This is the Best Marinara Sauce Recipe, made with slowly caramelized onions, garlic, tomatoes, and Italian seasoning. These basic ingredients are cooked low and slow for the most rich and flavorful sauce to use with all of your Italian favorites.
I’ll share my step-by-step guide to creating a flavorful marinara sauce using simple ingredients that you likely already have in your kitchen. If you are looking for more pasta sauce recipes, you can also try our Homemade Marinara Sauce with Fresh Tomatoes or this Meat Sauce.
The Best Marinara Sauce Recipe
This homemade Marinara Sauce is based on the family recipe of a friend with an Italian Mama! It’s the absolute best sauce to use for spaghetti, but it also tastes great served with Spicy Meatballs, Baked Chicken Parmesan, Homemade Lasagna, Tortellini, Crockpot Lasagna, Cheese Stuffed Shells or as a dipping sauce for your favorite appetizers or Cheesy Breadsticks.
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Just glancing at the ingredients, you might not expect for this recipe to be all that different from other marinara recipes but trust us—it is all about the process. Keep reading for a little lesson on caramelizing onions which is the very basis of this truly fabulous sauce.
Marinara Sauce Video Tutorial
Key Ingredients
- Onions – The best onion for spaghetti sauce is a caramelized onion, and they both have a high sugar content that caramelizes nicely. White or yellow onions have the best flavor once they are cooked.
- Garlic – fresh tastes best but if you’re in a pinch, feel free to use the jarred minced garlic.
- Olive Oil – this helps to give your sauce a deep and rich flavor.
- Crushed Tomatoes – we strongly recommend using San Marzano tomatoes if you can find them. They have an excellent flavor.
- Diced Tomatoes – we add these for consistency. If you don’t like as many chunks in your sauce, feel free to use all crushed.
- Italian Seasoning – if you have an Italian blend of spices, use that. Otherwise, use equal parts of parsley, oregano and basil.
- Sugar – this helps to cut some of the acidity from all of the tomatoes.
- Baking Soda – this helps to slightly lower the acidity, as well as helps the onions caramelize.
How to Make Marinara Sauce From Scratch
- Caramelize the onions. Heat a large dutch oven over medium heat. Add the olive oil and heat until shimmering, then add the onions and baking soda. Stir so they are all coated in the oil, then reduce heat to medium low. Cook, stirring occasionally, until they turn a deep, rich, golden hue – about 20 minutes.
- Add the garlic. Once the onions are caramelized, add the garlic. Saute until the garlic is golden, or about 3-5 minutes.
- Add the rest of the ingredients and cook. Add the rest of the ingredients and simmer on low for for about 2 hours, stirring occasionally.
- Use or store. After the marinara sauce has cooked, taste and season with more salt and pepper if desired, then remove from the heat and let cool slightly before using immediately. Or, cool completely and store in jars or an airtight container. Enjoy!
Frequently Asked Questions
San Marzano tomatoes are often recommended for their sweet and rich flavor, but any ripe plum tomatoes will work well.
While fresh herbs will provide the best flavor, you can substitute dried herbs if that’s what you have on hand. Just use a smaller amount, as dried herbs are more potent.
Simmer the sauce for at least 30 minutes to allow the flavors to meld together. If you have more time, longer simmering will intensify the flavors.
Yes, marinara sauce can be made ahead and stored in the refrigerator for up to 5 days, or frozen for up to 3 months. Just be sure to let it cool completely before storing.
Adding a pinch of sugar or a grated carrot can help balance out the acidity. Alternatively, you can also stir in a small amount of baking soda to neutralize the acidity.
Simmering the sauce uncovered for a longer period of time will help it reduce and thicken. You can also add a small amount of tomato paste to achieve the desired consistency.
Absolutely! You can add ingredients like red pepper flakes for heat, a splash of red wine for depth, or a Parmesan rind for richness. Get creative and tailor the sauce to your taste preferences.
Recipe Tips
- The secret to amazing marinara sauce is to make sure and take the time to caramelize the onions slowly before adding the rest of the ingredients. They should reach a golden brown, transparent and very soft consistency.
- The longer you cook the Marinara Sauce, the better the flavor will be. Cooking longer removes that raw, tinny flavor from the canned tomatoes and helps to develop all of the deep layers of flavor.
- In a pinch, frozen diced onions will work.
- San Marzano tomatoes are strongly recommended but not necessary. They just have such an amazing, rich flavor when cooked over a long period of time.
Storing Instructions
- Refrigerator: Marinara Sauce can be stored in an airtight container in the fridge for up to 10 days.
- Canning: if you want a long-term solution, the best is to can your sauce in canning jars. You can find canning jars at more grocery stores or department stores. If you can them properly, they can sit out at room temperature for months!
- Freezing: transfer the cooled Marinara Sauce to freezer bags and freeze flat. It can be stored frozen for up to 6 months. Once you are ready to use, thaw out in the fridge overnight, or at room temperature for a few hours, then reheat in a saucepot.
Homemade Marinara Sauce Recipe
Ingredients
- 4 tablespoons olive oil
- 3 large onions, white or yellow, diced
- 1/4 teaspoon baking soda
- 4 cloves garlic, minced
- 2 28-ounce cans crushed tomatoes
- 1 14.5-ounce cans diced tomatoes
- 1/4 cup Italian seasoning
- 2 tablespoons sugar
- 1 tablespoon garlic salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
Instructions
- Heat a large dutch oven over medium heat. Add the olive oil and heat until shimmering, then add the onions and baking soda.
- Stir so they are all coated in the oil, then reduce heat to medium low. Cook, stirring occasionally, until they turn a deep, rich, golden hue – about 20 minutes.
- Once the onions are caramelized, add the garlic. Saute until the garlic is golden, or about 3-5 minutes.
- Add the rest of the ingredients and simmer on low for for about 2 hours, stirring occasionally.
- After the marinara sauce has cooked, taste and season with more salt and pepper if desired, then remove from the heat and let cool slightly before using immediately. Or, cool completely and store in jars or an airtight container. Enjoy!
Video
Notes
Nutrition
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More of our Favorite Italian Recipes
- Italian Mini Kabob Appetizers
- Roasted Parmesan Zucchini
- Toasted Ravioli
- Lasagna Soup
- Meat Sauce
- Crockpot Tuscan Chicken
- Viral Feta Pasta
- Chicken Spaghetti
- More Slow Cooker Recipes
- More Holiday Recipes
- More Pasta Sauces
This authentic, homemade Marinara Sauce is based on the family recipe of a friend with an Italian Mama! It’s perfect to use for spaghetti, meatballs, ravioli or any of your other favorite Italian dishes.
Categories:
Gluten-Free, Healthy, Meal Prep, Nut-Free, Pasta, Pasta Sauce, Reader Favorites, Sauces & Condiments, Valentine's Day, Vegan, Vegetarian, Videos,
Love this marinara! I usually add some hidden veggies like butternut squash that I’ve already cooked and frozen in chunks but it’s even a winner with my kiddo with sensory issues!
Have you ever pressure canned this recipe? We love it to use as dipping sauce for air fried eggplant and zucchini. Would love to make a large batch and can in pint jars.
I haven’t tried canning it. I don’t know enough about it to recommend the best practices but it freezes great and thaws beautifully.
I saw in the video you added the two crushed tomatoes but didn’t see the diced tomatoes being added. All in all it looks delicious.
I tried this recipe out today and served it with penne and chicken parm. It was the best sauce I have ever had. Thank you!
Wondering how this will hold up to freezing?
I freeze it regularly and it thaws great!
This is the best Marinara sauce!! Have made it into baked Ziti, spaghetti & meatballs or an amazing stand alone sauce. Sooooo good. Flavorful without all of the sugar.
I’m so glad you love it! Thanks for your comment! You totally made my day!
I used fresh tomatoes from our great crop this year! Made the sauce twice. Huge hit with my family!! Thank you!!!!
My family didn’t care for this recipe. Maybe it was too much Italian seasoning for us. I may use less Italian seasoning and add some fresh basil next time. It’s a personal taste I guess.
Fantastic recipe! Homemade marinara sauce just can’t be beat. Thank you!
I have tried this recipe and it’s so fantastic but not quite as good as my mother made. My mother made her homeade sauce but she cooked it over night in low heat and turned it up to med the next morning. Please believe me it was and always will be the absolute best marinara sauce I have ever eaten.
We eat pasta on a regular basis and I love being able to make sauce at home! This marinara sauce is perfect!
Can you clarify if you added the diced tomatoes? I don’t see this in your video.
In this one I didn’t. I just use the roasted fresh tomatoes.
This is the best homemade marinara I’ve ever made! My husband love it, too! Thanks for the delicious recipe!!!
The recipe was easy but am wondering what size can of diced tomatoes (14 or 28oz)?
Hi Patricia – we’ve updated the recipe to answer your question. We use 14.5-oz cans of diced tomatoes.
This will officially be my go-to marinara recipe! Thank you!
This the best marinara sauce I’ve ever had. I make it all the time and freeze the rest. It freezes great! I’ve shared this recipe with all my family and friends, so good!
Soooooo goooooood. I used a bit less sugar. That was about it.
So glad you enjoyed!
First of all, you should know that I never take the time to write reviews. I spend all that time cooking and trying new recipes lol
I want you to know I am forever grateful for this recipe! I’ve made it countless times and it’s always the family favorite. I even have friends who ask me to make it for them. I have found that the freshness of your seasonings matter. And home grown onions, garlic, and herbs from our garden is a game changer. Regardless, this is an incredible recipe. Thank you for sharing!
Hi can you can this sauce and how long would it last in jars
I just watched the video and noticed that while the recipe lists a can of diced tomatoes you didn’t put any in the sauce you were making. My husband does not like any kind of chunky tomatoes in his sauce (but I’m very hesitant to omit anything in a recipe) so is it okay to leave them out without making any adjustments to recipe? I’m trying to learn how to cook better so I have a tendency to strictly follow recipes.
I just watched the video and noticed that while the recipe lists a can of diced tomatoes you didn’t put any in the sauce you were making. My husband does not like any kind of chunky tomatoes in his sauce (but I’m very hesitant to omit anything in a recipe) so is it okay to leave them out without making any adjustments to recipe? I’m trying to learn how to cook better so I have a tendency to strictly follow recipes.
Just a thought. Maybe take the diced tomatoes and purée in the blender. All the flavor none of the lumps. ????
Thank you for this recipe. I made this today. OMG My family love it. This will be the family favorite. I don’t think I will be buying jar sauce anymore. It is so delicious.
I just made this and it is amazing!! This will be my go to recipe from now on. Thank you for posting it!
Sugar is never used in tomato sauce.
The acid is still in the pot.
Just cut gashes in carrot. Put carrot in sauce while cooking.
Then throw the carrot in the trash because it’s full of tomato acid.
Acid is not in the sauce.
Anthony, sorry, but you are incorrect. Every professional chef I have watched, will put a small amount of sugar in all tomato based sauces..just saying…
What size can of diced tomatoes ?