This easy Homemade Marinara Sauce is filled with fresh flavors for a quick pasta sauce to be served over your favorite noodles; a meal the family will love. Made in just 30 minutes.
For years I bought my marinara sauce from the store. And, in total transparency, there are many weeks I still do. But recently, after reading a bit about how harmful vegetable oils can be (which, unfortunately, are in nearly EVERYTHING) I’ve been making the effort to cut them out.
How do I do that?
By making as much as I can from scratch. That means my free time is filled with making homemade marinara sauce, hummus, salad dressing, salsa, guacamole, and basically, well, everything. So now that I’m making most of my condiments from home, I enjoy fresh and versatile recipes while busting the myth, time and time again, that store bought is easier, better, and cheaper.
Sure, it’s convenient to go to the store and buy a can of pasta sauce but at only a fraction of the price, with all the flavoring powers at your fingertips, AND with just 10 minutes of prep in a single skillet, I’m here to declare that homemade is always better.
Do you agree? Let’s take a closer look at this homemade pasta sauce.
How to make homemade marina sauce:
The prep time for this homemade marinara sauce is only 10 minutes. It’s made with 9 ingredients (that you probably already have on hand) and is made in just 3 simple steps. Sound easy? It is!
The ingredients for homemade pasta sauce:
- Olive Oil
- Crushed Tomatoes
- Red Wine
- Maple Syrup
- Fresh Basil
- Spices (Oregano, Salt, and Cayenne)
Step one – Sauté onions and garlic
In a large skillet, heat the oil. When the oil is hot, add the onions and garlic and sauté until onions are translucent about 5 minutes.
Step two – Add wine
Add the red wine to the onions and garlic and bring to a simmer. Simmer until most of the liquid has evaporated.
Step three – Add the remaining ingredients
Now it’s time to add everything else to the skillet. That’s the tomatoes, maple syrup, basil, and spices. Bring the pasta sauce to a boil and then reduce heat to a simmer. Simmer the sauce for about 20 minutes, until the marinara sauce has reached your desired thickness.
Now it’s time to remove from the heat and serve!
Tips & Tricks for making the perfect marinara sauce
Marinara sauce is very straight forward and can be easily adaptable.
A few adaptations to keep in mind:
- Swap out fresh basil for 2 teaspoons dried basil
- If you’d like, you can omit the red wine
- For a smoother sauce, transfer the sauce to a blender or blend it with an immersion blender after it’s cooked.
- To add a little heat, add 1/4 – 1/2 teaspoons red pepper flakes
Other techniques to remember
- Make sure to sauté your onions until they are translucent. This gives the onions a sweet taste while softening them for your sauce.
- Do not add the additional ingredients until the wine has mostly evaporated. This allows most of the alcohol to cook off providing a much more subtle and complex flavor.
- Simmer your sauce until you have reached desired thickness. It should resemble store bought sauce at this point.
- Serve sauce immediately or store the uneaten sauce in an airtight container in the refrigerator for up to 5 days.
How to use homemade marinara sauce:
In the end, you get a full-flavored, perfectly seasoned (and totally adjustable), very affordable homemade marinara sauce that is simple and delicious and can be used on nearly everything. As you already know there are many things to do with the marinara sauce. Here are just a few recipe ideas:
- Eggplant Parmesan
- Zucchini Noodle Lasagna
- Simple Spaghetti and Meatballs
- Homemade Ratatouille
- Stuffed Vegan Shells
With so many options, I think it’s best we all have a batch of this homemade marinara sauce on hand. So won’t you join me in ditching store-bought and choosing homemade?
This easy Homemade Marinara Sauce is filled with fresh flavors for a quick pasta sauce to be served over your favorite noodles; a meal the family will love.
Keyword: Homemade Marinara Sauce
Servings: 4 people
Calories: 132 kcal
Author: Sarah McMinn
Heat olive oil in a large cast-iron skillet set over medium heat. Add onions and garlic and sauté until onions are translucent and fragrant 5-7 minutes.
Add the red wine to the onion/garlic mixture and simmer until most the liquid has evaporated.
Stir in tomatoes, maple syrup, salt, and spices. Bring to a boil and then reduce heat to a simmer. Simmer for 20 minutes, uncovered, until sauce thickens slightly. Taste and adjust flavors as desired.
Stir in fresh basil and serve over your favorite pasta or let cool to room temperature before storing in an airtight container in the refrigerator for up to 5 days.