Homemade Marinara Sauce
A quick, pantry-staple marinara built from crushed and fire-roasted tomatoes, sautéed onion and garlic, and a touch of chicken broth — ready in 30 minutes.
- 1-2 tablespoons olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, diced
- 28 oz crushed tomatoes
- 15 oz fire-roasted diced tomatoes
- 3-4 tablespoons tomato paste
- 1 cup lower-sodium chicken broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- In a large pot, sauté the onion in a little olive oil for 4 to 5 minutes over medium heat, until soft and translucent. Add the garlic, dried basil, Italian seasoning, salt, and pepper, and stir for another minute or so until fragrant.
- Add the crushed tomatoes, fire-roasted diced tomatoes, tomato paste, chicken broth, and sugar. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
- Continue cooking the sauce for about 20 to 25 minutes, or until it has cooked down slightly and thickened.
- Taste the marinara and add more seasoning if desired.
- Serve over meatballs, roasted vegetables, or pasta.
Chef's Note: Combining crushed and fire-roasted diced tomatoes gives this sauce more textural variety than using just one canned tomato product on its own — the crushed tomatoes build a smooth base while the fire-roasted diced pieces add both texture and a subtle smoky depth. The chicken broth is a small but effective addition too, thinning the sauce just enough while adding a savory note that plain water wouldn't provide.
This sauce keeps well in an airtight container in the fridge for up to 4 days, or in the freezer for 3 to 4 months, so it's worth making a full batch even if you don't need all of it right away. Taste and adjust the seasoning at the very end rather than early on — the flavors concentrate as the sauce reduces, so what tastes right at the start can turn out over-seasoned by the time it's done simmering.
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