Homemade Marinara Sauce

Marinara sauce is Italian Sauce made with fresh tomatoes, garlic and herbs like basil, oregano. Mainly used in making Pasta, Pizza, can be used in soups. Homemade Marinara Sauce is an easy super and is always a better and healthy option than the store-bought sauce as it is free of preservatives. I saved this recipe from NYC magazine and using it since then. Make a big batch and store in the freezer. In India fresh basil was not available easily so that time I used dried basil/oregano or many times used the Italian seasoning.You can also use thyme if you like its sharp flavor. It stays good for 3 months, though it finishes up before that, as I use it for making pasta, on pizza and also sometimes use for making Indian spice based curries.

Here’s what we need and how I make this sauce.



Onion–1 medium

Garlic– 6-7 cloves

Sugar–1 Tsp

Oregano flakes– 1 Tsp

Basil–1 sprig(optional)

Black Pepper–1/4 Tsp

Chilli Flakes–1/4 Tsp

Olive Oil–2 Tbsp


Blanch tomatoes in hot water. Once cooled, take out the peels. Use a strainer for that to ease up the task or you can mash with your fingers in chunks.

Chop onions and minced garlic.

Heat oil in a pot/pan. Add onions and saute for few minutes till it turns pink and translucent garlic and saute for a few minute till it turns soft. Add black pepper and oregano, saute for few seconds till it gives a nice aroma.

Add tomatoes and let it cook for 30-40 minutes on slow flame. Crush tomatoes with wooden ladle or potato masher. Add sugar and chilli flakes.

If you are adding basil add it in the end and on the top, and then merge slowly into the tomatoes. Discard basil at the end.

Add salt as required.

Cook the sauce till the oil separates and floats on the top.

Blend it in a blender if you want a smooth consistency. Else cool it and store in glass bottles/jars and refrigerate or freeze.

Canned Tomatoes are also good to use for the sauce. Directly add to the pan after onions and garlic and cook on low flame.

Omit onion for no onion no garlic sauce. Can add very finely chopped green capsicum.

Also, you can add 1/2 cup of grated carrot to the sauce along with tomatoes to lower the acidity of tomatoes. It won’t affect the taste but can give a hint of orange color to the sauce.

Use it for Pizza, different kinds of Pasta, as a dip for garlic bread or for your Mexican flavored fried rice. Add up in your soups or in Indian curries for a nice and different flavor.

Related recipes: Vegetarian Pizza, Garlic Knots, Spicy Paneer Pizza,Penne Pasta in Creamy Marinara Sauce


Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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