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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Marinara Sauce

[heart_this] · Nov 11, 2015 · 22 Comments

Marinara Sauce

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

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 pasta! Yum!

Marinara Sauce
Marinara Sauce
Optionally with a touch of parmesan!

Marinara Sauce
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
Marinara sauce is the basic Italian pasta sauce!

Marinara Sauce
Marinara sauce is the tomato ‘mother sauce’.

Marinara Sauce
aka Spaghetti Sauce!

Marinara Sauce
Marinara Sauce

Marinara Sauce
Marinara 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!

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
  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: 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
Use in:
Quinoa Crusted Chicken Parmesan
Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce
Involtini di Melanzane (Eggplant Rolls)
Eggplant Parmesan (Melanzane di Parmagiana)
Fried Green Tomato Parmesan
Grilled Eggplant and Goats Cheese Tower
Arancini di Riso (Rice Balls)
Eggplant Wrapped Kebabs Baked in Tomato Sauce
Roasted Red Pepper and Italian Sausage Frittata topped with Marinara and Mozzarella
Italian Sausage and Roasted Red Pepper Omelette Topped with Marinara Sauce
Eggplant Tortino in a Kalamata Olive Marinara Sauce
Italian Style Baked Eggs
Pepperoni Pizza Casserole
Zucchini Pizza Bites
Eggplant Parmesan Stuffed Eggplant
Caponata
Eggplant Croquettes
Eggplant and Mozzarella Panini
Lasagna
Eggplant Parmesan (Lasagna Style)
Sausage and Pepper Stuffed Spaghetti Squash
Creamy Pesto Caprese Pasta Casserole
Chicken Puttanesca
Meatball Parmesan Dip
Chicken Parmesan Dip
Meatball Parmesan
Corn and Zucchini Ricotta Stuffed Shells
Pepperoni Pizza Grilled Cheese
Asparagus Pesto and Ricotta Stuffed Shells
Lasagna Stuffed Peppers

Similar Recipes:
Puttanesca Sauce
Arrabiata Sauce
The Best Pizza Sauce
Enchilada Sauce
Light and Creamy Cauliflower Sauce
Chipotle and Ancho Cocoa Enchilada Sauce
Creamy Shrimp Alfredo Linguine
Roasted Red Pepper Sauce
Cajun Chicken Alfredo
Zucchini Alfredo Sauce

30 Minute Meals, 6 Ingredients, Food, Gluten-free, Italian, Low-carb, Main Course, Pasta, Recipe, Sauce, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    July 31, 2007 at 12:52 pm

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

    Ari (Baking and Books)

    Reply
  2. Janet says

    July 31, 2007 at 1:33 pm

    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.

    Reply
  3. Ruth Daniels says

    August 3, 2007 at 11:39 am

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

    Reply
  4. Mokona says

    April 21, 2009 at 12:30 pm

    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 🙂

    Reply
  5. Anonymous says

    May 2, 2011 at 1:27 pm

    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! 😀

    Reply
  6. Kevin says

    May 4, 2011 at 1:02 pm

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

    Reply
  7. Rachel says

    August 18, 2011 at 6:57 pm

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

    Thanks!
    Rachel

    Reply
  8. Kevin says

    August 22, 2011 at 10:37 am

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

    Reply
  9. Anonymous says

    April 23, 2012 at 11:45 pm

    Thank you for sharing
    I really like

    Reply
  10. PizzaHomeChef says

    June 12, 2012 at 1:02 am

    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…

    Reply
  11. Kevin says

    June 12, 2012 at 11:42 am

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

    Reply
  12. oems kin says

    November 11, 2015 at 9:00 pm

    This is perfect with San Marzano tomatoes!

    Reply
  13. ray koke says

    November 11, 2015 at 11:55 pm

    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 🙂

    Reply
  14. We Are Not Martha says

    November 12, 2015 at 4:33 am

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

    Sues

    Reply
  15. Katrina @ Warm Vanilla Sugar says

    November 12, 2015 at 12:57 pm

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

    Reply
  16. kathy says

    November 12, 2015 at 5:02 pm

    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

    Reply
  17. Beverley says

    April 12, 2016 at 8:26 am

    Kevin this is just the best and my new go to Marinara Sauce, thank you xoxo

    Reply
  18. pat says

    May 19, 2017 at 3:35 pm

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

    Reply
    • P. says

      October 25, 2020 at 4:47 pm

      I came here 3.5 years after you) to ask the same question…

      Reply
      • kevin says

        November 2, 2020 at 9:38 am

        This recipe was designed to be quick and easy. You could either dice the onion and sauté in the oil and butter, or you could puree everything in a blender or food processor.

        Reply
  19. Lisa says

    April 2, 2020 at 8:50 am

    What is your favorite brand of tomatoes to use? I’m finding the ones I’ve tried seem to be so what bland.

    Reply
  20. Adam Vik says

    October 6, 2020 at 4:47 am

    Hi, Oems kin
    Yes this is perfect.

    Reply

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