste test, and your recipe was the winner. It also took about a third of the time, and made a little more sauce.
I’ll be using this recipe from now on, but be aware, other home chefs, your choice of canned tomato is crucial in this recipe.
Wow, that’s super awesome! Thanks a lot for sharing, that made my day!
I absolutely love your recipe! It’s my go to marinara sauce for everything. I never buy store bought marinara sauce. It’s full of flavor and the best part it’s so damn easy to make!
That’s great to hear, Claudine!
So simple…..and as you said worth assembling rather than jar. I may never buy jar again.
Yes, definitely much better that storebought. Glad you liked it!
Easy, quick and delivers the right result. I added a pinch of sugar to balance out the acidity of the tomatoes and a few crushed chili flakes to the recipe. Used it with meatballs. Very nice.
Thank you for sharing that with us, Richard.
Hi
I just made the sauce for the first time and we love it! How can I store this and/or does this need refrigeration? Thank you
Great to hear that you enjoyed our Homemade Marinara Sauce! To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze for up to 3 months.
Thanks very much! I’m going to make a LOT of this sauce. 😋
You’re welcome, sounds like a plan!
Excellent recipe.
Super easy and very customizable depending on your likes and dislikes regarding additional spices.
thank you for sharing
You’re welcome, Philip!
Natasha, I don’t think your page here is the same as what we are seeing. I have looked EVERYWHERE for the video, including under the headline of Ingredients and there is absolutely no mention of the video! The only thing under ingredients is the link to purchase the San Merzano tomatoes from Amazon. I’m going to be making this recipe Saturday and would really love to see how you make it before I start! Any other place that I could find that particular recipe video?
Hi Debra, to view the video, make sure to temporarily pause your ad blockers on your browser.
Easy, delicious, & awesome! Thank-you for the perfect recipe!
Thanks so much, Kelly. Glad that you love it!
Hey Natasha I have Minced garlic in extra virgin olive oil in my cupboard is it possible to use that instead? If so about how much would be best to use?
Hi Kayla. I think that could work, but I’m not sure how much garlic flavor it would add, or if it would be enough.
I was wondering if you can substitute dry basil and parsley instead of fresh?
Yes, you can. You can add it to your preferred taste.
I had frozen meatballs & needed to use them up. So I decided to look up a homemade marinara sauce & found yours. I liked the simplicity of the recipe. So I made meatball sub. My husband & I decided that your sauce is a keeper. I see meatballs & your sauce in a crockpot for an appetizer for future parties in the coming season
I’m so glad you found this recipe. Thank you for sharing.
Made it last night as a sauce for homemade French bread pizza.
Love it!! This will be my go to recipe for a red sauce.
Thank you Natasha!
Hi Michael! I’m so glad you loved it. Thank you for the feedback.
Could I use fresh tomatoes instead of the canned ones. Thinking I might need to add add some tomato paste to thicken it a bit?
Hi Terri! See my note above, “Can I Use Fresh Tomatoes.”
Thanks, I hit “jump to recipe” and totally missed your note.
Marinara sauce is fabulous and so easy. I used a potato masher to crush the San Marzano tomatoes. Served on spahetti squash and topped with freshly grated Parmesan. Fresher and richer than the best store bought. Thank you!
Yum! That sounds lovely, Ginny!
Natasha,
It’s been a while since I left a review, but that’s because I’ve been so busy making your recipes day after day! Quite honestly, I have made so many of your recipes that I have forgotten which recipes I have already reviewed.
As far as your recipe for marinara sauce, it’s used in every pasta recipe I make that calls for marinara sauce. I have tried tweaking the recipe here and there to experiment, but I always fall back to the original recipe because it works so well when incorporated into other recipes of yours that call for it.
This summer, I planted four pots of fresh, organic basil to use for your recipes alone. Included are three additional pots of thyme. I will try using some fresh thyme in addition to, or in lieu of oregano in this recipe and see how it tastes. As my thyme plants are looking mighty bushy, it’s “thyme” to use some of it.
I hope summer is off to a great start for your and your family!
Hi Andrew! Thank you so much for sharing that with me. I’m so glad you are enjoying the recipes! We love this marinara sauce and use it very often too. I hope you are having a great summer!
Do you think think this would be fine to make in the crockpot? I typically do stuffed meatballs in the crockpot.
Hi Kaitlynn! I have not tested this in a crockpot but feel free to experiment with it. Let us know how it turns out if you try.
Would it be okay to use dried basil or parsley? I am still learning about spices, so I’m sorry if that’s a dumb question.
Hi DJ! Yes, you can use dry herbs. Because dried herbs are often more potent and concentrated than fresh herbs, you’ll need to use less. The recommended ratio ends up being 1 teaspoon of dried herbs for ever tablespoon of fresh herbs. I hope that helps.
Absolutely love this marinara recipe… simple, delicious. Really excellent
Glad you love this!
Hi, can I freeze the marinara sauce? If so should I hold off on adding the basil until I defrost and reheat?
Sandra
Hi Sandra! Yes, you can freeze it once it’s done. To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze for up to 3 months.
Sandra,
I use a chamber vacuum sealer to freeze all my foods, especially marinara sauce or anything liquid such as soup. As of last count, I have eight 3-cup servings of marinara sauce in my freezer. When I want to use marinara sauce in a recipe of Natasha’s, I place the bag into a pot of hot water to thaw for ten minutes and it’s ready to use! Likewise, I use the same chamber vacuum sealer for every recipe from Natasha’s Kitchen.
Can this recipe be canned? And if so what are the modifications if any?
Hi Patricia! I have not tried canning this to advise.
Quick, simple and delicious! Perfect for a busy family weeknight or to make a weekend dinner extra special. Thank you for sharing!
You’re welcome! I’m so happy you enjoyed it, Steve and Deb!
Recipe for homemade pasta to make . My neighbor was Italian growing up and I watched her make her own pasta and how she laid it out to dry it I never did get the recipe from her never thought I would want it I would like to know how to do it myself
Thank you for the recipe suggestion. 🙂
This recipe has the exact same ingredients as Raos marinara sauce. I’m going to make it and hope it tastes just like Raos.
I hope you love the recipe, Lisa! 🙂
Good morning. I am trying to find recipes that I can sneak vegetables in for my 5 year old granddaughter. Could I add a pureed carrot to this?
Hi Cecelia! I think that could work. Let us know if you experiment with it.
Nowhere does it say how much spaghetti this will cover….would it be one regular 16 oz. package?
Hi Dianna, it depends on how much sauce you like for your spaghetti. This makes 3 cups of spaghetti sauce which will generously coat 1 lb or 16 oz of pasta.
I have a terrible sensitivity to onions. Is there something you would recommend instead? I usually just use lots of garlic!
Hi Kathleen! You can use some extra garlic if you’d like for additional flavor.
Natasha, I am looking for a good marinara to can. Do you think this one would work well?
Hi Bonnie, I haven’t tried canning this. To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze for up to 3 months.
I’ve scrolled up and down 3 times and could not find the video. Saw a lot of advertising videos. Your videos are always very hardvto find, at least for me. Sorry.
Hi Kathy, the video is under the “Ingredients” heading towards the top of the post. I hope that helps! Also, make sure your ad blocker isn’t turned on or it won’t load. I’m working on switching it out to a youtube video which will load regardless.
Once cooked/simmered and cooled, will this marinara sauce freeze well? Wanting to make a triple+ batch at once and freeze some for later if so. Thx
Hi Jess! To store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze up to 3 months.
I added just a little bit of thyme and rosemary and it gave a little extra flavor. Not that it needed it if was great the way it was I was just experimenting and it was a nice little addition to add flavor.
Thank you for sharing, Rick! 🙂
hi- can this recipe be made with fresh tomatoes instead of canned?
Hi Mimi! See my notes above in the blog post “Can I Substitute Fresh Tomatoes?”
Hi Natasha, Sharon from Australia here.
What can I say but thank you.
My cooking has improved so much thanks to your easy- to -use recipes and helpful hints.
Every time I cook one of your meals my family give me good compliments.
The only trouble I do have is converting the American measurements to the Australian measures.
Hi Sharon! Thank you so much. I’m so glad you and your family are enjoying my recipes. I understand the frustration with the conversion. Most of my recipes include a “metric” button in the recipe card. If you click on that, it will convert the ingredient list for you. I hope that helps!
Hi Natasha, I tried this sauce, to me it was kinda bland maybe it was the brand of crushed tomatoes I used but I added Italian seasoning and grated Parmesan cheese it was better. Thank you for your great recipes. 🥰
Hi Cindy, maybe that was it. Every brand varies and yes, you may add those seasonings if you like them better with those.
Good tomatoes are the key, and I never buy ‘crushed’ tomatoes, as you have no idea what you are getting. Buy whole peeled tomatoes (preferably plum/romas), and just crush by hand
Thank you so much for sharing that with us, Patricia!
Hi Natasha, I make the sauce very often and it’s absolutely delicious. Thank you so much for all your amazing recipes.
You’re welcome! I’m so happy you enjoyed it, Linda!
Hi Natasha,
What are your thoughts on adding ground turkey to the sauce for the stuffed shells recipe?
Hi Colean! Yes, cooking the ground meat and then adding it to the sauce I think would work great.
excellent sauce, no need to fly to Italy, save the plane trip money, this is GOOD. great job Natasha.
Aww, thank you, Chet! So glad you loved the sauce.
Could I use garlic infused olive oil for this recipe? And show many cups does the recipe make?
Hi Cathy! I think that would be fine. At the top of the recipe card, it lists the number of servings. It will yield 3 cups. You can increase or decrease this amount by hovering over the number of servings in red and it will change the ingredient quantities for you.
Excellent! Took a lot longer to cook, but was very easy and tasted great! I appreciate your including the nutritional information, but without either the serving size or the number of servings, it’s pretty useless. How many does this serve (i.e. how many servings did you use when calculating the nutr.?) Thanks for sharing.
The nutrition label is per cup of marinara. I hope that helps!
Hi Natasha! I couldn’t find the video for this recipe.
Thanks!
Hi Tree, the video is right under the section titled: “Ingredients for Marinara Sauce:” I hope that helps!
Wow, this is really good. I have tried many recipes but this one has hit home. I might pull back to 1/4 onion, maybe. I use whole san marzanos, crushed by hand, then use an immersion blender at the end. PERFECT
Hi Jim! I’m so glad you loved the recipe. Thank you for sharing.
I am a long time follower of Natasha’s kitchen. Every single recipe i’ve tried has been a hit in my household – this sauce was no different. Incredible easy recipe to follow and the sauce tasted wonderful. Thank you so much for creating and sharing these awesome recipes.
I’m so glad to hear that, Era! Thank you for sharing. I appreciate your love and support over the years. It means a lot to me.
Can you add meatballs to the marinara sauce and can I freeze it?
I think that will work!
Hi Natasha,
I would like to ask can I substitute store bought canned tomato sauce instead of the canned crushed tomato?
Hi, Rowena using a sauce/puree will make it taste and seem more like a tomato sauce than a marinara. I highly recommend crushed tomatoes.
You asked the same question the day before.Don’t forget the most important part of the recipe..San Marzano crushed tomatoes.Not just any crushed tomatoes and not tomato sauce
If you can find it, not sure who carries this crushed tomatoes. This recipe makes 3 cups, but you need 5 cups for baked ziti, so how do I make it taste right if making extra???
I love your recipes and I will be making your Baked Ziti this Christmas. I would like to ask, can I use store bought tomato sauce to make the homemade marinara sauce?
Hi, Rowena using a sauce/puree will make it taste and seem more like a tomato sauce than a marinara. I highly recommend crushed tomatoes.
Can you use dry basil instead of fresh or even oregano because I don’t have any fresh basil and only have dried basil and dried oregano
Hi Tia! Yes, you can. Dried herbs tend to lose some of their flavors so you’ll have to experiment with the amount.
Yes, old dried herbs can lose some flavor. But they still tend to be more concentrated than fresh ones. The general recommendation is to DECREASE the amount of herbs to 1/3 if substituting dried for fresh. One TABLESPOON of fresh herbs is about 1 TEASPOON of dried ones.
Sauce turned out wonderful! Made to go with your Chicken Parmesan recipe, which is also fantastic!!
Thanks so much! I’m so glad you loved this recipe. The chicken parmesan is one of our favorites! 🙂
I absolutely love your recipes, they are now being added to my recipe binder 😀 my kids love everything I make from your site.. I do want to know about canning or freezing as that will be my experiment next summer homemade jams jelly salsa and sauce
I’m so happy to hear that your family are loving them!
Hi Natasha!
All your recipes are excellent and very easy to make. I love your personality and how much fun you have explaining your videos. Two of your recipes that I have made several times is the cabbage fried rice and I also add carrots and the other is the cabbage casserole, both are a great hit. I also laugh a lot when the time comes to try the recipe, the tremendous portion that you put in your mouth, you really are very funny. I’m going to make the lasagna soon and I’ll tell you how it turns out.
Congratulations, you are excellent!
Aww, thank you, that is very sweet! I’m so glad you love my recipes.
Can this be canned or frozen?
I love your recipes and have used many of them with happy results
Hi Barbara, I haven’t tried canning this. To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze up to 3 months.
Please get your recipe books published. We are all waiting.
Hi Donna! We’re working on it! Our book is planned to come out Fall of 2023!
So happy for you no happy for me…your recipes are beyond fabulous. A recipe book from you is a must. Happy Holidays and many thanks for taking all the time it takes to share your recipes!
Thank you for your kind words, Linda. I am currently working on my cookbook and it will be ready by October of next year!
Oh my gosh!! I’m so excited to hear you’re working on a book! So many of your recipes are my absolute favourites & so easy to follow. Looking forward to getting the book. Yay!
Thank you, Jodi! We are so excited!
Hi Natasha,
3 times I did this recipe. So quick and so good. I accompanied with 2 boiled eggs and rice.
I did also with spaghetti but then accompany with brocoli.
Positive of this recipe I lose weight everytime I eat this. Thank you.
Hi Mirella! So glad you love this recipe. Thank you for sharing.
I love that this marinara recipe was so quick to make! It was easy, too. It’s absolutely delicious!! One of the best I’ve ever had and I cook often.
That’s just awesome! Thank you for sharing your wonderful review, Shalay!
I’m about to test out your wonderful chicken parmesan so I wanted to go all out and make homemade marinara and yours of course looks the best. If I wanted to double or triple how would you do the measurements for each ingredient? I don’t want anything to be too much or too little. But we add pasta on the side and love extra sauce for that and even bread sticks. Thank you so much and I’m so excited to see how it ends up turning out.
Hi Angela, I have a tool on my website to help with that. If you hover your cursor above the number of servings in the recipe card, slide right or left to increase/decrease the recipe and the ingredient list will be adjusted for you.
Natasha,
Love all of your recipes they are great! They all look so yummy! Every time I check out one of your great recipes I want to make it right away. When I go to your site I always find great recipes to prepare for my family.
Hi Carol! I’m so happy to hear that. This is why I do what I do. So glad it’s helpful.
I just made this recipe with fresh garden tomatoes. It might take longer, but it is worth it. I cook down the tomatoes and use the hand bender so it isn’t chunky. Otherwise followed your recipe. I have been cooking for 60 years and have made a lot of marinaras. This one was the easiest. It is delicious! I actually love all of your recipes.
Thank you for sharing, Darleen! I’m so glad you enjoy my recipes.
I just finished mine with fresh tomatoes – I’m canning it. already tastes great
The best feeling! I hope you love it even more once it’s ready!
I doubled the recipe and canned it and it turned out great, thanks!
You’re welcome and great to hear that!
Can you explain your canning process for this sauce please (:
Hi Natasha, can I make this recipe with home grown tomatoes? Would you change anything?
Many thanks.
Hi Sharyon! Yes, see my recipe notes. Fresh tomatoes would essentially have to be turned into crushed tomatoes with the added steps of blanching and peeling the tomatoes and then simmering them down to the correct consistency which will really increase the time for making homemade marinara.
This is the best Marinara sauce. I slways double this and freeze half of it so I always have some available. Thank you for ALL the wonderful recipes you share. (Your apple pie is actually my favorite.)
You’re welcome! Thank you for sharing. I’m glad you enjoy my recipes.
That’s just awesome! Thank you for sharing your wonderful review, Malibda!
Hi Natasha, I am just wondering can your delicious marinara sauce be canned?
Thanks,
Susie
Hi Susie! I have not tested canning this. If you experiment, please let us know how it goes.
Hi Natashia,
I prefer a marinara sauce that isn’t chunky. What would I replace the can of tomatoes with?
The tomatoes are a key ingredient in this recipe. I have not tested an alternative. You may try blending them to make them less chunky.
Hello Natasha,
In the section where it shows your fav ways to use Marinara there is a mistake,
While you wrote lasagna in the 2nd one, the link goes to lasagna roll ups
However at the end where you wrote lasagna roll ups it also links to it.
Can you please address this issue
And,
Did anyone else face this issue
Thank you so much
Hi Polly, thank you so much for that helpful feedback. Here is the Lasagna recipe and I have updated the link in the post.
This marinara sauce is so easy to make. It is delicious! Thank you so much Natasha. You are so awesome!
Hi Debra! Thank you. So glad you enjoyed it.
My husband lost most of his sense of taste and smell several years ago. Tonight he said, “Even with my limited taste, I can tell this is better than any jarred spaghetti sauce!”
I love that because I prefer this over any jarred sauce as well.
Bless you, Natasha!
Hi Sue! I’m so glad you and your husband enjoy this recipe. 🙂
This recipe is so simple and such a great recipe. My wife and I use this as our go to sauce. 👍👍
Glad to hear that, Tim. Thank you for the great feedback!
Your sauce is very good and similar to the sauce my Italian grandmother made from scratch, 70 yrs ago, using fresh crushed tomatoes from her garden. One thing she added to the recipe, were a couple thick chunks of pepperoni. The oil from the pepperoni would be skimmed off when the sauce was finished. The pepperoni would be sliced and used on pizza.
Aww, that’s the best! Thank you so much for sharing that with me, John. I’m all smiles
Made this today … had to use diced fire roasted tomatoes plus 2T of tomato paste per crushed tomatoes substitution advice I found . Otherwise followed recipe and it was Wonderful – looking forward to making in future using all exact ingredients !!
I took pix – how do I get it to you ?
That’s wonderful, Mary! I’m glad you enjoyed the recipe. You can always tag me on Facebook or Instagram, #natashaskitchen.
I love this sauce! I did add white wine, sugar and kosher salt to it. Then added cooked ground beef at the end and a little pasta water to thin it out a bit. This will become our weekly option, thank you!
Great to hear that you loved it, Ann!
Natasha,
My husband an I love this marinara sauce! He was so impressed with it I could have won his heart over, if we had not have been married for 22 years. He literally groaned with his first bite! I am so happy I found your recipe. Thank you so very much. I will be sure to look at more of your recipes.
Thanks again,
Laura Leigh
Wow, that’s really awesome feedback! It always makes me happy to see satisfied readers, thank you for sharing that with us!
My wife and I made this marinara sauce and it came out excellent she just added a little extra sugar to it and that’s all but one thing we did different was use fresh tomatoes out of my garden I blanch them cool them down peel them and smash them up and that’s what she used and it is delicious five star delicious One more thing we use fresh basil
I’m so happy you enjoyed that. Thank you for sharing that with us!
Such a tasty marinara. No point buying jar sauce when you can whip this up in no time at all.
Thank you for the feedback! 🙂
Made this in my culinary class the other day (we get to pick our own recipes) and it was super quick, easy, and everybody loved it. The flavor was great especially with how simple it is to make. Needless to say I will definitely be making this again at some point.
Hi Cam, thanks for your good comments and review. I’m happy to know that it was a hit!
This is my go to marinara sauce! It’s quick, simple AND delicious! I serve over zucchini noodles for me and pasta for the rest of the family!
Sounds great and I’m glad that this is your go-to recipe!
Today my dinner required marinara sauce but then I realized I was all out of my favorite Raos (I do have to admit it’s one of the best jarred marinara sauce out there) I remembered that you have a very simple and easy recipe and proceeded making it, it came out so delicious. I’ve added a good splash of white wine, extra garlic, extra fresh basil and a mountain of Parmesan cheese when serving. So much flavor and the texture was spot on. Thank you Natasha.
Love it, thanks for sharing that with us. Good to know that you loved this recipe!
This was very easy and very good first time i made marinara .just put over some pasta and my wife and I loved it will make it agin when i make chicken parm.This is a winner
Hello Bobby, good to hear that you both enjoyed this recipe!
I loved this recipe when I first made it and it is wayy better than any canned marinara sauce but now I need to use this for a soup so approximately how many ounces is the marinara sauce?
I’m so glad you enjoyed it, Katy! This recipe makes 3 cups of marinara sauce which is equivalent to 24 ounces.
This is your 3rd recipe I have tried. I tried your Pita, Mascarpone cheesecake and now this sauce.
Excellent results in all three cases. I love your videos. and this is the first time I am commenting on a cooking website.
Wow! Thank you for your wonderful review, Shivanshi! I hope you get to try more recipes soon!
Natasha, If I’m using fresh tomatoes would I use the same amount as I would using canned crushed tomatoes?
Hi Shelley, reference the recipe notes for tips on “Can I Substitute Fresh Tomatoes?”
My hubby dislikes basil, can I get away with dried basil?, if so how much do you think??. 🙂
Hi Lisa, that would be fine. You can add it to taste, per your preference. Usually when using a dry herb versus fresh, you’ll need to add more.
This sauce was the most delicious easy sauce to make at home. I used the tomatoes you suggested and it came out a little extra chunky. Do you emulsify yours at all?. Yours looks a little smoother.
Hi Lisa, I do not. Have not needed to do so. You can if you’d like it thinner.
Lisa, you can also skip the basil altogether and just use dried oregano instead.
Followed everything except I didn’t have fresh basil so used dry. It was my first time making marinara sauce but it came out delicious! I’ll never have Sunday marinara from a jar again thank you!
You’re welcome. Homemade is so much better and I’m glad you think so too!
Made this today and it was delish. I made meatballs with it. Serving it with Angle hair pasta .
That’s just awesome! Thank you for sharing your wonderful review, Liz!
This recipe looks delicious. My question is. Is marinara sauce a thick or thin sauce? Which is your recipe? If thin. Can it be thickened? Thanks
It is not too thick but it’s not super runny either. If you end up making it and it is not the consistency you’re looking for, you can thicken it with flour or cornstarch.
You really should just thicken by simmering over low heat with no lid on it.
Is there a way to cut the recipe in half because my husband would be the only one eating it? The recipe is to much for 1 person?
Hi Joan! You can halve the recipe! I recommend clicking” Jump to recipe” at the top of the post. It will take you to our printable recipe, where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
I loved this! I used your recipe for marinara sauce and it made everything absolutely perfect!
That’s just awesome! Thank you for sharing your wonderful review, Ellie!
Natasha,
I made your Marinara recipe tonight..it was the best I’ve made in a long time. From now on this is my go to recipe. Baked, crispy, Eggplant parmesan tomorrow with left over marinara. I’ve made many of your recipes and have never been disappointed with the results.
That’s good news, Linn. Thank you for the review and I hope you’ll love all the recipes that you will try.
This sounds great! For added flavor, chop up 1 carrot and 1 celery stalk ad well. You can add it at the same time you put your onions in the pan.
Thanks for sharing that with us, Fred.
Natasha, this was the first time I made Marinara sauce and this recipe is absolutely delicious. This will be my go to recipe.
By the way, cooking through your recipes, I’m learning how to cook. Thank you.
Yay, great to hear that you loved this sauce. Thanks for your good comments and feedback, Susanna!
This Marinara sauce is so easy and delicious. I made this for my brother-in-law who said he never orders Marinara in a restaurant because it’s too bland. He loved this recipe. I’ve made it a couple times now, and added some meatballs to it. Love it!
Oops, I meant to give this rating 5 Stars… Not sure why only 4 are showing.
Thank you so much for sharing that with me.
This was amazing we had it with the chicken Parmesan and what fan we are now! Use the sauce with the meatballs on a sub and that was amazing. Thank you!
That’s so great! It sounds like you have a new favorite, Lorretta!
Where does that much sodium come from? Is it in the canned tomatoes? Thanks.
Hi Barbara, there’s 1/2 tsp sea salt in the recipe
This sauce is excellent! I added in 1/2 teaspoon dried basil and skipped the fresh. It was a hit with the family! Yum! So simple and delicious, thank you!
Thanks for the awesome review, Angela. Glad you loved it!
Thank you for this recipe. I love making my own sauce and having the option of adjusting flavors rather than being a slave to jarred sauce. Keep it up!!!
Thank you, Dave!
It saws 3 cups total, 180 calories per serving, but what is the number of servings.
Hi Pam, servings: 3 cups of marinara sauce
I too was wondering how many servings. How much sauce is in each serving. I’m guessing 1/2 or 1/4 cup per serving?
Hey Judy,
I think she’s saying it makes 3×1 cup servings.
So, 1 Serving = 1 cup = 180cal?
Hi Ken, you are correct. The nutrition label is per cup of marinara. It really depends on how it’s served. If you do 1/4 cup per serving, you would divide the nutrition label by 4.
Natasha
I love this recipe!! So thank you.
I do have a question-could I put the jars in a canner to preserve them in my cold room so they will last longer?
Thanks
Carolann
Hi Carolann, I haven’t tried canning this. To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze up to 3 months.
Natasha I made the Baled Ziti tonight for dinner and it was delicious! Thanks for another great recipe 💕
You’re welcome! I’m so happy you enjoyed it, Ronda!
Thank you Natasha for this great recipe it was so tasty, all plates were cleared even by my husband who says he doesn’t like pasta ,haha .I shall make another batch to keep in the freezer.I do love your recipes and videos and look forward to trying more .Thank you so much .
You’re welcome! I’m so happy you enjoyed it, Jane!
I’m cooking for just me and my son, and I’m on keto so I’d just use the sauce as a ‘treat’ on the meatballs. So being able to make a batch and freeze a decent portion for later use would be handy. What kind of container would I put this in so as to freeze it?
Thanks,
Eric
Hi Eric, To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze up to 3 months.
This recipe would have to be doubled to make your baked ziti recipe, correct?
Hi Tammy! That’s right! It would help if you made a bit more since the bakes ziti calls for more. I hope you love this recipe.
Hi there! I just love your recipes! Can this marinara sauce be made ahead of time? Thanks!
Hello Linda, good to know that you’re enjoying my recipes. To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze up to 3 months.
There is beauty in simplicity. I made this and I will never use store bought again. It was the best I ever tasted. I will cop to adding a can of rotelle and a few ounces of tomato paste.
That’s fantastic feedback, Andrew. Thank you for your review and totally agree, this is way better than storebought!
Never buying store bought again… ever. So delicious, so easy. I added some fresh basil from our plant and it was AH-amazing!! Thank you for ANOTHER staple recipe.
You’re so welcome! I’m glad you loved it and I also prefer homemade always.
I wanted to make pizza, and there was no pizza sauce left… then I saw this simple recipe! Thank you!
You’re welcome! Glad you liked it.
I had an important meal to plan for my past Co workers there would be 6 of us. We worked together for 20 yrs. So this was important to me. I was browsing and came across this Recipe – I had made this meal 100 times years ago but my chicken was always dry. This recipe was amazing so juicy and easy to pre prepare. I made extra chicken – for my Thurs Guests coming and it was a hit again .
That is nice! I’m glad the recipe was a hit. I hope you and your guests will enjoy every recipe that you will try.
Just finshed baked ziti for first time. Waitng for family comments . I sur think it’s a winner !
I hope they all enjoy it, Paula!
Hi Natasha, I love your cooking videos. You make great food recipes. And you are so beautiful and funny. Wish you the best. Thank you!
You’re so nice! Thank you for that wonderful compliment!
Can I use this recipe for canning
Hi Deb, I haven’t tried canning this. To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze up to 3 months.
This marinara is SO SO easy but it is fabulous!! Thanks for sharing you recipe!
You’re welcome, Rebecca! I’m so happy you enjoyed it!
I made this for lunch and added spicy Italian sausage to the sauce. My kiddos loved it!! No more stored bought marinara sauce.
Awesome! Homemade is always a better option so I’m happy that you and your family liked it!
It’s so refreshing to NOT see sugar as one of the ingredients in your recipe for the Marinara sauce!
It is also possible to find crushed tomatoes that don’t have sugar added. It really changes the flavor (to me) if sugar is added to the tomatoes or the sauce. Made me really happy to NOT see sugar added. A GLORIOUS Marinara sauce! Bless you and yours, Natasha🥰
Thank you so much for sharing that with me. I’m happy you enjoyed this recipe, Connie!
My husband is allergic to white onions may I substitute shallots in this recipe?
Hi Donna, I haven’t tried that yet but I imagine that will work too. Please share with us how it goes if you do an experiment.
I printed recipe for “6” cups and got very confused, until I realized the quantities in INGREDIENTS increased accordingly, but values in instructions did not.
Hi Joe, that is correct, only the list of instructions adjust, but the recipe instructions portion is not advanced enough to adjust. I wish that technology was available but as of right now, our recipe card does not have that option.
I made this and it was so delicious with your Parmesan chicken!
So I went to buy crushed tomatoes again and the shopper accidentally gave me fire roasted crushed tomatoes. Do you think that would taste ok or should I go get regular crushed? Thanks!
Hi Rachel, I honestly haven’t tried that yet to advise how it would taste like. If you do an experiment, please share with us too how it goes.
Dear Natasha
I am making the stuffed shells and your marinara sauce for my family dinner tonight. I am so grateful for your recipes and your videos.
You take the fear out of trying something new. All your recipes give me courage to try something new as I now hope to be a good cook. Love Sylvia
Hi Sylvia, sounds like a great plan for dinner! I hope your family will enjoy this recipe. Thank you too for your appreciation and kind words. it is so inspiring!
This was very easy and delicious. Made along with the baked ziti recipe. Best ever!
The recipe only yields 3 cups, the ziti recipe calls for 5 cups of sauce. Should double the sauce next time?
Thanks,
Hi Jeff, yes that would be correct!
I made your baked ziti recipe with this sauce, and it was an absolute HIT. I used hot Italian sausage in place of the ground beef. It was a 10/10 for my family.
That’s so great! It sounds like you have a new favorite!
The marinara is so easy, so quick, and totally YUMMY !! Much better than any jarred marinara. It’s twice as good the next day after flavors have a chance to meld.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can’t wait to try this! I love all of your recipes. Just curious, what brand are those blue pots that you’re using in the cooking video for the marinara sauce? TIA!
I’m so glad you’re enjoying our recipes! Some of our pots are from Le Creuset.but you can find our favorite tools in our Amazon Shop HERE and our blog shop HERE.
So very good. I’ve been looking for a delicious not too complicated marinara sauce. This is a huge Winner!
I’m so glad you liked this recipe, Jill. Thanks for sharing that with us!
hello just a tip dry herbs should be rubbed between palms of yer hands and added while onion is sautéing so they release their stored oils with fragrance and taste. then add tomato. and deff. the bread shown ,if crushed tomato not available get whole ones more available and just toss in a blender “Good Eating “
BRAND shown is da best
Thank you so much for sharing that with us, Joseph!
Hi Natasha,
Can you make extra marinara and store it. If so, whats a good procedure of storing it correctly. Thanks,
David Kent
Ps. The baked ziti was a hit. Thank you. My family loved it.
Thanks for your good comments, David. To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze up to 3 months.
Next time, try using San Marzano tomatoes, hand crushed. This tomato comes in it’s own thick sauce. They also work very well in other pasta dishes over regular canned tomatoes. My opinion, but try it.
Thank you so much for sharing that with me!
Can I use whole tomatoes to make the sauce?
Hi Janet, in my experience, crushed tomatoes have a little less juice content than whole tomatoes. It’s perfectly ok to crush them yourself but I would drain off and reserve some of the liquid in the can and then add it if needed.
I have cans of whole tomatoes, if I crush them myself would it work just as well? Seems a silly question but…..
Hi Janet, in my experience, crushed tomatoes have a little less juice content than whole tomatoes. It’s perfectly ok to crush them yourself but I would drain off and reserve some of the liquid in the can and then add it if needed.
Hi Natasha!
I haven’t tried the recipe yet but, I wanted to ask if you can use it for pizza sauce?
Hello Nicole, I haven’t tried that yet to advise. I have a pizza sauce recipe here too that you might want to check
I just made your marinara sauce. It’s really good! I’ve been looking for a really good marinara sauce. I tried Lidia Bastianich’s recipe and yours. Yours is by far better. 😃
yay, you loved it! Thank you for your amazing feedback, Elizabeth.
What is the best way to reheat as we only ate 1/2 last night?
Hi like to reheat on the stovetop in a saucepan. You can also refrigerate and keep it for several days before reheating it.
Just made the marinara sauce and it’s so good. I’m going to make the baked ziti and wanted to make everything from scratch. Harvesting the last of my basil to use with it and it smells wonderful. Thank you for another great recipe!
Wonderful feedback, thank you so much! I’m so glad you enjoyed the marinara sauce and I hope you will enjoy the baked ziti too, Patricia.
Can you use dried basil? If so, how much? Ty!
I would like to know this too.
Just cooked the Meat Sauce and the Marinara and it was/is amazing…No more jar marinara’s… Love your videos and your recipes.
I’m so happy to hear that, Linda! Homemade definitely rocks!
I just made your Zita and it was delicious! We are having leftovers today but I need more marinara sauce. I was going to make your homemade recipe but I only have a can of petite diced tomatoes. Can I substitute them for crushed tomatoes?
Hello Patti, I haven’t tried that yet but I imagine that should work well too. Please let us know how it goes if you try it!
I made your Chicken Parmesan and we loved it. Just wondering if you Alfredo sauce recipe I could use instead. My daughters stomach can’t take the acid from the tomatoes.
Hi Shirley, I haven’t tried that yet to advise. If you do an experiment, please share with us if you liked that version.
love all your recipes. been constantly following your vlogs. thank you for sharing your mouth watering recipes. my children always look forward to what am going to cook!
You are most welcome and thank you so much for always watching my videos. I hope you enjoy all the recipes that you try!
The sauce do I need to double it for the Sita recipe
You mean for the baked ziti? Yes that’s about right since the marinara sauce makes 3 cups of sauce.
Should I double the recipe for the marinara sauce to make your baked ziti? Thanks!
Hello Paola, yes that’s about right since the marinara sauce makes 3 cups of sauce.
I started watching your videos because we have the same first name. My mother is from Poland and my father was from Germany. You’re a much better cook then I am. I love your down to earth recipes.
Aww, that’s the best! Thank you so much for sharing that with me!
It’s funny you call it Marinara Sauce, when it has no seafood in it. Pasta Marinara would have seafood in it in a restaurant.
“In Italy, alla marinara refers to a sauce made with tomatoes, basil, and oregano, but also sometimes olives, capers and salted anchovies; it is used for spaghetti and vermicelli, but also with meat or fish.This is not to be confused with spaghetti marinara, a popular dish in Australia, New Zealand, Spain and South Africa, in which a tomato-based sauce is mixed with fresh seafood. In Italy, a pasta sauce including seafood is more commonly called alla pescatora.”
Can I use a can of tomato sauce instead of crushed tomatoes? My hubs HATES when there are tomato pieces in sauce lol.
Hi Brittani, using a puree will make it taste and seem more like a tomato sauce than a marinara. I highly recommend crushed tomatoes.
Hello! On the nutritional facts – how much is one serving per person?
Hi Victoria, this makes 3 cups of marinara and the nutrition label is per cup of marinara which is probably way more than one serving, and the per-person serving really depends on what you are using the sauce for.
Hi Natasha,
Can i use tomato puree instead of crushed tomatoes?
Hi Julie, using a puree will make it taste and seem more like a tomato sauce than a marinara. I highly recommend crushed tomatoes.
How long can this be simmered to develop more flavor? Up to a few hours?
You can simmer it partially covered for about 15 minutes
Are those pots from cruet? Love to buy some.
Hi Jo-Anne, I responded to your previous comment but I’ll had here that yes, some of our pots are from Le Creuset.
Is it ok to use dried basil instead of fresh? Thank you!
Hello Mary, we prefer fresh but dried will also work
Made it, loved it. But would like to know where you bought those great pots you were using, the blue ones.
Hi Jo-Anne, you can find all our favorite pots and tools in our Blog Shop HERE or our Amazon Shop HERE. I hope you find what you are looking for.
I love watching your cooking videos! I love how excited you get to eat your food. I am like that, too. I love to eat. Haha. Anyway, I am excited to try this pasta sauce and make lasagna! Oh, if you have any recipes for zucchini, please let me know or post some videos. I love zucchini, and we have a lot of it growing in our garden!
I’m so glad you’re enjoying our videos! We have a few Zucchini Recipes Here, I hope you give these a try soon!
Would like to know if this recipe for fresh marinara sauce can be canned for later use?
Hi Alisa, I haven’t tried canning this. To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze up to 3 months.
Hello natasha i love all your videos and recipe i always do them but i have question i want to do this one but do you know if i can use fresh tomatoes instead please ??
Fresh tomatoes would essentially have to be turned into crushed tomatoes with the added steps of blanching and peeling the tomatoes then simmering them down to the correct consistency which will really increase the time for making homemade marinara.
If you’re looking for a marinara sauce with fresh tomatoes, make sure to check out our Mushroom Mariana Sauce.
Okay , thank you
Question, do you have to puree after the cookin?
Hi Laney, pureeing is not necessary.
Yum! Can’t wait to try so I no longer have to buy it! It must taste delicious!!!
Also, for those seeking for a more cleaner and healthier alternative to the ones you like in amazon – the ingredients are not what I like And they are from USA after doing research on them. However, Trader Joe’s sells San Marazano and they are delicious!!!! Only ingredients are: San Mariano whole peeked tonatoes, San Marzano purée, salt. And basil leaf!!! So it already has the basil leaf, although adding fresh would be yummy also! These tomatoes are also from Italy! Pretty sweet how Trader Joe’s carries them!
Thanks for the awesome recipe, you rock!
Nice suggestions – thank you for sharing some tips with us and for your great review!
I’ll be making this today for our spaghetti dinner. But wanted to know how long can I store leftover sauce? And freezer or fridge only?
We make spaghetti every 2 weeks or so
Hi Mona, To Store Homemade Marinara Sauce: transfer to a sealed jar or Tupperware container and refrigerate for up to 4 days or freeze up to 3 months.
I made your recipe for Chicken Parmesan and it was fantastic! I made the Marinara sauce too! I loved it as well! Thank you so much for sharing your recipes with us!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This looks incredible, but I would love to triple the recipe so I have extras, is that possible or do I need to cut down on garlic, onions or oil? I don’t want it to become too greasy. Thanks in advance
Hi Tara, that should work, I’d love to know how this turns out if he experiments.
So good! I just love how much fresher this sauces tastes compared to the stuff we normally use.
It is one of our favorites also. Thank you for sharing your wonderful feedback with us.
Homemade pasta sauce is the best! This looks amazing. 🙂
Thank you so much, Carrie! It really is so tasty and I think most people are surprised at how easy it is.
YUM love this classic and simple sauce. I ate it over pasta at dinner. Then had leftover sauce for dipping the next day. So versatile.
That’s just awesome!! Thank you for sharing your wonderful review Lisalia!