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Marinara Perfection! - 12 recipes

What's not to love about Marinara Sauce? It tastes great and you can put it on just about anything Italian! Explore our marinara recipes and find your favorite!

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Top Recipe

By GinnyG

Rate this recipe 4.5/5 (31 Votes)
Marinara Sauce 1 Picture
Details

  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 stalk celery (chopped)
  • 1 carrot (peeled and chopped)
  • 1 28 ounce can diced tomatoes
  • 1 teaspoon oregano (optional)
  • 1 bay leaf
  • salt and pepper to taste
  • 1 cup red wine (optional)
  • 1 tablespoon balsamic vinegar (optional)
  • 1 parmigiano reggiano rind (optional)
  • 1 tablespoon basil (chopped, optional)
  • 1 tablespoon parsley (chopped, optional)

See this recipe

(makes 4 cups of sauce)

Top rated Marinara Sauce recipes

By

Sauce

  • 4 cloves garlic, minced
  • 1/2 yellow onion, chopped
  • 2 cups cremini mushrooms, chopped
  • 1 can tomato paste, no salt added (156 ml)
  • 1 can crushed tomatoes, no salt added (796 ml)
  • 1 tbsp. date paste
  • 1/2 tbsp. Italian seasoning
  • 1/2 tsp. dried basil
  • 1/4 tsp. crushed red pepper flakes
  • 1 cup dry red wine
  • 1/2 cup low-sodium chicken broth
  • 1 sweet pointed red pepper, chopped
4.4/5 (10 Votes)

By

In a large casserole pot, heat the oil over a medium-high flame

  • 1/2 cup extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 teaspoon sea salt
  • 1 Tbs red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes (San Marzano is my favorite)
  • 2 dried bay leaves
4.6/5 (24 Votes)

By

Bring a large pot of salted water to a boil

  • Kosher salt
  • 12 ounces multigrain spaghetti
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, thinly sliced
  • 1/4 to 1/2 teaspoon red pepper flakes, plus more to taste
  • 1 28-ounce can whole San Marzano tomatoes, crushed by hand
  • 1 1-inch piece parmesan cheese rind
  • 1 cup loosely packed fresh basil, sliced, plus more for topping
  • 3/4 pound bay scallops
4.5/5 (42 Votes)

By

1. Heat the oil over low heat in a skillet

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 (28 oz) cans crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 6 cloves garlic, minced or pressed into the sauce in the slow cooker
  • 2 whole bay leaves
  • 1 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1 tablespoon brown sugar (or maple sugar or mild honey)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup water
  • A few grinds of black pepper
  • 1 tablespoon tamari sauce (or 1 teaspoon kosher salt)
4.5/5 (11 Votes)

By

If you don't own a pressure cooker, this meatball with marinara recipe will still work in a slow cooker

  • MEATBALLS:
  • 1/2 cup panko bread crumbs
  • 1/4 cup whole milk
  • 1 ounce Parmesan cheese, grated, 1/2 cup
  • 3 tablespoons minced fresh parsley
  • 1 large egg, beaten
  • 1 pound meatloaf mix, ground beef and pork combo
  • SAUCE:
  • 2 tablespoons olive oil
  • 1 onion, minced
  • Salt and pepper
  • 2 tablespoons minced fresh oregano, or 2 teaspoons dried
  • 1/4 teaspoon red pepper flakes
  • 6 garlic cloves, minced
  • 2 (28-ounce) cans crushed tomatoes
  • Sugar
  • 1/4 cup fresh basil (as a garnish)
4.6/5 (32 Votes)

By

I have been making this quick sauce for years, since I saw Tyler Florence making it on How to Boil Water

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 teaspoons garlic, minced
  • 1 (28-ounce) can crushed tomatoes (buy San Marzano if possible)
  • 1 teaspoon oregano, dried*
  • 1 teaspoons basil, dried* or 1 Tablespoon Italian Seasoning
  • 1 whole bay leaves
  • 1/2 teaspoon sugar
  • Salt and pepper, to taste
4.6/5 (23 Votes)

By

Looking for a great Marinara Sauce? This awesome recipe courtesy of Ina Garten is a keeper, you’ll love it!

  • 1 tablespoon good olive oil
  • 1 cup yellow onion, chopped (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 1/2 pounds hot Italian or turkey sausage (optional)
4.5/5 (30 Votes)

By

This rich and hearty red sauce tastes like it's been cooked for hours, because it has

  • 4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note above)
  • 1/4 cup extra-virgin olive oil, plus more for finishing.
  • 4 tablespoons butter
  • 8 cloves garlic, minced (about 3 tablespoons)
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried oregano
  • 1 medium carrot, cut into large chunks
  • 1 medium onion, split in half
  • 1 large stem fresh basil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fish sauce (optional)
  • 1/2 cup minced fresh parsley or basil leaves (or a mix of the two)
4.5/5 (15 Votes)

By

Why buy when you can easily prepare homemade marinara sauce just as it's made in the south of Italy

  • 1 (28-ounce) can whole San Marzano tomatoes, certified D.O.P. if possible
  • 1/4 cup extra-virgin olive oil
  • 7 garlic cloves, peeled and slivered
  • Small dried whole chile, or pinch crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
  • Add garlic and onion powder to taste
4.4/5 (14 Votes)

By

I think marinara sauce is one of life’s simple pleasures, and there’s nothing complicated about making your own...

  • 1/4 cup olive oil
  • 1 whole yellow or white onion, diced
  • 5 cloves garlic, minced
  • 2 whole large carrots, peeled and finely diced
  • 2 cans (28-ounces each) whole tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons sugar, or more to taste
  • 2 tablespoons fresh oregano, minced
  • 2 tablespoons fresh parsley, minced plus more for serving
  • Cooked pasta, for serving
  • Fresh Parmesan cheese, for serving
  • 3 tablespoons tomato paste, optional
4.4/5 (5 Votes)

By

Here is how to make 5 basic sauces - vegan style

  • VEGAN BECHAMEL SAUCE:
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1 cup non-dairy milk
  • Salt and pepper, to taste
  • Pinch of nutmeg
  • VEGAN MUSHROOM VELOUTE SAUCE:
  • 2 tablespoons vegan butter or olive oil
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 1/2 cup sliced mushrooms
  • 2 tablespoons minced shallots
  • Salt and pepper, to taste
  • Optional: non-dairy milk or cream
  • VEGAN ESPAGNOLE SAUCE:
  • 2 tablespoons vegan butter or olive oil
  • 1 small diced onion
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • Salt and pepper, to taste
  • 1 bay leaf
  • VEGAN HOLLANDAISE SAUCE:
  • 2 tablespoons vegan butter
  • 2 tablespoons flour
  • 1 cup non-dairy milk, room temperature
  • 1 teaspoon dijon mustard
  • 1 lemon, juiced
  • Pinch cayenne pepper
  • Pinch ground turmeric
  • Salt and pepper, to taste
  • VEGAN CLASSIC TOMATE SAUCE:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 to 6 cups of crushed diced tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • Salt and pepper, to taste
4.3/5 (4 Votes)

Marinara Sauce recipe collections

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How to Make Vegan Sauces & Gravies Marinara Sauce