As with a lot of recipes that you’ll find here, homemade marinara sauce blossomed out of necessity and lack of ingredients to make spaghetti. On the date of its inception, I had already browned the ground beef and cooked the noodles for spaghetti before I realized I had inadvertently run us out of spaghetti sauce…
Thankfully, I typically have plain tomato sauce in my pantry. So, I grabbed it and went to work carefully adding herbs and flavors from my pantry until I came up with something that not only resembled spaghetti sauce, but also tasted (in Mr. FFB’s opinion) just like Pizza Hut’s marinara. Win!
I very seldom, if ever, buy spaghetti sauce or marinara from the store anymore because this recipe is so easy, and frankly, tastes better. And remember, I base all of my purchasing decisions on taste first, followed by price. Another reason this homemade marinara sauce has become my go-to is it can easily be adjusted to fit the different amounts of marinara I may need for any given meal – one pizza, the “Joey special” – two pizzas (🙋♀️ if you’re a Friends fan), eggplant parm, or a family-sized helping of spaghetti.
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
A quick and easy alternative to pre-made spaghetti or marinara sauce.
1 29-ounce jar of plain tomato sauce
2 teaspoons dry basil
2 teaspoons dry oregano
2 teaspoons dry parsley
2 teaspoons garlic powder
Add the tomato sauce followed by the dry ingredients to a small sauce pan – I typically use a 1.5 quart sauce pan. Stir until all ingredients are combined and bring the mixture to a simmer over medium heat.
If you’re making two pizzas, or need just a little less sauce, cut the tomato sauce back to a 15-ounce can and each of the dry ingredients back to 1 teaspoon.
If you only need enough for one pizza, cut the tomato sauce back to an 8-ounce can and the dry ingredients back to 1/2 teaspoon each.
Keywords: homemade marinara sauce