Is marinara sauce healthy?

Yes, this homemade marinara sauce is very healthy. It's packed with lycopene from cooked tomatoes, healthy fats from olive oil, and allicin from garlic. It's naturally low in calories, fat, and sugar, and free from the preservatives often found in store-bought versions.

Can I use crushed or diced tomatoes instead of whole peeled?

Absolutely. Whole peeled tomatoes are often preferred for their superior flavor and texture, but crushed or diced tomatoes will also work well. If using diced, you may not need to break them up as much. If using crushed, your sauce will be smoother from the start.

How long can I store homemade marinara sauce?

You can store the sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, it freezes beautifully for up to 3 months.

Why add sugar to tomato sauce?

A small amount of sugar is not for sweetness, but to balance the natural acidity of the tomatoes. It helps to round out the flavors and create a more mellow, less sharp-tasting sauce. It is optional and can be omitted if you prefer.

My sauce is too acidic. How can I fix it?

If your sauce tastes too acidic after simmering, you can add a pinch more sugar. Another trick is to add a very small amount (about 1/4 teaspoon) of baking soda, which will neutralize some of the acid. Stir it in and watch for it to foam slightly, then taste again.

Home / Recipes / italian_american / Marinara Sauce

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Marinara Sauce

POPULARITY

0.0/5

TASTE SCORE

8/10

A rich, flavorful tomato sauce simmered with garlic, onions, and fresh basil. This versatile Italian-American classic is perfect for pasta, pizza, or as a dipping sauce, and comes together in under an hour.

PREP

10m

COOK

45m

SERVES

0.5 CUP

59 cal

SERVINGS

INSTRUCTIONS

4 steps. 45 minutes total.

4 STEPS

1
Step 1
- a.Sauté Aromatics
- b.Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- c.Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes.
- d.Add the minced garlic and optional red pepper flakes. Sauté for another 60 seconds until fragrant, being careful not to burn the garlic.
2
Step 2
- a.Build the Sauce Base
- b.Pour the canned tomatoes with their juices into the pot. For a better texture, you can crush the tomatoes by hand in a separate bowl before adding them.
- c.Use a wooden spoon to break up any remaining large pieces of tomato against the side of the pot.
- d.Stir in the dried oregano, sugar (if using), sea salt, and freshly ground black pepper.
3
Step 3
- a.Simmer to Perfection
- b.Bring the sauce to a gentle simmer over medium heat.
- c.Once simmering, reduce the heat to low, partially cover the pot (leaving a small gap for steam to escape), and let it cook for at least 30-40 minutes.
- d.Stir every 10 minutes to prevent the bottom from scorching. The sauce is ready when it has thickened and the oil begins to separate slightly around the edges.
4
Step 4
- a.Finish and Serve
- b.Remove the pot from the heat. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
- c.Stir in the fresh chopped basil.
- d.For a smoother consistency, use an immersion blender to pulse the sauce a few times directly in the pot. Serve warm over pasta, as a pizza base, or as a dipping sauce.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the best flavor, use high-quality San Marzano tomatoes. They are naturally sweeter and less acidic.
2
Don't rush the simmering process. A longer, slower simmer is key to developing a deep, rich tomato flavor.
3
Add a Parmesan cheese rind to the sauce while it simmers for an extra layer of savory, umami flavor. Remove it before serving.
4
For a more complex taste, deglaze the pot with a splash of dry red wine (like Chianti or Merlot) after cooking the garlic and before adding the tomatoes.
5
This sauce freezes exceptionally well. Allow it to cool completely, then store in airtight containers or freezer bags for up to 3 months.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Arrabbiata

Increase the red pepper flakes to 1-2 teaspoons, or add a finely chopped red chili along with the garlic for a fiery kick.

Puttanesca Style

During the last 15 minutes of simmering, stir in 1/2 cup of pitted and chopped Kalamata olives, 2 tablespoons of capers, and 4-5 chopped anchovy fillets.

Creamy Tomato Sauce

After the sauce has finished simmering and you've removed it from the heat, stir in 1/4 to 1/2 cup of heavy cream or full-fat coconut milk for a richer, creamier texture.

Vegetable Marinara

Sauté finely chopped carrots, celery, and bell peppers along with the onion to add more vegetables and nutrients to the sauce.

HEALTH BENEFITS

Why this is on our healthy list.

🌿

Rich in Antioxidants

Tomatoes are an excellent source of lycopene, a powerful antioxidant that becomes more bioavailable when cooked. Lycopene helps protect cells from damage caused by free radicals.

❤️

Supports Heart Health

The combination of lycopene from tomatoes, healthy monounsaturated fats from olive oil, and allicin from garlic can help lower bad cholesterol, reduce blood pressure, and support overall cardiovascular health.

🛡️

Boosts Immunity

Garlic has well-known antimicrobial and antiviral properties, while tomatoes are a good source of Vitamin C. Together, they can help strengthen the immune system.

QUESTIONS?

Frequently asked questions

A half-cup serving of this homemade marinara sauce contains approximately 70-90 calories, depending on the exact amount of olive oil used.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Marinara Sauce

For 8 servings

4 steps. 45 minutes total.

Step 1

Step 2

Step 3

Step 4