Nothing beats a fresh, flavorful batch of homemade marinara sauce. Made with just a handful of simple ingredients, this recipe is quick, versatile, and perfect for elevating any Italian-inspired meal. Whether you’re tossing it with pasta, using it as a pizza base, or serving it as a dipping sauce, this marinara sauce will become a kitchen staple.
Why You’ll Love This Recipe
This marinara sauce is the perfect balance of simplicity and flavor. It uses fresh ingredients like garlic, onion, thyme, and basil to create a rich, aromatic base. Unlike store-bought sauces, it’s free from added sugar and preservatives, making it healthier and more vibrant. Plus, it’s incredibly easy to make — just a few minutes of prep and a short simmer, and you’ve got a sauce that tastes like it’s been cooking all day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heat the olive oil in a medium-sized pot over medium-high heat. Add the diced onion and sauté for 3–4 minutes until translucent.
Add the minced garlic and cook for 30 seconds, being careful not to let it burn.
Stir in the crushed tomatoes, kosher salt, and fresh thyme. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20–25 minutes, stirring occasionally, until the sauce slightly thickens.
Remove the pot from the heat and stir in the fresh basil. Serve immediately or use as desired.
Servings and timing
Servings: 8
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Variations
Chunky Marinara: Use whole canned tomatoes instead of crushed and break them up while cooking for a chunkier texture.
Spicy Marinara: Add ½ teaspoon crushed red pepper flakes while sautéing the garlic.
Herb-Enhanced: Include oregano or parsley along with thyme and basil for a more herbaceous flavor.
Fresh Tomato Marinara: Dice fresh ripe tomatoes and simmer longer; use an immersion blender for a smoother texture.
Storage/Reheating
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently over low heat on the stove, stirring occasionally.
FAQs
Can I use tomato paste instead of crushed tomatoes?
No, crushed tomatoes are necessary for the sauce’s texture and consistency. Tomato paste alone will be too thick and concentrated.
Can I use dried herbs instead of fresh thyme and basil?
Yes, substitute 1 teaspoon dried thyme and 1 teaspoon dried basil if fresh herbs are unavailable, but add them earlier during cooking since dried herbs need more time to release flavor.
Can I make this sauce ahead of time?
Yes, you can make it a day or two in advance. If adding fresh basil, you can stir it in just before reheating for the best flavor.
Can I use this marinara sauce for pizza?
Absolutely! It makes a perfect base for pizza or even stuffed vegetables like zucchini boats.
How can I make the sauce spicier?
Add crushed red pepper flakes during the garlic sauté or a pinch of cayenne pepper to taste.
Can I use fresh tomatoes instead of canned?
Yes, but they will require longer cooking to break down. Peel, dice, and simmer until smooth, using an immersion blender if needed.
Is this sauce suitable for a low-sodium diet?
Yes, you can omit the added kosher salt and use low-sodium canned tomatoes.
Can I add other vegetables to the sauce?
Yes, diced bell peppers, mushrooms, or zucchini can be sautéed with the onions for a heartier sauce.
How long can I keep this sauce in the freezer?
Up to 3 months in airtight containers. For best flavor, avoid freezer burn by leaving minimal air in the container.
Can I make this sauce vegan or vegetarian?
Yes, this recipe is naturally vegan and vegetarian-friendly, containing no animal products.
Conclusion
This easy homemade marinara sauce is a kitchen essential that brings fresh, bold flavor to any meal. With just a few simple ingredients and minimal prep time, it’s healthier, tastier, and more versatile than any store-bought jar. Perfect for pastas, pizzas, dipping, or even as a base for more complex sauces, this recipe is bound to become your go-to for Italian cooking.
This easy homemade marinara sauce is rich, fresh, and full of aromatic herbs. Made with crushed tomatoes, garlic, onion, and fresh basil, it’s a simple and versatile sauce perfect for pasta, pizza, and dipping.
Ingredients
1 tablespoon olive oil
1 (28-ounce) can crushed tomatoes
1 small onion, finely diced (about 1 cup)
4 cloves garlic, minced
1/4 teaspoon kosher salt
1 tablespoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
Instructions
Heat olive oil in a medium pot over medium-high heat. Add diced onion and sauté for 3–4 minutes until translucent.
Add minced garlic and cook for about 30 seconds, stirring constantly to prevent burning.
Stir in crushed tomatoes, kosher salt, and fresh thyme. Bring to a gentle boil.
Reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until slightly thickened.
Remove from heat and stir in fresh basil.
Serve immediately or allow to cool before storing.
Notes
Use low-sodium crushed tomatoes if reducing salt intake.
Add crushed red pepper flakes for a spicy variation.
Blend with an immersion blender for a smoother texture if desired.
