The Best Homemade Marinara Sauce

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 This homemade marinara sauce is easy to make in the crockpot and tastes better than anything you could buy at the store! How-to recipe video in the post!

I am so excited to share the best homemade marinara sauce with you! This week is going to be pasta themed, and I’m so excited to share these classic recipes with you! I am half Italian, and while I don’t claim to make authentic Italian cuisine, my Italian heritage runs deep on my mother’s side of the family and cooking of all kinds has always been intertwined with that heritage.

This homemade marinara sauce recipe is one that I have been making forever, my mother has been making forever, and her mother has been making forever. I’m sure my grandmother learned it from her grandmother and so on. I think we all make it a little differently and it never turns out the same, but that’s why it’s always amazing. It’s the perfect recipe to kick off this pasta themed week!

The other great thing about this homemade marinara sauce is it can be transformed into a meat sauce in a second, that’s the version I had made up when I snapped these photos, and I’ll explain how easy it is to make that variation a little later.

First things first, the secret to the sauce is in how long you cook it {this is great in the crock pot! – details in the recipe}. The longer and slower it cooks, the better it is. It’s even great if you make it a day in advance, put it in the fridge overnight, and then reheat it the next day.

I’m telling you, the secret to good pasta is always in the sauce. When my mother or grandmother makes this homemade marinara sauce, we don’t say we are having pasta for dinner. We all say we are having sauce for dinner! We are all pretty passionate about our food.

I will never forget the first time I made this sauce for Andy’s family. We were on a family trip, we had only been married for about 4 months, and it was actually my first time ever cooking for them. I always mix a little sauce into the pasta to keep it from sticking and then let people serve themselves.

Well.

I had made a huge batch of sauce and pretty much it was all still there when dinner was over. Additionally, I found out later that everyone was grossed out I had mixed some sauce with the pasta. To top it all off, Andy’s brother piled the pasta on his plate, dumped some sauce on it, and then SMOTHERED it in ranch dressing.

My Italian blood was boiling and I think all my dead Italian ancestors rolled over in their graves. HA! Those are some funny memories. Needless to say, I learned a few lessons about cooking for the in-laws.

Anyways, this homemade marinara sauce is always my go-to recipe, whether I’m cooking for my family or a crowd. It’s so good, I’ve given out this recipe more times than I can count!

I do have a hard time giving exact measurements for this marinara sauce, so this is pretty close to what I do when I make it. The beauty of cooking is learning what you like and adjusting from there, so make it according to the recipe a few times and then alter it a little to your taste.

To make it into a meat sauce, I brown some ground beef or sausage or both before sautéing the onions. When it’s almost browned, I sauté the onions, add the herbs, and continue on with the recipe.

Additionally, if you have some sausage links {used in this photo shoot!}, a chicken breast, a pork chop, really anything you can just stick that whole in the sauce after it’s prepared and let it cook away. After it’s done, I remove the meat, roughly chop it, and serve it with the sauce. It’s really up to you.

In the recipe I use canned crushed tomatoes, you can use plain tomato sauce or homemade crushed tomatoes. I love using fresh tomatoes from the garden! You’ll want to blanch them, then peel them, then crush them or grind them. An immersion blender works really well for that job.

Looking for a great bread to go along with this sauce? Check out my garlic herb cheese bread! Or a quicker version, my cheesy garlic bread recipe!

PIN this recipe on your Pasta board to SAVE it for later! Follow Longbourn Farm on Pinterest for more great tips, ideas, and recipes!

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4.67 from 3 votes

The Best Homemade Marinara Sauce

This homemade marinara sauce is easy to make in the crock pot and tastes better than anything you could buy at the store! How-to recipe video in the post!

Course Main Course

Cuisine Italian

Keyword best marinara sauce recipe, homemade marinara, marinara sauce recipe

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings 6 people

Calories 93

Author Longbourn Farm • Alli Kelley

Ingredients

• 24 ounces crushed tomatoes 2 cans
• 6 ounces tomato paste 1 small can
• 6 ounces water fill the tomato paste can up with water
• 1 carrot whole
• 1 tablespoon olive oil
• 1 onion chopped fine
• 2 teaspoons dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• meat of your choice optional, see note for instructions

US Customary - Metric

Instructions

• In a medium pot or dutch oven, pour in crushed tomatoes, tomato paste, and water. I just fill the empty tomato paste can up with water.
• Place the whole carrot in the sauce.
• In a sauté pan, heat oil until shimmering.
• Sauté onion until translucent.
• Add the herbs and salt and cook a minute or two longer.
• Pour into sauce and stir to combine.
• Cook on low for at least an hour, preferably longer. You can simmer a pot on very low on the stovetop, or put it on the middle rack in a 275 degree F oven or cook it on low in the crock pot for up to 8 hours.
• Stir occasionally, especially if cooking on the stovetop.
• When finished cooking, remove the carrot and taste to adjust seasonings.

Video

Notes

The carrot is added to the sauce to tone down the acidity of the tomatoes. If you don't have a carrot, you can substitute adding 2-3 tablespoons of sugar. How much you use will depend on the canned product you use, or if you use fresh tomatoes.

To make it into a meat sauce, I brown some ground beef or sausage or both before sautéing the onions. When it's almost browned, I sauté the onions, add the herbs, and continue on with the recipe. Additionally, if you have some sausage links, a chicken breast, a pork chop, really anything you can just stick that whole in the sauce after it's prepared and let it cook away. After it's done, I remove the meat, roughly chop it, and serve it with the sauce. It's really up to you.

In the recipe I use canned crushed tomatoes, you can use plain tomato sauce or homemade crushed tomatoes. I love using fresh tomatoes from the garden! You'll want to blanch them, then peel them, then crush them or grind them. An immersion blender works really well for that job.

If you'd like to use fresh herbs, omit adding any during the sauté step. Instead, chop them up finely and add them when the sauce is finished cooking, right before serving. Use double the amount of dried herbs listed in the recipe except for oregano. Fresh oregano can be overpowering, so add it sparingly and then taste to adjust.

I like to cook my sauce in the crockpot on low for about 4 hours but you can leave it in the crockpot for up to 8.

If you're cooking it on the stovetop or in the oven, be sure to check it frequently at the beginning of the cooking time to make sure the heat is correct and nothing is burning or getting to hot. Cook it for at least 1 hour this way, up to 4 hours.

Nutrition

Calories: 93kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Sodium: 577mg | Potassium: 687mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2375IU | Vitamin C: 18.6mg | Calcium: 69mg | Iron: 2.8mg