Marinara sauce can be many things, but at its core, it’s about tomatoes—and it happens to be a derivative of one of the five French mother sauces: tomato sauce.
What’s a derivative sauce, you ask? It’s a sauce created by modifying a mother sauce with extra ingredients. In this case, marinara is born from the base of tomato sauce and transformed into something beautifully simple and flavorful.
Is Homemade Marinara Sauce Worth It?
Short answer? Absolutely!
Don’t believe me? Then let’s do a little experiment—and by “let’s,” I mean you.
Next time you need marinara—whether it’s for pasta, pizza, or dunking mozzarella sticks—make it from scratch. Then, the next time, grab a jarred version. I guarantee you’ll taste the difference and never want to go back.
Homemade marinara is just better. Why? Because you control the flavor. Want it garlicky? Spicy? Herb-packed? You can tweak it to your taste. Try doing that with a store-bought jar (and maybe don’t look too closely at the ingredients list on the back while you’re at it).
What Can Marinara Sauce Be Used For
Oh, marinara is so much more than a dip for glorious mozzarella sticks.
Think pizza, meatball subs, pasta (hello, Legendary Five Cheese Ziti ), lasagna, or even eggplant parmesan. The possibilities are almost endless. If it needs a tomato-based boost, marinara’s your girl.
Great Flavor, Simple Ingredients—and a Few Secrets
Tried making marinara but felt it was missing something? I’ve got you.
Sometimes it’s the little things:
- Swap regular garlic for roasted garlic for a mellow, rich depth
- Add red pepper flakes for just a hint of heat
- Simmer it longer for a more developed, richer flavor
The longer it simmers, the deeper the flavor—it’s like a love letter written in tomato.
Storing and Freezing Marinara
We’ve all made too much of something at some point. But marinara? That’s not a problem—it’s an opportunity.
Here’s how to keep it:
Fridge: Up to 3–4 days in an airtight container. After that, you’re risking starting your own science project.
Freezer: It freezes beautifully for up to 3 months. Let it cool, portion it out, and freeze it flat in bags or in containers.
Shortcuts and Time-Saving Tips
Busy day? I’ve got you covered.
No time to mince garlic? Pre-minced garlic from a jar is a huge time-saver. Not ideal for every recipe, but it totally works in a pinch.
No time to crush tomatoes? Use an immersion blender after simmering—it’s quick, easy, and mess-free.
Canned vs. Fresh Tomatoes: Use What You’ve Got
Whether you’re using fresh tomatoes or a 28 oz can of whole peeled tomatoes, this sauce is flexible.
Want to go fresh? Use about 2 to 2.5 pounds (about 8–10 Roma tomatoes) to match what you’d get in a 28 oz can.
Fresh is great in summer when tomatoes are in season, but canned is reliable year-round and makes things fast and easy. You win either way.
Homemade Marinara Sauce Ingredients
- 28 oz. can of whole peeled tomatoes
- 1 small onion
- 4 cloves of garlic
- ¼ Cup olive oil
- 1 ½ teaspoons chopped fresh basil
- Kosher salt as needed
Instructions
- Combine Ingredients
In a large pot, combine the whole peeled tomatoes with their juices, onion, garlic cloves, olive oil, and basil. - Cooking
Bring the mixture to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook for about 45 minutes, stirring occasionally. - Break Up The Tomatoes
After about 15 minutes, begin breaking up the tomatoes with a spoon or spatula as they soften. - Smash or Blend The Ingredients
Once the sauce has finished simmering, remove it from the heat. Take out the onion and smash the garlic cloves into the sauce using the back of a spoon. Continue smashing the tomatoes and any remaining onion bits for a chunky texture — or use an immersion blender if you prefer a smoother sauce. - Season
Season with kosher salt to taste, and serve warm.
Notes and Tips
- Garlic tip: If you’re a garlic lover, feel free to mince the garlic instead of leaving the cloves whole. Mincing will give the sauce a stronger garlic flavor that infuses more thoroughly as it cooks.
- Blender tip: Want a smoother sauce? An immersion blender works great right in the pot. You can also transfer the sauce (in batches) to a blender once it has cooled slightly — just be careful with hot liquids!
- Storage tip: This marinara sauce keeps well in the fridge for up to 5 days in an airtight container. You can also freeze it for up to 3 months — just let it cool completely first, then store it in freezer-safe containers or zip-top bags. Thaw in the fridge overnight before reheating.
Whether you’re dunking mozzarella sticks, topping pasta, or layering up a lasagna, this marinara has your back. It’s simple, flavorful, and flexible—made to fit your life whether you’re simmering fresh garden tomatoes or popping open a can on a busy weeknight. Trust me, once you taste it, the jarred stuff won’t stand a chance.
Until Next Time…
Stay Saucy
Hailey 🍝
Pasta-tively Delicious 
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