Homemade Marinara Sauce Recipe

Homemade Marinara Sauce Recipe

By Holly Erickson & Natalie Mortimer

https://themodernproper.com/homemade-marinara-sauce

It's an odd and somewhat blurry photo but it is my own photo of the sauce we made. 

I personally LOVED this marinara sauce and I am not a big marinara fan. I added more garlic than it called for and also more fresh basil than it called for. I chopped up most of the basil but did some bigger leaves as well. Luke also commented multiple times how yummy the sauce was. Everyone liked it. It's a keeper! I came across this recipe and randomly tried it while making appetizers with Izzy and Averi. Thanks girls!  Annette Jan.2026

Serves:  6

Prep Time:  5 min

Cook Time:  25 min

Calories:  129

Rich with olive oil and garlic, homemade marinara sauce is meant to come together quickly, making it an everyday pleasure that’s well within reach.

Ingredients

¼ cup extra-virgin olive oil

6 garlic cloves, thinly sliced or roughly chopped (I used about 6 tsp minced garlic from a jar)

1 (28-ounce) can crushed tomatoes

1 teaspoon granulated sugar

1 teaspoon kosher salt, plus more to taste

1 teaspoon Italian seasoning

¼ cup loosely packed fresh basil leaves (I chopped up my basil and added 1/4 cup of that and then added a few smaller full leaves. 

Method

Heat the oil in a large skillet or Dutch oven over medium heat. Once the oil is glistening, add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, sugar, salt, Italian seasoning, and basil leaves.

Increase the heat to medium high and bring the sauce to a gentle boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 20-30 minutes (mine probably simmered for more like an hour)(. Discard basil leaves (I did not discard the basil leaves), taste and season with salt.

Use immediately or cool completely and store refrigerated in an airtight container for up to 1 week or in the freezer for up to 3 months.