Homemade Marinara Sauce Recipe

A good marinara sauce recipe is always good to have in your “recipe box”. Marinara is such a versatile, and simple tomato sauce that can be used in casseroles, can be added with other ingredients to make different sauces, or just used on its own as well. This recipe is easy, and great to have on hand.

Why you’ll love this marinara sauce recipe:

• Quick: You don’t need to spend all day in the kitchen making pasta sauce, this marinara sauce recipe only takes 30-minutes
• Versatile: Add in your own seasonings like red pepper flakes to make it spicy, and get creative
• Freezer-Friendly: Make a big batch and freeze it to have on hand to pull out when you need it

Ingredient Notes:

Onion & Garlic: These 2 ingredients are always the base for creating a delicious, flavorful pasta sauce. I use white onion, and feel free to adjust to more or less garlic depending how much garlic you like.

Tomatoes: Since it’s summer, fresh tomatoes are always better and more flavorful to use in a sauce. However, if you want, you can also use canned tomatoes instead. They can be more acidic though so you may need to sweeten them up in the pot by adding a touch of sugar. The same goes for fresh basil.

How to make marinara sauce:

1. Add the unsalted butter, olive oil, shallots, garlic, diced tomatoes, capers, dried oregano, salt, cracked black pepper and red chili flakes to a medium-sized pot over medium high heat.
2. Allow the ingredients to cook down and combine for 20 – 25 minutes.
3. Transfer the sauce ingredients to a blender.
4. Blend until smooth and creamy. Adjust seasoning to taste.
5. Pour the sauce into the large pot with the Spaghettini and mix to combine.
6. Split apart the burrata cheese and add half of it to the pot, mix to melt the cheese.
7. Serve this delicious marinara sauce with pasta or on pizza- it will take everything to a whole new level!

Expert Tips & FAQ:

How do I make this marinara sauce vegan? Swap the unsalted butter for vegan butter or use all olive oil.

Herbs: Add any of your favorite herbs and spices to the marinara!

How do I make creamy marinara sauce? Add some heavy cream or plant-based milk to make it extra creamy!

Storage: Store the marinara sauce in the fridge for 5 – 6 days.

Other pasta recipes you’ll love:

• Pesto Pasta Bake
• Vegan Pasta Sauce Recipe
• Greek Style Vegetarian Pasta
• Truffle Pasta Recipe

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Homemade Marinara Sauce Recipe

5 from 1 vote

Make this easy, versatile marinara sauce recipe in only 30-minutes.

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course 10 Ingredients or Less

Cuisine Italian

Servings 4 cups

Calories 333 kcal

Ingredients

  

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• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1 medium white onion diced
• 4 large garlic cloves minced
• 3 large field tomatoes diced
• 2 tsp. dried oregano
• 2 tsp. salt
• 1 tsp. cracked black pepper
• ½ tsp. chili flakes
• ¾ cup fresh basil
• Add fresh chive flowers

Instructions

 

• Instructions
• Add the unsalted butter, olive oil, shallots, garlic, diced tomatoes, capers, dried oregano, salt, cracked black pepper and red chili flakes to a medium-sized pot over medium high heat.
• Allow the ingredients to cook down and combine for 20 – 25 minutes.
• Transfer the sauce ingredients to a blender.
• Blend until smooth and creamy. Adjust seasoning to taste.
• Pour the sauce into the large pot with the Spaghettini and mix to combine.
• Split apart the burrata cheese and add half of it to the pot, mix to melt the cheese.
• Serve this delicious marinara sauce with pasta or on pizza- it will take everything to a whole new level!

Video

Notes

Notes
Swap the unsalted butter for vegan butter or use all olive oil.
Add any of your favorite herbs and spices to the marinara! Even add some heavy cream or plant-based milk to make it extra creamy! YUM!
Store the marinara sauce in the fridge for 5 – 6 days.

Nutrition

Serving: 1cup | Calories: 333kcal | Carbohydrates: 49.3g | Protein: 9.5g | Fat: 13.6g | Saturated Fat: 4.7g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 6.7g | Cholesterol: 15.3mg | Sodium: 607.9mg | Fiber: 4.1g | Sugar: 3.1g

Review This Recipe Let us know how it was!

5 from 1 vote