marinara sauce

When I was little, there was nothing better than coming home in the cold Idaho winter to my sweet farmhouse I grew up in. It came with everything you could imagine in a quintessential farm - a barn, a shed (that my mom creatively turned into a 'craft room'), a red tin roof, a wrap around porch, a tractor, and acres of land to adventure on with my sister and brother.

We would walk down the long snowy driveway and open the door to the most delicious smells of food my mom had ready on the stove. One of my favorites was her homemade marinara sauce. Now, she's definitely going to be reading this (hey, mom!) so I'm going to say right now it doesn't hold a candle to the real thing, but I can't wait to share my version with you!

It's a perfect sauce to freeze for later, keep in the fridge for a quick meal later on in the week, and can be used in so many different ways. 

Homemade Marinara Sauce

Time: 25 minutes


  • 1 small yellow onion, finely diced
  • 2 to 3 cloves garlic, minced
  • 1 (28-ounce) can whole peeled tomatoes
  • 1/4 teaspoon salt
  • Extra-virgin olive oil (My favorite olive oil)
  • 1 tsp garlic powder
  • Oregano + basil


  1. Sauté garlic and onions with olive oil in a medium sauce pan over medium-high heat until fragrant. 
  2. Add the can of tomatoes and bring to low boil. Once hot, begin to crush tomatoes with your wooden spoon. 
  3. Add basil and oregano and simmer on medium low for 20 minutes. If the sauce begins to splash, turn down the heat to a lower simmer. 
  4. Add to your favorite pasta or store it in a glass container in the freezer or in the fridge for up to 7 days. 
  5. Enjoy!

If you end up making the marinara, please let me know by leaving a comment below!