This Simple Homemade Marinara Sauce is a go-to recipe every home cook should have on hand. Made with just a handful of pantry staples and ready in under 30 minutes!
This simple homemade marinara sauce is a true kitchen essential. It’s quick to make, customisable to your taste, and miles better than anything you’ll find in a jar. Once you try it, it’ll become your go-to tomato sauce for every occasion.
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Why You’ll Love This Marinara Sauce
- Vegan & Gluten-Free
- No added sugar – just naturally sweet tomatoes
- Budget-friendly
- Freezer-friendly
- Versatile – use it on pasta, in lasagna, or as a pizza base
Ingredients
How to Make Homemade Marinara Sauce in 5 Easy Steps
1. Blend the Tomatoes
Pour the chopped tomatoes straight from the can into a blender bowl and process until smooth or coarse (depending on your preference). If you prefer your sauce to be chunky, just skip this step.
2. Sauté the aromatics
Heat the olive oil in a saucepan over medium heat. Add the chopped onion, grated garlic and a pinch of chilli flakes (optional) and cook for 5-6 minutes, or until soft and translucent.
3. Add the tomatoes
Pour in the blended chopped tomatoes. Stir well and bring to a gentle simmer.
4. Season and simmer
Season with salt, pepper and oregano. Reduce the heat and let the sauce simmer gently for 20-25 minutes, stirring occasionally, until thickened.
5. Finish with fresh basil
Just before serving, stir through a few torn basil leaves for a fresh, aromatic touch.
Tips & Variations
- Add depth: A splash of red wine or balsamic vinegar adds richness to the flavour.
- Make it spicy: Increase the chilli flakes or stir in a spoonful of chilli paste.
- Meal prep friendly: Double the recipe and freeze in portions for easy midweek meals.
- Instant Pot friendly: make a big batch in the instant pot. Sauté mode for aromatics, then pressure cook for 7 minutes.
Serving Suggestions
- Toss with spaghetti or penne for a classic Italian meal.
- Use as a base for homemade vegan pizza.
- Layer into lasagne or stuffed courgettes or aubergines.
- Serve warm as a dip with garlic bread or courgette and potato cakes.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Reheat gently on the hob or microwave before serving.
Recipe
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