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    Home » Internationally Inspired Recipes » Italian Inspired Recipes

    Published: Jun 17, 2020 · Modified: Aug 2, 2023 by Renée · This post may contain affiliate links · 4 Comments

    Classic Marinara Sauce

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    Closeup image of a wooden spoon with classic marinara sauce and title text graphic overlay

    The ease and convenience of store-bought marinara sauce may be hard to beat, but with only 30 minutes you can make this Classic Marinara Sauce that contains no added sugar or preservatives, and it's overflowing with love, unlike those jarred sauces.

    Overhead photo of a pot filled with classic marinara sauce and a wooden spoon.

    I may not be of Italian ethnicity, but in spirit, 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.

    Jump to:
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • Why this recipe works:
    • How long will it take to make this classic marinara sauce?
    • Can this sauce be frozen?
    • Recipes using this homemade marinara sauce:
    • The easy instructions for making classic marinara:
    • The honest truth:
    • Printable Recipe Card

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!

    A spoon resting on the outside of a stockpot filled with classic marinara sauce with a ladle inside.

    The ingredient list:

    **Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

    • 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

    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 just to name a few.

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

    About 30 minutes is all it will take.

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

    Can this sauce be frozen?

    Yes!

    This sauce freezes extremely well when stored tightly in a freezer container (up to 2-3 months), or you can store it tightly sealed in the refrigerator for up to 7 days.

    A stockpot filled with classic marinara sauce with two filled glass jars in the foreground.

    Recipes using this homemade marinara sauce:

    *Cheese Stuffed Arancini di Risa (cheese-stuffed rice balls, pictured below)

    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?

    Overhead photo of Pan Fried Mozzarella Cheese Stuffed Rice Balls with Marinara sauce in white bowls with red and white napkin.

    *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.

    Layered zucchini parmesan on a white scalloped plate with a skillet in the background and an orange napkin.

    *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!

    Pepperoni Pizza Macaroni and Cheese in a skillet with a pizza box in the background

    *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 with or without sausage, but either way it's a very substantial and hearty meal.

    An Eggplant and Zucchini Lasagna in a white baking dish with basil leaves.

    The easy instructions for making classic marinara:

    • Mince two large shallots, and garlic, sauté them in a bit of olive oil in a large stockpot over medium heat.
    • Add 1 teaspoon dried basil, and 1 teaspoon dried oregano.
    • Saute 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).
    How to make homemade marinara sauce.
    How to make classic marinara sauce.
    • 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.
    Making homemade marinara sauce.
    Overhead photo of a hand with a wooden spoon stirring a stockpot filled with classic marinara.

    The honest truth:

    If truth be told, I'm a little nervous to be sharing my recipe for marinara sauce because I have many friends who are hard-core Italians through-and-through, and as I mentioned earlier, I'm not Italian.

    However, I am a darned good cook! So, while this may not be a sauce that some people would recognize as authentic Italian, it is one that I'm very proud of and it's the sauce I would be willing to serve anyone of my Italian friends without batting an eye!

    When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!

    Printable Recipe Card

    Homemade Classic Marinara Sauce Recipe

    Classic Marinara Sauce Recipe

    Renee Goerger
    The ease and convenience of store-bought marinara sauce may be hard to beat, but with only 30 minutes you can make this Easy Classic Marinara Sauce that contains no added sugar or preservatives, and it's overflowing with love, unlike those jarred sauces.
    5 from 1 vote
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Italian Main Course, Sauce
    Cuisine Italian
    Servings 2 quarts
    Calories 368 kcal

    Equipment

    • large stockpot
    • wooden spoon
    • can opener
    • chef's knife
    • cutting board
    • garlic press

    Ingredients
      

    • 2 large shallots minced
    • 2 cloves garlic minced
    • 2 tablespoons olive oil
    • 3 teaspoons dried basil divided
    • 3 teaspoon dried oregano divided
    • 3 cans (28 ounces each) tomato puree
    • 1 can (28 ounces) diced tomatoes with the juice
    • 2 tablespoons tomato paste
    • 2 tablespoons Worcestershire sauce
    • 3" rind Parmesan cheese optional
    • 3 teaspoons salt
    • 1 teaspoon pepper

    Instructions
     

    • In a large stockpot, sauté the shallots and garlic in the oil over medium heat for 1-2 minutes.
    • Stir in 1 teaspoon dried basil, 1 teaspoon dried oregano, and the tomato paste. Sauté, stirring occasionally for 2-3 minutes.
    • Reduce the heat to medium-low and add the tomato purée, diced tomatoes, Worcestershire sauce, Parmesan cheese rind (optional), and the salt and pepper.
    • Simmer, partially covered, for 20-25 minutes, stirring occasionally.

    Notes

    May be frozen in air-tight freezer containers for up to 3 months.
    May be stored in the refrigerator, in an air-tight container for up to 7 days.

    Nutrition

    Serving: 1quartCalories: 368kcalCarbohydrates: 14gProtein: 2gFat: 35gSaturated Fat: 5gSodium: 3788mgFiber: 4gSugar: 6g
    Tried this recipe?Let us know how it was!

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

    Closeup overhead photo of a wooden spoon filled with classic marinara sauce.

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    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

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

    Custom Renee Signature

    More Italian Inspired Recipes

    • Vesuvio Potatoes and Gravy in a skillet with fresh rosemary.
      Vesuvio Potatoes and Gravy
    • An Eggplant and Zucchini Lasagna in a white baking dish with basil leaves.
      Eggplant and Zucchini Lasagna
    • Panettone Bread Pudding with RumChata sauce in a white bowl.
      Panettoné Bread Pudding with RumChata Caramel Sauce
    • Glass parfait glasses filled with Blueberry Blackberry Gelato and topped with berries.
      Blueberry Blackberry Gelato

    Reader Interactions

    Comments

    1. Ashley F says

      June 17, 2020 at 2:00 pm

      I think the shallots and the Worcestershire sauce really helps elevate the flavor of this sauce! So good!

      Reply
      • Renée says

        June 17, 2020 at 3:00 pm

        They both really do! Thanks, Ashley!

        Reply
    2. Beth says

      June 17, 2020 at 1:36 pm

      5 stars
      This looks so delicious! I'm so excited to make my own marinara sauce especially homemade! Thank you!

      Reply
      • Renée says

        June 17, 2020 at 3:00 pm

        You are welcome, Beth!

        Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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