Italian marinara sauce is the basis of so many wonderful traditional recipes! It’s simple but flavorful, and homemade sauce will elevate any pasta dish you want to make.
You can grab a jarred sauce from the market, but why do that when making your own is easy, tastier, and can be made in a big batch for all your marinara sauce needs? A few common ingredients and a little time to bring them together into a harmonious whole is all you need.
Hello, all!
Like you, I have grabbed a jar of marinara from the market when I’m in a rush, but I’m never quite happy with it. No matter what brand I try, it’s just not quite right. There is too much garlic, or too much oil, or it’s bland, or it’s too sweet.
So, I’m always happier when I have some homemade marinara sauce stacked up in my freezer. When I have some of my Italian marinara sauce on hand my dinner rush becomes no problem.
Easy Spinach Manicotti? All set! Chicken Parmesan? I’m ready. š Just want a quick plate of pasta? I can defrost the sauce now. Chicken Cacciatore? Oh, yes.
Before I start talking about the secrets of my marinara sauce, I want to talk about the word authentic. This sauce is authentic to my family and to my traditions. Other families and other traditions may make a different sort of marinara which is authentic to them. I can only speak for myself and my heritage.
That said, onto the tips for my favorite, family recipe of Italian marinara sauce!
Tip #1 – Canned Tomatoes are Best
No, really, they are!
Save your beautiful, fresh in-season tomatoes for Caprese Salad or Raw Tomato Sauce, pass by the out-of-season tomatoes , and grab some canned, whole tomatoes from the store.
San Marzano are considered to be the best, but can be hard to find. Or least actual Italian San Marzano tomatoes are hard to find. Tomatoes labeled San Marzano are pretty easy to find, but aren’t any better than the domestic tomatoes sitting near them on the shelf.
My advice is to pick a brand of tomatoes you enjoy and make sauce without worrying too much.
Tip #2 – Cook Your Aromatics Low and Slow
The key here is sweating the onions!
Marinara may be a fairly quick sauce to make (especially as compared to Bolognese), but undercooked or burnt onions are nobody’s friends. You are looking for sweet, soft onions and garlic and carrots.
Too high a heat and you’re likely to burn them before they fully soften. Too quick to add the tomatoes and you are going to have hard bits of onion in your sauce. Bleh!
This is especially important in an acidic, tomato-based sauce like marinara. Acid will keep the onions, and the rest of the aromatics, firm and make it more difficult for them to break down into the sauce if they are not soft and ready before you add the tomatoes.
Tip #3 – Add Dried Herbs with the Aromatics
Dried herbs need time to fully integrate with the sauce.
Add dried herbs at the end and you will be hit with harsh notes of oregano and thyme which will taste separate from the rest of the ingredients. Furthermore, dried parley and dried basil? I don’t think they taste like much of anything, so I would recommend skipping them and sticking with dried herbs which retain their flavors.
However, fresh parsley and basil? Bring them on! Just add them at the end of cooking if you are serving the marinara sauce fresh, or after you’ve reheated the sauce if you are pulling it out of the freezer. In fact, fresh herbs are at their best when stirred in just as you are tossing the sauce with the pasta.
Tip #4 – Use Carrots to Tame Acidity and Add Sweetness
You can use sugar to do this, but why?
Unless you have a strong need for marinara RIGHT NOW and not a carrot in the house, always go for the natural sweetness of carrot over the refined sweetness of sugar.
You don’t need much, it takes only a moment to chop, and it won’t turn your sauce orange or throw off the flavor balance. One carrot for each two cans of tomatoes is just right.
Tip #5 – Puree to Your Desired Chunkiness
This is where a hand blender comes in so handy! (I love my KitchenAid Hand Blender.)
Live in a household where everyone is into smooth sauces? Puree it smooth! Yes, I live in such a household. That’s why the photos are of smooooth sauce.
Like a rustic, chunky sauce? Give it a few, quick whirs to break up the tomatoes a bit. The great thing about making your sauce is you get to choose!
Extra tip – If you like a fairly chunky sauce, it’s nice to mince up the onions fairly finely. They will melt into the sauce better and not stand out.
Tip #6 – Don’t Worry, Be Happy
There are marinara sauce snobs out there who would like to tell you you’re doing it wrong. (Yes, even marinara sauce has snobs!)
That there is only one right way and it’s their way and don’t bother if you are going to do it differently. Now, there is nothing wrong with learning the history of foods and trying to make the best version of the recipe as possible.
But your best version may be a bit different from theirs, or from mine, and that’s okay. I just hope my tips and recipe help you to a marina sauce you will happily serve over pasta, ladle on pizza, and enjoy in lasagna.
If you try my recipe for Italian Marinara Sauce, I would love to hear from you in the comments with your experience and rating! And Iām happy to answer any questions you might have.
You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.
– Happy Eating, Annemarie
Authentic Italian Marinara Sauce
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 carrot diced
- 1 tsp kosher salt
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 28 oz cans whole peeled tomatoes
Instructions
- In a large pot, heat the olive oil over medium low heat until hot. Add the onion, garlic, carrot, salt, oregano, thyme. Reduce the heat to low and let the aromatics sweat and soften until the onions have no resistance to the edge of a spoon, 20-25 minutes.
- Add the tomatoes. Increase the heat to bring the sauce to a simmer. Cook, stirring occasionally, and breaking up the tomatoes with your spoon, for 15-20 minutes.
- Either puree the sauce right in the pot with a hand blender or transfer it to a blender. Either way, puree the sauce until it's as smooth as you like it.
Notes
- Nutrition Disclaimer: The nutritional information is an estimate and is included for informational purposes only. Please make your own calculations using your specific ingredients if you need an accurate calorie count.
- Fresh Herbs: If you wish to add fresh herbs, such as basil or parsley, add them at the end of cooking or just before serving.
- Getting to the Desired Smoothness: When pureeing, if you are not going for a smooth sauce pulse the blender a few times, then check to see if you're happy with the sauce, and pulse a few more times if you need to.
- Doubling and Storing: The recipe can be doubled easily and freezes well. If you want to be able to defrost quickly, freeze the sauce in gallon sized resealable bags and lay it flat.
Linda P. says
Iāve been making my own red sauce for years and have been to Italy several times and honestly I canāt find a recipe that duplicates the taste of Italy (or my favorite Italian restaurants). I am trying yours right now and believe that adding and then blending the carrots are what Iāve been missing. All the rest Iāve done. Hereās hoping for a good result for tonight while quarantined. I am using some local tomatoes and I am using a can of crushed tomatoes bc I canāt get an online order filled for whole tomatoes today but Iām thinking itāll be fine? Thanks!
justalittlebitofbacon says
I’ve had great luck with crushed tomatoes, fresh tomatoes, and chopped tomatoes so I’m hoping you are enjoying your sauce!
Rosemary Clark says
Very simple but full of flavor.. I find jarred sauce too salty and with this recipe I can control it. Thank you!
justalittlebitofbacon says
Thanks for the comment and I agree that it’s good be able to control the salt in recipes.
Manny Suarez says
Hi I’m making your recipe as I’m writing you, just wanted to know if it can be put through a blender after it’s cool down.
My kids don’t like to see any seasoning in it.??
Would that break it up??
justalittlebitofbacon says
Hey, neither does mine! I usually use a stick blender, but a standard blender will work great too. You’ll have a nice, smooth sauce at the end.
Touli says
Just made this sauce, best sauce ever! Thank you for sharing. Yuuuuuummm!!
justalittlebitofbacon says
Thanks for the comment! I’m glad you enjoyed the sauce. š
Rebecca says
I must say I just s recipe today and itās amazing. Wonderful fresh flavors. Made extra to freeze for another time. Thank you for sharing this great recipe.
justalittlebitofbacon says
Thank you! I have some in my freezer right now too! š
Dave says
This is a wonderful blog and by asking the question below I do not mean to be insulting to anyone or the great recipes here. I just can’t find what I am looking for and thought this audience may help.
My wife loves the White Castle Mozzarella sticks and their Marinara sauce. The sauce is made for them, but I can’t find a recipe for it. I have tried others, but she says they don’t match up I guess even fast food chains come up with a winner sometimes.
I will definitely try Annmarie’s as it sounds so great..
Any recipes or copycats?
justalittlebitofbacon says
I completely understand wanting a particular flavor and I hope you find it. š
Pat Scaramuzzo says
Made your version on Tuesday..excellent..thank you for sharing. My family love it.had enough left over for the next day to dip the pizza in
justalittlebitofbacon says
Yum! Great idea! š
Femali says
I have been looking for authentic Marinara sauce for a long time and I had to buy the marina in the jar, also bc I didn’t have a blender, then I found your recipe.I was inspired right away, It looked like a recipe that I could do and few ingredients..how could I not try it.. Right away. I bought an immersion blender. I never heard of using carrots instead of sugar, but couldn’t wait to try them and all the ingredients as written including canned tomatoes ( Muer Glen peeled tomatoes) I also made meatballs ..We Loved the Marinara and I will not make jar sauce again. I couldn’t believe the freshness and flavor. Thankyou so much!! Loved it ā¤
justalittlebitofbacon says
Thank you for the lovely comment! Aren’t immersion blenders great? š I make this sauce regularly so I’m always happy to hear other people do too.
REENA MUKHERJEE says
I was looking for a home made marinara sauce and I found it here. However San Marzano tomatoes are not available easily in our country and if found are too expensive. I prepared it with our local grown plum Shimla tomatoes which are sweet, plum and are almost seedless. I did a twist and added roasted red bellpepper and it gave an extra smoky flavour to the sauce. Thanks for the great share.
justalittlebitofbacon says
Great addition! And, while San Marzano tomatoes are wonderful, I know they aren’t always available or affordable so I’m glad you found a local alternative.
Michelle says
Hi, and thank you for the recipe it sounds wonderful, just one question, I am wanting a smooth sauce and would like to know if there would be any harm in pureeing the tomatoes and diced carrots before adding them to the pot with the other ingredients instead of after itās cooked all together?
justalittlebitofbacon says
Hmmm. The reason I puree after the sauce is cooked is so that all the veggies are soft and they’ll puree smoothly. I’m not sure how smooth the sauce will be if you puree everything first. I guess the only way to find out is to try it?
Heath says
I actually purĆ©e my aromatics and cook in olive oil before adding purĆ©ed tomatoes; this avoids having to transfer hot liquid to my Blender since I donāt have an immersion. Works great!
justalittlebitofbacon says
Good tip! Yes, soft and cooked aromatics do puree nicely. I actually do the same thing with my pasta e fagioli soup to make a smooth soup base.
Giusy says
Mi spiace dirti che in Italia questa salsa non esiste ^^ qui la salsa semplice la facciamo con olio extravergine di oliva, aglio o cipolla, pomodori o passata di pomodoro e basilico! Molto bella comunque la tua, la proverĆ²! *-*
justalittlebitofbacon says
I’m sorry to tell you that in Italy this sauce does not exist ^^ here the simple sauce we do it with extra virgin olive oil, garlic or onion, tomatoes or tomato and basil! Very nice anyway yours, I will try it! * – *
I hope that translation is close to what you said! Though I’m thinking you are talking about strained, jarred tomatoes (passata) and that is something I’ve been looking into lately, though it is not something most Americans know about or use. I do cook from an Italian American tradition and I try to be authentic to that. š
Sarah says
I agree with Giusy here. This is not authentic Italian. Marinara means “of the sea” in Italian ā a true authentic Marinara sauce would therefore have fish or seafood in it. This is North American Olive Garden style Italian, or what I fondly refer to as “mock-talian”. Nothing wrong with it, definitely delicious, but far from authentic!
Verita says
I was doing some research and it seems when Italian immigrants came over that they had access to things that were once limited. So their recipes changed slightly or added ingredients that the Old World didn’t typically use. Hence the reason Italian-American and Old World Italian foods have differences.
Michelle says
Would there be any benefit to adding anchovy or anchovy paste and omit the salt?
justalittlebitofbacon says
Anchovy would be great and add some lovely umami to the sauce. Depending on what type of tomatoes you are using (and how much salt is in them), you may still want to add a little salt to sauce. Taste and see.
Teri says
Should I cover the onion and garlic mixture while softening?
justalittlebitofbacon says
I don’t. The salt will allow the onions to soften nicely without needing to cover. However, with low enough heat, it wouldn’t hurt if you want to cover it.
Tom W. says
Thank you. This is about the most identical recipe my Italian Grandmother started almost every morning. The smell of this sauce would wake my sister and I up as kids.
She always made a bit or alot depending on occasion, She also wrote nothing down as far as amounts and quantities. Old school for sure. Pinch of this, simple spoon of that.
It was amazing. Thank you again for explaining and reminding me how much better this is than any sauce from a jar.
Much appreciated.
justalittlebitofbacon says
That was my grandma too! Always with a pot of sauce on the stove and never with the measurements. š Thank you for this lovely comment.
Colleen Boothe says
This is a very good sauce. It has great Italian flavor and easy to make.
I will be making this often and leave the store bought jars on the shelf.
justalittlebitofbacon says
Thank you, Colleen! We love this sauce and I’m glad you are enjoying it too. š
Stacey Courtney says
So excited just made this morning for dinner tonight, I used fresh tomatoes instead of canned. added lots of veggies and herbs, will serve over spaghetti squash with turkey meatballs, I did use the blender for a smooth but small chunks
justalittlebitofbacon says
Sounds tasty! We love spaghetti squash here too. Thanks for the lovely comment!
Kim says
I agree, you need to add the dry herbs in earlier! Great tips and it looks delicious!
justalittlebitofbacon says
Yeah, dried herbs need some time to come to terms with their lives and get on with flavoring the sauce. Thank you!
Matt says
I’m always for creating your own healthy/natural products. Gorgeous photos too!
justalittlebitofbacon says
Homemade is always best (and tastier) when you can do it. And thank you!
Jillian says
I have been looking for a homemade marinara sauce recipe, can’t wait to try yours!
justalittlebitofbacon says
Thanks! š
Christina says
Homemade is always best, but the type of canned tomatoes DOES make a huge difference. I dip my finger in to taste, and if it’s sour and bitter, your sauce will be too. San Marzano DOP are the best because it’s the Italian gov’t’s stamp of approval. So many Chinese companies putting out scary stuff with labels that lie nowadays.
justalittlebitofbacon says
Unfortunately, San Marzano tomatoes can be difficult to find and expensive to buy. And many of the cans labeled San Marzano, aren’t! (And, let’s face it, that little region of Italy can’t possibly produce enough tomatoes for everyone to make marinara sauce. š ) So, my advice is for people to use a canned tomato brand they like and trust and make their sauce with that.
Lisa says
This is exactly the way I make my sauce as well! Great minds! And I always keep a few pre-portioned packages in the freezer — just in case!
justalittlebitofbacon says
Yes, making extra for the freezer is the way to go! There is nothing like pulling out some homemade sauce for a quick dinner.