Homemade Marinara Sauce

This homemade marinara sauce is rich, smooth, and bursting with flavor. Made with stewed tomatoes, garlic, herbs, and a splash of white wine, it’s a simple yet incredibly delicious red sauce perfect for pasta, pizza, or dipping. It’s so good, even picky eaters will love it.

Why You’ll Love This Recipe

• Quick and easy to make in under an hour

• Family-friendly — even kids love it

• Smooth and rich texture thanks to blended tomatoes

• Made with pantry staples

• Customizable to your taste

• Freezes beautifully for future meals

• Versatile — use it for pasta, meatballs, lasagna, and more

• Better than store-bought with no preservatives

• Naturally vegetarian

• Great base for meat sauces or veggie variations

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stewed tomatoes

• Tomato paste

• Fresh parsley

• Garlic

• Dried oregano

• Salt

• Ground black pepper

• Olive oil

• Onion

• White wine

Directions

1. Place stewed tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor. Blend until smooth.

2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 2 minutes, until slightly softened.

3. Stir in the blended tomato mixture and white wine.

4. Simmer the sauce, stirring occasionally, for about 30 minutes, or until thickened to your liking.

5. Taste and adjust seasoning if needed before serving.

Servings and timing

Servings: 8
Yield: About 4 cups
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Add spice: Stir in crushed red pepper flakes for heat

• Make it creamy: Add a splash of cream for a creamy marinara

• Boost the herbs: Add fresh basil or thyme for added depth

• No wine? Substitute with vegetable broth or water

• Use fresh tomatoes: Swap canned for peeled and chopped fresh tomatoes when in season

• Make it chunky: Skip the blender and crush the tomatoes by hand for a rustic texture

• Add meatballs: Simmer homemade meatballs directly in the sauce for extra flavor

• Add sugar: A small pinch can balance out acidity if needed

• Go smoky: Try fire-roasted tomatoes for a deeper flavor

• Make it cheesy: Stir in grated Parmesan just before serving

Storage/Reheating

Refrigerator:
Store cooled sauce in an airtight container for up to 5 days.

Freezer:
Freeze in portions (using bags or containers) for up to 3 months. Thaw overnight in the fridge.

Reheating:
Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of water if needed to loosen the consistency.

FAQs

Can I make this without a blender or food processor?

Yes. You can use diced tomatoes and mash them with a fork or potato masher. The texture will be chunkier, but still delicious.

Should I drain the stewed tomatoes before blending?

No, include all the liquid from the cans for the right consistency and flavor.

Can I use fresh tomatoes instead of canned?

Absolutely. Just peel and seed them first, then use about 4–5 cups chopped tomatoes.

What kind of white wine works best?

A dry white like Sauvignon Blanc or Pinot Grigio works well. Avoid sweet wines.

Can I make this without wine?

Yes. Substitute with vegetable broth, chicken broth, or even water if needed.

Can I freeze this marinara sauce?

Definitely. It freezes very well for up to 3 months. Use freezer-safe containers or bags.

Is this sauce good for pizza?

Yes! Just simmer a bit longer for a thicker consistency if using as pizza sauce.

How can I reduce the oil?

You can use as little as 2–3 tablespoons without sacrificing flavor.

What’s the best way to add meat?

Brown ground beef, sausage, or meatballs separately, then simmer them in the sauce to absorb flavor.

How do I make it spicier?

Add red pepper flakes or a diced chili pepper during the onion sauté step.

Conclusion

This Best Marinara Sauce Yet is a staple recipe that deserves a spot in your weekly rotation. It’s simple, deeply flavorful, and endlessly adaptable. Whether you serve it over pasta, layer it in lasagna, or spoon it over meatballs, this homemade marinara is a true classic you’ll return to again and again.

Print