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. With a rich tomato flavour, you just need a few cupboard staples to make this Marinara recipe. A really good homemade marinara is something that everyone should know how to cook and it's perfect with spaghetti, or any recipe that calls for a jar of pasta sauce.
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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.
It is so simple to make, it's ready in under 30 minutes and it freezes well too.
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. Once you start making your own marinara, you will never buy a jar of it again!
If you are looking for some other ways to use canned tomatoes, then why not try our Easy Tomato Soup, Kebab Shop Chilli Sauce, Easy Pizza Sauce or Tomato Baked Risotto.
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Why You Will Love It
- Easy - This marinara is so easy to make. All done in one pan and the flavours come together to make the most incredible sauce.
- Cheap - Although it is worth spending a bit more money on some good quality canned tomatoes, making a marinara yourself is still cheaper than buying a jar of it. Plus, you get to control exactly what goes in it, so it can be lower in salt and sugar.
- Adaptable - Use this as a base and then adapt it to suit your own tastes. You can play around with different herbs or even add some red chilli flakes for a spicy kick.
- Versatile - There is SO much that you can do with this marinara. Basically, anything that you would do with a jar of pasta sauce. We have lots of suggestions below.
Ingredients and Substitutions
- Olive oil - This is what the shallots and garlic will be softened in. You could also use butter, which adds a rich flavour, or use a mixture of the two.
- Shallots - These add a nice sweetness to the sauce. You can really finely dice them so they are more hidden, or you can keep them chunkier if you prefer more texture. You could swap them for a small brown onion.
- Garlic - Freshly crushed is always best, however you can save some time and use crushed garlic from a jar. If you are crushing it yourself, then make sure that it is really finely crushed, almost like a paste, to ensure even distribution in the marinara.
- Basil - Tomato and basil is the perfect combination. Make sure to only stir the fresh basil in right at the end, to keep maximum flavour.
- Canned tomatoes - This is the star of the recipe, so it's important to use the best quality you can. Cheap tomatoes tend to be really watery and don't have much flavour and you don't want a watery marinara. If you are using a cheaper tin of tomatoes, then add a little tomato puree (paste) and a pinch of sugar.
- Oregano - Dried oregano adds lots of flavour to the marinara. You could use dried basil if you prefer, or a combination of the two.
- Balsamic vinegar - This just intensifies the sweetness of the tomatoes and it is a delicious flavour combination. Try to use the best quality balsamic you can, as it will have a much nicer flavour.
- Salt and pepper - We used crushed sea salt and black pepper. Season to taste, but it does need a generous pinch of salt.
Variations
This is a really simple recipe and that is what we love about it. But, there are a few ways that you can adapt it. Some people add capers and olives to theirs, others add spices. If you want to add a depth of flavour, then a glug of really good red wine will take the marinara to the next level.
If you want to make a spicier version of this, then stir in some red chilli flakes. Or why not try our Penne Arrabbiata?
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?
Step by Step Instructions
One: 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.
Two: Add the tomatoes, balsamic vinegar, oregano and salt and pepper and mix well.
Three: Simmer for 10 minutes and then stir in the chopped basil before serving.
How to Use Marinara
There is so much that you can do with this marinara. We like to keep it simple and mix it with some spaghetti and top with some Parmesan. But you can also use it as a pizza sauce. Why not try our Easy Pizza Toast, Tortilla Pizza, or Flatbread Pizzas?
It goes well with any pasta dish that you might use a jar or pasta sauce for. Why not try our Turkey Meatballs, Skillet Lasagna, Meatball Pasta Bake or Slow Cooker Meatballs.
We also love it as a dipping sauce for our Cheesy Garlic Bread.
Storage
Store: This sauce will keep really well in an air tight container in the fridge for up to 4 days.
Freeze: Marinara freezes really well. We like to put it into freezer ziplock bags (once fully cooled) and then lay them flat in the freezer. You can also freeze small portions in ice cube trays, which are good for kids meals.
Defrost: Defrost over night in the fridge.
Reheat: To reheat, we add the marinara to a pan and heat through on a low heat until piping hot.
Dannii's Top Tips
- If you want a sweeter pasta sauce, then add a pinch of sugar to it.
- If you wanted to hide some vegetables into this sauce, then roast up some bell peppers, carrot and courgette and then you can blend it with the sauce. You could also grate some courgette into the marinara.
- Make this sauce indulgent by stirring in a generous amount of butter just before serving.
- You can make a smooth sauce by blending it all.
Frequently Asked Questions
It is said to have originated in southern Italy, in either Naples or Sicily. It wouldn't have been invented until at least the 16th century, which is when tomatoes, a New World food, arrived in Europe.
This recipe differs from our Easy Tomato Pasta Sauce, as this is a chunkier sauce. Our tomato pasta sauce is made using passata, which is much smoother. This sauce also takes a little longer, but the longer cooking time is definitely worth it for a more intense flavour sauce.
To make a creamy version of this sauce, you can stir in some double cream and parmesan a couple of minutes before serving.
Fresh tomatoes wouldn't work for this recipe, as you would first need to turn them into crushed tomatoes by blanching, peeling and then cooking them down, which would add a lot of time on to the cooking.
More Pasta Sauce Recipes
If you've tried this Italian marinara sauce recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Marinara
Ingredients
- 1 tablespoon of Olive oil
- 4 Shallots - diced
- 3 Garlic clove - crushed
- 800 g (1.75 lb) of Chopped tomatoes - canned
- 2 tablespoons of Dried oregano
- 3 tablespoons of Balsamic vinegar
- 1 pinch of Fine sea salt and ground black pepper
- 5 g (0.25 cups) of Fresh basil - chopped
Instructions
- Add 1 tbsp of Olive oil to a large pan and add 4 Shallots and 3 Garlic clove and cook on low for 4 minutes, until the shallots have softened.
- Add 800 g of Chopped tomatoes, 3 tablespoons of Balsamic vinegar, 2 tablespoons of Dried oregano and 1 pinch of Fine sea salt and ground black pepper and mix well.
- Simmer for 10 minutes and then stir in 5 g of Fresh basil before serving.
Recipe Tips
- If you want a sweeter pasta sauce, then add a pinch of sugar to it.
- If you wanted to hide some vegetables in to this sauce, then roast up some bell peppers, carrot and courgette and then you can blend it with the sauce. You could also grate some courgette in to the marinara.
- Make this sauce indulgent by stirring in a generous amount of butter just before serving.
- You can make a smooth sauce by blending it all.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
The London Mum says
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 says
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 says
Such a classic, I’ve never used shallots though? Might try that next time
MissPond says
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 says
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 says
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 says
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 says
I definitely agree, everyone should know a recipe for a simple sauce like this!
Britt @ A Lil' Sweet, Spice, & Advice says
Mmmm! So pretty and sounds like such a flavorful marinara sauce. Balsamic vinegar sounds like the perfect touch!
Ceri Jones says
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 says
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 says
I love a simple pasta sauce, this is one of my favourites!
Grant says
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 says
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 says
I am guilty of always buying the dolmio stuff as it’s so convienient. But this actually looks really easy. Is it freezeable?