The Best Homemade Marinara Sauce

Why You’ll Love this Recipe

The Story Behind the Best Marinara Sauce Recipe

Last week, we celebrated Kendall’s birthday with her favorite meal—Chicken Parmesan smothered in my homemade marinara sauce.

I breaded some chicken cutlets, layered them in a casserole dish with rich marinara, then topped them with Parmesan and fresh mozzarella. After baking until the cheese was perfectly bubbly, we served it alongside fresh pasta, a big Caesar salad (courtesy of my mother-in-law), and artisan bread with Grandma’s garlic butter.

Everyone was STUFFED after that meal—and needless to say, the birthday girl was pretty happy!

Why This Really is the Best Sauce

You’ve probably seen so many recipes claiming to be the best marinara sauce recipe, but I promise you—this one truly delivers.

It’s slow-simmered all day, filling the kitchen with an incredible smell. I start cooking it in the morning after dropping the kids at school, and by the time they get home, they’re already begging for a taste.

In fact, if I ever left the pot unattended, I’m pretty sure I’d come back to half of what I started with—thanks to my kids “sampling” it straight from the pot with crackers when they think I’m not looking!

For years, I was burnt out on spaghetti night—probably because I grew up eating the same old jarred sauce every week. But this homemade marinara sauce changed everything. It’s rich, flavorful, and made with just a handful of simple, high-quality ingredients.

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Tools Needed to Make Marinara Sauce

Before you start making this classic marinara sauce, make sure you have the right kitchen tools on hand. Here’s what I recommend:

• Glass Measuring Cup – Perfect for measuring olive oil and red wine in this homemade sauce.
• Measuring Spoons – For precise seasoning measurements.
• Cutting Board & Sharp Knife – To chop fresh garlic and parsley for the best flavor.
• Can Opener – Essential for opening the cans of crushed tomatoes
• Large Heavy Bottom Stock Pot – I use my Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven for even heat distribution.
• Wooden Spoon – Ideal for stirring the red sauce as it slowly simmers.

Marinara Sauce Ingredients

Before you start, check your pantry and fridge for these simple ingredients. Most of them are kitchen staples, but using high-quality ingredients makes all the difference in flavor!

Remember: The FREE printable recipe card at the bottom of this post has exact measurements and step-by-step directions you’ll need to make a batch of this easy marinara sauce.

• Extra Virgin Olive Oil – Adds richness and depth of flavor.
• Garlic Cloves – Fresh garlic gives the sauce its bold, aromatic taste.
• Crushed Red Pepper Flakes – Adds a touch of heat (adjust to taste).
• Dried Oregano – Brings classic Italian seasoning to the sauce.
• Crushed Tomatoes – The base of this sauce—use high-quality canned tomatoes for the best results.
• Sea Salt – Enhances the natural flavors of the ingredients.
• Granulated Sugar – Just a pinch balances the acidity of the tomatoes.
• Red Wine – Deepens the flavor with a rich, slightly sweet undertone.

Tips for the Best Marinara

Recipe FAQs

Got questions about how to make the best marinara sauce? Here are answers to some commonly asked questions! If you have any others, drop them in the comments, and I’ll be happy to help.

What Are the Best Tomatoes for Marinara Sauce?

I prefer crushed tomatoes because they’re already finely chopped, making this recipe even easier. I typically buy high-quality brands based on what’s available at my grocery store:

• Cento Crushed Tomatoes
• Bianco DiNapoli Organic Crushed Tomatoes
• Muir Glen Organic Crushed Tomatoes

For a while, my Costco carried Kirkland Signature San Marzano Tomatoes at a great price. Even though they were whole tomatoes rather than crushed, they worked well—I just chopped them finely before adding them to the sauce.

Can I Use Fresh Tomatoes Instead of Canned?

Yes! Fresh tomatoes work well, but they require extra prep before using them in this recipe.

How to Substitute Fresh Tomatoes:

• Blanch & Peel – Boil whole tomatoes for 30–60 seconds, then transfer to an ice bath. The skins should slide right off! See my full blanching guide here.
• Core & Remove Seeds – Cut out the core, scoop out the seeds, and discard.
• Finely Chop – Measure after prepping; you’ll need 168 ounces of fresh, prepped tomatoes.
• Choose the Right Tomatoes – Roma tomatoes (or other sauce-friendly varieties) work best because they have less water and more flesh.

Katie’s Tip: Fresh tomatoes contain more liquid than canned, so the sauce will need extra simmering time to thicken properly.

What Wine Should I Use for Marinara Sauce?

I recommend using an Italian red wine like Chianti or Sangiovese.

• Chianti – A classic Italian red made primarily from Sangiovese grapes. Its high acidity balances the tomatoes’ acidity and enhances the sauce’s flavor.
• Sangiovese – Known for its bold, fruity notes and rustic depth, this wine adds richness to the sauce.

Katie’s Tip: Both of these are food-friendly wines that pair perfectly with pasta, so go ahead—pour yourself a glass with dinner and make the most of that bottle you opened for cooking!

Can I Make This Marinara Sauce Without Wine?

Yes! While red wine adds depth and richness, you can absolutely make this marinara sauce without it.

Best Substitutes for Red Wine:

• Beef or Vegetable Broth – Adds a savory depth of flavor.
• Balsamic Vinegar (1 tablespoon) – Mimics the acidity of wine while adding complexity.

Will Omitting the Wine Change the Flavor?

The sauce will still be delicious, but the wine helps enhance the overall depth. If skipping it, consider letting the sauce simmer a little longer to develop deeper flavors naturally.

Can I Make This Marinara Sauce in a Slow Cooker?

Yes! If you prefer to let your sauce slow-simmer hands-free, you can use a slow cooker.

Here’s how:

• Follow the original stovetop steps up to bringing the tomato mixture to a simmer.
• Transfer to a slow cooker (6-quart or larger). If your slow cooker is smaller, scale down the recipe.
• Cook on LOW for 8 hours with the lid off to allow the sauce to thicken. Stir occasionally.
• Check on progress—if needed, turn to HIGH toward the end of cooking to help it reduce. Taste before serving and adjust seasoning as needed.

Why Keep the Lid Off? Unlike soups, marinara sauce needs to cook down and concentrate—which is why this is an all day marinara sauce—rather than absorb extra moisture from condensation. Keeping the lid off helps create a thicker, more flavorful sauce.

How to Store & Freeze Marinara Sauce

This marinara sauce recipe makes a big batch, so you’ll likely have leftovers! Here’s how to store them for later.

Fridge Storage (For Short-Term Use)

• Let the sauce cool completely before storing.
• Transfer to an airtight container or glass jar.
• Refrigerate for up to 5 days.

Katie’s Tip: Warm the sauce over medium-low heat on the stovetop or microwave in 30-second intervals, stirring in between.

How to Freeze Marinara Sauce (For Meal Prep or Leftovers)

This sauce freezes beautifully, making it a great option for meal prepping!

• Let it cool completely before freezing.
• Transfer to an airtight container, freezer-safe mason jar, or freezer bags.

If using freezer bags:

• Double bag for extra protection.
• Lay them flat so they freeze evenly and can be stored upright later.
• Label with the date and freeze for up to 3 months.

How to Thaw & Reheat:

• Stove: Reheat on the stovetop over medium-low heat, stirring occasionally.
• Fridge: Overnight in the fridge – Let it defrost gradually.
• Quick thaw method: Place the sealed bag in a bowl of cold water until softened.

My Favorite Uses for this Homemade Marinara

One of the things that makes this the best marinara sauce recipe (besides the taste, obviously!) is its versatility.

Whether you’re using it as a pasta sauce, pizza base, or dipping sauce, it adds rich, slow-simmered flavor to every dish. You can also browse the recipe index for even more ideas!

Lasagna & Baked Pasta Dishes

• Spinach Lasagna Rolls: Rolled-up lasagna noodles filled with ricotta, spinach, and sun-dried tomatoes, then baked in marinara.
• Italian Sausage Lasagna Rolls: Lasagna noodles filled with a meaty ricotta mixture, rolled up, and baked in a hearty marinara sauce.
• Spinach & Mushroom Lasagna: A lighter take on lasagna with layers of spinach, mushrooms, and marinara sauce.
• Turkey & Sausage Lasagna: A classic lasagna made with a blend of turkey and Italian sausage for incredible flavor.
• Manicotti Primavera: Ricotta and fresh veggies are stuffed into manicotti shells, then smothered in marinara and baked.

Pizza & Handhelds

• Spinach and Ricotta Calzones: Serve this marinara as a dipping sauce for warm, cheesy calzones.
• Caprese Pizza: This pizza features marinara, fresh basil, tomatoes, and mozzarella on a homemade focaccia crust.
• Caramelized Onion Pizza: A unique take on pizza topped with red onions, roasted red peppers, and plenty of marinara.

Easy Weeknight Meals

• Chicken Parmesan: Spoon marinara over crispy breaded chicken, top with mozzarella, and bake until bubbly.
• Spaghetti Night: Brown ground beef and simmer it in marinara sauce for a quick, hearty dinner.
• Easy One Skillet Baked Ziti: Toss pasta with marinara, top with mozzarella, and bake for a bubbly, cheesy comfort meal—all in one pan!
• Cheesy Italian Sausage Gnocchi Bake: Gnocchi is tossed with marinara, sausage, and cheese for an easy one-pan meal.