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–+ servings
Hearty Marinara Sauce in a white bowl.

Hearty Marinara Sauce

Jill Machovsky
In just under 30 minutes you can have homemade marinara sauce made with just a few ingredients that you probably already have in your pantry.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Italian
Servings 6 servings
Calories 10 kcal

Ingredients
  

  • 2 Tablespoon Olives Oil
  • 1/4 cup Diced Onion
  • 2 cloves Diced Garlic
  • 1 28 oz Crushed Tomatoes
  • 1 teaspoon Sugar
  • 1 Tablespoon Basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Crushed Red Pepper
  • 1/4 cup Water

Instructions
 

  • In a large skillet, heat 3 tbsp. olive oil over medium heat. Add diced onion to the pan and saute until the onion turns translucent. Add garlic and saute for 2 more minutes or until fragrant, stirring occasionally.
    2 Tablespoon Olives Oil, 1/4 cup Diced Onion, 2 cloves Diced Garlic
  • Add crushed tomatoes, sugar, basil, salt, pepper, and crushed red pepper to the skillet.
    1 28 oz Crushed Tomatoes, 1 teaspoon Sugar, 1 Tablespoon Basil, 1/2 teaspoon Salt, 1/4 teaspoon Pepper, 1/4 teaspoon Crushed Red Pepper
  • Continue cooking the sauce, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer for 25 - 30 minutes.
  • Add water to get the consistency you prefer.
    1/4 cup Water

Notes

  • You will have enough sauce for 16 ounces of pasta.
  • Red pepper flakes are optional.
  • If the sauce thickens more than you would like, you can thin out with additional water.
  • If using whole tomatoes you can either add the tomatoes to a blender or use an immersion blender to get a smooth sauce.
  • If you want to use this recipe as pizza sauce, you can omit the water and add 1 - 2 tablespoons of tomato paste.
  • For large families, double or triple the recipe.
  • Add a parmesan rind to build flavor in the sauce while the soup simmers.
  • Garnish with fresh basil ribbons.
Storage:
Fridge: This authentic sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Freezer: Cool the marinara completely and store it in an airtight container for up to 6 months in the freezer. You can also use a freezer bag to store the sauce. I recommend double bagging the sauce and labeling it with the date.

Nutrition

Calories: 10kcalCarbohydrates: 1gProtein: 0.1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.3gSodium: 336mgPotassium: 15mgFiber: 0.2gSugar: 1gVitamin A: 55IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
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