We use this amazingly Homemade Marinara Sauce so often that we usually double the recipe and then freeze the extra. It takes your classic spaghetti and meatballs over the top and is also the perfect dipping sauce for classic fried mozzarella, restaurant-style fried calamari, or crispy fried zucchini..
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🥫 The Ingredients
Our homemade marinara sauce uses just five simple ingredients that blend perfectly to create the classic Italian flavor everyone loves.
Expert Tip
Seek out canned San Marzano whole tomatoes. Make sure the can says “Certified.” You don’t want San Marzano “Style” tomatoes. San Marzano tomatoes come from the base of Mount Vesuvius in Italy and are canned when they are at their peak. They can be found in the canned tomato section of most well-stocked supermarkets.
👩🏼🍳 How To Make Homemade Marinara Sauce
- Step 1: Drain the tomatoes through a colander, reserving the liquid.
- Step 2: Sauté the garlic in the oil until golden.
- Step 3: Add the basil, parsley, salt, and pepper, and sauté for 30 seconds
- Step 4: Squeeze the whole tomatoes into the pan.
- Step 5: Simmer for 5 minutes and then add the reserved liquid.
- Step 6: Simmer on medium-high for 12 minutes, then let cool for one hour
🍝 How To Serve
- The sauce is so versatile and can be used for various dishes or dips.
- Be sure to allow the sauce to completely cool before using it in a recipe. It gets better as it chills in the fridge.
- The sauce can be used in any Italian recipe that calls for tomato sauce. Brown your favorite protein (beef, pork, sausage, turkey) and then stir in the sauce for an amazing bolognese sauce.
- It is also the ideal dipping sauce for fried appetizers. Serve it warm or at room temperature if using it as a dipping sauce.
- We even use it for the sauce on our homemade pizza recipes!
🙋🏽♂️Frequently Asked Questions
Yes, fresh tomatoes can be used and will give the sauce a bright, fresh flavor, but they may require longer cooking to achieve the right consistency.
Homemade marinara sauce can be stored in the refrigerator for up to one week or frozen for up to three months.
To make marinara sauce smoother, you can blend it with an immersion blender or food processor, or cook it longer to break down the tomato pieces.
🇮🇹 Authentic Dishes That Use Marinara Sauce
Ready to make the best Italian gravy this side of Tuscany? Go for it!
And when you do, be sure to take a photograph of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag @HowToFeedaLoon!
Homemade Marinara Sauce
Video
Equipment
- Colander
- 1 large skillet (12-inch) or Dutch oven
Ingredients
- 3 28 oz. cans tomatoes whole, San Marzano are the best
- ¼ cup olive oil
- ¼ cup garlic finely chopped
- 3 tablespoon basil fresh, chopped
- 2 tablespoon parsley fresh, chopped
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.3 28 oz. cans tomatoes
- In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes, or until it is golden brown. It should turn golden brown, but don't let it burn!¼ cup olive oil, ¼ cup garlic
- Add the basil, parsley, salt, and pepper. Cook the mixture for 30 seconds.3 tablespoon basil, 2 tablespoon parsley, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper
- Add just the tomatoes (not the juice…hold onto the juice). Break the tomatoes up with your hands as you add them to the pot.
- Increase the heat to high, and cook them for 5 minutes.
- Reduce the heat and simmer the sauce for about 10 minutes.
- Add the reserved tomato liquid.
- Bring to a simmer, partially cover, and cook for 12 minutes, until slightly thickened, stirring occasionally.
- Turn off the heat and let rest for at least an hour.
Notes
Nutrition
POST UPDATE: This recipe was originally published in August 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2023!
Phyllis says
I plan on making this next Sunday. My question is how many cups will this yield?
Kris Longwell says
Hi Phyllis! It makes about 10 cups. Let us know how everything turns out!! Best, Kris & Wesley
Nan says
Made this delicious sauce for the first time and my husband just said:”You know, this sauce is so delicious, I could eat it by itself!”… then he asked “Is this recipe one from the 2 guys (chefs) you love?” That would be a resounding YES!!!
Kris Longwell says
Hi Nan! We can’t even begin to express how happy this makes us! We are THRILLED you made the marinara and had such great success! And we LOVE that your hubby love it, too!! Thank you for your love and support! That means the world to us! And please give our best to that wonderful husband of yours! Stay in touch!!!!
Bev says
19/06/2024 made this sauce to go with a pasta dish I was making and oh my goodness it was delicious much better than store bought jars. It was easy to follow the instructions and my son said it was better than the store bought sauce. This is now the recipe I will use for my pasta. I made your tomato and basil soup back in October of 2022 and that was amazing I still make it today and have not bought tinned soup since finding your recipe thank you for sharing your recipes
Kris Longwell says
Hi Bev!!! Woo hoo!! We LOVE that you made the marinara sauce and had such great success! It really is a game-changer, right? And we are thrilled you made the tomato and basil soup and love it, too!! Homemade is the way to go! Thanks so much for sharing and for the wonderful review. That means the world to us! Please stay in touch! xo Kris & Wesley
Diane says
Hi guys! I can’t begin to tell you how much that I love this recipe. It really is my go to recipe. I am making some now as I write. I always triple the recipe and then freeze individual portions I foodsaver bags so I always have some available for whatever I’m cooking. Making manicotti tonight so this will be used for sure! Can I just tell you how much that I despise peeling and mincing garlic? It is my most hated prep in the kitchen. This triple recipe needs a lot of chopping but I just keep telling myself how much we love garlic. Now on to the manicotti filling. Have a great weekend guys.
Kris Longwell says
Hi Diane! We LIVE for this marinara, too! Once you get past all that garlic mincing, then its a breeze! You are an amazing cook and don’t forget it!!! Manicotti!!! YUM!!!!! Have a wonderful Sunday!!! xoxo Kris & Wesley
CurvyShadows says
Will this recipe for sauce generate enough for the 4 cups needed w/ your Eggplant Parm recipe?
Kris Longwell says
Absolutely! You’ll have plenty, plus a little more! Let us know if you make the eggplant parm and how it turns out! Best, Kris & Wesley
Donna says
Can I make this in a crockpot-on low setting?
Kris Longwell says
Hi Donna! So very sorry for the delayed reply! You could do it in a slow-cooker. I would sauté the garlic in the oil, add the basil and parsley with the salt and pepper, and then transfer it, along with the remaining ingredients and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Let us know if you try it and how it turns out!
Sue Manske says
This is my new Go To Recipe, I make a double batch and freeze so I always have it on hand for quick meals
Kris Longwell says
You just made our day, Sue! Woo hoo!!! So so happy you are enjoying the marinara recipe! We LOVE it, too, and do the same with freezing, as well! It’s great for so many classic recipes! Thanks for sharing and for the wonderful review! That means the world to us!! Best, Kris & Wesley
Elaine says
Looks delicious. I want to make this sauce and was wondering if I can use already crushed tomatoes
Kris Longwell says
Hi Elaine! Sure! Crushed tomatoes would work just fine! Let us know if you make the marinara and what you think! Best, Kris & Wesley
Elaine says
It was amazing on homemade cheesesteaks. Thank you
Kris Longwell says
Awesome! Sounds heavenly! Thank you so much for letting us know!
Nancy says
Pretty dang good! Also followed your meatball recipe and it were terrific. As a partial Sicilian, may I respectfully suggest some oregano for your marinara? (Dried.) Maybe it’s just how I grew up on sauce…
PS – Tried your Spanakopita recipe, with great success! Thank you…
Kris Longwell says
Hi Nancy! Oregano in sauce is always a great addition! We are so so happy you enjoyed the meatballs and spanakopita! And thank you for sharing! That means the world to us! Stay in touch! All the best, Kris & Wesley
janet says
Thank you for this delicious recipe!
I always thought a good homemade sauce had to take HOURS, so I was hesitant to try making it. Now this is my go to sauce!!! I used it to make lasagna for Christmas dinner, everyone LOVED IT! My mother in law said it was the best lasagna she’s ever eaten!!!
Only downside I can see…..my family doesn’t want the recipe, they want ME to make it for them!
Kris Longwell says
Hi Janet! Woo hoo!! We LOVE making marinara, too, and, it really isn’t that difficult, right? Sounds like you are making some pretty amazing dishes! That’s the problem, once you serve it (and those great Italian dishes) to family, they want it over and over! LOL!! Thank you so much for sharing and for the GREAT review. That means the world to us!!! xoxo Kris & Wesley
Annette Seymour says
Hi. Can I use fresh tomatoes. If so how many. Thank you
Kris Longwell says
Hi Annette, you can. I would recommend boiling them for about 1 minute, then place them in an ice bath to stop any cooking. Before you throw them into the hot water, use a sharp knife to cut a little ‘x’ at the bottom of the tomato. Then, pull the skin from the ‘x’ after they sat in the cool water for a few minutes. Roughly chop to tomatoes and add them to the oil with the cooked garlic, herbs, salt, and pepper. Use a wooden spoon (or even a masher) to help break the tomatoes down. Let them simmer until a sauce has formed. I would start with about 1 to 1½ of fresh tomatoes. Hope this helps. It will be delicious! Keep us posted! Best, Kris & Wesley
Lori says
I really want to make your best ever ziti. It looks divine. And I am curious – how many cups of fresh marinara sauce does your recipe make? I just was wondering if I need to double the marinara recipe to get 5 cups of marinara, required for the ziti. I know it’s the holidays and folks are super busy, but if you get a chance, could you please let me know? I love your recipes and have enjoyed making a number of them. And your videos are to die for. Happy holidays and all my best to you and yours. And yes, I enjoyed you on Guy’s Grocery Games. Thank you so much.
Kris Longwell says
Hi Lori! I hope this response is not too late! One batch of marinara will give you plenty for the baked ziti. You may even have a little left over! (Which is awesome!) We use it for so many dishes. We can’t tell you how much your support means to us and we are THRILLED you are enjoying our recipes! Happy Holidays to you and your loved ones! Please let us know how everything turns out and don’t hesitate to reach out with any other questions. We’ll reply as quickly as we possibly can, we promise!!! xoxo Kris & Wesley
Lori says
Thank you for your quick response. I was hoping to make your ziti recipe as a Christmas Eve present for my hubby. I will certainly let you know how it turns out.