The Best Homemade Marinara Sauce (2024)

Published: Nov 10, 2019 · Modified: Jun 20, 2024 by RebeccaBlackwell · This post may contain affiliate links

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This homemade marinara sauce is guaranteed to make your house smell like an Italian grandmother moved in and started cooking for you.

"I made this recipe awhile ago and LOVED it. Then I lost it in my pins, and after trying a bunch of other recipes trying to figure out which of my saved pins was the “one,” I was finally reunited with this. I love it so much. I added a few tablespoons of homemade pesto and jarred the entire batch. So happy I found this again. My favorite!" - Morgan

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This recipe for marinara sauce includes red wine, garlic, onions, crushed red pepper, Italian herbs, and plenty of fresh basil and parsley. The sauce requires only about 15 minutes of hands-on time but should simmer for at least 2 hours. Or, cook it in the Instant Pot for homemade marinara in under an hour.

"WOW!! Oh my gosh. I am (what I consider to be) a fairly decent at-home chef of sorts. I had a previous sauce recipe that I had stuck with for several years. It was my staple. I had a feeling to switch it up while I was making lasagna today, and boy am I glad I did!! PLEASE - do yourself a favor and try this sauce! It blows every store bought sauce out of the water and seriously explodes with flavor every bite. I cannot thank the author enough for publishing this. Everyone who has tried it LOVED it and it really stepped by cooking game up when making Italian dishes. Thank you again! Incredible recipe!!!! Seriously drooling for more just talking about it!" -Elke

I know of no better way to draw my family (and probably at least a couple of my neighbors) to the dinner table than with a big pot of this classic homemade marinara sauce simmering away on the stovetop.It will make your house smell sooooo good.

It’s incredibly rich and thick, and packed with flavor that’s both complex and comforting. While a long simmer builds maximum flavor, making this homemade marinara sauce is super simple to prepare. Make it once and you may never go back to store-bought pasta sauce!

"I just made this tonight... I had to add tomato paste and extra tomato sauce to counteract the half fresh tomatoes that I added, but it's an exceptional recipe for marinara sauce. The fresh basil at the end completes it. I was tasting it during cooking and said, "something is missing. " it was the fresh basil at the end... AMAZING. Thank you. I halved the recipe for my needs and it turned out amazing." - G

Jump to:

Ingredients Needed to Make This Recipe
Which Tomatoes are Best for Marinara?
How to make Marinara with Fresh Tomatoes
How to Make Marinara on the Stovetop
How to Make Marinara in the Instant Pot
Recipe FAQs
How to Store and Freeze Marinara Sauce
Ways to Use Marinara Sauce:
📖 Recipe
💬 Comments

Ingredients Needed to Make This Recipe

Most of the ingredients in marinara sauce are long-shelf life pantry items making it as convenient to make as it is delicious.

Yellow onions. Yellow onions are my favorite kind of onions to use in marinara sauce because their flavor is not overpowering and they add a subtle sweetness to the sauce.
Fresh garlic.
Dried Italian seasoning. Use any kind of dried Italian seasoning blend like this one from McCormick.
Crushed red pepper flakes. Use as much or as little red pepper to add the level of heat that's perfect for you.
Salt, pepper, and a pinch of sugar. Salt and pepper are a given, but what's up with the sugar? Adding a small amount of sugar to this sauce brightens the flavor of the canned tomatoes giving the sauce a stronger sun-ripened-fresh-tomato flavor.
Extra virgin olive oil.
Canned crushed fire-roasted tomatoes, or whole San Marzano plum tomatoes
Dry red wine. I usually use Chianti, but Cabernet, Merlot, and Cab Franc are also good choices. Choose a wine that's good enough to drink not only because you might actually want to drink the rest of the bottle but because the flavor of the wine will influence the flavor of the sauce for better or for worse.
Worcestershire sauce. The "secret" ingredient in this marinara sauce! Worcestershire adds a level of complex umami flavor to marinara. It's one of the reasons this sauce is so good!
Fresh Italian flat-leaf parsley and basil. Handfuls of fresh herbs added at the end of cooking give this sauce a bright, fresh flavor.

Which Tomatoes are Best for Marinara?

I almost always use canned tomatoes to make marinara because canned tomatoes are always "in season" and they cut down on prep time significantly. There are two kinds of canned tomatoes I like to use in marinara: fire-roasted crushed tomatoes and San Marzano whole plum tomatoes.

Crushed tomatoes require nothing more than opening the can and dumping them into the saucepan. They will create a smooth sauce without any chunks. I usually use crushed tomatoes when making meatballs in marinara, classic lasagna with sausage, or when I plan to use the sauce to make homemade pizza.

Whole tomatoes create a chunkier sauce, something I prefer when making Ricotta Stuffed Shells or when I plan to do nothing more with this sauce than ladle it over bowls of fresh homemade pasta. When using whole tomatoes, use your hands to squeeze the tomatoes with your hands to break them up.

How to make Marinara with Fresh Tomatoes

The easiest way to prep fresh tomatoes for marinara is to grate them. Here's what to do:

Cut the tomatoes in half horizontally.
Squeeze out the seeds and discard. (You can also opt to leave the seeds in the sauce.)
Press the cut side of the tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard the leftover skins or save them for your next batch of homemade vegetable stock.
Proceed with the recipe as written, using the grated tomato flesh in place of the canned tomatoes.

You'll need about 18 pounds of tomatoes to make a full batch of this marinara sauce recipe. But, the recipe is easy to scale up or down based on how many tomatoes you have.

5 pounds of tomatoes = about 4 cups of grated tomato flesh
This recipe calls for four 28 ounce cans of tomatoes which equals 14 cups
So, for 14 cups of grated tomato flesh, you'll need about 18 pounds of tomatoes
To cut this recipe in half, you'll need about 9 pounds of fresh tomatoes

How to Make Marinara on the Stovetop

Add the onions, garlic, Italian seasoning, crushed red pepper, sugar, salt, and pepper to the bowl of a food processor.

Process the vegetables and herbs until everything is very finely chopped.

Cook the herbs and vegetables in some olive oil to release all their flavors and soften the garlic and onion.

Add about ¼ of the tomatoes and let them cook down until they are dark red and concentrated.

Add the red wine, Worcestershire sauce, and the rest of the tomatoes. Bring the sauce to a boil, then lower the heat and let it simmer for 1 ½ - 2 hours.

Tip: Partially cover the pan to allow excess water to evaporate AND prevent sauce from splattering out of the pan and making a mess of your kitchen.

After the sauce has been simmering for a while, it will be thicker and much darker in color. Taste it and add more salt and pepper if you like.

Stir in the fresh herbs and the sauce is now ready to serve!

How to Make Marinara in the Instant Pot

For easy marinara sauce in under an hour without sacrificing the flavor of a long, slow stovetop simmer, make it in the Instant Pot! Here's how:

Follow steps 1-3 in the recipe card to chop the veggies in the food processor, cook them, then add some of the tomatoes and cook them down a bit. BUT, instead of using a saucepan use a 12-inch skillet.

Scrape that mixture into the bowl of your Instant Pot and add the wine, the rest of the crushed tomatoes, and the Worcestershire sauce.

Cook the sauce at high pressure for 30 minutes with a natural release.

NOTE: You can use the sauté setting on your instant pot to cook the veggies and tomato sauce instead of doing it in a skillet on the stovetop. I usually prefer to use the stovetop to sauté instead of my instant pot because the stovetop gives me much greater control over temperature. But, either one will work!

Taste for seasoning and dinner is served!

"So, so good, Rebecca! This is my new go-to marinara recipe. I’ve passed the recipe on to several people already today. I wish that I hadn’t only made half a batch. Will be making more for the freezer real soon. Thank you for sharing this!" - Michelle

Recipe FAQs

Can I use white wine instead of red wine to make marinara sauce?

Yes! Use a dry white wine that's crisp and clean like a sauvignon blanc or pinot grigio.

What can I substitute for the wine in this recipe?

If you'd like to make marinara sauce without adding any wine, just leave it out and proceed with the rest of the recipe as written. There's no need to replace it with anything.

Can I double or triple this recipe?

Feel free to increase this recipe for as much marinara sauce as your pot will hold!

One word of caution if you're cooking this sauce in an Instant Pot: One recipe is the maximum amount that a standard size Instant Pot will hold so if you want more than 11 cups of sauce, make it in successive batches.

Can I add ground beef or Italian sausage to make a meat sauce?

Yes! Add the meat with the onion mixture in step #2, cooking it until it's browned, then proceed with the recipe.

Another option is thisrecipe for Bolognese Sauce- a tomato-based sauce packed with ground beef and bacon.

Can I make marinara sauce in the slow cooker?

Yes! Follow the recipe to cook the chopped vegetables and one can of tomatoes in a skillet on the stovetop. Scrape that mixture into the bowl of your slow cooker, and add the wine, the rest of the crushed tomatoes, and the Worcestershire sauce. Cook the sauce on low for 4-6 hours.

Can I use dried basil and parsley instead of fresh?

Yes! Add a teaspoon or two of dried basil and parsley along with the Italian Seasoning. Or, sometime supermarkets will have basil or parsley paste - fresh herbs that are concentrated and in a tube. It's usually in the produce section in the same area where they stock small containers of fresh herbs. If you're using the paste, add about a tablespoon, taste, and add more if you like.

How do I can marinara sauce?

Yes! Make sure to sterilize jars and lids and then fill the jars while the sauce is hot, leaving about ¼ of an inch of space at the top of the jar. Process the jars submerged in boiling water for at least 45 minutes.

I usually set the jars upside down on a kitchen towel after removing them from the boiling water. This may not be necessary but it is a bit of added insurance that the jars will seal.

How to Store and Freeze Marinara Sauce

This recipe makes quite a bit of sauce in the hopes that you'll have some left over. The sauce will keep well in the refrigerator for up to a week and will freeze for up to 3 months.

Besides dressing up a plate of pasta, there are so many delicious ways to use homemade marinara - see the list of delicious recipes below???

So, in my mind, having leftover marinara is the goal.

Store marinara in a covered container in the refrigerator for up to 1 week. One word of caution - this sauce will stain certain containers so if that matters to you, store it in a glass bowl or zip-top bag.
Store marinara in the freezer for up to 3 months. I usually portion it out into freezer bags, adding about 3 cups of sauce per bag. Allow the sauce to thaw in the refrigerator overnight or on the counter top for 4 or 5 hours. You can speed up the process by defrosting it in the microwave or by heating it on low heat in a saucepan. If thawing/ heating in a saucepan, stir it frequently to ensure the bottom of the sauce is not burning.

Ways to Use Marinara Sauce:

My favorite way to use marinara sauce is spooned over homemade spaghetti noodles with a generous sprinkle of grated parmesan cheese. But, here are some other delicious recipes that include marinara:

Extra Cheesy Ricotta Stuffed Shells
Indian Shrimp and Rice
Eggplant and/or Chicken Parmesan
Homemade Pizza
Meatball Sandwiches
Homemade Meatballs and Marinara
The {BEST} Classic Lasagna with Italian Sausage
Chachouka (North African tomato and pepper stew)

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📖 Recipe

Yield: 11 cups of sauce

Homemade Marinara Sauce

This incredible homemade marinara sauce will make you feel like an Italian grandmother moved in and started cooking for you.

Prep Time20 minutes

Cook Time2 hours

Total Time2 hours 20 minutes

Ingredients

2 large yellow onions, peeled and cut into quarters
12 cloves of garlic, peeled
4 tablespoons of dried Italian seasoning
1 - 2 teaspoons crushed red pepper (depending on how spicy you want your sauce to be)
1 ½ tablespoons granulated sugar
2 teaspoons salt (more to taste)
1 ½ teaspoons ground black pepper (more to taste)
⅓ cup extra virgin olive oil
Four 28-oz cans of crushed tomatoes OR whole peeled San Marzano plum tomatoes
1 cup dry red wine
1 tablespoonWorcestershire sauce
½ cup chopped fresh parsley
¾ cup chopped fresh basil

Instructions

Add the onion, garlic, Italian seasoning, crushed red pepper, sugar, salt, and pepper to the bowl of a food processor fitted with the chopping blade. Pulse until the ingredients form a paste.
Heat olive oil in a large, heavy bottomed sauce pan or dutch oven over medium heat. Add the onion mixture to the hot oil and cook, stirring constantly for 5 minutes.
Add one of the cans of crushed tomatoes and cook, stirring frequently, until thick and darkened in color – 5-10 minutes.
Stir in the wine, the rest of the crushed tomatoes, and the Worcestershire sauce. Bring to a boil and cook, partially covered to avoid splatters, over medium low heat for an 1-2 hours, stirring occasionally. Taste for seasoning and adjust if necessary. Stir in the fresh parsley and basil.

Notes

Homemade marinara sauce can also be made in the Instant Pot! Scroll up for instructions.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Reader Interactions

Comments

Michelle says
April 09, 2024 at 10:12 pm
So, so good, Rebecca! This is my new go-to marinara recipe. I’ve passed the recipe on to several people already today. I wish that I hadn’t only made half a batch. Will be making more for the freezer real soon. Thank you for sharing this!
Reply
- RebeccaBlackwell says
  April 10, 2024 at 6:40 pm
  I am so happy to know that you like this recipe Michelle! I always make enough to freeze for another day as well. I love having some in my freezer! Thank you so much for taking the time to leave a comment for me! I truly appreciate it!!!
  Reply
Mindi says
February 25, 2024 at 8:40 pm
Hi there. Making this today! So excited. My question is how many cups of the onion mixture does it end up being? I feel like I have a ton after forming the paste.
Thanks!
Reply
- RebeccaBlackwell says
  February 26, 2024 at 3:31 pm
  Hi Mindi! There is a lot of the onion mixture - I'm not sure of the exact amount, but I know it seems like a lot. But, this recipe makes a large pot of marinara, so all those onions and garlic and spices will be put to good use. 🙂 Please let me know if you have any other questions! And, I'd love to hear what you think of this sauce after you make it!
  Reply
G says
January 19, 2024 at 6:02 am
I just made this tonight... I had to add tomato paste and extra tomato sauce to counteract the half fresh tomatoes that I added, but it's an exceptional recipe for marinara sauce. the fresh basil at the end completes it. I was tasting it during cooking and said, "something is missing. " it was the fresh basil at the end... AMAZING. Thank you. I halfed the recipe for my needs and it turned out amazing.
Reply
- RebeccaBlackwell says
  January 19, 2024 at 4:00 pm
  I am so happy to hear that you liked this recipe as much as we do! I agree with you 100% about the fresh basil - it makes such a difference! Thank you so much for taking the time to leave a comment for me. I truly appreciate it!
  Reply
Michelle Kneale says
November 20, 2023 at 7:01 pm
Hi Rebecca, I'm simmering this marinara sauce now for lasagna. My biggest problem with lasagna is that it always seems the noodles soak up the sauce after it sits or is refrigerated and re-heated. it's great fresh out of the oven, but never as saucy when re-heated. Any suggestions?
Reply
- RebeccaBlackwell says
  November 21, 2023 at 2:32 am
  I know exactly what you mean Michelle. If you have any leftover marinara sauce I'd suggest saving it and using it as a kind of gravy to serve with the reheated lasagna. The sauce is really the best part anyway. Well, and the cheese. 🙂
  Reply
Chloe says
November 10, 2023 at 7:37 pm
Hello! I'm wanting to try this for the first time, making it ahead of time for a non-traditional Thanksgiving dish and noted that the flavors develop more with time... If I'm preparing to freeze it until the day before Thanksgiving (13 days from now), how long should I leave it in the fridge to marry those flavors? Or would they continue to develop during freezing process or once thawed from the freezer? I hope that makes sense? TIA!
Reply
- RebeccaBlackwell says
  November 10, 2023 at 11:11 pm
  Hi Chloe! Great question! I'd suggest leaving it in the fridge for a day or so then go ahead and freeze it. Honestly, the day in the fridge probably won't make a huge difference, but also, if you aren't in a hurry to get it in the freezer, why not? 😊 I love that you're making this for a non-traditional Thanksgiving! A non-traditional Thanksgiving meal is my favorite kind! Please let me know if you have any other questions! Happy holidays!
  Reply
Tara says
June 20, 2023 at 6:51 am
Hello!! Is there a way to make this recipe if I don’t have a food processor? It sounds absolutely amazing and I’d love to try it if I can. Thanks so much♥️
Reply
- RebeccaBlackwell says
  See Also
  Lemon Garlic Butter Sauce | Easy Sauce Recipes
  June 20, 2023 at 3:18 pm
  Hi Tara! Yes! Just chop the vegetables by hand. The food processor simply makes quick work of chopping the onions and garlic, but isn't necessary. In my opinion, it's important for the consistency of the sauce to chop the onions as small as possible. So just take the time to chop them by hand and you'll be good to go! Please let me know if you have any other questions! And I'd love to hear what you think of this sauce after you make it! xo
  Reply
Kagnice says
June 12, 2023 at 8:34 pm
So ive been using this sauce for awhile now, but i noticed the recipie was changed, diffrent quantities, italian seasoning has been deleted. Just curious why the change?
Reply
- RebeccaBlackwell says
  June 12, 2023 at 10:58 pm
  Hi there! This is the same recipe I've been making for years and published here in 2019... it hasn't changed so I'm super curious about what changes you're seeing on your end? The quantities are the same and Italian Seasoning is still in the ingredient list. If there's a problem with how you are viewing the recipe I really want to problem-solve that. 🙂
  Reply
Claire says
April 28, 2023 at 1:46 am
This is the best marinara sauce I have ever eaten!!! It is so much better than any jarred sauce. Even the the really expensive ones that you get at fancy grocery stores that sell the pasta as long as your arm!
It had so much flavor and was really easy to make.
My kids thought I had got Uber Eats from the local Italian!
Reply
- RebeccaBlackwell says
  April 28, 2023 at 6:00 pm
  I am so happy to hear that you liked this recipe so much Claire! Thank you so much for taking the time to let me know. I truly appreciate it!
  Reply
Addison says
April 27, 2023 at 9:31 pm
This homemade sauce was so delicious with chicken and pasta! Way better than store bought.
Reply
Rose says
April 27, 2023 at 6:12 pm
I'm so excited I finally found the perfect homemade marinara sauce recipe!! Super easy to throw together too!
Reply
Elke Craig says
April 17, 2023 at 9:23 pm
WOW!!
Oh my gosh. I am (what I consider to be) a fairly decent at-home chef of sorts. I had a previous sauce recipe that I had stuck with for several years. It was my staple. I had a feeling to switch it up while I was making lasagna today, and boy am I glad I did!! After sautéing the paste, I added a pound of ground beef and a pound of italian sausage as well as a little extra spice/seasoning to taste, but followed the rest of the directions exactly. PLEASE - do yourself a favor and try this sauce! It blows every store bought sauce out of the water and seriously explodes with flavor every bite. I cannot thank the author enough for publishing this. Everyone who has tried it LOVED it and it really stepped by cooking game up when making Italian dishes. Thank you again! Incredible recipe!!!! Seriously drooling for more just talking about it!
Reply
- RebeccaBlackwell says
  April 18, 2023 at 1:29 am
  Hi Elke! Your comment just made my whole week! I am SO glad you tried this recipe and just over the moon that you liked it as much as we do. Thank you, thank you for taking the time to leave a comment for me. I truly appreciate it!!! xo
  Reply
Becky says
February 28, 2023 at 5:30 am
I’m excited to try this recipe, I’m wondering what I could substitute for the cup of wine. Is there something that would be a good substitute other than alcohol. Thank you so much for sharing your recipe.
Becky
Reply
- RebeccaBlackwell says
  March 01, 2023 at 3:36 pm
  Hi there! Great question - just leave the wine out entirely. This sauce is perfectly delicious without the wine. Please let me know if you have any more questions! And I'd love to hear what you think of this sauce after you make it! xo
  Reply
Emily says
January 19, 2023 at 3:05 am
Delicious! Love your recipes. Thanks!
Reply
- RebeccaBlackwell says
  January 19, 2023 at 6:31 pm
  I'm so happy to hear that you're enjoying the recipes here, Emily! Thank you so much for taking the time to let me know! I truly appreciate it! xo
  Reply
Jo Anne Williams says
March 19, 2022 at 11:31 pm
Great marinara recipe and directions! I used a jalapeno pepper instead of red pepper, and chopped up spinach in place of basil. Delicious!
Reply
- RebeccaBlackwell says
  March 20, 2022 at 4:15 pm
  I'm so happy to hear that you like this recipe Jo Anne! And I LOVE your suggestion to use jalapeño and spinach! I think I might do the same the next time I make it. Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
  Reply
Christina says
December 19, 2021 at 2:09 pm
Hi. I’d like to add beef and sausage to this sauce to make meat sauce? What do you think?
Reply
- RebeccaBlackwell says
  December 19, 2021 at 5:23 pm
  Hi Christina! Yes - you can add any kind of meat to this sauce. Add the meat with the onion mixture in step #2, cooking it until it's browned, then proceed with the recipe. Another option is this recipe for Bolognese Sauce - a tomato based sauce packed with ground beef and bacon. I hope that helps! Please let me know if you have any other questions! And, I'd love to know what you think of this sauce (or the Bolognese sauce) after you make it! xo
  Reply
Alejandra Jaramillo says
December 05, 2021 at 2:27 am
The best marinara sauce! I did not have the wine and it was still delicious. I will never buy jar sauce again. Thank you so much.
Reply
- RebeccaBlackwell says
  December 05, 2021 at 6:53 pm
  Hi Alejandra! I'm so happy to hear that you like this recipe! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
  Reply
Judy Johnson says
September 17, 2021 at 12:41 pm
I’m just thinking this would be perfect to make in the crockpot. Do you think that would work?
Reply
- RebeccaBlackwell says
  September 23, 2021 at 3:21 pm
  Hi Judy! I'm sure this would work in the crockpot! Great idea! My guess is that it would take about 4 - 6 hours on low. If you try this, would you let me know how it comes out for you? xo
  Reply
  - Judy Johnson says
    October 14, 2021 at 8:40 am
    I just wanted to let you know that I made the marinara sauce in the crockpot, I did 4 hours on low. I followed the recipe through step 3 then placed everything into the crockpot. I must say that I’ve been looking for a great marinara sauce for at least 3 years and I don’t have to look any further. My 92 year old dad loved it with spaghetti, and I used it tonight to make lasagna. It was so delicious. I just wanted to say thank you so much for sharing your recipe with us all.
    Reply
    - RebeccaBlackwell says
      October 15, 2021 at 3:18 pm
      Your comment just made my entire day Judy! I am so happy to hear that you liked this recipe. Thank you so much for taking the time to let me know. I truly appreciate it!!! xo
      Reply
- Christine says
  October 31, 2022 at 6:23 pm
  I just wanted to say thanks for the great recipe! It's definitely my go -to for homemade marinara sauce. I've used it in recipes for lasagna, ratatouille (highly recommend) and tonight we're having meatball subs. Thanks so much!!
  Reply
  - RebeccaBlackwell says
    October 31, 2022 at 7:40 pm
    I am so happy to hear that you are getting so much use from this recipe, Christine! Thank you so much for taking the time to leave a comment for me. I truly appreciate it!!! xo
    Reply
Beth says
January 15, 2021 at 12:02 am
How do I substitute dried basil for fresh basil? It’s winter here and my fresh basil is long gone. Your recipe sounds delicious, can’t wait to try it!!
Reply
- RebeccaBlackwell says
  January 15, 2021 at 4:50 pm
  Hi Beth! Great question. You have a couple of options. You can leave the fresh basil out entirely - the sauce is perfectly delicious without it. Or, you can add some dried basil along with the Italian Seasoning - I'd add about a teaspoon. Or, sometime supermarkets will have "basil paste" - fresh basil that's concentrated and in a tube. It's usually in the produce section in the same area where they stock small containers of fresh herbs. If you're using the paste, add about a tablespoon, taste, and add more if you like. I hope that helps! Please let me know if you have any other questions! And, I'd love to know what you think of this sauce after you make it. xo
  Reply
  - Beth says
    January 17, 2021 at 1:18 pm
    Thanks so much for the suggestions! They are very helpful!! Getting ready to make my first batch. I’ll be sure to let you know what I think!! Thanks again!!
    Reply
  - Carole says
    April 25, 2021 at 8:27 pm
    I've been using this recipe for over a year and just love it! Thank you for sharing. I used to buy jar sauce but now, my family can tell the difference and requests this.
    Reply
    - RebeccaBlackwell says
      April 26, 2021 at 5:15 pm
      Hi Carole! I'm so happy to hear that you and your family likes this recipe! Thank you so much for taking the time to let me know. I truly appreciate it! xo
      Reply
Laura Jones says
July 25, 2020 at 5:21 am
I am planning to can marinara sauce tomorrow and I know it’s to late to be asking but I wish you had a recipe of this for that. I’m thinking I could multiply the ingredients. I love your website so much!
Reply
- RebeccaBlackwell says
  July 28, 2020 at 5:38 pm
  Hi Laura! I am so happy you like the site! ♥️ This marinara can easily be canned. Make sure to sterilize jars and lids and then fill the jars while the sauce is hot, leaving about 1/4 of an inch of space at the top of the jar. Process the jars in boiling water for at least 45 minutes. I usually set the jars upside down on a kitchen towel after removing them from the boiling water. This may, or may not, be necessary... but it "might" help the jars seal. I figure, if it might help, why not? I hope this helps! Please let me now if you have any other questions! xo
  Reply
Fergin says
April 13, 2020 at 7:05 pm
Can you use fresh tomatoes instead?
Reply
- RebeccaBlackwell says
  April 13, 2020 at 7:23 pm
  Hi there! You could use fresh tomatoes, but plan on cooking the sauce longer to concentrate the flavors and allow the extra water time to evaporate. But, honestly, my favorite sauce using fresh tomatoes is actually this Roasted Tomato Sauce. Both methods will work, but I find that roasting fresh tomatoes intensifies their flavor more than cooking them down on the stovetop. Does that help? Please let me know if you have any other questions! And, I'd love to hear what you think of either recipe if you try it. xo
  Reply
kita says
November 18, 2019 at 6:54 pm
Homemade marinara sauce is SO much better than jarred sauce and I love how uncomplicated it really is to make. This sounds incredibly delicious.
Reply
Amy says
April 12, 2019 at 4:16 pm
What Red wine do you recommend for the sauce?
Reply
- RebeccaBlackwell says
  April 14, 2019 at 8:54 pm
  Hi Amy! I usually use a Chianti, but any dry red wine will do. Please let me know if you have any other questions! And, I'd love to hear how the sauce comes out for you! xo
  Reply