Marinara Sauce

Marinara Sauce
Marinara sauce is one of those pantry staples that I always want to have on hand and it turns out that it is super easy to make your own! I always want to have a good marinara sauce on around because it can be used in so many different recipes (see below for some ideas) and this homemade version is simply the best! This marinara sauce starts out with a combination of olive oil and butter and it is seasoned with garlic, red pepper flakes and oregano before adding the tomatoes along with onion wedges and fresh basil. The sauce is simmered for a bit to reduce and thicken before removing the basil and onion and adding salt and pepper to taste. This marinara sauce is great fresh and it keeps in the fridge for a couple of days, in the freezer for months and if you use proper canning you can store jars of it in your pantry so that you have it on hand when you need it!

Marinara Sauce
It is amazing served simply on pasta!

Marinara Sauce

Marinara Sauce
Optionally with a touch of parmesan!

Marinara Sauce

Marinara Sauce

Marinara Sauce

Marinara Sauce

Marinara Sauce

Marinara Sauce

Marinara SauceMarinara Sauce
Marinara Sauce

Marinara Sauce

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 2cups

A quick, easy and tasty homemade marinara sauce with plenty of basil!

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced or grated
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes
  • 1 (28 ounce) can whole tomatoes, crushed with juices
  • 1 medium onion, peeled and cut in half
  • 2 sprigs basil
  • salt to taste
  1. Heat the oil and butter in a sauce pan over medium heat until the butter has melted, add the garlic, oregano and pepper flakes and cook until fragrant, about 2-3 minutes.
  2. Add the tomatoes, onion and basil, bring to a simmer, reduce the heat to medium-low and cook until reduce by half, stirring occasionally, about 20 minutes.
  3. Remove the onion and basil and season with salt to taste and enjoy or let cool and store in the fridge for up to a week or in the freezer for up to 6 months.

Note: This recipe easily doubles so you can make a lot ahead of time.
Option: Replace the butter with more oil.
Option: Omit the fresh basil and use 2 teaspoons of dried basil for a more pantry friendly version.
Nutrition Facts (per cup): Calories 206, Fat 13g (Saturated 4g, Trans 0), Cholesterol 15mg, Sodium 460mg, Carbs 21g (Fiber 8g, Sugars 12g), Protein 4g
Nutrition by: Nutritional facts powered by Edamam


Anonymous said...

Looks like a hearty, satisfying meal. I love pasta with marinara, it's a childhood favorite!

Ari (Baking and Books)

Janet said...

Looks great! I usually have to put the vegetables in the food processor when I make spaghetti sauce to "hide" them from my kids! I wish I could make it with big chunks like this. Pasta looks really good too.

Ruth Daniels said...

There is nothing quite like a rich and tasty marinara. Thanks for sharing with Presto pasta nights.

Mokona said...

Maybe you would like to know that these spaghetti are called "alla chitarra" because they're made with a tool that resambles the strings of a guitar... even here in Italy one has to make a little bit of searching around to find them, they're a pretty unusual kind of spaghetti :)

Anonymous said...

Made this last week and it was AMAZING! I didn't have the rind to use yet so I shredded some of the cheese into it and it was fabulous! What I'm wondering, and we thought of doing this with it, is taking the extra sauce and using it on top of crusty bread with some of the cheese shredded on top for a nice bruschetta? We thought it would be fabulous, just an idea! :-D

Kevin said...

Anonymous: Marinara would go great on some crusty bread in bruschetta form!

Rachel said...

You mentioned in your parmesean crusted zuchinni that this recipe freezes well. Would you mind sharing how you freeze it?


Kevin said...

Rachel: I just put it in a sealable plastic container and place it in the freezer.

Anonymous said...

Thank you for sharing
I really like

PizzaHomeChef said...

This was very good baked atop slices of eggplant, topped with mozz & parm. Baked in oven on a rack over a pan. A lovechild of eggplant parmagiana and pizza. Gluten-free pizza at that...

Kevin said...

PizzaHomeChef: Marinara sauce is certainly versatile and I use it in a lot of different dishes!

oems kin said...

This is perfect with San Marzano tomatoes!

ray koke said...

Looks lovely!

I see you have a photo of the sauce in apparently a cast iron pan. Acidic sauces can cause cast iron to impart a metallic taste. I learned my lesson once :)

We Are Not Martha said...

I need to always have a jar of this ready to go!


Katrina @ Warm Vanilla Sugar said...

I am seriously making this STAT! It's so bright and beautiful!

kathy said...

although I usually enjoy reading your posts I am amazed at the volume of tracking sites that attach to my computer from your site. My ram decreases more than 25% after visiting your site. ....seriously very annoying

pat said...

Why not Chop the onions and keep them with the sauce?

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