Hearty Marinara Sauce

It’s raining here today, the slow, drizzly kind that makes you cancel plans you didn’t even have. So, I figured, why not lean in and let something simmer? I’m not totally sure what I’ll do with this pot of Hearty Marinara Sauce. Maybe pasta. Perhaps just dip toast in the sauce. Maybe just a spoon. But I felt like I needed to make it, to slow down, warm up the kitchen on this rainy day, and remind myself I exist outside of my to-do list.

this RECIPE

Let’s talk marinara. The real kind. The kind that hugs spaghetti like it means it, but also stands tall all on its own. It’s not fancy. It’s not fast. And that’s exactly the point. Because sometimes cooking isn’t about getting dinner done. It’s about showing up for the moment, for the mess, for yourself. This sauce is that little act of connection. To others, if you share. To yourself, if you don’t. Either way, it’s a win.

If you’re wondering what to do with a generous scoop of this Hearty Marinara Sauce, might I gently nudge you toward my Beef and Spinach Lasagna (Hold the Pasta)? It’s cozy, layered, and unapologetically cheesy. Basically, a marinara delivery system in disguise. No noodles, no nonsense, just vibes.

Jump to:

• What Even Is Hearty Marinara?
• Ingredients
• Instructions
• Substitutions
• Low-Carb Friendly Tweaks
• Variations
• Storage
• Top Tip
• FAQ
• Related

What Even Is Hearty Marinara?

This isn’t that thin, boring marinara you get slopped on pizza or served along some mozzarella sticks at some dive bar. This sauce goes way deeper. It’s chunky, packed with herbs, and bursting with bold tomato flavor. It’s got texture, it’s got depth, it’s got serious attitude.

Also? It’s super easy. No blending. Easy ingredients to shop for. No nonna required (though bless her). It started as a humble mix of tomatoes, garlic, olive oil, and herbs with no meat and no fuss. Over time it became the backbone of countless Italian dishes. Still reliable. Still delicious, still my favorite comfort food starter.

Many believe that Marinara sauce originated from Southern Italy, especially around Naples, and dates back to the 16th century after tomatoes arrived from the Americas. The name marinara comes from marinaro, meaning “sailor.” Legend says it was made by or for sailors because it was simple, quick, and did not spoil easily.

Ingredients

This Hearty Marinara Sauce uses simple ingredients you likely have on hand. Olive oil, garlic, onions, tomatoes, and a few herbs come together to make something honest and delicious.

(not all ingredients are shown in the image)

• Olive oil – Heats the pot and sets the stage for flavor.
  
• Diced onion – Adds sweetness and depth as it softens.
  
• Diced green bell pepper – Brings a little earthy crunch and body.
  
• Garlic – Wakes everything up with bold, fragrant goodness.
  
• San Marzano tomato puree – The rich, smooth base that holds it all together.
  
• Tomato sauce – Adds velvety texture and blends the layers.
  
• Petite diced tomatoes – Gives the sauce that hearty, chunky feel.
  
• Water – Loosens things up so it can simmer without getting too thick.
  
• Chopped fresh flat-leaf parsley – Brings freshness and a pop of green.
  
• Bay leaves – Add subtle depth while simmering, then out they go.
  
• Sugar – Balances the acidity so the tomatoes don’t take over.
  
• Italian seasoning – A fast-track to that classic, herby flavor.
  
• Seasoning salt – Adds savory depth and ties all the flavors together.
  
• Red pepper flakes (optional) – A little heat if you’re feeling spicy.

See recipe card for quantities.

Instructions

This comes together easily, but it’s not a total set-it-and-forget-it deal. You’re not just tossing things in a pot and walking away (though honestly, it’s not far off). Think of this as low-key cooking therapy: a few good ingredients, some stirring, and a whole lot of reward at the end. Ready? Let’s do it.

1. Sauté the veggies - Warm olive oil in a big pot over medium heat. Add the diced onion and green bell pepper and cook for 5 to 7 minutes, until they’re soft and starting to get a little golden.
   
2. Add garlic - Toss in the garlic and stir for about a minute, just until it smells amazing.
   
3. Pour in the tomatoes - Add the tomato puree, tomato sauce, diced tomatoes, and water. Give it a good stir until it’s all one smooth, saucy mix.
   
4. Layer in the flavor- Mix in the chopped parsley, bay leaves, sugar, Italian seasoning, and seasoning salt. Stir, taste, and if you're into it, add a pinch of red pepper flakes or more garlic.
   
5. Let it simmer - Bring the pot to a low simmer. Turn the heat down and let it cook uncovered for 45 minutes to an hour. Stir every so often and let time do its thing.
   
6. Taste - Pull out the bay leaves, then taste the sauce. Add a little more salt, pepper, or sugar if it needs balancing.
   

Substitutions

Look, this sauce isn’t high-maintenance. It’s here to help, not haunt your pantry. If you don’t have something on hand, don’t panic — there’s usually a workaround that still tastes great.

• San Marzano tomato puree - Any canned tomato puree or crushed tomatoes will do the job.
  
  
• Tomato sauce - Use more puree or even blend some canned diced tomatoes if needed.
  
  
• Green bell pepper - Swap with red, yellow, or skip it altogether.
  
  
• Italian seasoning - Mix dried oregano, basil, thyme, and a little rosemary if you’ve got them.
  
  

Low-Carb Friendly Tweaks

You're already starting with a solid base. Just a few adjustments will keep this sauce low in carbs while still big on flavor.

• Tomato products – Choose low-sugar or no-added-sugar versions of tomato puree, sauce, and diced tomatoes. Tomatoes naturally have some carbs, but the key is avoiding extra sweeteners hiding in the can.
  
  
• Sugar – Leave it out or use a little monk fruit sweetener. Remember it is 100-250 times sweeter than sugar. So go easy.
  
  
• Seasoning salt – Swap for regular salt or garlic salt without added sugar or starches. Check the label just to be safe.
  
  
• Onion and green bell pepper – These do have natural sugars, but in small amounts (like the ½ cup each in this recipe), they’re totally manageable in a low-carb plan. No need to cut them unless you're being very precise.
  
  

Once adjusted, this marinara is perfect for keto / low-carb friendly dishes like zucchini noodles, spaghetti squash, eggplant lasagna, or even just as a dip for mozzarella-stuffed meatballs.

Variations

Want to change it up? Toss in some crushed fennel seeds or a splash of red wine for a deeper, more robust flavor. Add chopped mushrooms, zucchini, or spinach if you’re feeling veggie-forward. Stir in a little cream at the end for a rosé-style sauce or throw in some cooked ground beef or Italian sausage to make it a meat sauce situation. You can even blend half of it for a smoother texture and leave the rest chunky. Have fun with it and make it your own!

Storage

This sauce holds up like a champ. Let it cool to room temperature, then store it in the fridge in an airtight glass container (affiliate link) for up to 5 days. It actually gets better as it sits, like a good soup. For longer storage, freeze it in freezer-safe containers or resealable freezer bags in realistic portions. Label with the date, stack them flat to save space, and forget about it until one of those I-don’t-feel-like-cooking nights sneaks up.

FAQ

Related

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