This Homemade Marinara Sauce Recipe is built on slowly caramelized onions, garlic, high-quality tomatoes, and Italian seasoning. Cooked low and slow on the stovetop, these simple ingredients transform into a rich, balanced sauce perfect for pasta, meatballs, chicken parmesan, lasagna, and more.
Below is a clear, step-by-step guide to making a flavorful marinara using pantry staples. The method—especially taking time to caramelize the onions—is what sets this sauce apart.
Homemade Marinara Sauce Recipe
This recipe comes from a long-standing family tradition and yields a versatile, full-flavored sauce. It pairs beautifully with spaghetti, spicy meatballs, baked chicken parmesan, homemade lasagna, tortellini, stuffed shells, or as a dipping sauce for breadsticks and appetizers.
The ingredient list may look familiar, but the technique—caramelizing the onions and slow-simmering the tomatoes—creates a depth of flavor you’ll notice in every bite. Read on for tips and precise instructions to help you get the best result.
Marinara Sauce Video Tutorial
Key Ingredients
- Onions – Slowly caramelized white or yellow onions add sweetness and body to the sauce.
- Garlic – Fresh minced garlic is best for aroma and flavor; jarred minced garlic can be used in a pinch.
- Olive Oil – Adds richness and helps with onion caramelization.
- Crushed Tomatoes – Use quality canned tomatoes for the base; San Marzano style tomatoes are ideal if available.
- Diced Tomatoes – Provide texture; swap for additional crushed tomatoes if you prefer a smoother sauce.
- Italian Seasoning – A blend of basil, oregano and parsley works well; adjust to taste.
- Sugar – A small amount balances tomato acidity.
- Baking Soda – A pinch helps tame acidity and encourages caramelization of the onions.
How to Make the Best Marinara Sauce
- Caramelize the onions. Heat a large Dutch oven over medium heat. Add the olive oil and warm until shimmering. Add the diced onions and a small amount of baking soda, stir to coat, then reduce heat to medium-low. Cook, stirring occasionally, until the onions are deeply golden and very soft—about 20 minutes.
- Add the garlic. Stir in the minced garlic once the onions are caramelized and sauté until fragrant and lightly golden, about 3–5 minutes.
- Add the tomatoes and seasonings, then simmer. Pour in the crushed and diced tomatoes along with Italian seasoning, sugar, garlic salt, garlic powder, onion powder, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and cook, uncovered, for about 2 hours, stirring occasionally to prevent sticking and to develop flavor.
- Finish and store. Taste and adjust salt and pepper as needed. Use the sauce immediately over pasta or your favorite dish, or cool completely and store in jars or airtight containers in the refrigerator or freezer.
Frequently Asked Questions
San Marzano tomatoes are often recommended for their sweet, concentrated flavor, but any good-quality canned plum tomatoes will produce excellent results.
Yes. Dried herbs are more concentrated, so use a smaller quantity than you would fresh herbs and adjust to taste.
Simmer for at least 30 minutes to blend flavors. For deeper, richer flavor, simmer for one to two hours.
Yes. Store in the refrigerator for up to 5–10 days, or freeze for up to 6 months. Cool completely before storing.
Add a pinch of sugar or a small amount of baking soda to neutralize excess acidity. A grated carrot added while simmering also helps naturally balance acidity.
Simmer uncovered for longer to reduce liquid, or stir in a small amount of tomato paste until you reach the desired consistency.
Absolutely. Try red pepper flakes for heat, a splash of red wine for depth, or a Parmesan rind while simmering for extra richness.
Recipe Tips
- Caramelize the onions slowly until they are soft and deep golden brown—this is the foundation of the sauce’s flavor.
- Longer simmering improves flavor by reducing any canned-tomato tang and layering flavors.
- Frozen diced onions can be used in a pinch, though fresh yields the best texture and flavor.
- San Marzano tomatoes are recommended for their richness, but any good-quality canned tomatoes will work.
Storing Instructions
- Refrigerator: Store in an airtight container for up to 10 days.
- Canning: Properly processed jars offer long-term storage at room temperature for months.
- Freezing: Cool completely, freeze flat in freezer bags for up to 6 months. Thaw overnight in the fridge before reheating.
Homemade Marinara Sauce Recipe
Ingredients
- 4 tablespoons olive oil
- 3 large onions, white or yellow, diced
- 1/4 teaspoon baking soda
- 4 cloves garlic, minced
- 2 28-ounce cans crushed tomatoes
- 1 14.5-ounce cans diced tomatoes
- 1/4 cup Italian seasoning
- 2 tablespoons sugar
- 1 tablespoon garlic salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
Instructions
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Heat a large Dutch oven over medium heat. Add the olive oil and heat until shimmering, then add the onions and baking soda.
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Stir so the onions are coated in oil, reduce heat to medium-low, and cook, stirring occasionally, until they are deep golden and very soft—about 20 minutes.
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Once the onions are caramelized, add the garlic and sauté until golden, about 3–5 minutes.
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Add the crushed and diced tomatoes, Italian seasoning, sugar, garlic salt, garlic powder, onion powder, salt and pepper. Simmer on low for about 2 hours, stirring occasionally.
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Taste and adjust seasoning if needed. Remove from heat and use immediately, or cool completely and store in jars or airtight containers.
Video
Notes
Canning: Properly processed jars allow room-temperature storage for months.
Freezing: Transfer cooled sauce to freezer bags and freeze flat for up to 6 months. Thaw in the fridge overnight before reheating.
Nutrition
| Carbohydrates: 13g
| Protein: 1g
| Fat: 7g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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This authentic homemade marinara is inspired by a family recipe and is ideal for spaghetti, meatballs, ravioli, and any of your favorite Italian dishes. Take your time with the caramelized onions and slow simmer—those two steps make all the difference.