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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!

Thick, flavorful homemade marinara sauce in a Dutch oven with a wooden spoon and fresh basil leaves.

Reader Review

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“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.

Labeled recipe ingredients: Crushed tomatoes, onion, olive oil, garlic, Italian seasoning, salt, pepper, red peper flakes, and Besti.

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.

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.
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.
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.

Sauteed garlic and onion in a Dutch oven.

Simmering marinara sauce in the Dutch oven.

Finished homemade marinara sauce recipe in a jar.

My Recipe Tips & FAQs

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.