Sauces & Condiments
Betty Crocker’s marinara sauce recipe delivers restaurant-quality tomato depth using just pantry staples and 15 minutes of active time. This isn’t your basic canned sauce—it’s a velvety, aromatic base built on caramelized onions, garlic, and crushed tomatoes, with a pinch of oregano for that classic Italian touch.
I developed this version after years of testing, because the right marinara should elevate everything from spaghetti to wood-fired pizza.
The secret lies in low-and-slow simmering—letting the flavors meld without boiling away the natural sweetness of the tomatoes. You’ll start with olive oil, sautéing onions until golden before adding garlic and crushed tomatoes.
A splash of red wine (optional but recommended) deepens the complexity, while a sprinkle of sugar balances acidity. The result? A sauce so rich it turns simple weeknight dinners into standout meals without any fancy ingredients.
What makes this recipe truly foolproof is its versatility. Use it as a pasta sauce, pizza topping, or even a dipping sauce for garlic bread. The texture stays smooth yet vibrant, never cloying, and it reheats beautifully for leftovers.
For extra depth, stir in a spoonful of tomato paste at the end—it intensifies the flavor without altering the consistency. This is the kind of sauce that makes you reach for the jar again and again.
Store it in the fridge for up to 5 days or freeze for 3 months—perfect for meal prep. For a meatier version, brown ground beef or Italian sausage before adding the tomatoes.
The base recipe remains the same, so you can customize it to your taste without sacrificing that authentic Italian soul. Let’s make marinara that tastes like it came straight from a Roman trattoria.
Ingredients for betty crocker marinara sauce
Pantry staples and a splash of wine transform into restaurant-quality marinara in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality, fruity variety preferred |
| Yellow Onions 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced finely |
| Crushed Tomatoes 🍅 | 2 cups | San Marzano preferred, no salt added |
| Red Wine 🍷 | ¼ cup | Dry variety, optional but recommended |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity |
| Dried Oregano 🌿 | 1 tsp | Italian or Mediterranean blend |
| Tomato Paste 🍅 | 1 tbsp | For extra depth |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The onions are the foundation—sauté them until deeply golden for that caramelized sweetness that makes this sauce sing. Grab yellow onions from the grocery store's fresh produce section, not the pre-chopped kind (it burns faster). For garlic, fresh is non-negotiable—the pre-minced stuff in jars has lost its punch. The crushed tomatoes? San Marzano cans from Italy are worth the splurge, but any high-quality no-salt-added brand works. Red wine adds depth, but if you're skipping it, extra tomato paste (another tablespoon) bridges the gap.
No red wine? Substitute with an extra 2 tablespoons of tomato paste—it intensifies the umami without alcohol's flavor. Fresh oregano? Use half the amount of dried. The sugar might seem odd, but it balances the acidity beautifully—trust me, it’s worth it. For a meatier version, brown 1/2 lb ground beef or Italian sausage first. The sauce thickens as it simmers, so if it gets too thin, simmer uncovered for 2-3 extra minutes—just don’t boil or it’ll turn mushy.
This sauce keeps 5 days in the fridge sealed tightly, or 3 months frozen in airtight containers. For easy reheating, portion into ice cube trays—just pop one cube into hot pasta water for instant flavor. The texture stays velvety when reheated gently, so low heat only. Double the batch and freeze half—you’ll thank yourself later when you’re craving that trattoria-style taste without the fuss.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because it only asks for one onion to dice—no mincing garlic, no finicky prep. Just slice, simmer, and let the red wine and crushed tomatoes do the heavy lifting while I sip my coffee.
- Wine-Infused Depth: That splash of red wine? It’s not just for flavor—it cuts through the richness of the olive oil and onions, leaving behind a sauce that’s bright, balanced, and way more interesting than store-bought. Honestly, I’ll take this over jarred marinara any day.
- Pasta Party Any Night: This sauce is my go-to for quick dinners, but it also shines on game day or when I’m feeding a crowd. Toss it with spaghetti, ladle it over grilled chicken, or even use it as a pizza base—it’s the kind of sauce that makes me look like a hero without trying.
- Leftovers That Don’t Suck: Make a big batch on Sunday, and you’ll have flavorful sauce for the week. It freezes like a dream, too—just reheat and serve. Between us, that’s how I survive busy nights without takeout. (Yes, even on a Tuesday.)
Step-by-step instructions for betty Crocker's marinara sauce recipe
Here's how to transform simple pantry staples into restaurant-worthy marinara with rich, layered flavor.
Sauté the Aromatics in Olive Oil
Heat the 0.25 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the 1 whole yellow onions, cut into small dice, and cook for 5-6 minutes until they soften and become translucent. You'll know they're ready when they lose their sharp bite and begin to caramelize slightly at the edges.
Next, add the 4 cloves garlic cloves, minced finely, and cook for 30-45 seconds until fragrant. Don't let the garlic brown—it should just perfume the oil with its warm, sweet aroma. This foundational step builds the sauce's depth, so take your time and resist the urge to rush the onions. Properly cooked aromatics create the flavor backbone for everything that follows.
Build the Sauce Base with Tomatoes and Wine
Stir in the 1 tablespoon tomato paste and cook for 1 minute until it darkens slightly and becomes incorporated into the oil. This step deepens the tomato flavor and adds a rich, concentrated base. Then add the 2 cups crushed tomatoes and 0.25 cup red wine, stirring to combine everything smoothly.
Bring the mixture to a gentle simmer over medium-low heat. The wine will evaporate first, leaving behind its concentrated flavor. Let the sauce bubble gently for 10-12 minutes until it begins to thicken. You're looking for a consistency where the sauce coats the back of a spoon but isn't yet syrupy. This stage develops the sauce's natural sweetness and balances its acidity.
Season and Simmer to Perfection
Add the 1 tablespoon granulated sugar, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.25 teaspoon black pepper. Stir well to distribute the seasonings evenly throughout the sauce. The sugar helps balance the acidity of the tomatoes while enhancing their natural sweetness. Let the sauce simmer uncovered for 15-20 minutes, stirring occasionally, until it reaches your desired thickness.
For a smoother texture, use an immersion blender to lightly blend the sauce. If you prefer it rustic, simply stir vigorously with a wooden spoon. The sauce should coat the back of a spoon and have a glossy sheen. Taste and adjust the seasoning if needed—this is where you fine-tune the perfect balance of sweet, tangy, and savory flavors. The sauce should be vibrant and full-bodied, with none of the ingredients overpowering each other.
Pro Tips For Making Betty Crocker Marinara Sauce
- Sweat the Onions Slowly: Betty Crocker’s recipe might call for quick cooking, but I learned this the hard way—rush the onions, and you’ll end up with a bitter, sharp edge that fights with the wine. Instead, take your time over medium-low heat until they’re soft enough to poke with a fork, not just translucent. That’s when they’ll caramelize properly and blend seamlessly into the sauce.
- Deglaze with Wine Immediately: As soon as you remove the onions, pour in that red wine right away—don’t let the pan cool. The alcohol will evaporate faster, and you’ll get deeper flavor instead of a watery, diluted sauce. Just let it simmer until it’s mostly gone before adding the tomatoes.
- Crush Garlic, Don’t Mince: I used to mince garlic cloves like I was in a hurry, but crushed garlic releases more flavor without burning. Use the flat side of your knife to smash them first, then add them to the pan when the onions are already soft. This keeps them from turning bitter before the wine and tomatoes take over.
- Simmer Uncovered After Tomatoes: The recipe might not say it, but covering the pot too early traps steam and dilutes the sauce. After adding the crushed tomatoes, let it bubble uncovered for the first 10 minutes to thicken naturally. Only cover if you’re worried about sticking—otherwise, the sauce will reduce better and taste richer.
Make-ahead tips for leftovers
Freezer Prep Essentials
Portion your marinara into quart-sized freezer bags or silicone ice cube molds—both work beautifully for later use. For bags, leave 1-inch headspace to prevent expansion cracks. I like using Stasher reusable bags because they’re eco-friendly and won’t degrade over time.
Label each with the date and "marinara" so you don’t forget what’s inside. 🧊
Thawing Without Water
Never thaw marinara at room temperature—it’s a bacterial risk. Instead, transfer a frozen bag to the fridge for 12-24 hours (depending on quantity). For a quick fix, submerge the sealed bag in warm (not hot) water for 10-15 minutes.
Stir occasionally to distribute heat evenly. This method preserves the sauce’s texture better than microwave defrosting.
Reheating for Leftovers
Reheat refrigerated marinara in a saucepan over low heat for 5-7 minutes, stirring occasionally. If it thickens too much, add 1-2 tablespoons water or pasta water to loosen it.
Avoid high heat—it can break down the sauce’s delicate flavors. For microwave reheating, use 50% power for 1-2 minutes, then stir and repeat if needed. 🔥
Meal Prep Hack
Double the recipe and freeze half in 1-cup portions—perfect for busy nights. When ready to use, simply dump a frozen portion into simmering pasta water for 2-3 minutes while your noodles cook.
The heat will thaw and warm the sauce instantly, creating a flavorful broth for your pasta. This trick saves time and keeps your marinara’s quality intact.
Long-Term Storage
For best results, store marinara in the freezer for up to 3 months. Use glass containers with airtight lids (like Pyrex) to prevent freezer burn. When ready to use, thaw overnight in the fridge, then reheat gently.
The sauce’s flavor actually deepens over time, making it even more complex after freezing. Just avoid refreezing—once thawed, use it within 3 days.
Sauce Consistency Tips
If your frozen marinara thickens too much after thawing, stir in 1 tablespoon water or broth while reheating. For a smoother texture, blend briefly with an immersion blender after reheating.
If it’s too thin, simmer uncovered for 2-3 minutes to reduce it naturally. The key is patience—never rush the process, or you’ll risk breaking the sauce’s balance. ✨
Nutrition facts
Frequently asked questions
Can I make this marinara sauce without red wine?
Skip the wine and add an extra 2 tablespoons tomato paste instead. This boosts the umami depth without alcohol's flavor. The sugar will still balance acidity, and the oregano adds that classic Italian note. For extra richness, stir in 1 teaspoon balsamic vinegar at the end.
Why does my homemade marinara taste bland after simmering?
Bland flavor usually means under-seasoning or not letting the sauce develop. First, check your salt—add ½ teaspoon more and taste. Second, simmer uncovered for 5-10 extra minutes to concentrate flavors. Finally, boost umami with 1 teaspoon soy sauce or Parmesan rind (simmered in). The onions need to caramelize fully too!
Can I use canned tomatoes instead of crushed?
Yes, but you'll need to adjust the texture. Drain and crush 1 (28 oz) can whole tomatoes by hand before adding. For smoother sauce, blend briefly after simmering. The skin adds fiber but may make the sauce chunkier. If using diced tomatoes, simmer 5 extra minutes to break down the pieces.
How do I make this sauce spicier?
Add ½ teaspoon red pepper flakes during the final 5 minutes of simmering. For heat without dryness, stir in 1 teaspoon hot sauce at the end. For smoky depth, add ½ teaspoon smoked paprika with the oregano. Remember: spices mellow when cooked, so start conservative and adjust to taste.
What's the best way to use leftover marinara?
Try these creative uses beyond pasta: Spread on toasted baguette slices for bruschetta, mix into scrambled eggs, or use as a pizza sauce base. For dipping, thin with 2 tablespoons water or broth and serve with garlic bread. Freeze extras in 1-cup portions for quick future meals—just thaw in the fridge overnight.