Marinara Sauce

I’ve been on the lookout for a homemade Marinara recipe for a really long time.  I’ve been slowly trying to incorporate more homemade pantry staples (although this recipe uses canned crushed tomatoes… you win some, you lose some, right?) and I’ve finally found a red sauce that I can call the sauce.  This recipe is very easy to whip up, and it is wonderful used as a dip (a recipe for focaccia, where I use this sauce as a dip, is coming very soon), as a pasta sauce, and even as a base for pizza. Another great thing about this marinara sauce is that it freezes wonderfully! I made a large batch and froze individual jars of sauce for later use.  Whenever I needed some, I simply left it out of the counter for a few hours, and voilà!  Marinara at your service 🙂   MarinaraPic

Marinara Sauce

Yield: 3 Cups


  • 1 tablespoon olive oil
  • ½ small onion, diced
  • 2 cloves garlic, diced
  • 1 carrot, peeled and diced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (28 ounce) can crushed tomatoes
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • 1 dried bay leaf
  • 1 tablespoon butter
  • 1 ½ teaspoons brown sugar

Directions: Heat oil in a large vessel over medium heat until hot and rippling. Add onions and garlic, and cook, stirring frequently, until translucent, about 3 to 5 minutes. Add carrots, salt, and pepper, and cook until the vegetables are slightly tender, about 5 minutes. Add crushed tomatoes, basil, oregano, and bay leaf, cover, and reduce heat to low. Simmer for one hour, stirring occasionally, until thickened and the vegetables are completely tender. Stir in butter and brown sugar. Season with additional salt and pepper if needed. Remove and discard bay leaf. Using an immersion blender or food processor, blend the sauce until smooth.


25 responses

  1. It is so hard to find something you really like and once you do it’s like all excitement! I’m like that with many things. Food is so subjective though, what I think is good may not be what you think is good. But good thing about bloggers and who you choose to follow, it does make it easier to trust what they recommend. I will trust you. Besides, I see the ingredients and it does sound quite perfect. Looks very thick and luscious. I’m so lazy when it comes to tomato sauce or pasta sauce, I open a tin of tomatoes, crushed preferably, throw into a pan with olive oil heating in it with some garlic, and cook for s bit, throw in pasta and voila. Simple pasta sauce. But my kids like it this way so I’ll keep on doing it!
    This sauce would be perfect in my lasagne though….yum.

  2. Yum! I am intrigued by the addition of brown sugar, I bet that’s a really nice undertone! Now that it’s back to school I am on the hunt for components I can freeze to make weeknight dinners less crazy (evening crunch time is becoming unbearable) so I will definitely have to try this.

  3. Hi, just discovered your blog and I am looking forward to check out your latest recipes, they all look fantastic especially the churros. =)
    I always use lots of marinara sauce in our food so I started to make spicy versions too but since that I kind of forgot about the original and how beautiful simple marinara sauce can taste. Thanks for sharing your recipe and refreshing my mind. cheers!

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