Easy Homemade Marinara Sauce Recipe

5 from 1 vote

Easy Homemade Marinara Sauce Recipe

Rich, zesty and full of flavor, this homemade marinara sauce is delicious over Italian meatballs with gluten-free pasta, as a dipping sauce for garlic bread, and more.

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 111kcal

Author Heather Dessinger

Equipment

large skillet
sharp chopping knife
stirring spoon
spatchula
microplane grater (optional)

Ingredients

28 oz. whole tomatoes or crushed tomatoes with liquid (That's 1.5 jars of the brand I usually use. I use the remaining half jar in soup)
¼ cup extra-virgin olive oil
2 tbsp minced garlic cloves
⅓ cup yellow onion (finely diced)
1 tsp dried oregano
¾ tsp sea salt (plus more if needed)
½ tsp freshly cracked black pepper (or ¼ teaspoon finely ground pepper)
4 fresh basil leaves, plus extra chopped basil for serving (optional)
organic lemon rind for zesting (optional)
pinch of red pepper flakes (optional)
fresh parmesan for topping (optional)

Instructions

In a large skillet, heat the oil over medium heat. When it's hot, add the garlic and onion and saute for 2 minutes.
Add the tomatoes (with the liquid they came in), oregano, salt, pepper and optional red pepper flakes if using.
Bring the liquid to a simmer over medium-high heat, then reduce to a low simmer and cook for about 15-20 minutes. Using a spatula, gently break apart the whole tomatoes as they cook. They'll continue to break down a little as they simmer, so leave them a little larger than you want them to be in the final sauce.
During the last five minutes, add four whole fresh basil leaves if desired. Remove the pan from heat and scoop out the leaves before serving. Add more salt and pepper to taste if needed. If desired, add a light dusting of lemon zest to brighten up the flavor. You can also top with chopped fresh basil or parmesan cheese if desired.

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