Homemade-ish Marinara Sauce
There’s something special about a good marinara sauce, that slow-simmered aroma filling your kitchen, the deep tomato flavor, the fresh basil right at the end. But let’s be honest, not everyone has hours to spend over the stove. That’s where this Homemade-ish Marinara Sauce comes in. It gives you all the flavor of a traditional, from-scratch sauce with a few time-saving shortcuts.
The result? A rich, velvety tomato sauce that tastes like it came from an Italian grandmother’s kitchen in under an hour.
What You Need to Make Homemade-ish Marinara Sauce
- Extra virgin olive oil
- Yellow onion
- Shallot
- Garlic
- Diced tomatoes
- Fire-roasted tomatoes
- Vegetable stock
- Salt and pepper
- Parmesan Reggiano rind (optional)
- Fresh basil
- Shaved Parmesan, for serving
How to Make Homemade-ish Marinara Sauce
Sauté the Aromatics:
In a medium saucepan, heat olive oil over medium heat. Once it’s shimmering, add the chopped onion and cook until soft and golden, about 5 minutes. Add the diced shallot and cook for 2 more minutes, then stir in the minced garlic just until fragrant.
Add the Tomatoes:
Pour in the diced and fire-roasted tomatoes along with a pinch of salt and pepper. Stir well and bring the mixture to a gentle boil.
Simmer and Infuse:
Lower the heat and let the sauce simmer partially covered for about 15 minutes. This helps the flavors deepen and the sauce thicken slightly. If you’re adding a Parmesan rind, toss it in now for extra richness.
Blend Until Smooth:
Remove the rind, scrape off any melted cheese, and return that cheesy goodness to the pot. Then, use an immersion blender to blend the sauce until smooth (or leave it chunky if you like a more rustic texture).
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Finish and Serve:
Pour in the vegetable stock and stir over medium heat for about 3 minutes. Stir in fresh chopped basil just before turning off the heat. Serve warm with your favorite pasta, spooned over pizza dough, or as a dip for warm breadsticks. Don’t forget an extra sprinkle of shaved Parmesan and basil on top!
Pro Tips
Add a teaspoon of sugar if your tomatoes taste a bit too acidic, it’ll balance the sauce perfectly without making it sweet.
Commonly Asked Questions
Can I use canned crushed tomatoes instead of diced?
Yes! Crushed tomatoes give a slightly smoother texture and work perfectly if that’s what you have on hand.
What’s the purpose of adding vegetable stock?
The stock helps thin the sauce just enough while adding depth and a subtle savory flavor that water alone can’t provide.
Do I have to use the Parmesan rind?
Not at all, it’s optional, but it adds incredible umami flavor. If you skip it, a sprinkle of grated Parmesan works great too.
Can I make this marinara sauce ahead of time?
Absolutely! It tastes even better the next day as the flavors meld. Store in the fridge for up to 5 days or freeze for up to 3 months.
What are some ways to use this sauce?
It’s delicious with pasta, on pizza, in lasagna, or as a dip for garlic bread and mozzarella sticks.
Can I make this sauce without blending?
Yes, if you prefer a chunky texture, just skip the blending step, it’ll still taste amazing.
Homemade-ish Marinara Sauce
Ingredients
Equipment
Instructions
- Heat a medium saucepan over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the chopped onion and cook, stirring often, until soft and golden (about 5 minutes).
- Add the diced shallots and cook for about 2 more minutes.
- Add the minced garlic and cook for 1 minute, or until fragrant.
- Stir in the diced tomatoes, fire-roasted tomatoes, salt, and pepper to taste. Bring to a light boil, then reduce the heat and simmer partially covered for 15 minutes.
- If you added cheese, remove the brine and cut the melted cheese off. Place the cheese back in the pot.
- Use an immersion blender to create a smooth sauce.
- Pour in 1 cup of vegetable stock and stir on medium heat for three minutes.
- Finally, stir in the chopped fresh basil, then turn off the heat.
- Serve the sauce with your favorite pasta and top with shaved Parmesan Reggiano and fresh basil.
