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  • Marinara Sauce
  • Marinara Sauce
  • Marinara Sauce
  • Marinara Sauce
  • Marinara Sauce
  • Marinara Sauce

Marinara Sauce

Food | January 09, 2020 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.00 out of 5)
  • 25
  • 8 cups
  • Easy

This MARINARA SAUCE is so loaded with rich tomatoey flavour, you can serve it with virtually anything!

This homemade tomato sauce is wonderful to have on hand for things like basic pasta recipes, as well as meatballs, and more impressive dishes like CHICKEN PARMESAN. In a way, making it often inspires us to then make even more delicious food. This MARINARA SAUCE is funny that way!

Although we’ve known the secret to this good sauce for years, our goal here is to demystify the process and make it easy for you to try your saucy hand at. Because it’s so fab, you better PIN it to a favourite board for future reference and also bookmark the page for easy access. Others will love it if you send them this recipe too, so send away!

Here are a few things that make it all work:

Marinara Sauce


I’m always amazed by the stellar flavours that come out of a can of San Marzano tomatoes. There’s something quite magical about the way they process these superior tomatoes. They’re so darn sweet and juicy, and brilliantly coloured too. They have that perfect balance of sweetness and acidity needed for this recipe.

Although you’ll probably be able to find cans of San Marzano tomatoes in your local grocery store, scroll to the bottom of this post for a few options in the AMAZON section.

Marinara Sauce


What would a tomato sauce be without fresh basil? If you have some growing in your garden or deck planter as I do, now’s the time to use it. Other things we add to round out the flavours are onion, garlic and butter. Don’t be afraid of the quantity of garlic used in this sauce; it does add flavour, but you won’t find it overpowering. Also, make sure to track down a variety of sweet onion like Vidalia for best results.

Marinara Sauce


Some of my favourite kitchen moments happen when I’m cooking with friends, and I notice a technique I never would have thought of trying. Such was the case a few years back during a trip to Italy.

Friends and I were staying at a rental and booked a local pasta pro to help us make dinner. She made a similar sauce but used a POTATO MASHER on the finished sauce. How do you say brilliant in Italian? I now do the same thing and it gives this MARINARA SAUCE a slightly chunky finish. Love this!

As mentioned, this MARINARA SAUCE is delightful when served or paired with other tasty treats. Serve it with MEATBALLS or VEGETARIAN STUFFED PEPPERS. We even like dipping this ROASTED GARLIC CHEESE BREAD in it!

A solid recipe for a culinary classic. MARINARA SAUCE is the beginning of so many other great recipes!

Marinara Sauce


CLICK THE IMAGE to PIN it to a board!


4 Responses to “Marinara Sauce”

  1. […] recipe your own. Aside from baking them as suggested, and for sure spooning a vegan version of our RICH TOMATO SAUCE on top, I encourage you to use your imagination and build your own unique flavour profiles, […]

  2. Leslie says:

    Can this recipe be canned?

    • Nik Manojlovich says:

      Hi Leslie… Can’t see why not! Must say… it’s quite fabulous and we use it for everything – pasta, meatballs, stuffed peppers, osso bucco… Hope you enjoy and have great success!

  3. […] HERE for our homemade MARINARA SAUCE recipe or, click the image on the left to watch our 1-minute video […]


Ingredients & Amounts

  • ¼ cup of unsalted butter
  • 1 sweet onion, fine-chopped
  • 5 cloves of garlic, fine-chopped
  • ¼ teaspoon of red chili flakes
  • 2 28oz. cans of San Marzano tomatoes
  • ¼ cup of red wine
  • 2 sprigs of fresh basil
  • 2 bay leaves
  • 1 tablespoon of dried oregano
  • 1 tablespoon of balsamic vinegar
  • ½ teaspoon of kosher salt
  • ½ teaspoon of black pepper


  1. Melt butter in a thick-bottomed soup pot on medium-heat. Add garlic, onion and chili flakes and sauté until onions are soft and translucent.
  2. Add tomatoes, red wine, basil, bay leaves and oregano and bring to a boil. Reduce to low and cook for 20 minutes.
  3. Once cooked, remove and discard bay leaves and basil from the sauce. Mash sauce using a potato masher. Add vinegar, salt and pepper and taste, adjusting seasoning as desired. Use in your favourite recipe or store in airtight container and use within one week.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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