Homemade marinara sauce is a classic Italian condiment built on sautéed aromatics, red wine, and fresh tomatoes, delivering depth and freshness that bottled sauces cannot match. This recipe balances acidity and richness in under 30 minutes.
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Heat olive oil in a large pan or Dutch oven over medium heat.
Add the chopped onion, garlic, and shallots to the hot oil and sauté until softened and fragrant.
Stir in the Italian seasoning.
Deglaze the pan with red wine, scraping up any browned bits from the bottom of the pan.
Add the crushed tomatoes and stir to combine with the aromatics.
Season with salt and pepper to taste.
Stir in the sugar.
Add the fresh basil and stir it into the sauce.
Reduce heat to low, cover, and let the sauce simmer for about an hour.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months; thaw overnight and reheat gently over medium-low heat.
Yes. Substitute the red wine with an equal amount of vegetable or chicken broth, or omit it entirely and add 1 tbsp balsamic vinegar for depth.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Stir in the chopped basil during the last 2–3 minutes of cooking to preserve its bright flavor and aroma.
Yes. Double all ingredients and simmer for the same time; the sauce will reduce at the same rate. Adjust salt and pepper to taste.
Use a dry red wine you'd drink, such as Sangiovese, Montepulciano, or Merlot. Avoid oaked or very tannic wines that can overpower the sauce.
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