Classic Marinara Sauce

This Classic Marinara Sauce is quick, easy, and tastes SO much better than those jarred store-bought sauces you can find on the shelves. After all, this sauce is overflowing with love, unlike those grocery store jarred sauces.

For other Italian-inspired recipes, I cordially invite you also to check out the following: Italian Sausage and Orzo Stuffed Peppers, Panzanella Salad, Italian Bruschetta Burger, and Italian Sausage, Fennel and White Bean Soup.

The ingredient list for making classic marinara sauce:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

• 3 - 28 ounce cans tomato puree
• 1 - 28 ounce can petite diced tomatoes
• tomato paste
• shallots
• light-colored oil (canola or grapeseed)
• extra virgin olive oil
• Worcestershire sauce
• dried basil
• dried oregano
• Parmesan cheese rind (optional)
• salt and pepper

Kitchen tools and equipment needed:

• large stockpot
• chef's knife
• cutting board
• measuring spoons
• can opener
• wooden spoons
• air-tight containers for storage

The original publish date of this recipe:

I originally shared this recipe in 2020. I've since gone back into this post and updated it with additional helpful information. However, the images you see and the recipe itself have remained unchanged.

What I wrote about this recipe in 2020:

I may not be of Italian ethnicity, but I am in spirit, and I'm all about channeling my inner Lidia Bastianich. Not that this recipe is Lidia's, because it's not. It is 100% my own, and it's my go-to tomato sauce for all things Italian, and it's AMAZING!

Why this recipe works:

You can use this homemade red sauce for all of your favorite Italian dishes.

You can whip up a big batch and then divide what you've made for all kinds of sauce-based dishes such as lasagna, pizza, spaghetti, chicken, veal Parmesan, and ravioli, to name a few.

How long will it take to make this classic marinara sauce?

About 30 minutes from start to dinner.

You can simmer it longer than that on the stovetop if you'd like, but there is really no need.

Recipes using this homemade marinara sauce:

Cheese Stuffed Arancini di Risa -

Pan-Fried Mozzarella Cheese Stuffed Rice Balls are crunchy on the outside, creamy on the inside, and stuffed with lots of melted cheese! What’s not to love?

Layered Zucchini Parmesan (pictured below) -

Layered Zucchini Parmesan has all the flavors you love about pizza or lasagna but without all those annoying carbs to weigh you down.

Pepperoni Pizza Mac and Cheese (pictured below) -

For those times when you can’t decide what to make for dinner, I suggest you whip up this Pizza Mac & Cheese. It’s a cross between two of your favorite things... pizza and mac and cheese. Your family will thank you!

Eggplant and Zucchini Lasagna (pictured below) -

You'll never miss the noodles in this Eggplant and Zucchini Lasagna! Plus, it's super easy to put together and can feed a hungry crowd! It can be made with or without sausage, but either way, it's a very substantial and hearty meal.

The step-by-step photo instructions for making classic marinara:

• Mince the shallots and garlic.
• Sauté them in a bit of olive oil in a large stockpot over medium/low heat.
• Add 1 teaspoon dried basil, and 1 teaspoon dried oregano. *Note - crush them in the palm of your hand for maximum flavor. Sauté for 3-4 minutes.
• Reduce the heat to low and add 3 cans (28 ounces) tomato puree, 1 can (28 ounces) petite diced tomatoes, 2 tablespoons tomato paste, 2 tablespoons extra virgin olive oil, and a chunk of the rind of a block of Parmesan cheese (optional but adds amazing flavor).
• Finally, add 2 tablespoons Worcestershire sauce, 2 teaspoons dried basil, and 2 teaspoons dried oregano, salt, and pepper.
• Simmer (partially covered) on low for 20-25 minutes, stirring occasionally.
• Remove the rind (if using) and use, or store the sauce as desired.

What's the best way to get the most flavor from dried herbs?

When using dried herbs, I always crush them in the palm of my hand before adding them to whatever I'm cooking to release the oils and flavor.

What can be used in place of the Parmesan rind?

I understand that not everyone has a Parmesan cheese rind waiting patiently in their freezer for making marinara sauce, and that's ok.

Go ahead and add grated (or shredded) Parmesan cheese to the sauce roughly 10 minutes before serving.

Add as much or as little as you like, but I recommend using at least ¼ cup for best flavor.

Can fresh basil leaves be added to homemade marinara sauce?

Always!

Stir fresh basil leaves into the sauce right before serving. Add them whole (if they're small leaves), or tear them into smaller pieces if they're larger leaves.

If freezing the sauce, I recommend taking the leaves out before freezing, but it's not imperative.

I sincerely hope you've enjoyed my take on a classic Italian marinara sauce as much as I've enjoyed bringing it to you!

Until we eat again, I hope you have a delicious day!

All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.