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This homemade garlic herb marinara sauce starts with canned crushed tomatoes, garlic, and plenty of fresh herbs. Thyme and oregano season the sauce as it simmers for an hour, while fresh basil goes in near the end to keep its flavor bright.

The recipe makes about four pints, so there’s enough for dinner and a few containers to freeze for later.

A ladle scooping basil tomato sauce out of a Dutch oven.

Fresh Herbs Give This Marinara Its Character

A savory base: The onions cook until soft before the garlic and tomatoes go in, so they blend into the sauce without leaving a sharp onion flavor.

Plenty of fresh herbs: Thyme and oregano season the sauce as it simmers, while the basil goes in near the end so its flavor stays fresh.

Optional anchovies: A couple of mashed anchovies dissolve into the sauce as it cooks. They add savory depth without making it taste fishy.

A freezer-friendly batch: The recipe makes about four pints. Freeze the extra in smaller portions so you can thaw only what you need for pasta, pizza, or another meal.

Chopping fresh basil to add to a pot of tomato sauce.

My Red Wine Tomato Sauce is another go-to. It’s simple, hearty, and perfect for pasta night.

Recipe Tips

Chop the aromatics finely: Small pieces of onion and garlic soften into the sauce instead of leaving large, uneven bites.

Bloom the tomato paste: Stir it into the cooked aromatics for about a minute, until it darkens slightly, before adding the tomatoes. This concentrates the tomato flavor.

Simmer uncovered: Keeping the pot uncovered allows excess moisture to evaporate. If the sauce gets thicker than you want, stir in a splash of water.

Add the herbs at the right time: Simmer the thyme and oregano with the tomatoes, then add the basil for the final five minutes so it keeps its fresh flavor.

Freeze it safely: Cool the sauce completely and leave about 1 inch of headspace in freezer-safe containers. If using glass, choose straight-sided freezer-safe jars and leave the lids loose until the sauce is frozen.

Adding fresh herbs to a pot to simmer with tomato 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:

Tomato basil garlic sauce in a bowl with pasta and meatballs.

For another slow-simmered favorite, try my Bolognese Sauce with its rich blend of meat, tomatoes, and herbs.

Basil Garlic Tomato Sauce

The finished sauce is thick enough to cling to pasta but not so heavy that it feels like a meat sauce. The onions soften into the crushed tomatoes, the garlic comes through, and the fresh herbs keep the flavor from becoming flat. If you prefer a smoother marinara, you can blend it briefly before serving.

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Spaghetti with tomato sauce and meatballs in a white bowl, fork beside.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
4.66 from 26 votes

Garlic Herb Marinara

By Pat Nyswonger
This homemade garlic herb marinara sauce combines crushed tomatoes, plenty of garlic, and fresh basil, oregano, and thyme. It simmers uncovered until thick and makes about four pints to use right away or freeze for later.

If you make this recipe, please leave a star rating and comment.

Servings: 24 servings
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Ingredients 

  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 8-10 garlic cloves, minced
  • 2 (28 ounce) cans canned crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 cup water
  • 2 tablespoons Fresh thyme
  • 3 tablespoons fresh oregano, chopped
  • 2 bay leaves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 to 2 anchovies, mashed, optional
  • 1 cup chopped basil leaves

Instructions 

  • Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1 to 2 minutes, stirring constantly.
  • Stir in the tomato paste and cook for about 1 minute. Add the crushed tomatoes with their juices, water, thyme, oregano, bay leaves, salt, pepper, and anchovies, if using.
  • Bring the sauce to a boil, then reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally.
  • Stir in the fresh basil and simmer for 5 minutes. Remove from the heat, discard the bay leaves, and taste for seasoning.
  • Let the sauce cool completely before transferring it to freezer-safe jars or containers. Leave about 1 inch of headspace for expansion and freeze.

Notes

Adjust thickness: The sauce will naturally thicken as it simmers. If you prefer it looser, stir in a splash of water or broth until it reaches your desired consistency.
Freezing tips: Fill jars or containers with the sauce, leaving about 1 inch of headspace for expansion. Freeze uncovered until solid, then add lids.
Storage: Keeps well in the fridge for up to 1 week or in the freezer for up to 3 months.
Make it smoother: For a silky marinara, use an immersion blender (or transfer carefully to a blender) to puree after cooking.
Herb timing: Add delicate herbs like basil at the very end of cooking for the freshest flavor.
Multi-use sauce: This marinara isn’t just for pasta. Try it on pizza, in lasagna, over chicken Parmesan, or as a dipping sauce for breadsticks.

Nutrition

Serving: 1 serving, Calories: 61kcal, Carbohydrates: 7g, Protein: 1.5g, Fat: 1.7g, Sodium: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4.66 from 26 votes (23 ratings without comment)

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12 Comments

  1. Pat Yeoman says:

    5 stars
    im a 64 year old man , my grandma and my mother were very good cooks . I learned by watching them in the kitchen creating delicious meals. I very much appreciate your recipes, easy to follow and remind me of cooking with my family

    Reply
    1. Dahn Boquist says:

      Thank you! I’m glad our recipes can be a small part of keeping those memories going.

      Reply
  2. Anne Davis says:

    A delicious, easy to prepare sauce that we will enjoy many times–thanks for the great recipe.

    Reply
    1. Pat Nyswonger says:

      Thank you, Anne…so glad you enjoyed this tomato sauce!

      Reply
  3. Danielle says:

    5 stars
    I always buy marinara from the store – love your idea to make it at home!

    Reply
    1. Pat says:

      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.

      Reply
  4. Kathi Kirk says:

    Perfect sauce! and the calorie count? Well you can’t beat that plus all the nutrition!
    Kathi

    Reply
    1. Pat says:

      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. 🙂

      Reply
  5. Cora says:

    5 stars
    See you on Sunday! I can’t wait!

    Reply
    1. Pat says:

      Yes!!

      Reply
  6. Cora says:

    Wow. This looks so wonderful! I love pasta sauce!

    Reply
    1. Pat says:

      Hi, Cora…so glad to hear from you! I’m saving some of this sauce for you and hope to see you soon!

      Reply