Once you've made this homemade marinara sauce recipe, you'll never go back to buying jars of sauce again. So simple to throw together using pantry supplies, this is one recipe from scratch that is sure to please anyone at your dinner table. Added to pasta, in soups or stews, and of course, with my favorite homemade meatballs, this sauce recipe is the one you'll go back to time and again.
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Homemade Marinara Sauce Recipe
There is nothing at all wrong with using a jar of pasta sauce, but if you want, this recipe is ideal for making something from scratch. You don't have to slave for hours over the stove either! The best part of this homemade sauce is just how easy it is to throw into a pot and let simmer. While you'll want to let it cook slowly, that doesn't mean you have to spend forever in the kitchen to have great results.
I love using this with my homemade turkey meatballs for a delicious pasta dish, but you can serve it alone over your favorite pasta if you prefer. It can be used with zucchini and spaghetti squash lasagna, whole wheat pasta bake, or baked rigatoni and zucchini.
Can I Add More Vegetables to the Sauce?
One thing that I like to do when making this is to beef it up a bit with added vegetables. The basic sauce is versatile in everything from pasta to pizza, but sometimes I want something a bit more vibrant with more texture. In those instances, I add more vegetables for flavor, protein, and fiber. Below are some good choices that work well in this recipe.
- Mushrooms
- Onions
- Bell peppers
- Zucchini
- Fresh tomatoes
- Carrot
- Celery
You can also use fresh herbs in place of the dried herbs listed. Fresh is harder to find year-round, so I like to give recipes with dried herb measurements for convenience.
Can I Make This Ahead of Time?
I love having homemade sauce on hand at all times if I can. This recipe can easily be made ahead of time if you want to have it on hand. The easiest way to make this for later is to make and freeze it in freezer soup containers or Ziploc bags. If you are handy with canning foods, then you can easily can it for long term storage. While that's not something I have tutorials on, you can definitely look into both pressure canning as well as water bath canning.
How Many myWW Points are in This Recipe?
This recipe makes 8-10 servings of ½ cup each. The variation will depend upon the size of your tomatoes and how much it cooks down during the process of simmering. While the end amount may measure a bit different, I calculate the points using an 8 portion amount with the original ingredients.
- myWW Blue: 2
- myWW Green: 2
- myWW Purple: 2
- Points Plus: 3
Ingredients
- Crushed tomatoes
- Diced tomatoes
- Tomato paste
- Garlic powder
- Onion powder
- Dried basil
- Dried parsley
- Dried oregano
- Bay leaves
- Crushed red pepper
- Black pepper
- Water
How to Make Homemade Marinara Sauce
In a large stock pot, add the crushed tomatoes, diced tomatoes, tomato paste, and water over high heat.
Once boiling, add all of the spices and reduce the mixture to a simmer.
Cover with a lid and cook over low heat for 2 hours stirring every 20-30 minutes.
Uncover after 2 hours, stir and continue simmering without the lid for another 2 hours.
If using meat or meatballs with this sauce, you can cook and add those in the last 30-minutes of cooking time to increase the flavor.
Serve with your favorite pasta or store for up to one week in the refrigerator in an airtight container.
📖 Recipe
The Best Homemade Marinara Sauce Recipe
Equipment
Ingredients
- 28 oz. crushed tomatoes
- 30 oz. petite diced tomatoes
- 12 oz. tomato paste
- 1 ½ tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 2 teaspoon dried basil
- 1 tablespoon dried parsley
- 3 bay leaves
- ¼ teaspoon red pepper flakes
- 1 teaspoon black pepper
Instructions
- In a large stock pot, add the crushed tomatoes, diced tomatoes, tomato paste, and water over high heat.Â
- Once boiling, add all of the spices and reduce the mixture to a simmer.Â
- Cover with a lid and cook over low heat for 2 hours stirring every 20-30 minutes.
- Uncover after 2 hours, stir and continue simmering without the lid for another 2 hours.
- If using meat or meatballs with this sauce, you can cook and add those in the last 30-minutes of cooking time to increase the flavor.Â
- Serve with your favorite pasta or store for up to one week in the refrigerator in an airtight container.
Notes
- myWW Blue: 2
- myWW Green: 2
- myWW Purple: 2
- Points Plus: 3
Nutrition
maria
i will for sure! Been planning on making this and the pizza!
roni
Not silly! I dont' see why not, I just never did it. Mom made sauce in a pot. I make sauce in a pot. I do it out of tradition I guess.
Give it a shot and let us know!
maria
could this be done is a crock pot? sorry if its a silly question. Im a beginner at cooking! loooooove your site!
roni
Dawni - I'm not sure but on the new plan I'm thinking it's only 1 if not 0! It's only made with tomatoes that are free after all!
NI has always been hard for me to calculate on this as I do add varying amounts of water based on thickness and length of time it's cooking. Even on the old points I only counted it as 1.
Dawni
My husband asks me all the time to make this sauce. It is one of our favorites. Just one question though, What is the nutritional values for the new WW program?
roni
I add them now when I have them but this recipe was made up at a time I barely ever kept anything fresh on had (ahhh college days. 🙂 Nowadays I don't think I cook a meal without fresh onion or garlic or both!
susan williams
Sounds great but definitely needs some onion and garlic!
Emily
Looks great! Most of the time, when I cook meatballs, I usually have it on a meatball sub the next few meals after the original spaghetti one. Topped with some cheese and on a slightly toasted bun they are so much better than any restaurants!
roni
I have but the husbands not a fan of pasta without sausage! LOL Make it the same just without the meat. It will be fine. 🙂
Kristen
Do you ever make this w/o the meat? We usually do not put any meat in our spaghetti sauce. TIA, Kristen
roni
I'm here to let you know you aren't losing your mind! 🙂
https://greenlitebites.com/2007/11/15/roni%E2%80%99s-%E2%80%9Cthey-don%E2%80%99t-know-what%E2%80%99s-in-there%E2%80%9D-pizza-sauce/
I just use it more for pizza. 🙂
Sheri
Roni, didn't you have a red sauce that incorporated green vegetables and red food color for camouflage as well or am I losing my mind?
roni
Ahhhh Goodfellas!
One of my all time favs! 🙂
Jessica
I have an off the wall question. I printed this recipie off before the "big crash", so about 2 years ago. You reference a line from a movie "Tell Michael not to let the sauce stick.
Henry says don't let the sauce stick
I'm stirring it."
What movie is that from?! This has been driving me bats**t. I can't find it! I made a batch today. I love making it on cold, crappy days. Its a terrific air fragarancer!
Laura
I made this on Monday, your recipe to a tee - well minus the meat, and I used frozen meatballs; however my entire family raved about how amazing it was and it simmered fo about 4 1/2 hrs and it was delish! I love your recipes!
Sarah
I finally tried this sauce with your meatballs over the weekend, and my picky husband and I both LOVED it. It's just chunky enough -- I threw in some fresh garden tomatoes for my husband and so flavorful. When I portioned it out my husband was doubtful that it would be enough for him b/c he likes a ton of sauce, but he ended up with leftovers in his bowl for garlic bread, so it really stretches a long way. I just wanted to thank you for sharing!!
stl cardinal nut
I've always used Ragu and the thought of making sauce from scratch had never entered my mind. I decided to take the plunge and made your sauce last night. It was WONDERFUL!! My family of picky eaters loved it too! I've made several of your recipes and none of them have been a disappointment. Please, please keep posting them, I really think that this website is responsible for me losing weight and staying motivated. Thanks so much Roni - you are the best!
roni
Sure it can! I've done it when I have vegetarians over for dinner. The flavors a little different but still good!
You could always through soy meatballs in too, I love the ones from Trader Joes!
Michele
Could this be made without the meat so that I could can it? Maybe ading your Turkey Meatballs after it's reheated?? Sounds like a great recipe..and I love to do canning!
Hana
I first saw this recipe when you posted it before the crash and it has taken me this long to make it!
I cooked it for half a day on Monday (Pres. Holiday)and it is great. While I was making it and smelling it simmer, it brought back a memory of going to a friends house in high school. Her Italian mom always had homemade sauce simmering away and I loved the smell of it and it always tasted so good!
I made the meatballs too and they turned out excellent too. I didn't add any turkey sausage to the sauce itself, just did the meatballs but I will in the future - I think it will give the sauce a little more something.
I too froze mine in "flat" ziploc packets. I am hoping they will help me in a pinch when there is nothing in the house!
Thanks Roni, I love your sites and your recipes, and now videos! 🙂
Diane Nelson
Love the sauce - packaged it in sandwich bags, laid them flat on a jelly roll pan and froze them - then packaged the individual sandwich bags into a larger freezer bag.
Since the sandwich bags are flat and thin they thaw quickly.
Packaged meatballs separately so I can use them with this sauce, or in wraps, or whatever.
Love your site.