Homemade Marinara Sauce

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Making Homemade Marinara Sauce is easier than you might expect! This sauce is made with simple, wholesome ingredients with no preservatives or additives like in store-bought options. With the rich flavor of crushed tomatoes, fresh garlic, and a touch of red pepper flakes, it’s a versatile and budget-friendly sauce you’ll love using on everything from pasta to pizza!

Prep Time5

Cook Time20

Total Time25

Course: Extras, Main Course

Cuisine: Italian

Servings: servings

Calories: 37kcal

Author: Donya Mullins

Ingredients

1 28 ounce can crushed tomatoes
1 small onion chopped
2 cloves garlic minced
1 tablespoon olive oil
1 teaspoon salt
¼ teaspoon red pepper flakes
2 teaspoons sugar
1 tablespoon Italian seasoning

Instructions

Heat olive oil in a large stockpot. Add onion and cook on medium low heat until translucent. Add garlic and cook for approximately 2 minutes being careful not to burn.
Add tomatoes, salt, pepper, sugar and Italian seasoning. Stir. Simmer on low until pasta shells are cooked.

Notes

Recipe Variations:

- Cream Sauce: Try adding a splash of cream and parmesan to the pasta sauce for a tomato cream sauce.

- Fresh Basil: You can always finish the dish with fresh herbs for an extra flavor pop.

- Whole Tomatoes: You can use whole canned tomatoes; just pulse them in a food processor first. You'll need two cans of whole tomatoes.

How To Store: You can keep this in an airtight container in the fridge for up to 5 days. I like to store it in a glass jar.

How To Freeze: Transfer the cooled sauce to a Ziplock bag, lay it flat on a tray, and freeze it, then store it. Or, freeze in a silicon mold or ice cube trays. It'll last for about 3 months sealed in the freezer.

Nutrition