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Smooth red marinara sauce simmering in a large stainless steel pot on a stove.

Easy Homemade Marinara Sauce

Sauces
Time50 min
DifficultyEasy
Servings6

Contains: Sulphites

About allergens

Store-bought jars are undeniably convenient, but they simply cannot match the rich depth, vibrant aroma, and fresh taste of a sauce made completely from scratch.

While most marinara recipes rely purely on canned tomatoes and dried herbs, this version takes a slightly different detour. White wine adds a subtle acidity that cuts through the rich tomato base, completely transforming a simple weeknight staple into a restaurant-worthy dish.

Best of all, it’s made with everyday ingredients, requires minimal hands-on effort, and is easy to prepare ahead. Keep a batch in the fridge for a quick dinner, or freeze it for those busy days when you want a homemade meal without starting from scratch.

Why You'll Love This Marinara Sauce

  • Simple ingredients: Canned tomatoes and tomato paste make this recipe easy to prepare year-round.
  • Rich tomato flavor: Tomato paste adds depth, while white wine brings a subtle layer of flavor.
  • Versatile: Serve it with pasta, spoon it over meatballs, use it as a pizza sauce, or as a dipping sauce for crispy garlic bread and mozzarella sticks.
  • Great for meal prep: Make a large batch and keep portions ready for quick weeknight meals.
A person pouring canned peeled tomatoes into a stainless steel pot with sautéed garlic and oil.

Tips for the Best Marinara Sauce

  • Make-ahead: Prepare the sauce a day ahead if you can. The flavors will continue to meld as it rests in the refrigerator
  • Choosing the Right Wine. Use a wine you would actually enjoy drinking! A dry, crisp white wine works best to balance the richness without adding unwanted sweetness.
  • Simmer gently. A slow simmer allows the tomatoes to break down and the flavors to come together without scorching the bottom.
  • Adjust the consistency. Simmer longer for a thicker sauce or add a small splash of water if it becomes too thick.
  • Taste before serving. Different canned tomatoes vary in acidity and saltiness, so adjust the seasoning to your liking.
Using an immersion hand blender to purée red tomato marinara sauce in a pot on the stove.

What to Serve with Marinara Sauce

This sauce is a useful staple to keep in your kitchen. Try it with:

  • Pasta: Toss with spaghetti, penne, rigatoni, or your favorite pasta shape.
  • Homemade pizza: Spread a thin layer over pizza dough before adding your toppings.
  • Meatballs: Simmer cooked meatballs in the sauce until heated through.
  • Eggplant Parmesan: Layer with roasted or fried eggplant, mozzarella, and Parmesan.
  • Baked pasta: Combine with pasta, cheese, and vegetables for an easy oven-baked dinner.
  • Chicken Parmesan: Spoon over breaded chicken, top with mozzarella, and bake until bubbling.

Common questions

What type of white wine works best for marinara sauce?

Use a crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or Pinot Grigio/Chardonnay blends. Avoid sweet white wines (like Riesling or Moscato) as they will make the sauce overly sweet, and skip labeled "cooking wines," which are heavily salted and contain preservatives.

What kind of canned tomatoes should I use?

Whole peeled or crushed canned tomatoes (preferably San Marzano or Italian sweet tomatoes) yield the best flavor and texture. If using whole peeled tomatoes, crush them lightly by hand or with a wooden spoon as they cook down.

Can I use dried basil instead of fresh basil?

Fresh basil provides a bright, aromatic finish that dried basil cannot replicate. If you must use dried basil, add 1 teaspoon of dried basil at the same time as the oregano so it has time to bloom in the warm oil and soften into the sauce.

Is marinara sauce vegetarian and vegan?

Yes. This recipe contains no meat, dairy, eggs, or other animal-derived ingredients, making it suitable for both vegetarian and vegan diets. If serving with pasta or other prepared products, check their ingredients as well.

Can I use fresh tomatoes instead of canned tomatoes?

Yes, although the result will depend on the variety and ripeness of the tomatoes. Use approximately 800 g of fresh tomatoes, peeled if desired and chopped. You may need to simmer the sauce longer to reduce excess liquid.

Recipe

Easy Homemade Marinara Sauce

10mPreparation
40mCooking
50mTotal
Servings
6

Ingredients

Instructions

  1. 1

    Prepare the onion and garlic

    Finely dice the onion and mince the garlic.

  2. 2

    Sauté the onion

    Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for 5 - 7 minutes, stirring occasionally, until softened and translucent.

  3. 3

    Bloom the Seasonings & Garlic

    Add the dried oregano, freshly ground black pepper, and minced garlic. Stir and cook for about 30 seconds, just until fragrant, taking care not to burn the garlic.

  4. 4

    Combine the Sauce

    Add the chopped tomatoes, tomato paste, salt, white wine, and fresh basil leaves. Stir well until the tomato paste is evenly incorporated into the sauce.

  5. 5

    Simmer the sauce

    Reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan. The tomatoes will soften, and the flavors will have time to come together.

  6. 6

    Blend until smooth

    Remove the saucepan from the heat. Using an immersion blender, carefully blend the sauce until smooth. Taste and adjust the seasoning with additional salt or freshly ground black pepper if needed.

    Serve warm with your favorite pasta, use it as a pizza sauce, or let it cool before storing.

Nutrition Facts

per 100 g
Calories
91
kcal
Fat
5.9g
Saturated
1.0g
Carbs
5.8g
Fiber
1.5g
Sugar
4.3g
Protein
1.6g
Salts
0.5g

Nutritional values are approximate estimates intended for informational purposes only. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.

Glycemic Estimate

per serving
Glycemic Index
27
LowMediumHigh
Glycemic Load
3.5
LowMediumHigh
Blood Sugar Response
LowMediumHigh

Peak rise expected around 1h15m after eating

This is an estimated glycemic response and may vary based on individual metabolism and ingredient preparation. Learn more about GI and GL.

Storage & Reheating

  • 1

    Storage

    Allow the sauce to cool, then transfer it to an airtight container. Refrigerate for up to 4 days.

  • 2

    Freezing

    Freeze in airtight, freezer-safe containers or individual portions for up to 3 months for the best quality. Leave a little room at the top for expansion.

  • 3

    Reheating

    Warm the sauce in a saucepan over low to medium-low heat, stirring occasionally. Add a splash of water if needed. You can also microwave individual portions in a microwave-safe container, stirring halfway through.

Equipment

  • SSaucepan 2 QT / 2 l
  • KKitchen Knife
  • CCutting Board
  • WWooden Spoon
  • IImmersion Blender

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