How to Make Marinara Sauce – Easy Gluten-Free Homemade Tomato Sauce Recipe

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Table of contents:

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How to Make Homemade Marinara Sauce

Ingredients

• Extra Virgin Olive Oil
• 1 yellow onion, finely diced
• 3-4 garlic cloves, grated
• 1 large can 17oz. (490g) of whole plum tomatoes (use the best canned plum tomatoes you can afford)
• 2-3 strands of Fresh basil 
• 1 tsp Dried Oregano
• Salt and black pepper to taste

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Equipment

• Large Stainless Steel Frying Pan or skillet
• Garlic Press
• Chef Knife
• Wooden Cutting Board
• Glass jars with lids (for storage)

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Step-by-Step Instructions

• In a large pan over medium heat, Saute onion and garlic in a splash of olive oil until golden (5 minutes maximum).
• Add the canned tomatoes and mash them into the onion with the back of a spoon (or a potato masher). Season to taste with salt and pepper, and mix well. 
• Reduce heat to low, add strands of fresh basil, dried oregano, and gently mix into the sauce. 
• Simmer on low heat for 30 minutes to 1 hour. 
• Remove the sauce from the heat, remove the basil strands, check the seasoning, and drizzle with a little extra virgin olive oil. 
• Give the sauce one last mix, and serve. (optionally, blend the sauce for a smooth consistency).
• Allow to cool before adding to a jar for storage. Your homemade marinara sauce will up to 5 days in the fridge in an airtight jar or container.

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Cooking Tips and FAQs

Basil

Use whole basil strands with leaves attached as they are easier to remove later and then there’s no need to blend or puree the sauce for a smooth consistency. 

Oregano and Thyme 

Oregano is the more traditional herb used in marinara sauce, as it gives the sauce a classic Italian flavor. Dried thyme is less common but can be used for added depth. Some recipes include a mix of oregano, basil, and thyme for a more complex taste. If you don’t have any of these on hand, an Italian spice mix will also be ok. 

If you’re aiming for a classic marinara, go with oregano. If you want a more herbaceous, slightly earthy note, you can add a pinch of dried thyme.

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Origin of Marinara Sauce

Marinara sauce originated in Italy, likely in or around modern-day Naples. This occurred after tomatoes were introduced to Europe from the Americas sometime during the 16th century. The name marinara comes from the Italian word marinaro, meaning “sailor,” leading to two common theories about its origin:

1. Sailors’ Sauce – It was a quick and easy tomato-based sauce that Neapolitan sailors (marinai) could prepare with simple, non-perishable ingredients like tomatoes, garlic, olive oil, and herbs while at sea.
2. Wives of Sailors – Some believe it was made by sailors’ wives upon their return from long voyages.

Unlike heavier Italian sauces with meat or cheese, marinara remains a light, bright, and simple sauce, perfect for pasta, pizza, and seafood.

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Best tomatoes to use

As a primary ingredient in any marinara sauce, it’s important to use the best tomatoes you can find. Good quality canned tomatoes such as plum tomatoes are a great option. 

Whole or Crushed Canned Tomatoes

Whole canned tomatoes will taste better than cans of crushed tomatoes, but the tradeoff is there’s a little more work when using whole canned tomatoes as you have to crush them by hand.

San Marzano Tomatoes

 If you can source them, Italian San Marzano Tomatoes are considered the best for making a traditional Italian marinara sauce. 

San Marzano tomatoes are a type of plum tomato, but it’s longer and thinner than the typical plum tomato. They are often regarded as the luxury brand of canned tomatoes. They also certified as authentic Denominazione d’Origine Protetta (D.O.P.), meaning “Protected Designation of Origin.” 

This certification ensures that the tomatoes:

1. Are grown in a specific region – Only tomatoes grown in the volcanic soil of the Agro Sarnese-Nocerino region near Naples, Italy, can be labeled D.O.P.
2. Meet strict production standards – They must be cultivated, harvested, and processed according to traditional methods.
3. Have a unique quality and flavor – Authentic D.O.P. San Marzano tomatoes are known for their sweet, low-acid taste and firm texture, ideal for sauces.

It’s worth mentioning that San Marzano Tomatoes don’t come cheap compared to your standard can of tomatoes. However, many chefs argue that their superior quality justifies the higher price compared to other tomato varieties. 

Here are a few suggestions to buy them online:

• Delallo San Marzano Tomatoes D.O.P.
• Cento San Marzano Peeled Tomatoes, 28 Ounce
• Contadina San Marzano Style Crushed Tomatoes, 28 oz

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How long does homemade marinara sauce last?

Homemade marinara sauce lasts:

• In the refrigerator: About 4 to 5 days when stored in an airtight container.
• In the freezer: Up to 3 months if properly sealed in a freezer-safe container or bag.

Is This Marinara Sauce Recipe Gluten-Free?

Yes! All of these ingredients are naturally gluten-free:

✅ Extra Virgin Olive Oil – 100% gluten-free.
✅ Yellow Onion – Naturally gluten-free.
✅ Garlic Cloves – Naturally gluten-free.
✅ Whole Plum Tomatoes (Canned) – Usually gluten-free, but always check the label to ensure no additives or cross-contamination.

✅ Fresh Basil – Naturally gluten-free.
✅ Dried Oregano – Should be gluten-free, but some brands may have cross-contamination, so check the label.

✅ Salt & Black Pepper – Naturally gluten-free.

Tip:

For canned tomatoes and dried oregano, buy certified gluten-free brands to avoid hidden additives or processing contamination.

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Serving Suggestions

Marinara sauce is a staple in Italian cuisine and is super versatile! It’s most popular when served with pasta, but there are plenty of other easy and delicious ways to serve it:

Classic & Simple

• Over Pasta – Toss it with spaghetti, penne, or any pasta of your choice.
• Dipping Sauce – Use it as a dip for garlic bread, mozzarella sticks, or breadsticks.

Heartier Meals

• Chicken Parmesan – Layer marinara over breaded chicken cutlets with mozzarella and parmesan cheese.
• Meatballs – Serve Italian-style meatballs smothered in marinara sauce over pasta or in a sub sandwich.
• Eggplant Parmesan – The vegetarian-friendly version of the classic Chicken parmesan. Bread and bake eggplant slices, then layer with marinara and cheese.
• Lasagna – Use it as one of the layers in a classic lasagna.

Creative Uses

• Pizza Sauce – Spread it on pizza dough as a base before adding toppings.
• Shakshuka – Simmer eggs in marinara sauce for a Mediterranean-inspired dish.
• Stuffed Peppers – Fill bell peppers with rice, ground meat, and marinara, then bake.
• Calzones & Stromboli – Use it inside or as a side for dipping.

Low-Carb & Healthy Options

• Zucchini Noodles – Toss with zoodles for a light, healthy meal.
• Grilled Chicken or Fish – Spoon over grilled chicken or white fish for added flavor.
• Spaghetti Squash – Serve over roasted spaghetti squash as a pasta alternative.

Nutrition Facts

Servings: 4
Amount per serving
Calories	71
% Daily Value*
Total Fat 3.6g	5%
Saturated Fat 0.5g	3%
Cholesterol 0mg	0%
Sodium 50mg	2%
Total Carbohydrate 8.7g	3%
Dietary Fiber 0.9g	3%
Total Sugars 5.2g
Protein 1.6g
Vitamin D 0mcg	0%
Calcium 42mg	3%
Iron 2mg	12%
Potassium 65mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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