{"id":229076,"date":"2025-05-07T16:20:49","date_gmt":"2025-05-07T16:20:49","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/homemade-marinara-sauce-the-country-cook\/"},"modified":"2025-05-07T16:20:49","modified_gmt":"2025-05-07T16:20:49","slug":"homemade-marinara-sauce-the-country-cook","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=229076","title":{"rendered":"Homemade Marinara Sauce – The Country Cook"},"content":{"rendered":"


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Seasoned to perfection, this Homemade Marinara Sauce is a great recipe to use in all your favorite pasta dishes!<\/em><\/p>\n

A DELICIOUS VERSATILE HOMEMADE SAUCE<\/h2>\n

Let me preface this by saying this is not your Italian Nonna\u2019s marinara sauce. I am very aware that this recipe is in no way authentic and I am not claiming it is at all. This is just my quick and easy version of marinara sauce (you don\u2019t even need to go out of our way to get fresh herbs!) So now that that is out of the way, let\u2019s get to this sauce. Maybe you want sauce for pasta or maybe you just want a great dipping sauce for those yummy mozzarella sticks<\/a>! There really is no stopping how you can serve this marinara sauce. If you want to try a little something special for dinner tonight then put the jarred sauce on the shelf for later and try my very simple Homemade Marinara Sauce recipe!<\/p>\n

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I loved how simple this was and I had everything on hand. Normally I have to go to the store for fresh herbs but I found your recipe where I could use dried herbs and it was great \u2013 thank you so much. I will make this often!
\u2013 Caren<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

FREQUENTLY ASKED QUESTIONS:<\/h2>\n
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Can I make this into a meat sauce?<\/strong> <\/p>\n

Yes! Brown the meat with the onions and then proceed with the recipe as written. The recipe will support about 1-1 \u00bd pounds of ground meat.\u00a0Or try my Meatball Parmesan Skillet<\/a> using this marinara sauce recipe for a fun, meaty recipe!<\/p>\n<\/p><\/div>\n

Can I use fresh herbs instead of dried?<\/strong> <\/p>\n

Fresh herbs are great to add to a Marinara Sauce. Dried herbs are more potent so you\u2019ll use about 2-3 times the amount of fresh herbs. You may also need to simmer longer for the flavors to permeate the sauce.\u00a0<\/p>\n<\/p><\/div>\n

How long do I need to simmer this for best flavor?<\/strong> <\/p>\n

Simmer the sauce for at least 30 minutes. But it can be simmered for up to an hour or two. Keep the heat low and stir occasionally to make sure the sauce isn\u2019t sticking\/burning on the bottom of the pan. Add \u00bd cup of red wine just after saut\u00e9ing the garlic\/herbs. Red wine provides depth and richness to the sauce.\u00a0<\/p>\n<\/p><\/div>\n

Can I double this recipe?<\/strong> <\/p>\n

Absolutely! If you want to double this to serve more people or to save for later, you can absolutely do that.<\/p>\n<\/p><\/div>\n

How can I cut down on the acidity of the tomatoes without using sugar in this sauce?<\/strong> <\/p>\n

I did learn a tip about acidity\u00a0that I wanted to share with you. We\u2019re generally taught to add sugar to tomato sauces (like I do here) or sometimes folks add carrots because of their natural sweetness, but if you don\u2019t want to add sugar but still want to cut some of the acid in the sauce, try adding a bit of baking soda. It can really help neutralize the acidity and make it a little less tart without needing to add sugar. So you could add about a teaspoon here instead of sugar if you want an alternative.<\/p>\n<\/p><\/div>\n

How do I store leftovers?<\/strong> <\/p>\n

Cool the marinara sauce to room temperature. Store in an airtight container or a ziptop bag. Sauce will keep in the refrigerator for 4-5 days or freeze in a freezer bag for up to 3 months.\u00a0Defrost in refrigerator before reheating on stovetop.<\/p>\n<\/p><\/div>\n

How else can I use this sauce?<\/strong> <\/p>\n

Obviously this Marinara Sauce is great with pasta but it would also be great to make some Homemade Meatballs<\/a> and then add them to the sauce for spaghetti and meatballs or meatball sandwiches!<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)<\/h3>\n
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  • olive oil<\/strong> \u2013 you could also use avocado oil as well.<\/li>\n
  • onion<\/strong>\u2013 if you don\u2019t care for onions in your marinara sauce, you can omit them.<\/li>\n
  • garlic<\/strong> \u2013 use fresh garlic here if at all possible. You just don\u2019t get the same flavor with the jarred stuff. If that is all you have on hand then go for it, but if you can use fresh, then that is best here. <\/li>\n
  • dried basil<\/strong> \u2013 you can definitely use fresh herbs for this \u2013 see my Frequently Asked Question section above on how to substitute.<\/li>\n
  • dried oregano<\/strong><\/li>\n
  • crushed red pepper flakes<\/strong> \u2013 you can leave these out if you prefer. I don\u2019t think it makes it spicy at all but I know it is a taste preference.<\/li>\n
  • tomato paste<\/strong><\/li>\n
  • tomato sauce<\/strong><\/li>\n
  • crushed tomatoes<\/strong> \u2013 if you want, you can get the crushed tomatoes that has basil added. You do not need to change any of the other ingredients. <\/li>\n
  • granulated sugar<\/strong>\u2013 if you don\u2019t want to use sugar to cut the acidity, you can use something else. I made a suggestion in the FAQ (Frequently Asked Question) area above.<\/li>\n<\/ul>\n
    \"Olive\"Olive<\/figure>\n

    HOW TO MAKE HOMEMADE MARINARA SAUCE:<\/h2>\n

    In a large skillet or Dutch oven, saute onion in olive oil over medium heat until soft and translucent (4-5 minutes).\u00a0Add minced garlic, dried basil, dried oregano, and red pepper flakes; saute 1 minute longer.<\/p>\n

    \"A\"A<\/figure>\n

    Add tomato paste, tomato sauce and crushed tomatoes (juice included). Bring to a boil. Reduce heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally.\u00a0 Taste the sauce and add granulated sugar as needed to balance the acidity in the sauce.<\/p>\n

    \"Crushed\"Crushed<\/figure>\n

    Stir to combine. Serve over pasta, as a dipping sauce for garlic bread, etc.\u00a0<\/p>\n

    \"A\"A<\/figure>\n

    CRAVING MORE RECIPES?<\/h3>\n
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    \"Looking\"Looking<\/div>\n
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      In a large skillet or Dutch oven, add 2 Tablespoons olive oil<\/span> and saute 1 small yellow onion, diced<\/span> until soft and translucent (4-5 minutes).<\/span><\/p>\n<\/li>\n

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      Add 3-4 cloves garlic, minced<\/span>, 2 teaspoons dried basil<\/span>, 2 teaspoons dried oregano<\/span> and \u00bd teaspoon crushed red pepper flakes<\/span> until garlic is fragrant (about 30 seconds to one minute.)<\/span><\/p>\n<\/li>\n

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      Add 12 ounce can tomato paste<\/span>, 29 ounce can tomato sauce<\/span> and 28 ounce can crushed tomatoes<\/span> (juice included.)<\/span><\/p>\n<\/li>\n

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      Bring to a boil. Reduce heat to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally.<\/p>\n<\/li>\n

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      Taste the sauce and add 2 teaspoons granulated sugar<\/span> (or to taste) as needed to balance the acidity in the sauce.<\/span><\/p>\n<\/li>\n

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      Stir to combine.<\/p>\n<\/li>\n

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      Serve over pasta, as a dipping sauce for garlic bread, etc.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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      • Please refer to my FAQ\u2019s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        Course: <\/span>Side Dish<\/span><\/p>\n

        Cuisine: <\/span>American<\/span><\/p>\n<\/div>\n

        Calories: <\/span>181<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>32<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>7<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>1345<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>8<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>21<\/span>g<\/span><\/span><\/p>\n

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        \u201cThe Country Cook\u201d is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

        Seasoned to perfection, this Homemade Marinara Sauce is a great recipe to use in all your favorite pasta dishes! A DELICIOUS VERSATILE HOMEMADE SAUCE Let me preface this by saying this is not your Italian Nonna\u2019s marinara sauce. I am very aware that this recipe is in no way authentic and I am not claiming […]<\/p>\n","protected":false},"author":1,"featured_media":229077,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[5022,1030,9936,66270,7904],"dealstore":[],"offerexpiration":[],"class_list":["post-229076","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cook","tag-country","tag-homemade","tag-marinara","tag-sauce"],"yoast_head":"\nHomemade Marinara Sauce - The Country Cook - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=229076\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Marinara Sauce - The Country Cook - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Seasoned to perfection, this Homemade Marinara Sauce is a great recipe to use in all your favorite pasta dishes! 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