Marinara Sauce

The best marinara sauce recipe should start with simple, everyday ingredients. Herbs, garlic, wine, and tomatoes are the foundation. From there, every home cook adds a special touch to make it their own.

Why this recipe works

This marinara sauce recipe is a family tradition. I’m a firm believer that marinara is a personal thing. If you don’t have a recipe that’s been handed down to you, you have to try quite a few before you land on something that reminds you of home. This one right here is home for me, and I hope it finds itself a spot in yours as well.

This is a savory, herb-infused marinara sauce, not the sweet kind, though all good recipes have wiggle room for personalization if that’s how you prefer it. Combine the herbs, onion and garlic, tomatoes, and wine. Season with some freshly ground black pepper and a little garlic salt, then let it simmer. It’s truly mine and my family’s favorite spaghetti and meatballs sauce. We couldn’t imagine it any other way.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

HERBS – Oregano, thyme, and basil are my go-tos, though I’ll certainly toss in some fresh Italian parsley if my garden permits. Fresh or dried herbs will both work wonderfully here, I’ve made it many, many times both ways. I’ve listed the ingredients below using dried herbs. If you prefer to use fresh herbs instead of dried, simply double the measurements.

WINE – Dry red wine adds a layer of depth to marinara sauce while also helping balance out the sweetness of the tomatoes. I typically use cabernet or pinot noir in my marinara. Port wine works great for a little added sweetness. If you have a favorite, by all means, use it! If needed, you can substitute broth or non-alcoholic wine for the red wine.

TOMATOES – I personally use fire-roasted diced tomatoes because I enjoy the extra boost of flavor, though regular canned diced tomatoes will also do the trick. There’s no need to drain the tomatoes, that extra liquid goes a long way.

How to Make Marinara Sauce

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a Dutch oven or large pan, heat olive oil over medium heat. Add onion and saute for a few minutes until softened and fragrant. Add garlic and saute another minute.
2. For chunky sauce, add all sauce ingredients to the onion and garlic. If you prefer smooth sauce, place all ingredients PLUS the garlic and onion mixture into a blender and process until smooth. Return mixture to the pan.
3. Bring to a gentle boil over medium-high heat. Reduce heat and simmer on low for 30 minutes, stirring occasionally.
4. Season to taste with garlic salt.

Frequently Asked Questions & Expert Tips

Serving Suggestions

I could go on and on about different ways to serve marinara sauce. Of course, it’s the perfect accompaniment to pasta of all shapes and sizes. It’s also an excellent base to slather over homemade pizza dough or dunk mozzarella sticks in. Meatball subs, sausage and peppers, and chicken parmesan are other popular recipes that call for a classic marinara sauce to accompany it.

You can easily make a double or triple batch to freeze and use for all sorts of recipes later on, that’s what I typically do. Hope you love it!

More Sauce Recipes

• Vodka Sauce
• Pizza Sauce
• Bolognese Sauce
• French Fry Sauce

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Marinara Sauce

This marinara sauce recipe is rich, savory, and packed with either fresh or dried herbs along with garlic, onion, and red wine for lots of body. It's hands down my go-to sauce for all sorts of recipes, not limited to just spaghetti!

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IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Condiments

Cuisine: American

Servings: 12 servings (about 6 cups total)

55 minutes mins

Calories: 48

Author: Amanda Davis

Ingredients

• ▢ 1 Tablespoon olive oil
• ▢ ¼ cup onion minced
• ▢ 2 cloves garlic minced
• ▢ 28 ounces fire roasted tomatoes two 14 ounce cans, undrained
• ▢ 6 ounces tomato paste
• ▢ 1 cup water
• ▢ ½ cup dry red wine
• ▢ ¼ teaspoon dried oregano
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon dried basil
• ▢ ¼ teaspoon ground black pepper
• ▢ garlic salt to taste

Things You’ll Need

• ▢
  5 qt Dutch oven or large deep sided skillet

Before You Begin

• If you prefer to use fresh herbs instead of dried, double the measurements.
• Italian parsley is a great addition.
• Cabernet or pinot noir are great dry red wines to use here. If you have a favorite, by all means, use it!
• You can substitute broth or non-alcoholic wine for the red wine.

Instructions

• In a Dutch oven or large pan, heat olive oil over medium heat. Add onion and saute for a few minutes until softened and fragrant. Add garlic and saute another minute.
  1 Tablespoon olive oil, 1/4 cup onion, 2 cloves garlic
• For chunky sauce, add all sauce ingredients to the onion and garlic except for the salt. If you prefer smooth sauce, place all ingredients PLUS the garlic and onion mixture into a blender and process until smooth. Return mixture to the pan.
  28 ounces fire roasted tomatoes, 6 ounces tomato paste, 1 cup water, 1/2 cup dry red wine, 1/4 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/4 teaspoon ground black pepper
• Bring to a gentle boil over medium-high heat. Reduce heat and simmer on low for 30 minutes, stirring occasionally.
• Season to taste with garlic salt.
  garlic salt

Expert Tips & FAQs

• Store your marinara sauce in an airtight container or jar kept in the refrigerator for up to 5 days. Reheat over medium-low heat in a saucepan or pop it in the microwave in short bursts until warmed through.
• Freezing – After the sauce cools completely, transfer it to an airtight container or large ziptop bag. I personally love portioning them into individual servings using these silicone freezer molds. Be sure to leave about 1-2 inches so there’s room for expansion. Freeze flat if using a ziptop bag. Keep in freezer for up to 3 months and thaw in the refrigerator overnight.

Nutrition

Serving: 1serving (1/2 cup) | Calories: 48cal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 215mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.