This Homemade Marinara Sauce Recipe is such a simple pasta sauce recipe that it makes me chuckle. There really is no need to buy marinara sauce in a jar at the store after you see how easy it is to make at home. You only need 5 ingredients, all of which I am sure you have in your pantry right now!
Homemade Marinara Sauce Recipe
Homemade Marinara Sauce Recipe
Homemade recipes are always the best ones and that goes for making marinara sauce as well. Making homemade pasta sauce is quick and easy! It is almost as easy as using a jar of sauce from the grocery store!
I know that is sounds silly to compare a recipe and say that making something homemade is as fast as opening a jar and heating it up, but seriously homemade marinara is so easy you are going to love it!
Looking for more easy weeknight dinners? Check these out!
What to serve with Marinara Sauce
When making this homemade marinara sauce you can serve it over your favorite boxed pasta or you can make homemade pasta. Homemade pasta is going to take a while, so if you are wanting to do that you are going to need to plan in advanced. However using boxed pasta with this homemade sauce works just as well and makes getting dinner on the table super easy.
How to Store Marinara Sauce
Allow the sauce to cool completely and store in an airtight container or a zip closure bag. This sauce will keep in the fridge in an airtight container for up to 4 days.
How to Freeze Homemade Marinara Sauce
Making your own Marinara Sauce is super easy and you can make it in advance and freeze it to use later or keep it in the fridge for a few days to use it if you are running short on time on dinner nights.
This Marinara Sauce recipe is sure to be a staple in your kitchen! When I make this recipe I always triple it because it stores very well in the freezer. Then on a really really busy night I can pull it out, defrost it while making pasta and have an amazing dinner quickly and easily.
To store homemade marinara sauce, let the sauce cool completely. Once cooled pour the sauce into gallon sized freezer bags and zip close, squeeze the air out while closing the bag.
Lay the freezer bag filled with sauce flat in the freezer. Sauce will keep in the freezer for upto 6 months.
Homemade Marinara Sauce Ingredients
- extra-virgin olive oil
- Onion
- Garlic cloves
- Fresh oregano
- Canned 28-ounce cans peeled whole tomatoes
- Salt
- Carrot (optional, leave out if you are keto or low carb)
- Basil leaves (optional)
- Grated parmesan cheese (optional)
How to Make Marinara Sauce
Clean and wash the carrot and grate and set aside.
Peel and dice the onion, mince the garlic cloves and chop the fresh oregano.
Pour the cans of peeled whole tomatoes with the juice in to a large bowl and use a potato masher and crush the tomatoes.
In a saucepan, heat the olive oil over medium heat.
Add the onion and garlic, and cook until soft and light golden brown about 8 to 10 minutes.
Next add the oregano and carrot, and cook 5 minutes more, until the carrot is soft.
Add the tomatoes and juice and bring to a boil, stirring often, Add the salt to taste once the sauce starts bubbling with small bubbles. Continue boiling for 5- 10 minutes to continue cooking the amazing flavors.
If you are making pasta to go with it then you will want to do that at the same time as you start making the sauce.
Top the pasta with the sauce and garnish with the basil leaves and Parmesan cheese.
More Pasta Sauce recipes you will love!
- Garlic Cream Sauce
- Spice Pasta Sauce
- Creamy Avocado Pasta Sauce
- Sun dried tomato Pasta Sauce
- Creamy Tomato Sauce
Marinara Sauce Recipe
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 onion diced
- 4 garlic cloves grated or minced
- 3 tablespoons chopped fresh oregano
- 1/2 medium carrot finely grated
- 2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
- Whole basil leaves for garnish
- Grated Parmesan
Instructions
- Clean and wash the carrot and grate and set aside.
- Peel and dice the onion, mince the garlic cloves and chop the fresh oregano.
- Pour the cans of peeled whole tomatoes with the juice in to a large bowl and use a potato masher and crush the tomatoes.
- In a saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown about 8 to 10 minutes.
- Add the oregano and carrot, and cook 5 minutes more, until the carrot is soft.
- Add the tomatoes and juice and bring to a boil, stirring often, Add the salt to taste once the sauce starts bubbling with small bubbles. Continue boiling for 5 minutes.
- Top the pasta with the sauce and garnish with the basil leaves and cheese.
Nutrition
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