A good marinara sauce is a kitchen essential. This Everyday Marinara Sauce is the one I always come back to. It’s not showy. Just a good, honest sauce that delivers — every time.
With just a handful of fresh ingredients — tomatoes, garlic, onion, chillies, carrots, and basil – that it. But when they simmer you see it transform. The flavours deepen from bright and sharp to rich, mellow, and deeply flavourful, turning into pure comfort. No jars. No shortcuts. Just basic ingredients coming together the way they’re meant to.
Making marinara from scratch is simpler than you think. But the difference it makes is huge. A difference you’ll taste in every bowl of pasta, on a pizza base, or even scooped up with warm bread.
Once you try it, you’ll wonder why you ever settled for shop-bought.
If you don’t already have a go-to homemade marinara sauce — or Sunday gravy as they call it in the US, Pomodoro in Italy — bookmark this one.
It’s the kind of recipe every kitchen needs.
Why You’ll Love This Recipe
- Simple, but special – No long ingredient lists. Just everyday basics coming together the way they should.
- Fresh always tastes better – The difference between homemade and a jar? You’ll taste it. Brighter, richer, and full of depth.
- Versatile and reliable – This isn’t just for pasta. Use it on pizzas, in lasagna, over grilled veg, or simply as a dip with crusty bread.
- Cook once, use all week – It keeps beautifully. A batch of this marinara means quick, delicious meals ready to go.
- Comfort in every spoonful – There’s something quietly satisfying about stirring a pot of simmering sauce — and even more so when you taste it.
What Exactly is Marinara Sauce?
It’s more than “just tomato sauce”. Marinara is Italy’s answer to quick, flavourful home cooking.
Simple, but never boring.
Originally, this sauce was cooked by sailors (hence the name — marinaro means sailor in Italian) using pantry basics that could survive long sea journeys: tomatoes, garlic, olive oil, and herbs. Unlike slow-cooked ragùs or meat-based sauces, marinara is bright, zesty, and fresh. It’s designed to be made fast — but tastes like you’ve taken your time.
Today, you’ll find marinara in every Italian kitchen, but it’s no longer just “Italian”. It’s the sauce that connects — whether it’s layered in a lasagna, spread on a pizza, or tossed through a weeknight pasta.
Simple ingredients. Endless possibilities. That’s why marinara has stayed popular across generations and continents.
Ingredients to Make Everyday Marinara Sauce
- Olive Oil – A good drizzle of extra virgin olive oil to start the base, bringing everything together with a silky richness.
- Brown Onion – Softened slowly, onions add sweetness and depth — the quiet backbone of a good marinara.
- Garlic – Plenty of fresh garlic for that unmistakable, savoury aroma that fills your kitchen from the first stir.
- Serrano Red Chilli (optional)- For a gentle warmth that builds as it cooks, adding a subtle but noticeable kick.
- Carrot (Optional) – Helps balance the acidity of the tomatoes, adding natural sweetness without extra sugar.
- Dried Italian Herbs & Chilli Flakes – Herbs to bring earthiness and depth, with a pinch of chilli flakes for those who enjoy a little heat.
- Crushed Tomatoes – The heart of the sauce — rich, flavourful, and full of body. Always go for the best quality you can find.
- Tomato Purée – For extra richness and that beautiful, deep tomato flavour.
- Salt & Black Pepper – Simple seasonings, added thoughtfully, to lift and balance all the other flavours.
- Fresh Basil & Oregano – Added towards the end to bring brightness, freshness, and that unmistakable Italian soul to the sauce.
How to Make Everyday Marinara Sauce
1. Sauté the aromatics.
Heat olive oil in a large pan over medium heat. Add chopped onion and cook until soft and translucent. Stir in garlic and serrano chilli, cooking for another minute until fragrant.
2. Build the flavour base.
Add grated carrot if using. Sprinkle in dried herbs and chilli flakes. Stir everything well to coat in the oil and bring out their aroma. Cook for 4-5 minutes.
3. Add tomatoes and season.
Pour in the crushed tomatoes and tomato purée. Season with salt and black pepper. Stir to combine and bring the sauce to a gentle simmer.
4. Simmer slowly.
Cover loosely and simmer on low heat for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavours deepen.
5. Finish with fresh herbs.
Stir in fresh basil and oregano towards the end. Taste and adjust salt, pepper, or chilli to your liking.
6. Serve your way.
Use it chunky and rustic, or blend for a smoother finish. Perfect for pasta, pizza, or even as a dip.
Helpful Tips & Tricks to Make Everyday Marinara Sauce
- Use good quality tomatoes. This sauce is simple, so every ingredient matters. Choose a good brand of canned crushed tomatoes. I like using Mutti for its rich flavour and natural sweetness.
- Grate the carrot finely. Adding grated carrot balances the acidity of the tomatoes without adding sugar. It melts into the sauce and adds a subtle sweetness.
- Don’t rush the simmer. Give the sauce at least 20-25 minutes to simmer. This helps the flavours to deepen and mellow. Low and slow is key.
- Adjust the spice to your liking. Serrano chillies and chilli flakes give the sauce a gentle heat. If you prefer it milder, reduce the quantity. If you like a kick, feel free to add more.
- Fresh herbs at the end. Always add basil and oregano right at the end. This keeps their flavour bright and fresh without overcooking.
- Make it smooth or rustic. If you like a silky sauce, use a hand blender to blitz it. For a chunkier, rustic feel, just leave it as is.
- Batch cook and freeze. This marinara sauce freezes beautifully. Make a double batch and freeze in portions for busy days.
Common Questions About Marinara Sauce
Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can! Just blanch, peel, and chop about 1.2 kg of ripe tomatoes. The cooking time might be a little longer to let them break down, but the flavour will be wonderfully fresh.
Q: Is marinara sauce the same as pizza sauce?
A: Not quite. Marinara is slightly thinner and cooked longer for a deeper flavour. Pizza sauce is usually thicker and often made with uncooked or barely cooked tomatoes for a brighter taste. But yes, you can absolutely use this for pizza too!
Q: Can I leave out the carrot?
A: You can, but it helps balance the acidity without adding sugar. If skipping it, taste the sauce towards the end and adjust with a pinch of sugar if needed.
Q: How long does homemade marinara last?
A: Stored in an airtight container in the fridge, it keeps well for up to 5 days. You can also freeze it for up to 3 months. Just thaw and reheat when needed.
Q: Can I make this sauce spicy?
A: Absolutely. Increase the amount of serrano chilli or add extra chilli flakes for more heat. A dash of hot sauce can also do the trick.
Q: What’s the difference between marinara and pomodoro sauce?
A: They’re very similar. Pomodoro tends to be smoother and simpler, often with fewer herbs and less cooking time. Marinara is a little more rustic, with a deeper, richer flavour.
If you’ve tried this recipe (or any others from the blog), I’d love to hear what you think! Please leave a comment or rate the recipe below – your feedback is always appreciated. Don’t forget to tag me on Instagram if you share your creation – I love seeing your photos! And be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!
Ingredients
method
(2 tbsp olive oil)
(1 brown onion, 4-5 garlic cloves, 1 red serrano chilli)
(1 small carrot, 1 tsp dried Italian herbs, 1 tsp chilli flakes optional)
(2 tins crushed tomatoes, 3 tbsp tomato purée)
(½ tsp salt, 1 tsp black pepper)
(A handful of fresh basil leaves, 3 sprigs fresh oregano)