Homemade Marinara Sauce: Fresh, Fast, and Family-Friendly

Start with a quick question: craving a bright, homemade sauce that tastes fresher than any jar and comes together without fuss? This Homemade Marinara Sauce is bright, tangy, and silky a simple tomato sauce that smells like summer and hugs pasta perfectly. It’s chunky yet smooth, loaded with garlic and fresh basil, and special because it uses fresh Roma or San Marzano tomatoes for real tomato flavor.

Top reasons to try it: it’s quick to make, uses pantry staples and fresh herbs, and doubles as a sauce for pasta, pizza, or baked dishes for example, pair it with a hearty cheesy baked tortellini casserole for a cozy dinner.

Why You’ll Love This Recipe

• Ready in about 30–40 minutes
• Made with simple pantry and fresh ingredients
• Versatile: great for pasta, pizza, or as a dipping sauce
• Naturally vegan and gluten-free

Ingredients for Homemade Marinara Sauce

• 2 lbs fresh Roma tomatoes (or San Marzano), halved
• 4 cloves garlic, minced
• 1 medium yellow onion, chopped
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh basil leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Step-by-Step Instructions of Homemade Marinara Sauce

1. Heat the olive oil in a large saucepan over medium heat.
2. Sauté the chopped onion until soft and translucent, about 5–7 minutes.
3. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Add the halved tomatoes, salt, and pepper to the pan. Stir to combine.
5. Bring the mixture to a gentle simmer, then lower the heat and simmer uncovered for 20–25 minutes, stirring occasionally.
6. Stir in the chopped fresh basil and simmer 2 more minutes to blend flavors.
7. Transfer the sauce to a blender or use an immersion blender; blend to your preferred texture (leave it slightly chunky or blend smooth).
8. Taste and adjust seasoning with more salt or a pinch of sugar if the tomatoes are too acidic.
9. Serve warm over pasta, use on pizza, or cool and store as desired.

Tips for Success

• Use ripe Roma or San Marzano tomatoes for the best tomato flavor.
• Simmer slowly; low heat brings out sweetness and depth.
• Blend to the texture your family likes — leave it chunky for rustic meals or smooth for dipping.

Substitutions & Variations of Homemade Marinara Sauce

To Make It Vegan/Gluten-Free:

• This marinara is already vegan and gluten-free just skip any cheese toppings or use a plant-based cheese.

Variations:

• Add a pinch of red pepper flakes for heat.
• Stir in a splash of red wine while simmering for depth.
• Roast the tomatoes and garlic first for a smoky, caramelized flavor.
• Add chopped olives or capers for a briny twist, or a spoonful of tomato paste for extra umami.

Storage Instructions of Homemade Marinara Sauce

Refrigerator:

• Store in an airtight container for up to 5 days.

Freezer:

• Cool completely, then freeze in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight.

Make-Ahead:

• Make the sauce a day or two ahead to let flavors meld. Reheat gently on the stove before serving.

Frequently Asked Questions (FAQ) of Homemade Marinara Sauce

How long does homemade marinara last?

• In the fridge it lasts about 4–5 days. Freeze for longer storage (up to 3 months).

Can I use canned tomatoes instead of fresh?

• Yes. Use two 28-oz cans of whole peeled tomatoes, crushed by hand or blended. Simmer as directed.

Do I need to peel the tomatoes?

• No, peeling is optional. If you prefer a very smooth sauce, peel them or blend well.

Final Thoughts

Homemade Marinara Sauce is an easy way to lift weeknight meals with fresh flavor and simple ingredients. It’s quick to make, stores well, and brings a homemade touch to pasta, pizza, and more your kitchen will smell like heaven on a rainy day. Try it, leave a comment to tell me how it turned out, and please give the recipe a star rating if you liked it I’d love to hear which twist became your favorite.

Homemade Marinara Sauce

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A bright, tangy homemade tomato sauce loaded with garlic and fresh basil, perfect for pasta, pizza, or baked dishes.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 2 lbs fresh Roma tomatoes (or San Marzano), halved
• 4 cloves garlic, minced
• 1 medium yellow onion, chopped
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh basil leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Sauté the chopped onion until soft and translucent, about 5–7 minutes.
3. Add the minced garlic and cook 30–60 seconds until fragrant.
4. Add the halved tomatoes, salt, and pepper to the pan. Stir to combine.
5. Bring the mixture to a gentle simmer, then lower the heat and simmer uncovered for 20–25 minutes, stirring occasionally.
6. Stir in the chopped fresh basil and simmer 2 more minutes to blend flavors.
7. Transfer the sauce to a blender or use an immersion blender; blend to your preferred texture.
8. Taste and adjust seasoning with more salt or a pinch of sugar if the tomatoes are too acidic.
9. Serve warm over pasta, use on pizza, or cool and store as desired.

Notes

Use ripe tomatoes for the best flavor, and blend to the texture your family prefers.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Sauce
• Method: Simmering
• Cuisine: Italian
• Diet: Vegan, Gluten-Free