Easy Ina Garten’s Marinara Sauce Recipe is a simple yet flavorful recipe made with just a few quality ingredients like olive oil, onion, garlic, and crushed tomatoes. It’s quick to prepare, rich in taste, and perfect for pasta, pizza, or any dish that deserves a homemade touch.
Nothing beats the smell of a simmering tomato sauce in your kitchen. Ina Garten’s marinara sauce is a perfect example of how simple, high-quality ingredients can create extraordinary flavor.
With minimal effort and a few pantry staples, you can have a fresh, vibrant sauce ready in under an hour.
This easy Ina Garten marinara sauce recipe is versatile enough for pasta, pizza, dipping, or as a base for more elaborate dishes.
Why Ina Garten’s Marinara Sauce Stands Out
- Minimal ingredients, maximum flavor — Ina’s version leans on quality olive oil, onion, garlic, crushed tomatoes, and a splash of red wine.
- Elegant simplicity — Rather than overcomplicating, she lets each ingredient shine.
- Quick & accessible — Ready in about 45 minutes (15 minutes prep + 30 minutes of cooking).
- Adaptable & freezer-friendly — You can tweak seasonings or double the batch for future use.
- Flavor depth from red wine — The addition of wine helps deglaze the pan and adds a subtle richness.
Ina Garten’s Marinara Sauce Ingredients
- Olive oil – Smooth, rich base that enhances overall flavor.
- Yellow onion – Adds sweetness and depth to the sauce.
- Minced garlic – Brings aromatic warmth and bold Italian flavor.
- Dry red wine – Adds richness and complexity to the tomatoes.
- Crushed tomatoes – Create a thick, vibrant, and hearty sauce.
- Fresh parsley – Brightens the sauce with fresh herbal notes.
- Kosher salt – Enhances and balances all the savory flavors.
- Black pepper – Adds gentle heat and a subtle earthy finish.
How To Make Ina Garten’s Marinara Sauce
Step 1: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5–10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Pour in the red wine and cook on high heat for about 3 minutes, scraping up any browned bits from the pan until most of the liquid evaporates. Add the crushed tomatoes, parsley, salt, and pepper. Stir everything together until well combined.
Step 3: Cover and simmer on low heat for 15 minutes. Uncover and continue to cook for another 15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Adjust seasoning as needed. Serve warm over your favorite pasta, or use as a base for pizza, lasagna, or meatballs.
Easy Ina Garten’s Marinara Sauce Recipe Tips
- Use quality tomatoes: Choose San Marzano or other premium canned tomatoes for the best flavor and texture.
- Don’t rush the simmer: Letting the sauce cook low and slow deepens the flavor and thickens the texture.
- Deglaze properly: Scrape the bottom of the pan when adding wine to capture all the caramelized bits for richer taste.
- Adjust the seasoning: Taste before serving and balance with extra salt, pepper, or even a pinch of sugar if your tomatoes are too acidic.
- Customize the herbs: Add basil, oregano, or thyme for a more robust Italian flavor.
- Make it smooth: For a silky sauce, blend with an immersion blender before serving.
- Freeze for later: This sauce freezes beautifully—perfect for quick weeknight meals.
- Skip the wine if needed: Substitute with vegetable or chicken broth for a non-alcoholic version that’s still flavorful.
Storing, Freezing & Reheating Instructions
- To Store: Let the marinara sauce cool completely, then transfer it to an airtight container or glass jar. Store in the refrigerator for up to 5 days.
- To Freeze: Portion the sauce into freezer-safe containers or resealable bags (lay flat to save space). Label with the date and freeze for up to 3 months. For best texture, avoid freezing in glass jars unless they’re specifically freezer-safe.
- To Reheat: Thaw overnight in the refrigerator, then warm gently in a saucepan over low to medium heat, stirring occasionally until heated through. If the sauce has thickened too much, stir in a splash of water or broth to loosen it before serving.
Ina Garten’s Marinara Sauce Recipe Faqs
Can I use fresh tomatoes instead of canned? Yes! Blanch, peel, and crush fresh ripe tomatoes before cooking. You may need to simmer a little longer to achieve the same thick, rich texture.
What can I substitute for red wine? If you prefer not to use wine, replace it with vegetable or chicken broth. The sauce will still have great depth, though it won’t be quite as rich.
Can I make this sauce ahead of time? Absolutely. Ina’s marinara actually tastes better the next day as the flavors continue to develop. Store it in the fridge and reheat before serving.
Is this sauce vegetarian or vegan? Yes! The recipe is completely vegetarian and vegan as long as you don’t add any meat or dairy-based ingredients later on.
Can I double the recipe? Definitely. This recipe scales up perfectly—just make sure to use a larger pot to prevent splattering as it simmers.
How can I make it spicy? Add a pinch of crushed red pepper flakes while sautéing the onion and garlic for a gentle heat that complements the tomato flavor.
Why is my sauce too acidic? Some canned tomatoes can be tart. To balance acidity, add a small pinch of sugar or a drizzle of extra virgin olive oil while simmering.
Can I use this sauce for pizza? Yes! This marinara sauce makes a delicious pizza base—just cook it slightly longer for a thicker consistency.
More Ina Garten Copycat Recipes
- Easy Barefoot Contessa Turkey Burger Recipe
- Barefoot Contessa’s Tuna Casserole
- Barefoot Contessa Chicken Divan Recipe
- Ina Garten Spinach Artichoke Dip Recipe
- Barefoot Contessa Chicken Marsala Recipe
- Ina Garten Deviled Eggs Recipe
- Easy Barefoot Contessa Chicken Parmesan
- Ina Garten’s Moroccan Grilled Lamb Chops Recipe
- Ina Garten Tartar Sauce Recipe
- Ina Garten’s Banana Bread Recipe
- Easy Ina Garten’s Quiche Recipe
- Barefoot Contessa’s Cream of Asparagus Soup
- Barefoot Contessa Cornish Hen Recipe
- French Potato Salad by Barefoot Contessa
- Ina Garten’s Stuffed Cabbage Rolls
- Easy Ina Garten’s Chicken Cacciatore Recipe
- Ina Garten Stuffed Peppers Recipe
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Easy Ina Garten’s Marinara Sauce
Description
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion, about 1 medium onion
- 1½ teaspoons minced garlic
- ½ cup dry red wine, such as Chianti
- 28 ounces crushed tomatoes, (or plum tomatoes in puree, chopped)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5–10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the red wine and cook on high heat for about 3 minutes, scraping up any browned bits from the pan until most of the liquid evaporates.
- Stir in crushed tomatoes, parsley, salt, and pepper until fully combined.
- Cover and simmer on low heat for 15 minutes. Then uncover and simmer another 15 minutes, stirring occasionally, until sauce thickens and flavors meld.
- Adjust seasoning as needed. Serve over your favorite pasta, use as a pizza base, or as a dipping sauce.
Equipment
- Saucepan
- Spoon
Nutrition
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