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There’s something grounding about a pot of marinara slowly simmering on the stove. The scent of onion, garlic, and tomatoes filling the kitchen instantly signals comfort food is on the way.
This Homemade Marinara Sauce (with Fresh Basil) is simple, balanced, and beginner-friendly. It uses pantry staples, fresh herbs, and a gentle simmer to build depth without complicated techniques.
This homemade marinara sauce is perfect tossed with Fresh Pasta, spooned over Garlic Butter Pasta, spread onto Homemade Pizza Dough, using as dipping sauce for homemade bread, ayered into a comforting Lasagna, or spooning over meatballs.
It’s one of those kitchen basics that makes everything else better.
Why You’ll Love This Recipe
- Made with simple pantry staples
- Smooth, balanced flavor
- Beginner-friendly technique
- Freezer-friendly
- Perfect for pasta, pizza, and baked dishes
Ingredients
- Olive oil
- Yellow onion
- Garlic
- Red pepper flakes
- Whole peeled tomatoes
- Tomato paste
- Italian seasoning
- Fresh parsley
- Fresh basil
- Sugar
- Balsamic vinegar
- Worcestershire sauce
- Salt
- Black pepper
Equipment Needed
- Medium Saucepan – A heavy-bottomed pan helps the sauce simmer evenly without scorching.
- Wooden Spoon – Perfect for stirring and gently crushing the tomatoes as they cook.
- Immersion Blender – Makes it easy to pulse the sauce smooth directly in the pot.
How to Make Homemade Marinara Sauce
This sauce builds flavor in layers rather than shortcuts.
Start by gently sautéing diced onion in olive oil until soft and translucent. You’re not browning — you’re softening and drawing out natural sweetness. Add garlic and a small pinch of red pepper flakes, cooking just until fragrant.
Whole tomatoes are crushed directly in the pot, giving you control over texture without over-processing. Tomato paste and dried herbs are stirred in next, beginning the slow development of flavor.
The key is a steady, gentle simmer. Let the sauce cook uncovered for 45–60 minutes, stirring occasionally. As it reduces, the flavor deepens and acidity mellows naturally.
Toward the end of cooking, balance the sauce with a small amount of sugar, a splash of balsamic vinegar, and a touch of Worcestershire sauce for subtle savory depth.
Fresh basil is added during the final few minutes so it stays bright and fresh.
Finally, pulse the sauce briefly until smooth but still natural in texture.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintHomemade Marinara Sauce (with Fresh Basil)
A simple, beginner-friendly homemade marinara sauce made with whole tomatoes, fresh basil, Italian seasoning, and a slow simmer for rich, balanced flavor. Smooth, classic, and perfect for pasta, pizza, or dipping.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: about 4 cups
- Category: Sauces
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 TBSP olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- 1 (28 oz) can whole peeled tomatoes
- 2 TBSP tomato paste
- 1 tsp Italian seasoning
- 1 TBSP chopped fresh parsley
- ½–¾ tsp salt (to taste)
- ¼ tsp black pepper
- 1 tsp sugar (add up to 2 tsp if needed)
- 1–2 tsp balsamic vinegar
- ½ tsp Worcestershire sauce
- ¼ cup fresh basil, chopped (or 1½ TBSP dried basil)
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Add diced onion and cook 5–7 minutes, until soft and translucent.
- Stir in garlic and red pepper flakes. Cook 30 seconds, just until fragrant.
- Add the whole tomatoes and gently crush them with a spoon.
- Stir in tomato paste, Italian seasoning, parsley, salt, and pepper.
- Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 45–60 minutes, stirring occasionally.
- Stir in sugar, balsamic vinegar, and Worcestershire sauce. Adjust salt to taste.
- Add fresh basil during the last 5 minutes of cooking.
- Use an immersion blender to pulse until smooth, or carefully transfer to a blender and pulse briefly.
Notes
-
For thicker sauce, simmer longer.
-
For pizza sauce, reduce until slightly thicker than pasta sauce.
-
Store in the refrigerator up to 5 days or freeze up to 3 months.
Notes & Tips
- Keep the simmer gentle, not rapid.
- Taste before adding the full amount of sugar — tomato acidity varies.
- If the sauce tastes flat, it likely needs more salt.
- For thicker sauce, simmer a little longer.
Storage
- Store in the refrigerator up to 5 days in an airtight container.
- Freeze up to 3 months. I prefer freezing my sauces in these Freezer Cubes
- Reheat gently on the stovetop over low heat.
Variations & Serving Ideas
- Toss with homemade fresh pasta
- Spread over pizza dough
- Layer into baked ziti or lasagna
- Spoon over meatballs or chicken parmesan
- Use as a dipping sauce for cheesy garlic breadsticks or any of our other bread recipes!
Final Thoughts
A simple homemade marinara is one of those foundational recipes every home cook should have. It’s uncomplicated, reliable, and far better than anything from a jar.
Once you make it once, you’ll find yourself reaching for it again and again.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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