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    Home > Blog > Sauces & Spreads > Marinara Sauce

    Marinara Sauce

    by Jenny Park · Published: Aug 14, 2013 · Modified: Oct 10, 2020

    Jump to Recipe
    A pot of marinara sauce next to a coated wooden spoon and blue gingham linen.
    Ingredients for marinara sauce.
    Stirring homemade marinara sauce gif.

    Hi Guys! Today we have what we think is our best ever, marinara sauce! It’s so simple and delicious and only requires a few ingredients. 

    We also use marjoram in our sauce, instead of the typical oregano. I love the scent and flavor of marjoram and I like to call it the cousin of oregano. It has a mild, sweet pine and citrus flavor, that doesn’t overpower the tomatoes. This marinara sauce is so simple to make and you can seriously pour this stuff on anything! I love using it in my lasagnas, as a base for a complex red sauce and even as a dipping sauce for garlic bread, fried ravioli and more! Stay tuned to see what we decide to do with this yummy marinara sauce, this Friday! Enjoy! xx, Jenny

    Recipes to use this yummy marinara sauce with: 

    Mega meatball sub sandwiches on a wooden cutting board with a knife and linen.
    Meatball Sub
    A close up of pizza wheels with a ramekin of marinara sauce on a plate.
    Pizza Wheels
    Baked Ziti in a blue pan with a spoon.
    Baked Ziti Recipe

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    A pot of marinara sauce next to a coated wooden spoon and blue gingham linen.

    Marinara Sauce

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 1 hour hr
    Servings: 1

      INGREDIENTS  

    • 2 ½ tablespoons extra virgin olive oil
    • 1 medium yellow onion, chopped
    • 5 garlic cloves, chopped
    • ¾ cup red wine full flavored, fruity/smoky red wine of your choice
    • 2 tablespoons fresh minced marjoram
    • 1 tablespoon fresh minced thyme
    • 1 (28 ounce) can crushed tomatoes
    • salt and pepper to taste

      INSTRUCTIONS  

    • Pour oil into a medium pot and place over medium heat. Add onion and sauté for 8 to 10 minutes. Season with salt and pepper.
    • Add garlic and sauté for 2 to 3 minutes.
    • Deglaze the pan with wine and simmer until the liquid has reduced by ½.
    • Stir in remaining ingredients and lower heat to medium-low. Simmer sauce for 30 minutes and adjust seasonings.
    • Pour sauce into a blender and blend until smooth. Pour sauce back into the pot and simmer for 5 minutes. Serve or can until ready to use.

      NOTES  

    • *Makes 3 to 4 cups
    Calories: 536kcal Carbohydrates: 22g Protein: 3g Fat: 35g Saturated Fat: 5g Sodium: 17mg Potassium: 492mg Fiber: 3g Sugar: 6g Vitamin A: 333IU Vitamin C: 24mg Calcium: 95mg Iron: 3mg

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    August 14, 2013 / 38 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Goat Cheese and Yogurt Cheesecake
    Next Post: Mega Meatball Sub Next Post >

    Reader Interactions

    August 14, 2013 / 38 Comments

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    1. Elle Sten

      December 04, 2016 at 8:30 pm

      Hello! I am wanting to give this as a gift, and am wondering, if the marinara sauce needs to be refrigerated?

      Reply
      • Jenny Park

        December 05, 2016 at 8:09 am

        As long as you properly ‘can’ the sauce, you should be just fine and the sealed sauce should last about a yr (stored in a cool + dry place). It should be refrigerated once opened + will last about 2-3 weeks. :)

        Reply
        • Elle Sten

          December 08, 2016 at 1:57 pm

          Thanks so much!

          Reply
    2. Katie Fielding

      November 17, 2016 at 4:16 pm

      Looks delicious! How long would this keep for in sealed, sterilised jars?

      Reply
      • Jenny Park

        November 19, 2016 at 12:27 pm

        About 6 months

        Reply
    3. Jinsol Hong

      November 04, 2016 at 6:02 pm

      Always best! I really love this recipe.

      Reply
    4. Therese

      February 05, 2016 at 9:00 pm

      Can you use fresh tomatoes instead of canned ones?

      Reply
      • Jenny Park

        February 06, 2016 at 10:08 pm

        Yes, but I would add an extra 2 teaspoons of tomato paste

        Reply
    5. Ringo Huff

      February 21, 2014 at 1:05 am

      Marinara Sauce with wine. Wow something new and exciting. Although I prefer Oregano than Marjoram, this is still a recipe worth trying and I cant wait to try this at home.

      Reply
    6. Stephen

      December 10, 2013 at 7:34 pm

      I was wondering how many tomatoes I could use instead of the canned crushed tomatoes. Any suggestions? Please hurry, I’m making a massive batch of this ove the weekend to ship out to family!

      Reply
    7. Boozy Epicure

      October 10, 2013 at 9:52 pm

      Sometimes simple is best, and nothing beats simple homemade sauce.

      Reply
    8. spoonstories

      August 30, 2013 at 4:53 am

      So many ways to use this sauce..

      Reply
    9. Lindsey

      August 17, 2013 at 10:34 am

      If I have someone in the house who doesn’t do wine (even when cooked), what kind of liquid could I replace it with? Just veggie broth? Or water? Water doesn’t seem quite right, since it wouldn’t have any flavor…

      Reply
      • Ryan

        September 09, 2013 at 7:59 am

        I was looking for an alternative as well. After doing some reading, I found alternatives such as Cranberry juice or Pomegranate juice. For the de-glazing, add 1 tablespoon of red wine vinegar per cup of juice used. I used Cran-Pom with the red wine vinegar and it worked good for us.

        Reply
    10. Irena S.

      August 15, 2013 at 10:51 pm

      Thank you! This is so easy and i’ll stop buying cans ones :)

      Reply
    11. Lynna

      August 15, 2013 at 12:41 am

      Looks delicious! :D

      Reply
    12. Tieghan

      August 14, 2013 at 7:04 pm

      Love. This.

      I cannot wait to make this!

      Reply
    13. Gerry @ Foodness Gracious

      August 14, 2013 at 4:58 pm

      Wow, marjoram sounds great and I love San Marzano tomatoes, so good!!

      Reply
    14. Marta@What should I eat for breakfast today

      August 14, 2013 at 3:29 pm

      It must be very nice with all the spices.

      Reply
    15. Tahnycooks

      August 14, 2013 at 2:37 pm

      I just want to dip a crusty piece of French bread in that pot!!! This sauce looks scrumptious!

      Reply
    16. Stuart

      August 14, 2013 at 10:45 am

      A good Marinara sauce is a thing to hang your hat on. It looks so easy but so many people get it wrong. This looks fabulous. Love the idea of majorem over oregano. Will try that next time I knock up a batch.

      Reply
    17. Rachael // The Paraders

      August 14, 2013 at 10:27 am

      You’re making me HUUNNGGRRYYYY! :)

      xx
      Rachael of THE PARADERS

      Reply
    18. Eileen

      August 14, 2013 at 10:00 am

      Fresh & simple marinara is one of the best foods on the planet, isn’t it? I also use marjoram and wholeheartedly endorse it!

      Reply
    19. The Junk Drunk

      August 14, 2013 at 9:23 am

      Julie Roberts, it seems like this should be easy to freeze since it doesn’t have cheese or cream included. If you use the zipper food storage bags and remove the air, it should keep for quite some time. I made a similar sauce and froze it (separate from some meatballs) for my sister-in-law after she had my niece, and it thawed nicely.

      Reply
      • Julie Roberts

        August 15, 2013 at 5:44 am

        Thank you!

        Reply
    20. Emily

      August 14, 2013 at 8:35 am

      Gimme! Gimme!gimme! I am known to eat marinera straight up with a spoon and some parm on top! Hey, it’s easy than spaghetti and sauce is the best part anyways!

      Reply
    21. Ruthy @ Omeletta

      August 14, 2013 at 8:30 am

      I love that you used marjoram- it’s like the forgotten herb sometimes, but so underrated!

      Reply
    22. Julie Roberts

      August 14, 2013 at 8:26 am

      Also – sorry – I live in the UK and not sure I can get the brand of red wine mentioned here. Can you recommend a good alternative? thanks, Julie.

      Reply
      • James

        August 14, 2013 at 11:46 am

        Knowing this type of blend is not the standard and that European wines tend to be more blend-restrictive, I would ask your wine purveyor for a young, ready-to-drink wine. Perhaps some suggestions they would make are a Montepulciano d’Abruzzo or Primitivo from Italy, or Rioja Crianza from Spain. All are typically young with softer tannins and are more fruit-forward. Cheers.

        Reply
        • Julie Roberts

          August 15, 2013 at 5:44 am

          Great thanks for the advice! Much appreciated!

          Reply
          • Troublemaker Wine

            August 15, 2013 at 12:32 pm

            James, you can always buy Troublemaker off our website. Thanks for the interest!

            http://www.hopefamilywines.com

            Reply
    23. Julie Roberts

      August 14, 2013 at 8:25 am

      Hey guys – I just wondered if you can freeze this sauce?

      Reply
    24. Bev @ Bev Cooks

      August 14, 2013 at 7:52 am

      All. Over. This.

      Reply
    25. Belinda @themoonblushbaker

      August 14, 2013 at 7:17 am

      I actually prefer a milder herb in marinara sauce as I find basil and oregano way too strong. I like to taste my tomatoes not hind them.
      such a lovely red wine and that can of tomatoes are so pretty! the recipe might become favourite around here too.

      Reply
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