In this Basics by The BakerMama, I teach you how to make a Simple Marinara Sauce for pasta, pizzas or as a dip for appetizers. Homemade marinara is so flavorful, you’ll never want go back to jarred sauce again!

A large pot with red marinara sauce in it. A wooden spoon with a white handle is sticking out of the pot.

Basics by The BakerMama

Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!

Easy Homemade Marinara

Learning to make your own simple marinara sauce is a game changer! It’s so flavorful, perfectly-seasoned and just the right texture. This homemade marinara makes the perfect topping for basic pasta dishes or for using as a pizza sauce. And we love dipping our favorite mini calzones in it!

A white bowl of cooked spaghetti with a pool of red marinara on top and a few leaves of fresh basil and some Parmesan sprinkled on it. A pot of red sauce is in the background.

Why Make Your Own Marinara?

Y’all, jarred sauce works great, especially when I don’t have time for anything else. But I also love being able to control the amount of salt in our food. And I like the freedom of customizing the level of spices like garlic and oregano. For instance, this recipe calls for 2 cloves, but it’s not unusual to catch me adding at least twice that. What can I say? I like my garlic!

Overall, there’s just a lot more flavor in homemade sauce. Plus, homemade marinara stores great! You can keep a batch in the fridge for a week and in the freezer for up to six months!

A large pot with red marinara sauce in it. A wooden spoon with a white handle is sticking out of the pot.

What Do I Need to Make a Simple Marinara Sauce?

  • Olive oil
  • Garlic
  • Dried oregano
  • Canned crushed tomatoes
  • Canned tomato paste
  • Kosher salt
  • Freshly ground black pepper
  • Grated parmesan, for garnishing
  • Chopped fresh basil, for garnishing
All the ingredients for marinara sauce in small glass dishes on a whit marble counter. Fresh basil and peeled garlic sit directly on the counter.

How to Make Simple Marinara Sauce

  • Heat the oil in a medium saucepan over medium-low heat.
  • Add the garlic and oregano and cook until fragrant, about 1 minute.
  • Add the can of crushed tomatoes and tomato paste.
  • Increase the heat to medium-high. Once the tomatoes start to boil, reduce the heat and let simmer for 20 minutes, or until the sauce has slightly thickened. Season with the salt and black pepper, plus more to taste.
  • Serve with pasta and/or meatballs. Garnish with parmesan and chopped fresh basil, if desired.
Steps to make marinara sauce.

How to Store Homemade Marinara Sauce

Store leftover marinara in an airtight container for one week.

To freeze, allow to cool completely. Then store in a freezer safe container in the freezer for up to six months. If storing in a glass container, remember to leave room for it to expand!

Red marinana sauce in a tall glass glad on a wooden cutting board.

I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired! Enjoy!

xoxo,

Maegan's Signature
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A large pot with red marinara sauce in it. A wooden spoon with a white handle is sticking out of the pot.

How to Make Simple Marinara Sauce

  • Author: The BakerMama
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 cups

Description

In this Basics by The BakerMama, I teach you how to make a Simple Marinara Sauce for pasta, pizzas or as a dip for appetizers. Homemade marinara is so flavorful, you’ll never want go back to jarred sauce again!


Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • Grated parmesan, for garnishing
  • Chopped fresh basil, for garnishing

Instructions

  1. Heat the oil in a medium saucepan over medium-low heat.
  2. Add the garlic and oregano and cook until fragrant, about 1 minute.
  3. Add the can of crushed tomatoes and tomato paste.
  4. Increase the heat to medium-high. Once the tomatoes start to boil, reduce the heat and let simmer for 20 minutes, or until the sauce has slightly thickened. Season with the salt and black pepper, plus more to taste.
  5. Serve with pasta and/or meatballs. Garnish with parmesan and chopped fresh basil, if desired.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:

Related

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. How to increase quantities to make large batches for canning?

    Do we just double all of the ingredients, or triple them? Or is there a different mixing combination to increase the size of the batch.
    Thank you!

    1. Hi, Babs! I would just double or triple the ingredients, depending on your needs. Should work just great! Good luck and enjoy!