Our Favorite Marinara Sauce
My family’s best marinara sauce recipe has a short list of ingredients, is super simple to make, and tastes incredible! This homemade sauce tastes fresh, bright, and so delicious! Our family goes through a lot of pasta, so this homemade marinara sauce recipe fits right in with our favorite recipes! It tastes much lighter and fresher than anything you can buy at the store. I use this marinara sauce as a building block for many recipes on Inspired Taste. I use it to make my spinach lasagna, baked spaghetti, and this spinach and artichoke baked ziti (so good!). Key Ingredients Olive Oil: I use a generous amount of olive oil to make this sauce flavorful and have a lovely texture. Garlic, Onion, and Carrot: I slice the garlic, chop the onion, and grate the carrot for added texture. Tomatoes: I use canned whole tomatoes, but you can use fresh tomatoes (see my tips in the recipe). When using canned tomatoes, I crush them by hand before adding them to the pot. Bay Leaf and Basil: A bay leaf adds depth to the sauce, and I stir in basil at the end for fresh flavor, plus basil marinara is just the way to go! Olive Oil: I use a generous amount of olive oil to make this sauce flavorful and have a lovely texture. Garlic, Onion, and Carrot: I slice the garlic, chop the onion, and grate the carrot for added texture. Tomatoes: I use canned whole tomatoes, but you can use fresh tomatoes (see my tips in the recipe). When using canned tomatoes, I crush them by hand before adding them to the pot. Bay Leaf and Basil: A bay leaf adds depth to the sauce, and I stir in basil at the end for fresh flavor, plus basil marinara is just the way to go! How to Make Marinara Sauce Use this homemade marinara sauce as a building block for many dishes. Toss with pasta or add to fish and meat dishes. To make it creamy, stir in heavy cream. For a spicy version, add extra crushed red pepper flakes. Or, for a briny version, add olives or capers. I first cook the garlic, onion, and grated carrot in olive oil. Grated carrots are a fantastic tip for sauces like this marinara. By grating them, the carrot almost melts into the sauce, so you get the sweet flavor but no big bits of carrot. When the veggies are soft and sweet, you can add the tomatoes. I use canned whole tomatoes, but I like to crush them first. I use my hands, but a potato masher works, too. You’ll see the same thing if you watch an Italian grandmother make tomato sauce. After some simmering time, the sauce is ready for a handful of fresh basil, which makes it taste light and fresh. Then, it’s ready to use with your favorite pasta recipes! Our Favorite Marinara Sauce PREP 10 mins COOK 35 mins TOTAL 45 mins PREP 10 mins COOK 35 mins TOTAL 45 mins I use canned whole tomatoes to make this homemade marinara sauce, but you can use fresh. See the tips section below the recipe if you want to use fresh tomatoes. I’m pretty generous with the basil for this sauce. Add as much or as little as you like! Makes 6 cups You Will Need 1/4 cup (60ml) extra-virgin olive oil 3 cloves garlic, thinly sliced Half a medium onion, finely chopped (1 cup) 1 medium carrot, peeled and grated (1/2 cup) 2 (28oz) cans of whole peeled tomatoes, see tips for fresh 1 bay leaf 20 fresh basil leaves, roughly chopped Salt and fresh ground black pepper Directions 1Heat olive oil in a large pot over medium-low heat. Add onions and garlic, cooking and stirring occasionally until softened but not browned, 5 to 8 minutes. 2Stir in the grated carrots and a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the carrots soften. 3While the vegetables cook, open the cans of tomatoes and pour them and their juices into a large bowl. Use your hands or a potato masher to crush the tomatoes. I leave it a little chunky. 4Add the crushed tomatoes, their juices, and the bay leaf to the pot. Stir the sauce and bring it to a boil. Then, reduce the heat to a gentle simmer and cook uncovered, stirring occasionally, for 20 to 30 minutes. 5Season with salt and pepper to taste. (If the sauce seems too acidic, add a pinch of sugar to balance the flavors.) 6Remove and discard the bay leaf, then stir in the chopped basil. 7The sauce is ready to use immediately, or you can refrigerate it for up to 1 week or freeze it for up to 6 months. 1Heat olive oil in a large pot over medium-low heat. Add onions and garlic, cooking and stirring occasionally until softened but not browned, 5 to 8 minutes. 2Stir in the grated carrots and a pinch of salt. Cook for 3 to 5 minutes, stirring occasionally, until the carrots soften. 3While the vegetables cook, open the cans of tomatoes and pour them and their juices into a large bowl. Use your hands or a potato masher to crush the tomatoes. I leave it a little chunky. 4Add the crushed tomatoes, their juices, and the bay leaf to the pot. Stir the sauce and bring it to a boil. Then, reduce the heat to a gentle simmer and cook uncovered, stirring occasionally, for 20 to 30 minutes. 5Season with salt and pepper to taste. (If the sauce seems too acidic, add a pinch of sugar to balance the flavors.) 6Remove and discard the bay leaf, then stir in the chopped basil. 7The sauce is ready to use immediately, or you can refrigerate it for up to 1 week or freeze it for up to 6 months. Adam and Joanne's Tips Fresh tomatoes: Use 4 pounds (1.8kg) of fresh tomatoes. Peel them for a smoother sauce. Cut an “X” at the bottom of each tomato, then add it to boiling water for about 1 minute. Then plunge into icy water. The peel should come off easily. The nutrition facts provided below are estimates. We assumed 1/2 teaspoon of salt. Fresh tomatoes: Use 4 pounds (1.8kg) of fresh tomatoes. Peel them for a smoother sauce. Cut an “X” at the bottom of each tomato, then add it to boiling water for about 1 minute. Then plunge into icy water. The peel should come off easily. The nutrition facts provided below are estimates. We assumed 1/2 teaspoon of salt. Nutrition Per Serving Serving Size 1 cup / Calories 134 / Protein 3g / Carbohydrate 12g / Dietary Fiber 6g / Total Sugars 8g / Total Fat 10g / Saturated Fat 1g / Cholesterol 0mg / Sodium 517mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us