FREE 5-Ingredient Recipe EBook

• Here’s Why My Homemade Marinara Sauce Recipe Is Better Than Store-Bought
• Ingredients & Substitutions
• How To Make Marinara Sauce
• My Recipe Tips & FAQs
• Homemade Marinara Sauce (No Sugar Added) Recipe card
• Ways To Use It
• Recipe Reviews

Here’s Why My Homemade Marinara Sauce Recipe Is Better Than Store-Bought

Every time I used to grab a jar of marinara at the store, I’d flip it over and see the same thing: sugar and preservatives hiding in the ingredient list. And honestly, the flavor never impressed me. Plus, so many of my readers kept asking me for a homemade marinara sauce that was clean, simple, and actually delicious. It turned out so much fresher than any jar, and I’ve been hooked ever since. Here’s why my family (and so many of you!) have loved this marinara sauce recipe over the years:

• Real flavor from real ingredients – Sautéed onion and garlic with fresh basil give my marinara sauce recipe so much depth and cozy aroma, while my Besti Monk Fruit Allulose Blend adds just the right natural sweetness to make the tomatoes taste bright without any sugar.
• Quick and simple – Just 5 minutes of prep and 20 minutes of simmering give this easy marinara sauce a surprising all-day flavor.
• Make ahead friendly – This sauce stores beautifully, and the flavors get even better in the fridge, so I love making it ahead.

Beyond pasta and pizza , I spoon this homemade marinara sauce over chicken , layer it into casseroles, or even dunk mozzarella sticks in it. Make it with me, and you’ll never look at jarred sauce the same way again!

“We made 8 batches of this today!! Excellent and tasty. Super easy to make.” –Terry

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my easy marinara sauce recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Crushed Tomatoes – I prefer these for texture in my marinara sauce, but technically you can use diced tomatoes, tomato sauce, or tomato puree if you like. Your sauce will just have that same texture.
• Aromatics – I like white onion and fresh garlic best! Yellow onion, jarred garlic , or even 1/4 to 1/2 teaspoon of garlic powder work in a pinch.
• Olive Oil – You can use regular or extra virgin, or even avocado oil. I add quite a bit to give this marinara sauce recipe plenty of flavor, but you can use less if you like.
• Herbs & Spices – I kept it classic with my 5-minute Italian seasoning (a blend of oregano, marjoram, basil, thyme, rosemary, and sage), plus sea salt , black pepper , a pinch of red pepper flakes , and fresh basil leaves . If I’m out of the fresh herbs, I swap in about 2 teaspoons dried basil, or just more Italian seasoning.
• Sweetener – Most marinara sauce recipes as well as jarred sauces add sugar to balance acidity. You certainly can, but I use Besti Monk Fruit Allulose Blend instead. It tastes and measures like sugar, dissolves perfectly (no gritty texture), and has no calories or aftertaste. Powdered Besti or regular sugar also works, but most other sweeteners won’t dissolve or can crystallize after storing.

VARIATION: Make a meat marinara sauce!

When I want a meat sauce, I just add a pound of ground beef after sauteing the onions and garlic. Then, cook for 8-10 minutes, until browned, before adding the other ingredients. You can also sneak in some extra sauteed veggies for more flavor and nutrition.

How To Make Marinara Sauce

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Sauté the aromatics. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and garlic, and cook until they’re soft and fragrant.
2. Stir in the crushed tomatoes, Italian seasoning, salt, pepper, red pepper flakes (if you like a little heat), Besti, and fresh basil. I let the homemade marinara sauce gently simmer, until the flavors come together and the kitchen smells amazing.
3. Season to taste. Adjust salt and pepper to your liking if needed. Enjoy it right away over pasta, pizza, or whatever you’re making, or let it cool and store in glass jars for later.

• For the best marinara sauce, I recommend a Dutch oven . You can definitely use a regular pot, but I find my Dutch oven heats more evenly and keeps the sauce at a gentle simmer without scorching on the bottom.
• I wait until the sauce has simmered before adjusting the salt and pepper. The flavors develop as it cooks, and it’s easier to get the balance right at the end.
• You can adjust the texture of this homemade marinara sauce to your liking. I like a chunky texture, but if you want it smooth, simply puree it with a regular blender or use an immersion blender right in the pot. I also have alternativs to the crushed tomatoes above that will get you different textures.
• How do I thin out marinara sauce? If it feels too thick, just stir in a splash of water until it’s right for you. Sometimes I use balsamic vinegar instead, which adds subtle sweetness and tang at the same time.
• Want it thicker? I usually keep mine on the thinner side, but if you want it heartier, simmer uncovered 5-10 minutes more — a wider pan reduces faster. To thicken it faster, stir in 1-3 tablespoons tomato paste until it’s as saucy as you like. Then, taste and tweak the seasoning.
• This sauce gets thicker when you reheat it, or if you simmer it too long. So, just thin it out like I described above if needed.
• How to can marinara sauce? Pour the hot sauce into sterilized jars ( these are the ones I use ), leaving 1/2 inch headspace. Wipe the rims, seal with lids, and process in a boiling water bath for the time recommended for your jar size and altitude. For exact times and safety details, I recommend following the USDA canning guidelines .
• If you make this into a meat sauce, skip water bath canning. Meat makes the sauce low-acid, so it’s not safe to preserve this way. If you want to can a meat sauce, you’ll need a pressure canner instead.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/4 cup Olive oil ▢
• 1/2 medium Onion (chopped) ▢
• 3 cloves Garlic (minced) ▢
• 1 28-oz can Crushed tomatoes ▢
• 1 tsp Italian seasoning ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1/4 tsp Red pepper flakes (optional) ▢
• 1 tbsp Besti Monk Fruit Allulose Blend ▢
• 2 tbsp Fresh basil (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic and saute for 3-4 minutes , until the onion is translucent.
2. Add the crushed tomatoes, Italian seasoning, salt, pepper, red pepper flakes (if using), Besti, and chopped fresh basil. Stir until combined.
3. Simmer the homemade marinara sauce over medium-low heat for 20 minutes .
4. Adjust salt and pepper to taste, if needed.
5. Serve immediately, or let the sauce cool completely before storing it in glass jars in the refrigerator.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips & questions: Check out my recipe tips above to help you get the best flavor, the right texture, and safe ways to store or can your homemade marinara sauce.
• Storage: I keep my homemade marinara sauce in glass jars in the fridge, and it stays fresh for about a week.
• Meal prep: You can store it in the fridge for the week, freeze it for later, or check out my canning instructions above if you want to preserve a bigger batch.
• Reheat: Warm the sauce in a saucepan on the stove (my go-to for best flavor) or microwave until hot.
• Freeze: Homemade marinara sauce freezes beautifully! Just use an airtight container or freezer bag, and it will last up to 3-6 months in the freezer.
• Recipe yield: My marinara sauce recipe makes about 3 cups. The exact volume can vary depending on how much it reduces while simmering.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Homemade Marinara Sauce Recipe

Ways To Use It

This marinara sauce recipe is probably the most versatile sauce I’ve ever made! I’m sure you already have favorite ways you use the jarred stuff, and yes, you can use this homemade version the same way. But just in case, here are some ideas:

• Noodles – This is the ultimate pasta sauce, so feel free to spoon it over or simmer it with your favorite pasta! I often keep it lighter with veggie options like zucchini noodles , spaghetti squash , or even shirataki noodles .
• Casseroles – I love using this homemade marinara sauce in baked dishes like zucchini lasagna , cabbage roll casserole , or my latest fave, ground beef casserole .
• Pizza – This makes a great pizza sauce, too! I often spread it on cauliflower pizza crust , my low carb pizza , or even a pizza casserole .
• Italian dishes – For a comforting Mediterranean-inspired meal, try this sauce over Italian meatballs or eggplant rollatini , or layered into stuffed eggplant or zucchini pizza boats .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Homemade Marinara Sauce (No Sugar Added)

My easy homemade marinara sauce recipe is garlicky, herby, tangy, and a little sweet, with no refined sugar. Make it in just 20 minutes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/marinara-sauce/

Ingredients

• 1/4 cup Olive oil
• 1/2 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 1 28-oz can Crushed tomatoes
• 1 tsp Italian seasoning
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1/4 tsp Red pepper flakes (optional)
• 1 tbsp Besti Monk Fruit Allulose Blend
• 2 tbsp Fresh basil (chopped)

Instructions

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic and saute for 3-4 minutes , until the onion is translucent.
2. Add the crushed tomatoes, Italian seasoning, salt, pepper, red pepper flakes (if using), Besti, and chopped fresh basil. Stir until combined.
3. Simmer the homemade marinara sauce over medium-low heat for 20 minutes .
4. Adjust salt and pepper to taste, if needed.
5. Serve immediately, or let the sauce cool completely before storing it in glass jars in the refrigerator.

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips & questions: Check out my recipe tips above to help you get the best flavor, the right texture, and safe ways to store or can your homemade marinara sauce.
• Storage: I keep my homemade marinara sauce in glass jars in the fridge, and it stays fresh for about a week.
• Meal prep: You can store it in the fridge for the week, freeze it for later, or check out my canning instructions above if you want to preserve a bigger batch.
• Reheat: Warm the sauce in a saucepan on the stove (my go-to for best flavor) or microwave until hot.
• Freeze: Homemade marinara sauce freezes beautifully! Just use an airtight container or freezer bag, and it will last up to 3-6 months in the freezer.
• Recipe yield: My marinara sauce recipe makes about 3 cups. The exact volume can vary depending on how much it reduces while simmering.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Here’s Why My Homemade Marinara Sauce Recipe Is Better Than Store-Bought
• Ingredients & Substitutions
• How To Make Marinara Sauce
• My Recipe Tips & FAQs
• Homemade Marinara Sauce (No Sugar Added) Recipe card
• Ways To Use It
• Recipe Reviews

Here’s Why My Homemade Marinara Sauce Recipe Is Better Than Store-Bought

Every time I used to grab a jar of marinara at the store, I’d flip it over and see the same thing: sugar and preservatives hiding in the ingredient list. And honestly, the flavor never impressed me. Plus, so many of my readers kept asking me for a homemade marinara sauce that was clean, simple, and actually delicious. It turned out so much fresher than any jar, and I’ve been hooked ever since. Here’s why my family (and so many of you!) have loved this marinara sauce recipe over the years:

• Real flavor from real ingredients – Sautéed onion and garlic with fresh basil give my marinara sauce recipe so much depth and cozy aroma, while my Besti Monk Fruit Allulose Blend adds just the right natural sweetness to make the tomatoes taste bright without any sugar.
• Quick and simple – Just 5 minutes of prep and 20 minutes of simmering give this easy marinara sauce a surprising all-day flavor.
• Make ahead friendly – This sauce stores beautifully, and the flavors get even better in the fridge, so I love making it ahead.

Beyond pasta and pizza , I spoon this homemade marinara sauce over chicken , layer it into casseroles, or even dunk mozzarella sticks in it. Make it with me, and you’ll never look at jarred sauce the same way again!

“We made 8 batches of this today!! Excellent and tasty. Super easy to make.” –Terry

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my easy marinara sauce recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Crushed Tomatoes – I prefer these for texture in my marinara sauce, but technically you can use diced tomatoes, tomato sauce, or tomato puree if you like. Your sauce will just have that same texture.
• Aromatics – I like white onion and fresh garlic best! Yellow onion, jarred garlic , or even 1/4 to 1/2 teaspoon of garlic powder work in a pinch.
• Olive Oil – You can use regular or extra virgin, or even avocado oil. I add quite a bit to give this marinara sauce recipe plenty of flavor, but you can use less if you like.
• Herbs & Spices – I kept it classic with my 5-minute Italian seasoning (a blend of oregano, marjoram, basil, thyme, rosemary, and sage), plus sea salt , black pepper , a pinch of red pepper flakes , and fresh basil leaves . If I’m out of the fresh herbs, I swap in about 2 teaspoons dried basil, or just more Italian seasoning.
• Sweetener – Most marinara sauce recipes as well as jarred sauces add sugar to balance acidity. You certainly can, but I use Besti Monk Fruit Allulose Blend instead. It tastes and measures like sugar, dissolves perfectly (no gritty texture), and has no calories or aftertaste. Powdered Besti or regular sugar also works, but most other sweeteners won’t dissolve or can crystallize after storing.

VARIATION: Make a meat marinara sauce!

When I want a meat sauce, I just add a pound of ground beef after sauteing the onions and garlic. Then, cook for 8-10 minutes, until browned, before adding the other ingredients. You can also sneak in some extra sauteed veggies for more flavor and nutrition.

How To Make Marinara Sauce

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Sauté the aromatics. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and garlic, and cook until they’re soft and fragrant.
2. Stir in the crushed tomatoes, Italian seasoning, salt, pepper, red pepper flakes (if you like a little heat), Besti, and fresh basil. I let the homemade marinara sauce gently simmer, until the flavors come together and the kitchen smells amazing.
3. Season to taste. Adjust salt and pepper to your liking if needed. Enjoy it right away over pasta, pizza, or whatever you’re making, or let it cool and store in glass jars for later.

• For the best marinara sauce, I recommend a Dutch oven . You can definitely use a regular pot, but I find my Dutch oven heats more evenly and keeps the sauce at a gentle simmer without scorching on the bottom.
• I wait until the sauce has simmered before adjusting the salt and pepper. The flavors develop as it cooks, and it’s easier to get the balance right at the end.
• You can adjust the texture of this homemade marinara sauce to your liking. I like a chunky texture, but if you want it smooth, simply puree it with a regular blender or use an immersion blender right in the pot. I also have alternativs to the crushed tomatoes above that will get you different textures.
• How do I thin out marinara sauce? If it feels too thick, just stir in a splash of water until it’s right for you. Sometimes I use balsamic vinegar instead, which adds subtle sweetness and tang at the same time.
• Want it thicker? I usually keep mine on the thinner side, but if you want it heartier, simmer uncovered 5-10 minutes more — a wider pan reduces faster. To thicken it faster, stir in 1-3 tablespoons tomato paste until it’s as saucy as you like. Then, taste and tweak the seasoning.
• This sauce gets thicker when you reheat it, or if you simmer it too long. So, just thin it out like I described above if needed.
• How to can marinara sauce? Pour the hot sauce into sterilized jars ( these are the ones I use ), leaving 1/2 inch headspace. Wipe the rims, seal with lids, and process in a boiling water bath for the time recommended for your jar size and altitude. For exact times and safety details, I recommend following the USDA canning guidelines .
• If you make this into a meat sauce, skip water bath canning. Meat makes the sauce low-acid, so it’s not safe to preserve this way. If you want to can a meat sauce, you’ll need a pressure canner instead.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1/4 cup Olive oil ▢
• 1/2 medium Onion (chopped) ▢
• 3 cloves Garlic (minced) ▢
• 1 28-oz can Crushed tomatoes ▢
• 1 tsp Italian seasoning ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1/4 tsp Red pepper flakes (optional) ▢
• 1 tbsp Besti Monk Fruit Allulose Blend ▢
• 2 tbsp Fresh basil (chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic and saute for 3-4 minutes , until the onion is translucent.
2. Add the crushed tomatoes, Italian seasoning, salt, pepper, red pepper flakes (if using), Besti, and chopped fresh basil. Stir until combined.
3. Simmer the homemade marinara sauce over medium-low heat for 20 minutes .
4. Adjust salt and pepper to taste, if needed.
5. Serve immediately, or let the sauce cool completely before storing it in glass jars in the refrigerator.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 cup

• Tips & questions: Check out my recipe tips above to help you get the best flavor, the right texture, and safe ways to store or can your homemade marinara sauce.
• Storage: I keep my homemade marinara sauce in glass jars in the fridge, and it stays fresh for about a week.
• Meal prep: You can store it in the fridge for the week, freeze it for later, or check out my canning instructions above if you want to preserve a bigger batch.
• Reheat: Warm the sauce in a saucepan on the stove (my go-to for best flavor) or microwave until hot.
• Freeze: Homemade marinara sauce freezes beautifully! Just use an airtight container or freezer bag, and it will last up to 3-6 months in the freezer.
• Recipe yield: My marinara sauce recipe makes about 3 cups. The exact volume can vary depending on how much it reduces while simmering.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Homemade Marinara Sauce Recipe

Ways To Use It

This marinara sauce recipe is probably the most versatile sauce I’ve ever made! I’m sure you already have favorite ways you use the jarred stuff, and yes, you can use this homemade version the same way. But just in case, here are some ideas:

• Noodles – This is the ultimate pasta sauce, so feel free to spoon it over or simmer it with your favorite pasta! I often keep it lighter with veggie options like zucchini noodles , spaghetti squash , or even shirataki noodles .
• Casseroles – I love using this homemade marinara sauce in baked dishes like zucchini lasagna , cabbage roll casserole , or my latest fave, ground beef casserole .
• Pizza – This makes a great pizza sauce, too! I often spread it on cauliflower pizza crust , my low carb pizza , or even a pizza casserole .
• Italian dishes – For a comforting Mediterranean-inspired meal, try this sauce over Italian meatballs or eggplant rollatini , or layered into stuffed eggplant or zucchini pizza boats .