I love this homemade marinara sauce!! ❤❤❤❤
I love it so much that I use this same recipe for a variety of different things. I add ground beef or turkey for a tasty spaghetti sauce. It’s great for dipping mozzarella sticks or garlic bread and can be used to stuff homemade pizza rolls. I also use it in my homemade “from scratch,” lasagna recipe, which I only break out of the archives once in a blue moon. It takes hours to make, but it’s worth it in the end.
Anyways, back to this awesome marinara sauce. There are literally thousands of marinara recipes out there on the web. Ok, maybe I don’t exactly know that for certain. I’ve not set down and counted them all or anything. But, it’s safe to say there are hundreds.
Most nights when I make dinner for my family I like to keep it simple. Especially on non blog nights. (These are the evenings that I just cook to eat, not to take a million photos from ever angle imaginable while my kids hover over me with watering mouths, and my food grows cold.)
On my “off nights” I like to cook easy no fuss meals.
It doesn’t get any easier than this marinara. Sure you can open a jar of the store bought stuff and still have a yummy dinner. But trust me when I say, homemade marinara is soooo much better. I usual tweak the store bought stuff anyways. It never seems to have enough spices or garlic. I put garlic in everything! No vampire would set foot in this house.
Even though I feel I’ve given you a great perfected recipe here. Don’t be afraid to taste and adjust to your own liking. Add more oregano, less garlic, or throw in a pinch of sugar. That’s the beauty of making your own sauce.
I use one can of crushed tomatoes and one can of diced in this version of marinara and I’ll tell you why. I’ve tried whole tomatoes only, and all crushed tomatoes. Basically I’ve tried every combination. I personally like it this way because I like the slight chunkiness you get from the diced tomatoes and the thickness you get from the crushed tomatoes. Sometimes using just whole tomatoes, or all diced, makes the sauce a bit more watery. For me, the combination works for all the different things I use it for.
This sauce freezes well and can be made in the crockpot. How easy is that?
Also remember that the best sauces are cooked low and slow. If you cook this on high heat it will stick to the bottom and have a burnt taste 😝. I know this, because I’ve done it! So learn from my mistakes.
I hope you enjoy this recipe as much as I do.
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 2 tablespoons minced garlic
- 1 (28 ounce) can crushed tomatoes
- 1 (28ounce) can diced Italian style tomatoes
- 1 tablespoon dried oregano, or 2 tablespoons fresh oregano
- ¾ teaspoon salt
- 1 teaspoon onion powder
- Place oil in a pot. Add onions and cook until they begin to become transparent, approximately 6 minutes
- Add garlic and cook for an additional minute
- Pour in canned tomatoes, stir
- Add salt, onion powder and spices
- Simmer on low to medium heat for 1½ to 2 hours. Stir often to prevent sauce from sticking to the bottom of the pot