Easy Marinara Sauce

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My Easy Marinara Sauce is finally out of the bag! Learn how to make a homemade marinara sauce that goes with tons of meals, freezes easily, and tastes divine!

How to Make Easy Marinara Sauce

My Not-So-Secret Marinara Sauce

Last week we were making baked pasta for dinner and Josh asked if he could get started on the sauce. I told him he could get out the ingredients, but I would make the sauce. I am the sauce maker in our house. I trust Josh with a lot of things, but not with my marinara sauce recipe:)

Josh went to look the recipe up on Two Peas and Their Pod and couldn’t find it. I guess I’ve never posted my Easy Marinara recipe. Oops! I am so sorry I have been keeping my favorite marinara sauce a secret. I didn’t mean to! So, today the secret that wasn’t supposed to be a secret is out, I am sharing my recipe for Easy Marinara Sauce.

Homemade Marinara Sauce in small glass dish for dipping

How to Make Marinara Sauce

Get out your aprons and let’s get to work. It’s going to get saucy in here!

  • This homemade marinara sauce is made up of basic ingredients: olive oil, onion, garlic, carrot, celery, tomatoes, crushed red pepper, and basil.
  • I use canned tomatoes because I always have them in my pantry. This is a great recipe to make any time of the year. My favorite tomatoes are San Marzano tomatoes.
  • My special touch includes a pinch of fennel seed. I learned this trick from my dad. Make sure you just add a pinch because a little fennel goes a long way.
  • I also add a bay leaf for flavor. Let the bay leaf simmer in the sauce and remove it before serving.
  • Add a little sugar to cut the acidity in the tomatoes. This is optional. If I am using San Marzano tomatoes, I don’t add the sugar because they are lower in acidity, but if I am using regular tomatoes, I usually add a little sugar to cut the acidity.
  • Use fresh basil. Fresh basil adds a ton of flavor to the marinara sauce.
  • Let the sauce simmer on the stove for about 30 minutes so all of the flavors can meld together.
  • This sauce freezes well and I am sure it can be canned, but I am not a canner:) To freeze, let the sauce cool completely and put it in a freezer bag or container and freeze for up to 2 months. Label the sauce and date it so you know what it is in your freezer. Defrost and use!
Best marinara sauce in glass dish with fresh basil

One Marinara Sauce, Endless Possibilities

I make this homemade marinara sauce all of the time. It is a staple in our kitchen and is great to serve with:

It’s the BEST marinara sauce and it is so easy to make! A win-win!

Easy Homemade Marinara Sauce in glass dish with fresh tomatoes and basil

So there you have it, my Easy Marinara Sauce recipe is no longer a secret. I hope you enjoy it as much as we do!

If you like this Easy Marinara Sauce Recipe, you might also like:

Easy Marinara Sauce

This is my favorite marinara sauce. We make it all of the time! It goes great with pasta, lasagna, polenta, and any other Italian dish you can think of!
5 from 3 votes
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • Pinch of fennel seed
  • 1/8 teaspoon crushed red pepper
  • 1 bay leaf
  • 2 (28 oz) cans crushed tomatoes
  • 1/2 teaspoon sugar, optional
  • Salt and black pepper to taste
  • 1/4 teaspoon dried oregano
  • 1/3 cup freshly chopped basil


  1. In a large pot, heat the olive oil over a medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 5-7 minutes. Add the carrots and celery. Saute until the vegetables are soft, about 10 minutes. Add in the fennel seed, crushed red pepper, and bay leaf.
  2. Stir in the tomatoes. Add the sugar, salt and pepper, and basil. Simmer uncovered for about 30 minutes. Remove and discard the bay leaf. Taste the sauce and season with more salt and pepper, if necessary.
  3. Note-I like to make big batches of this sauce and freeze it. You can also can this sauce. Serve with pasta, lasagna, polenta, chicken or eggplant parmesan, etc.

Recipe Notes

Makes about 4 cups marinara sauce

Nutrition Facts
Easy Marinara Sauce
Amount Per Serving
Calories 150 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 276mg12%
Potassium 682mg19%
Carbohydrates 20g7%
Fiber 5g20%
Sugar 11g12%
Protein 4g8%
Vitamin A 2993IU60%
Vitamin C 22mg27%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

marinara sauce

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. WOW…gorgeous photos! Seriously! So bright, vibrant and delicious. This one goes right to my Pinterest board! I take the photos for our site and am still learning a lot on this front. I am always so impressed with your images. This is a great basic recipe one can make a bunch of and freeze…then take one out and add lots of other goodies to…mushrooms, spinach, ground meat, etc. Thanks for sharing!

  2. I was just talking to a coworker tonight and saying I wanted to add making my own sauce to my list of accomplishments this season….now I can get started before tomatoes are even in season completely. Which is great, since that seems to be just before the first frost up here in Maine.

  3. Made tonight. So good. Tastes so similar to my fresh summer roasted garden tomato sauce recipe. Won’t be buying the bottle stuff anymore when we run out of the garden fresh. Thanks!

  4. I made this and it is fabulous. Also reheated it from the freezer and yes, it absolutely does freeze well. I am going to try it it fresh tomatoes when they are in season.

  5. Love this sauce! It was easy to make and tasted great. I thought it was even better the next day. I used 2 carrots & 2 celery stalks though.

  6. Hey Maria. 2-28oz cans of tomatoes is 7 cups total, if my math is correct, so could i substitute 7 cups of my canned tomatoes in place of the store bought cans?

  7. Have made this and love it! Would like to can some this summer while doing tomatoes anyhow! Any idea on canning times? I get nervous about winging those!

  8. I’m a little confused…it says “diced crushed tomatoes”. Which is it, diced or crushed? Those are two different products!

    1. Sorry about that! I use crushed tomatoes. I updated the recipe. Both will work, it just depends on how chunky you like your sauce!

  9. How is it that your sauce looks so fresh? I’ve made this recipe several times and it never looks as vibrantly red as your photos. Also, did you add the basil in after cooking just for the photos? Please to assist! Thank you!

  10. LOVE this recipe & it’s my fav marinara. However, it’s super runny- even after blending with my immersion blender.

    May I suggest that if you want a thicker marinara that will stick better to your pasta, add in a cup of water/cornstarch mixture at the very end. It will thicken up nicely. 😉

    Thanks for the great recipe!

  11. I made this tonight and it was delicious. I only had roasted diced tomatoes so used those. We had it over red lentil pasta. I plan on freezing leftovers. Next time, we’ll make a bigger batch. Thanks.

  12. This dish looks fab.. wondering if you could just use fresh tomatoes in place of canned, and if so how many tomatoes would you use? Thanks…

  13.  I want to thank you very much for this sauce
    but I have one question how much mean 2-28 oz. cans crushed tomatoes by account?

  14. Is there a button I missed for a printable version of this? Looks delish and I have some fresh tomatoes to use up.

  15. I made this, and didn’t even have the veggies to go in it…however, I did add celery seed and fennel as suggested and sugar as I usually add sugar to my sauce. This was delicious! It was amazingly delicious for how simple it was. Thanks so much for my new quick go to!

  16. Hi. Recipe looks great… to clarify for non- Americans, when you refer to red peppers… do you mean red chilli or red capsicum (as we call them – sorry no pic). Thanks!

  17. 5 stars
    Excellent! I used an immersion blender to make it more like a “sauce” – so good!!! Especially for dipping garlic bread!

  18. 5 stars
    I have made lots of homemade marinara sauce over the Years but once I tried this recipe, I will never make another. Love, love, love it! The absolute best ever! Thank you!

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