My mother, who was Italian American, called marinara sauce "gravy." She made this sauce in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. —James Grimes, Frenchtown, New Jersey
In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with a wooden spoon.
Marinara Sauce Tips
Are there benefits to making your own marinara sauce?
There are quite a few benefits to making your own marinara sauce. First off, homemade marinara is free of sugars and preservatives. You know everything that is inside it. Plus, you're able to customize the flavors to your liking.
What are the best tomatoes to use for this marinara sauce recipe?
We think that canned San Marzano tomatoes are the best type of tomato to use for this recipe. Roma tomatoes are a good replacement if you can't find fresh San Marzanos. They are bright in flavor and don't have a ton of moisture inside like beefsteak or heirloom.
What are some variations of this marinara sauce recipe?
There are plenty of ways to switch up this sauce! Try adding roasted garlic, sun-dried tomatoes in oil, roasted red peppers and fresh oregano (instead of dried). You could also add tomato paste to thicken your sauce and add a deeper tomato flavor.