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–+ servings
Anna

Homemade Marinara Sauce

5 from 1 vote
Learn how to make this easy and simple homemade marinara sauce recipe with basic ingredients. This marinara sauce is an easy-to-make tomato sauce that is perfect to top your favorite pasta or to use in recipes calling for jarred pasta sauce.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 2 cups
Course: Sauce
Cuisine: Italian
Calories: 236
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • ½ onion
  • 2 garlic cloves minced
  • 4 tbsp tomato paste omit if using canned tomatoes
  • 800 g/28 oz tomatoes fresh or canned
  • 1 tsp salt or to taste
  • 1 tsp dried oregano

Equipment

  • Large Skillet
  • Spatula
  • Cutting Board
  • Knife

Method
 

  1. Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add ½ onion and sauté the onion until starts to soften about 5 minutes. Then add 2 garlic cloves and sauté for about 30 seconds. Don’t cook for too long otherwise, the garlic can burn!
  2. Add 4 tbsp tomato paste and sauté for another 2 minutes.
    By cooking the tomato paste before adding the tomatoes, will result in a more intensely flavored marinara sauce.
  3. Add 800 g/28 oz tomatoes and 1 tsp salt. Bring the sauce to a boil, then lower the heat to simmer for about 40-60 minutes. The sauce will slowly start to thicken as you stir occasionally.
  4. Taste and season with more salt, if necessary. Add 1 tsp dried oregano and remove from heat.
  5. If you prefer a smoother marinara, puree the sauce in a blender, working in small batches.
  6. Serve and enjoy.

Nutrition

Serving: 1cupCalories: 236kcalCarbohydrates: 25.8gProtein: 5.2gFat: 14.4gSaturated Fat: 2gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 10gSodium: 1085mgPotassium: 1271mgFiber: 6.7gSugar: 15.8gVitamin A: 3708IUVitamin C: 63.8mgCalcium: 73mgIron: 2.2mg

Notes

Storage:
  • Once completely cooled, you can store it in the fridge for up to 5 days or in the freezer for up to 6 months.
  • To freeze: Allow sauce to cool completely, then transfer to a ziplock bag or airtight glass container and store in the freezer.
  • To reheat: Place the frozen sauce in a large pot with a lid to reduce evaporation and heat over low heat, stirring occasionally, until heated through.
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