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Homemade marinara sauce is one of those recipes every home cook should have in their back pocket. Made with pantry staples like tomatoes, garlic, onion, and herbs, this rich, flavorful sauce simmers into something that tastes far better than anything you’ll find in a jar.

What makes my marinara sauce recipe a little different is the addition of finely grated carrot. It melts right into the sauce, balancing the tomatoes naturally and creating a rich, well-rounded flavor without adding sugar. A touch of rosemary, fresh basil, and a buttery finish take it over the top.

Whether you’re serving it over pasta, layering it into lasagna, spooning it onto chicken Parmesan, or using it as a dipping sauce, this easy marinara recipe is one you’ll come back to again and again.

If you love homemade Italian-inspired recipes, be sure to try my Italian Sunday gravy, pomodoro sauce, spaghetti sauce, and crockpot spaghetti sauce

Before You Begin

✨ Grate the carrot finely: A finely grated carrot melts into the sauce as it simmers, adding balance and richness without noticeable texture.

✨ Take your time with the onion: Cook the onion until soft and translucent before moving on. This creates the flavor foundation for the entire sauce.

✨ Cook the tomato paste: Let the tomato paste cook for a few minutes before adding the tomatoes. This simple step develops deeper, richer flavor.

✨ Add the basil at the end: Fresh basil loses its bright flavor with prolonged cooking, so stir it in just before serving.

✨ Give it time to simmer: The longer simmer allows the flavors to meld and the sauce to thicken into a rich, flavorful marinara.

✨ Make it ahead if you can: Like many tomato-based sauces, marinara often tastes even better the next day after the flavors have had time to develop.

✨ Food Safety: If you’d like more information on food safety, check out my recommended resources.

Marinara Sauce Ingredients

Oil: Olive oil, of course.

Onion: Yellow onion.

Does that say carrot? Indeed, this recipe includes carrots! You’ll see carrots as a staple in many marinara sauces. They add a sweet twist alongside the tomato’s tartness, as well as pumping up the nutrient quota.

Some people say that the carrot helps tone down the acid in the tomato, but actually, most tomatoes nowadays have been naturally selected to have low acidity. If you still want to drop that acid content, the only surefire way to do so is with baking soda.

Salt & Pepper: Table salt and fresh cracked black pepper.

Garlic: Use only fresh garlic, not the stuff that comes pre-minced in a jar.

Crushed Tomatoes: I love San Marzano best.

Tomato Paste: I generally use Cento tomato paste.

Italian Seasoning: Fresh out of Italian seasoning? Whipping together your own is easy — and it cuts the yucky preservatives that can hide in store-bought packets. Pull together equal parts of basil, oregano, parsley, thyme, and rosemary to get your tastebuds dancing!

Bay Leaves: Be sure to fish it out before serving.

🥣 How To Make Marinara Sauce

Cook the aromatics: Heat the olive oil and cook the onion until soft and translucent. Add the grated carrot, salt, and pepper and continue cooking until the carrot softens. Stir in the garlic and rosemary and cook until fragrant.
Build the sauce: Add the tomato paste and cook for a few minutes to deepen the flavor. Stir in the crushed tomatoes, Italian seasoning, bay leaves, and water.
Simmer: Bring the sauce to a gentle simmer, then reduce the heat and cook uncovered until thickened and rich, stirring occasionally.
Finish: Remove the bay leaves. Stir in the butter and fresh basil, then taste and adjust the seasoning as needed before serving.

***See the recipe card below for complete ingredients and instructions.

Pro Tips

★ Cook the tomato paste first: Let the tomato paste cook for 2-3 minutes before adding the tomatoes. This develops deeper flavor and removes any raw canned taste.

★ Grate the carrot finely: A finely grated carrot melts into the sauce as it cooks, adding natural sweetness and balance without noticeable texture.

★ Crush the rosemary: Rub the dried rosemary between your fingers before adding it to the pot. This helps release its oils and flavor throughout the sauce.

★ Don’t rush the simmer: While the sauce is technically ready sooner, a longer simmer allows the flavors to meld and the sauce to thicken beautifully.

★ Add the basil at the end: Fresh basil loses its bright flavor with extended cooking. Stir it in just before serving for the freshest flavor.

★ Skip canning this recipe: This marinara sauce was developed for refrigeration and freezing, not home canning. If you’re looking for a canning recipe, use one specifically tested and formulated for safe water-bath canning.

★ Make a double batch: Marinara sauce freezes exceptionally well and is perfect for future pasta nights, lasagna, pizza, and more.

Storing + Reheating + Freezing + Make-Ahead

How Long Can You Keep This In The Fridge? Once made, the marinara sauce will last you about 3-4 days in the fridge. The tomatoes, though low in acidity to be canned, will sustain safety in the fridge’s cooler temperatures.

Reheating: Reheat the sauce gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual portions in 30-second intervals, stirring between each interval. If the sauce has thickened during storage, stir in a splash of water as it reheats.

Can You Freeze This? Yes, indeed! Be careful what type of container you use, though — if you want to freeze your marinara sauce in glass jars, be sure to leave about an inch of space near the top to allow for expansion.

But if you’re the kind of person who only wants to use small servings of marinara sauce at a time (for dips or individual-sized portions), one fun trick is to portion out your sauce into muffin tins or ice cube trays.

Freeze, then pop them out and store the cubes in Ziploc bags. You’ll have smaller portions of marinara sauce ready and waiting!

Marinara Sauce Recipe Easy Make Ahead Tips: The actual prep for this recipe happens in a flash — but if you want to really get ahead of the game, pre-chop your veggies and garlic, and store in an airtight container in the fridge for up to five days.

Serving Suggestions

This homemade marinara sauce is incredibly versatile. Toss it with your favorite pasta, spoon it over zoodles, use it in lasagna, or serve it alongside Italian baked meatballs and baked ziti with ricotta.

For a complete Italian-inspired meal, pair it with my Mediterranean salad or 1905 salad and a basket of warm Olive Garden breadsticks or amazing garlic bread.

Frequently Asked Questions

♦ Why do you put carrots in marinara sauce?

Finely grated carrot adds a subtle natural sweetness that helps balance the tomatoes. As the sauce simmers, the carrot softens and practically disappears into the sauce, leaving behind a richer, more balanced flavor without making the sauce taste sweet.

♦ Does marinara sauce need sugar?

Not necessarily. The grated carrot in this recipe naturally balances the flavor of the tomatoes, so most people find that additional sugar isn’t needed.

♦ What’s the difference between marinara sauce and spaghetti sauce?

Marinara sauce is typically a simple tomato-based sauce made with ingredients like tomatoes, garlic, onions, and herbs. Spaghetti sauce is often heartier and may include meat, additional vegetables, or other ingredients.

♦ How long should marinara sauce simmer?

For the best flavor, simmer marinara sauce for 45-60 minutes. This gives the ingredients time to meld together and allows the sauce to thicken naturally.

♦ Can I use fresh tomatoes instead of canned tomatoes?

Yes. You can substitute about 10-12 medium tomatoes for one 28-ounce can of crushed tomatoes. Because fresh tomatoes contain more water, you may need to simmer the sauce longer to achieve the same rich consistency.

♦ Can I freeze marinara sauce?

Absolutely! Allow the sauce to cool completely, then transfer it to freezer-safe containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

♦ Is this similar to Olive Garden marinara sauce?

This homemade marinara sauce has a similar smooth texture and balanced tomato flavor, but it’s made with simple pantry ingredients and natural sweetness from grated carrot rather than relying on added sugar.

Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗

Tried This Recipe?

If you made this Marinara Sauce Recipe, I’d love to hear how it turned out! Leave a comment and star rating below to let me know what you think. Your reviews help other readers and make my day.

Don’t forget to snap a photo and tag me on Instagram @gonna_want_seconds so I can see your delicious creations!

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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