Homemade Marinara Sauce

My daughter’s favorite food happens to be Spaghetti. It is her most requested meal. But what makes ours super special is the Marinara Sauce. It takes your average spaghetti and kicks it up to awesome!

I love homemade marinara sauce- and this recipe is seriously the best! It is PACKED with flavor that will make smiles all around the dinner table!

Definitely give this recipe a try next time- You won’t ever want any other recipe or jar ever again!

Homemade Marinara Sauce... This recipe is INCREDIBLE! The Best marinara hands down- it is packed with delicious flavor!

4.3 from 15 reviews
Homemade Marinara Sauce
This recipe is INCREDIBLE! The Best Marinara Sauce hands down- it is packed with delicious flavor!
Recipe type: Suace
  • ¼ cup olive oil
  • 1 cup chopped onions
  • 2 garlic cloves, minced
  • 2 (14.5 ounce) cans stewed tomatoes
  • 6 ounce can tomato paste
  • 1 teaspoon oregano
  • 1 Tablespoon basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup white wine
  1. In large sauce pan heat oil and add onions and garlic cook unil tender. Add stewed tomatoes, tomato paste, oregano, basil, salt, pepper and wine.
  2. Cook for 30 minutes on low.
  3. With a hand blender puree sauce well.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dinner, sauce

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  1. Deborah

    How long can I keep this sauce for?

    1. gerri shakra


      I freeze mine in pint & quart size jars

  2. Conny Mitchell

    This sounds really yummy. How long can you store this in the fridge?

  3. juli


    This sounds amazing. Do you have to put wine in it? To make it fasts that way?

  4. Karen Fisher

    Could you use fresh tomatoes in your marinara recipe, and if so how much? Thank you!!

    1. Tracy

      when I make real homemade sauce not this I use about 5/6 pounds of tomatoes and it makes a lg stock pot worth

    2. Roger Johnson

      I always use fresh tomatoes(Roma) in my sauce. Also Red wine works better for color and flavor. My recipe: start with the wine about two cups add your fresh basil and oregano(small amount) {keep adding every few hours during the process along with fresh garlic and finely diced onion} saute some onion until brownish add that to the warming wine and seasonings. then start adding your whole tomatoes let them steep in the hot wine for about twenty minutes remove using a large spoon, let them rest a few minutes then gently pinch a side and peel the thin layer of skin, once skinned add them back to you sauce whole if you have a submersible blender or put them in your stand up blender or food processor and blend until sauce like you can cut a few into larger pieces if you like a chunkier sauce. then let simmer Add spices you like. if you want you can add spicy Italian sausage to it while it cooks then remove the sausage to be served on top like meat balls or simply use meat balls but the sauce must simmer for hours. I also add fresh washed mushrooms about an hour into the process.

    3. Pete Zolley


      I love the idea of warming the red wine and adding the herbs, spices and onion. Now thats building layers of flavor. However, using fresh roma tomatoes is not beneficial to your recipe and here's why... canned tomatoes are picked at the peak of the season so you can be sure that they are going to be just as good, if not better than those roma's that you buy at the produce section of your supermarket that, chances are, were picked out of season. I buy two 14.5 oz cans of Del Monte whole peeled tomatoes and they are delicious. Also, leaving all those tomato seeds in the sauce leaves it tasting awfully bitter. If you insist on using your roma's than I highly recommend that you remove the seeds before using them in your sauce. This can be done by hand quite easily and it makes a huge difference.

    4. kathy

      you are right about the outta season tomatoes...unless your growing your on commercial grocers have most all tomatoes trucked in from cal...i used to haul produce for harris teeter..and when they put the tomatoes on my truck they were always wraped in heavy grade plastic and green as a gord..they were gased..then when they get to their destination the plastic is removed and the tomatoes are woke up to ripen...if they didnt do this tomatoes would spoil befor they could sell them...strawberries are the same way

  5. Tracy


    that's not homemade sorry that is just regular sauce that I make all the time now homemade is when you use real tomatoes and cook from there noting in a can is "HomeMade"

    1. Kerry

      Do you stomp the grapes for wine yourself when you add them to your homemade sauce? Just because she didn't can the tomatoes herself doesn't make it not homemade.

    2. debi

      So when you bake the bread and don't grind the wheat yourself, it's not homemade? It may be an "easier" homemade, but it is homemade.
      Play nice.

    3. Heidi

      How can you say it's not homemade? And who are you to tell someone it's not homemade? Anything is as homemade as someone wants to call it!! Next time just keep on trolling! SMH!

    4. Charlie Wlson


      Where do you get fresh tomatoes in the winter?

    5. Diane Boudreau


      RUDE Tracy!!!!

    6. Lee


      Wow, Tracy. Why would you even waste your time to cut somebody down like that? That IS home made. Maybe not made from scratch, but definitely home made.

    7. Rona


      Wow Tracy! If it's not to your liking then just don't pin it or whatever, no need to be so rude!

    8. peach

      I agree. Take the extra 10 mins and blanch fresh tomatoes. Squeeze out the seeds and chop off the stalk ends. Then dice, puree, or whatever... do your will. Makes a world of difference in flavor. Besides, wine, vinegar, etc., are "Pantry Items" you keep on hand because it's a ridiculous waste of time to create them in the kitchen when you can get better flavor, depth, from folks that specialize in their batch recipes. (Note: Not Hunt's).

  6. Deborah Kind

    How long will this keep?

  7. Vicki

    Is the basil fresh or dried?

  8. Tayyaba

    As a Muslim we cannot add white wine what should we add in stead of wine in Marinara sauce ? Thanks

    1. Kathryn

      You can use grape juice or chicken/vegetable stock. They are my go to when I don't have wine.

  9. Robyn

    What brand white wine do you use

  10. Mrs. K


    This is identical to my own recipe except i use 4 -6 garlic cloves which I add when the onions are finished, only letting them heat for a minute or so. I also use 2 tsps of oregano and 2 tsps. of basil, plus.... ½ a cup of sweet Marsala wine. Love that Marsala wine. I'm with your daughter, spaghetti is the best!!!

  11. Freda Reti


    Keep up the good work! Your recipes are great, I love to cook & try them out on my Children & they just love being the testers of the things I cook of yours. Well done. My Children are hard to please but since I have been cooking with your fab things they cant wait for me to try some more of your Recipes now they eat evrything I cook! Thanks again.

  12. Christie

    If I were to make a large batch, could this be canned?

  13. Laura

    Can this be canned?

    1. Dan

      Yes. Boil in canner for 32 minutes

  14. Tasha @thatssoyummy

    How can anyone say no to homemade marinara sauce... YUM!

  15. Eva

    YES! My tomato garden has been crap this year (mostly because I'm horrible about watering it...). I've been looking for a recipe from canned tomatoes. Do you know how much this makes?

  16. Lara

    How much does this make?

  17. Sandra

    Are you able to can this? Thanks for a yummy recipe!

  18. Ediythe Cull

    I'm going to try it. Thanks

  19. Charlie Wilson


    I actually made this marinara sauce last night. Followed the recipe exactly except i used three cloves of garlic. I thought it was very good, canned tomatoes and all. I will take this over the store bought jars anyday.

  20. FJ


    Made this to use as sauce for homemade pizza. Delicious! Used 28 oz. can of San Marzano tomatoes and no added tom. paste. Also didn't have white wine so left it out - still really good.

  21. Tammy

    Could I use cooking whit wine instead of white wine?

  22. Lucille

    Hi, could you please tell me the name of the white wine you used as I have no knowledge about wines. Thank you.

  23. Stephanie

    I have made this recipe as is, and it is excellent! I've used it for spaghetti and lasagna. I often make a triple batch because I'm cooking for 7 (and wanting leftovers for a or night or two). I've also added diced celery, Rosemary, thyme, and a pinch of red pepper flakes, too, and I like it that way. I often cook the meat (ground turkey) with the onions and garlic and then proceed like usual with the recipe. However, I puree the stewed tomatoes before adding them in this case (because blending meat is weird, okay?). Regardless, this is just a solid recipe with which to begin and then tweak for your tastes.

  24. Sue


    I just now made this recipe. It is in its final minutes of simmering but already tastes amazing. It's too cold outside today to run to the store so I made a sub and added some stuff. Used white wine vinegar and some bone broth I needed to use instead of the wine it called for. Added ground beef and some fresh grated parm. I'm drooling as I wait for this to finish. Will serve over spaghetti squash. Thanks for teaching me a homemade version that doesn't require cooking fresh tomatoes - this is the reason I have never made my own sauce. I will make this one all the time now, no more store bought for me.

  25. Jen

    What kind of red wine would you use? Dry or sweet?

  26. Fried Mozzarella - Chef in Training

    […] that caught my attention the most was that they drizzled them with Alfredo sauce and paired it with Marinara sauce for dipping. The addition of Alfredo was absolutely brilliant and was truly a perfect […]

  27. Linda O


    I just made a huge pot of this . It's simple and easy and very good! Thanks!
    And mine was 'Home-made' because I made it in my ...Home ;). Freezing part of it.
    Instead of adding salt, I use a chicken bouillon cube ( for a double recipe) , it seems to soften the acidity for me.

  28. karenb


    I made this sauce tonight for dinner. My family found it to be very bland. It is a good "base" recipe but definitely needs additional seasoning. I had to add 2 tsp Garlic Herb Seasoning, 2 tsp Italian Seasoning, Chopped Fresh Parsley and Red Wine to the recipe.

  29. Spela

    I am making this sauce for the first time just now. I am making a double batch. Instead of doubling up the stewed tomatoes, I added a 28 oz can of fire roasted tomatoes, and a cup of fresh basil.