Homemade Marinara Sauce

5 from 2 votes

Homemade Marinara Sauce

This homemade marinara sauce is made with whole San Marzano tomatoes, fresh garlic, olive oil, herbs, and a simple onion and celery base for a rich, fresh tomato flavor. Serve it with pasta, spread it over pizza, or use it as a dipping sauce for an easy homemade alternative to store-bought marinara.

Prep Time10

Cook Time35

Total Time45

Course: Condiment, Sauce

Cuisine: Italian

Servings:

Calories: 74kcal

Author: Ebony Robinson

Equipment

Ingredients

2 tablespoons Olive Oil
½ Yellow Onion (finely diced)
1 rib Celery (finely diced)
6 cloves Garlic (minced)
½ teaspoon Salt
28 ounces Whole Peeled San Marzano Tomatoes (1 can)
½ teaspoon Dried Italian Herbs
¼ teaspoon Red Pepper Flakes (just a pinch)
1 tablespoon Fresh Italian Flat-Leaf Parsley (chopped)
2 sprigs Basil

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Instructions

Finely dice the onion and celery, mince the garlic, and chop the parsley. Gently crush the whole San Marzano tomatoes by hand or with a potato masher, leaving some texture.
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and celery and sauté until softened and translucent, about 5-7 minutes.
Stir in the fresh garlic and red pepper flakes and cook for 30-60 seconds, stirring constantly, until fragrant. Be careful not to let the garlic brown.
Pour in the crushed San Marzano tomatoes and their juices. Add the salt and Italian seasoning, stirring everything together until combined.
Add the fresh parsley and basil sprigs. Reduce the heat to low and let the sauce gently simmer uncovered for 25-35 minutes, stirring occasionally, until it has thickened and the flavors have come together.
Taste and adjust the seasoning as needed. Leave your marinara chunky for a rustic texture, or carefully blend it with an immersion blender for a smoother sauce. Remove the basil sprigs before serving.

Notes

Tomatoes: For the best flavor, use good-quality whole peeled San Marzano tomatoes. Regular whole peeled tomatoes can also be used.
Texture: Hand-crush the tomatoes for a rustic, chunky marinara, or blend the finished sauce with an immersion blender for a smoother consistency.
Garlic: Cook the garlic for only 30-60 seconds. Avoid browning it, as burnt garlic can make the sauce taste bitter.
Spice level: Adjust the red pepper flakes to taste or omit them for a completely mild sauce.
Consistency: Simmer the sauce uncovered so excess moisture can evaporate. For a thicker sauce, simmer a little longer.
Storage: Store cooled marinara in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Double batch: This recipe doubles well if you'd like to keep extra marinara in the freezer for pasta, pizza, or dipping. This recipe makes around 3 cups of marinara sauce.

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