Forget Jarred Sauce—This Homemade Marinara Slaps

Store-bought marinara tastes like regret. You know it. I know it.

That sad, watery, oversalted gloop ruins pasta, pizza, and your self-respect. But here’s the good news: making real marinara at home takes less than 30 minutes, costs pennies, and tastes like your Italian grandma’s secret recipe (even if your grandma microwaves spaghetti). No fancy skills, no weird ingredients—just stupidly good sauce.

Ready to never buy Prego again?

Why This Recipe Works (Spoiler: It’s Not Magic)

Most marinara recipes either demand 4 hours of simmering or taste like ketchup with identity issues. This one nails the balance: rich, bright, and packed with umami, without the all-day commitment. The trick? Quality canned tomatoes (yes, canned—fight me), a hit of butter (thanks, Marcella Hazan), and a splash of pasta water for silky texture.

It’s so good, you’ll side-eye restaurants charging $24 for “house-made” sauce.

Ingredients You’ll Need

• 1 (28 oz) can whole San Marzano tomatoes (chefs swear by these for a reason)
• 3 tbsp unsalted butter (or olive oil for vegan, but butter wins)
• 4 garlic cloves, thinly sliced (not minced—trust the process)
• 1 tsp red pepper flakes (optional, but life’s too bland without spice)
• 1 small onion, halved and peeled (yes, you’ll fish it out later)
• 1 tsp sugar (balances acidity; no, your sauce won’t taste like candy)
• Salt to taste (start with ½ tsp)
• ¼ cup pasta water (if using for pasta; otherwise, skip)
• Fresh basil (for garnish, or toss a leaf in while simmering)

Step-by-Step Instructions

1. Blend the tomatoes: Dump the can (juice and all) into a blender. Pulse 2-3 times until chunky-smooth. No blender?

   Crush ’em by hand like a medieval peasant.

2. Cook the garlic: Melt butter in a saucepan over medium heat. Add garlic and red pepper flakes. Sizzle for 1 minute until fragrant—don’t let it brown, or you’ll taste burnt regret.
3. Simmer the sauce: Pour in the tomatoes, add the onion halves and sugar.

   Stir, then let it bubble gently for 20-25 minutes. Stir occasionally so it doesn’t scorch. FYI, the onion is your flavor MVP—it’ll vanish before serving.

4. Adjust and finish: Discard the onion.

   Taste. Need more salt? Add it.

   Too acidic? A pinch more sugar. Stir in pasta water if using.

   Tear in basil if you’re fancy.

5. Serve or store: Toss with pasta, drown a meatball, or jar it for later. Congrats, you’ve just outclassed Rao’s.

How to Store Your Sauce (Because You’ll Have Leftovers)

Fridge: Cool completely, then stash in an airtight container for up to 5 days. Reheat gently—microwaving turns it into lava. Freezer: Portion into jars or freezer bags (leave headspace).

It keeps for 3 months. Thaw overnight in the fridge, or pretend you’re defrosting a T-rex in warm water.

Why Bother Making Marinara From Scratch?

You control the salt (unlike jarred sauce, which could double as a brine). No weird preservatives—just real food. It’s cheaper per serving than premium brands.

Plus, you’ll impress dates, roommates, and your future self. IMO, that’s worth 20 minutes of stirring.

Common Mistakes That Ruin Marinara

• Using fresh tomatoes: Unless it’s peak season, they’re flavorless. Canned are picked ripe and taste better.

  Science says so.

• Overcooking the garlic: Burnt garlic = bitter sauce. Golden is good; brown is bad.
• Skimping on simmer time: 10-minute sauces taste raw. Patience, grasshopper.
• Not tasting as you go: Your tongue is the best tool in the kitchen.

  Use it.

Swaps and Subs (Because Life Happens)

No San Marzanos? Any good-quality canned tomato works. Vegan? Swap butter for olive oil. Allergic to onions? Use a pinch of onion powder (but weep quietly). Want meat? Brown some ground beef or sausage first, then make sauce in the same pan for extra flavor.

FAQs (Because You’re Judging Me Right Now)

Can I use tomato paste?

Sure, but it’s not the same. Paste thickens and intensifies flavor, but this recipe relies on whole tomatoes for freshness. If you’re desperate, add 1 tbsp with the garlic.

Why blend the tomatoes?

Texture.

Whole tomatoes break down unevenly, and nobody wants a chunky marinara (unless it’s Sunday gravy—different recipe). Blending ensures smooth-but-not-soupy consistency.

My sauce is too acidic. Help?

Add a pinch more sugar or butter.

If it’s still puckeringly tart, you probably used crappy tomatoes. Lesson learned.

Can I double this?

Absolutely. Double everything except the onion—one is enough.

Use a bigger pot, though, unless you enjoy tomato volcanos.

Final Thoughts

Homemade marinara isn’t just a recipe—it’s a power move. It’s faster than delivery, cheaper than store-bought, and tastes like you actually know what you’re doing. Plus, you get to say “I made the sauce” with a straight face.

Now go forth and sauce responsibly.