After retesting this Homemade Marinara Sauce, I can confidently say it’s the BEST! You can make it in 15 minutes, but letting it simmer makes the flavors even better!
How I Made This Marinara Even Better!
I love hearing your feedback, so when there’s a way to improve a recipe, I’ve got to retest it!
- Less Sugar, More Control: The sauce naturally sweetens over time, so I cut the sugar from 1 tablespoon to 2 teaspoons. Adjust to taste!
- Stewed Tomatoes = More Depth: They add richness but also extra sodium and sometimes sugar, which can affect flavor.
- San Marzano Tomatoes for the Best Flavor: Fewer additives, lower sodium, and a super smooth blend. They’re pricier but give you full control over seasoning. I still like a pinch of salt and sugar for balance.
This marinara just got even better, and I can’t wait for you to try it!
Homemade Marinara Sauce Recipe
Forget the store bought stuff and make this sauce in less than 15 minutes. If any of your favorite Italian recipes call for red sauce, this is seriously the way to go.
- Sauté: In a medium saucepan over medium heat, add the olive oil and onions, then saute until tender.
- Add: In a food processor or blender, add the canned tomatoes, tomato paste, Italian seasoning, garlic, salt, pepper, and sugar.
- Blend: Pulse until smooth.
- Cook On the Stove: Add pureed sauce to the onions in the saucepan, then stir in the chicken broth. Sauté for 10 minutes to let the flavors blend.
Ways to Use Homemade Marinara
There are so many recipes that call for marinara sauce. This marinara recipe can be used in all of them!
- Lasagna
- Baked Ziti
- Chicken Parmesan
- Pasta e Fagioli
- Meatball Sandwich
- Pizza Sauce
- Dipping Sauce for breadsticks, mozzarella cheese sticks, baked ravioli, or stuffed pizza bites.
Storing Leftovers
This is a great sauce to make a double or triple batch and save some for later. Here are the instructions for how to safely store it.
- Fridge: Store your homemade marinara in a jar or airtight container in the fridge for 5-7 days.
- Freezer: This sauce freezes beautifully! Pour cooled sauce into freezer safe ziplock bags, lay them flat, and pop them in the freezer. It’ll keep for up to 6 months and saves so much space! Just thaw and reheat it when you’re ready!
Don’t try canning it: Since this recipe doesn’t have enough acidity to be safely water-bath canned, freezing is your best bet!
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