Homemade Marinara Sauce Recipe

Heat oil and sweat aromatics

Place a medium saucepan over medium heat. Add 3 tbs extra-virgin olive oil and allow it to warm for 30 seconds. Add the finely diced onion (about 1 cup) and a pinch of salt; cook stirring occasionally until the onion is translucent and soft, about 6–8 minutes — do not let it brown.

Add garlic and carrot

Add the minced garlic (4 cloves) and grated carrot (1/2 cup) to the pan. Cook, stirring, until the garlic is fragrant and the carrot softens, about 1–2 minutes. This builds sweetness and reduces tomato acidity.

Add tomato paste and toast

Add 2 tbs tomato paste to the aromatics and cook, stirring, for 1–2 minutes. Toasting the paste deepens flavor; it should darken slightly but not burn.

Add canned tomatoes

Pour in the 28 oz can of whole peeled tomatoes and 1/2 cup water or stock. Use a wooden spoon or a potato masher to break the whole tomatoes into chunks (or crush them in a bowl before adding for a smoother sauce). Stir to combine, scraping up any browned bits from the pan.

Season

Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 1/4 tsp red pepper flakes, 1/2 tsp sugar (if using), 1.5 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Bring the sauce to a gentle simmer over medium heat.

Simmer gently

Reduce heat to low so the sauce maintains a gentle simmer. Partially cover the pan and cook, stirring occasionally, until the sauce thickens and flavors meld, about 30–40 minutes. If the sauce reduces too much before flavors develop, add up to another 1/4 cup water.

Adjust seasoning

Taste and adjust salt, pepper, or sugar as needed. Remove and discard the bay leaf.

Finish with basil and butter

Stir in the torn fresh basil leaves (1/4 cup) and, if using, 1 tbs unsalted butter off the heat until melted. The butter adds a glossy mouthfeel and rounds acidity.

Optional texture adjustments

For a smoother sauce, use an immersion blender to puree to your desired consistency directly in the pot (use short bursts). For a chunkier sauce, leave as is. Rewarm gently if necessary.

Store or serve

Serve immediately over pasta, meatballs, or pizza. To store, let cool to room temperature, transfer to airtight containers, and refrigerate up to 5 days or freeze up to 3 months. Reheat gently before serving.