A really good homemade marinara is something that everyone should know how to cook. A few simple ingredients come together to make an Italian staple and this is our easy recipe that you will end up making over and over again.
This marinara is the base to so many of our recipes - it’s a staple in our kitchen. If we are making pizza, this goes on the base. Making a lasagna? This is the sauce! Most of the time we just stir it through some spaghetti for a really easy meal.
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I have actually been making versions of this recipe since way back in my student days, because it is so cheap. We have made a few changes to it since then, that make it a little less student budget friendly, but it tastes better for it. One of the main changes is to buy the best quality tinned tomatoes we can afford. It might be tempting to buy the cheapest, but they are so watery and you can really taste the difference. We also go for whole plum tinned tomatoes, and then break them up ourselves in the pan, as the ready chopped ones just seem to lose some flavour. Whilst we still use some dried herbs, we now use fresh herbs too. I don’t think I knew you could get herbs that didn’t come in a jar when I was a student!
One of the first changes I made when I was an unhealthy student that wanted to get healthy was to stop buying anything in a jar. Not only were those jarred sauces cutting in to my precious student budget, but they were loaded with salt, sugar and who knows what else. I didn’t bother to check the ingredients. Whilst pre-made sauces have come a long way and there are regulations around them meaning that they are not as unhealthy as they once were, homemade is always going to be best. When it comes to taste and also when it comes to being able to control exactly what it going in your food.
So many people have their own variations of a marinara and if there are any Italian grandmothers out there reading this, I hope this recipe doesn’t offend you! This is just how we love our marinara and whilst I do love spending time making a marinara with fresh tomatoes, we just don’t have the time very often, so we go with the good quality tinned variety instead.
Some people add capers and olives to theirs, others add spices and many add a glug of red wine. We have kept ours pretty simple and let the tomatoes, onion and garlic shine through with just some added flavour from herbs and a drizzle of balsamic vinegar. Because what are tomatoes without balsamic vinegar?!
Whilst it originated in Naples, Italy, marinara it loved all over the world and you would be surprised at the many different ways you can use it. It’s a base sauce that you can add so many different ingredients to, to make a different pasta sauce every time. Use this as a guide, adjust to suit your own tastes and perfect your very own marinara recipe that you can pass down the generations in your family. Isn’t that what cooking is all about?
How to make this easy Marinara:
Marinara
Ingredients
- 1 tablespoon olive oil
- 4 Shallots diced
- 3 Cloves of garlic crushed
- 5 g fresh basil chopped
- 800 g plum tomatoes canned
- 2 tablespoon Dried oregano
- 3 tablespoon Balsamic vinegar
- 1 pinch Sea salt and black pepper
Instructions
- Add a glug of olive oil to a large pan and add the shallots and garlic and cook on low for 4 minutes, until the shallots have softened.
- Put the cans of tomato in to the pan and using a wooden spoon, chop them up. Add the balsamic vinegar, oregano and salt and pepper and mix well.
- Simmer for 10 minutes and then stir in the chopped basil before serving with spaghetti.
Nutritional Information
Made a batch of this tasty marinara? Why not try making our Easy Naan Pizza or Healthy Chicago Deep Dish Pizza?
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Suzy
I mean who doesn't love an honest-to-goodness sauce! Yum
Traci
I couldn't agree more about the importance Of everyone having a go-to marinara recipe! Yours looks beautiful and simple enough! Thanks for sharing :)
Carol
Can you freeze this? It’s just me and I wouldn’t be able to get through it without freezing.
Sara
I definitely need to give this a try and save some money on my food shop. We always buy pasta sauce.
Rhian Westbury
I always make this kind of thing but I tend to add way more garlic in it as I am a huge garlic lover x
The London Mum
I actually really struggle together a good basic spaghetti sauce from scratch. I never thought to use some of the ingredients you mention. Fingers crossed!
Charli
Such a great staple. I often knock up a huge batch of marinara sauce and freeze into portions for all those occasions when it may be needed - plus a quick meal for those nights when I'm in a rush!
C x
Oldfashionedsusie
Such a classic, I’ve never used shallots though? Might try that next time
MissPond
Oooh I'd never have thought to put balsamic in but that makes absolute sense! I love slow cooking mine in the oven for hours :)
Patrick
I actually got rid of all my jar sauces as well,the amount of salt and sugar is staggering. I think homemade is a much better way of doing pasta and pizza sauces. I pinned this as well
Sarah Bailey
Thank you so much for sharing one of your kitchen staples, something that can be used in so many different dishes. I think for me it has to be that pasta dish first.
Marie - Not Enough Cinnamon
I agree, everyone needs to know a few good basic recipes, and marinara is one of them! I love that you used shallots instead of onions - this sounds like a fantastic recipe :)
Amy | The Cook Report
I definitely agree, everyone should know a recipe for a simple sauce like this!
Britt @ A Lil' Sweet, Spice, & Advice
Mmmm! So pretty and sounds like such a flavorful marinara sauce. Balsamic vinegar sounds like the perfect touch!
Ceri Jones
Good old tomato sauce eh? I don't think I have a staple version in my house, maybe I need to get one. Love the addition of balsamic vinegar, I'm sure it gives it a lovely flavour
Lizzie
This looks like a great variation on a marinara, and I love your nice clear recipe. I don't think I've ever tried it with balsamic. Ah, I remember student pasta so well..
Emily
I love a simple pasta sauce, this is one of my favourites!
Grant
I just wanted to say thank you for your simple recipes. I am newly single and cooking for myself for the first time in m my life. I was eating a lot of takeaways, but feeling so lethargic because of it. I have started making dinner every night and hve used a few of your easier recipes and that have all turned out great. Keep the easy recipes coming please!
Grant.
Olivia
One of my favourite meals is what I call “red spaghetti”. It’s basically just a tomato sauce with spaghetti. I do make the sauce myself, but I have never put balsamic vinegar in it. I’m going to have to try that for some added sweetness xx
Emily Wilson
I am guilty of always buying the dolmio stuff as it’s so convienient. But this actually looks really easy. Is it freezeable?