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!
It is amazing served simply on pasta; marinara pasta! Yum!
Optionally with a touch of parmesan!
You control exactly what goes into this made from scratch marinara sauce so you can insure that it is low-sodium is you want!
Marinara sauce is the basic Italian pasta sauce!
Marinara sauce is the tomato ‘mother sauce’.
aka Spaghetti Sauce!
Marinara Sauce
A quick, easy and tasty homemade marinara sauce with plenty of basil!
ingredients
- 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
directions
- 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.
- 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.
- 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.
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.
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Anonymous says
July 31, 2007 at 12:52 pmLooks like a hearty, satisfying meal. I love pasta with marinara, it’s a childhood favorite!
Ari (Baking and Books)
Janet says
July 31, 2007 at 1:33 pmLooks 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 says
August 3, 2007 at 11:39 amThere is nothing quite like a rich and tasty marinara. Thanks for sharing with Presto pasta nights.
Mokona says
April 21, 2009 at 12:30 pmMaybe 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 says
May 2, 2011 at 1:27 pmMade 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! 😀
Kevin says
May 4, 2011 at 1:02 pmAnonymous: Marinara would go great on some crusty bread in bruschetta form!
Rachel says
August 18, 2011 at 6:57 pmYou mentioned in your parmesean crusted zuchinni that this recipe freezes well. Would you mind sharing how you freeze it?
Thanks!
Rachel
Kevin says
August 22, 2011 at 10:37 amRachel: I just put it in a sealable plastic container and place it in the freezer.
Anonymous says
April 23, 2012 at 11:45 pmThank you for sharing
I really like
PizzaHomeChef says
June 12, 2012 at 1:02 amThis 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 says
June 12, 2012 at 11:42 amPizzaHomeChef: Marinara sauce is certainly versatile and I use it in a lot of different dishes!
oems kin says
November 11, 2015 at 9:00 pmThis is perfect with San Marzano tomatoes!
ray koke says
November 11, 2015 at 11:55 pmLooks 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 says
November 12, 2015 at 4:33 amI need to always have a jar of this ready to go!
Sues
Katrina @ Warm Vanilla Sugar says
November 12, 2015 at 12:57 pmI am seriously making this STAT! It's so bright and beautiful!
kathy says
November 12, 2015 at 5:02 pmalthough 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 says
May 19, 2017 at 3:35 pmWhy not Chop the onions and keep them with the sauce?