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This American-style garlic herb marinara is bold, rich, and endlessly versatile. It’s the kind of sauce that tastes like it simmered all day, yet comes together with simple pantry staples. Use it for spaghetti night, layered into lasagna, spooned over chicken Parmesan, or even as a quick, flavorful pizza sauce. Once you’ve got a batch on hand, you’ll find a dozen ways to use it.
Here’s Why This Marinara Recipe Works
Onions build the base: Onions cook down slowly for a rich, savory backbone that makes this homemade Italian-American red sauce taste like it simmered all day.
Fresh herbs: Basil, thyme, and oregano go in generous and fresh for bright, layered flavor. So much better than dried.
Secret umami boost: A couple of anchovies melt into the tomato paste and crushed tomatoes. No fishiness, just a deeper, rounder sauce.
Batch-cooking bonus: This classic marinara makes about four pints, freezes beautifully, and works for pasta, lasagna, pizza, or chicken Parmesan.
My Red Wine Tomato Sauce is another go-to. It’s simple, hearty, and perfect for pasta night.
Recipe Tips
Chop onions and garlic small: Finer pieces cook quickly and melt right into the sauce for better flavor.
Simmer low and slow (uncovered): Let the steam escape so the sauce thickens and the flavors deepen.
Pick a wide pot: More surface area means faster reduction and richer flavor.
Cool before freezing: Let the sauce cool fully, leave headspace in jars, and freeze uncovered before sealing to prevent cracks.
Adjust consistency: If the sauce thickens too much, just stir in a splash of water to loosen it.
Bloom the tomato paste: Stir it into the onions and garlic for a minute before adding liquid. It deepens the tomato flavor.
Don’t skip seasoning early: A pinch of salt up front helps the onions and garlic release flavor as they cook.
Fresh herbs at the right time: Add hearty herbs (like thyme and oregano) during the simmer, but stir in basil at the end so it stays bright.
Taste as you go: Tomatoes vary in sweetness and acidity. If the sauce tastes sharp, a pinch of sugar balances it.
Remove the bay leaf before storing: Easy to forget, but no one wants to bite into that later.
Double the batch: If you’re already simmering, make extra. This marinara keeps in the fridge for a week and freezes for months.
Use as a base sauce: Beyond pasta, this works for lasagna, baked ziti, chicken Parmesan, or even as a pizza sauce.
Serving Suggestions
This garlic herb marinara works in more than just a bowl of spaghetti. A few of our favorite ways to use it:
- As the sauce for Chicken Parmesan.
- Layered into Eggplant Lasagna.
- Tossed with pasta for Stuffed Pasta Shells.
Italian American Style Marinara
This American-style garlic herb marinara is bold, rich, and the kind of red sauce you’ll want to make on repeat. It’s perfect for spaghetti night, layered into lasagna, spooned over chicken Parmesan, or spread on pizza. Make a big batch, freeze what you don’t use, and you’ll always have homemade sauce ready to go.
For another slow-simmered favorite, try my Bolognese Sauce with its rich blend of meat, tomatoes, and herbs.
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American Style Marinara Sauce
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Ingredients
- 3 tablespoons olive oil
- 2 onions, chopped
- 8-10 garlic cloves, minced
- 2 (28 ounce) can canned crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup water
- 2 tablespoon Fresh thyme
- 3 tablespoons fresh oregano, chopped
- 1 cup chopped basil leaves
- 2 bay leaves
- ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 to 2 anchovies, mashed, optional
Instructions
- In a large saucepan, heat the olive oil and cook the onions over medium heat until soft. Add the garlic and cook for another 1-2 minutes, stirring constantly.
- Stir in the tomatoes (along with their liquid), and the rest of the ingredients (the anchovies are optional but will add depth of flavor).
- Bring the sauce to a boil, turn the heat to low, and simmer for one hour.
- Transfer from the heat, remove and discard the bay leaves and allow the sauce to cool. Pour the cooled sauce into 4 sterilized pint jars leaving 1-inch for expansion, label, and freeze. When completely frozen secure lids. Use as needed. Makes 4 pints of sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
A delicious, easy to prepare sauce that we will enjoy many times–thanks for the great recipe.
Thank you, Anne…so glad you enjoyed this tomato sauce!
I always buy marinara from the store – love your idea to make it at home!
Thanks, Danielle….there are some really good marinara sauces on the market. I am not adverse in using one in an emergency but I really look at the ingredient list.
Perfect sauce! and the calorie count? Well you can’t beat that plus all the nutrition!
Kathi
Hi, Kathi….thanks for visiting. Yep, low-fat, low-cal sauce…I grilled up some thick eggplant slices and after flipping I slathered some of this sauce on top with a thin shaving of parm cheese. It was my whole dinner and I was stuffed. 🙂
See you on Sunday! I can’t wait!
Yes!!
Wow. This looks so wonderful! I love pasta sauce!
Hi, Cora…so glad to hear from you! I’m saving some of this sauce for you and hope to see you soon!