Can I use fresh tomatoes instead of canned?

You can, but honestly, canned San Marzano tomatoes bring consistent flavor without the prep. If you’ve got a garden full of ripe beauties, go for it. Just peel them, chop them, and know it’ll take a little longer to break down. Still worth it, especially if you're in a tomato mood.

Is this sauce good for lasagna?

Oh yes. This is prime lasagna sauce territory. It’s hearty, rich, and thick enough to hold its own between layers of cheese and whatever else you’re stacking. Try it in the Beef and Spinach Lasagna (Hold the Pasta) if you want a no-noodle situation that still delivers.

What if I don’t have fresh parsley?

No big deal. Skip it or swap in fresh basil or use dried parsley. This hearty marinara sauce is flexible. It will all turn out great even without the fresh herbs.

Hearty Marinara Sauce - Eating The Kitchen

Name: Hearty Marinara Sauce
Prep time: 15 min
Cook time: 1 h
Total time: PT-486228H36M8S
Yield: Varies
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1/2 cup finely diced green bell pepper; 1/2 cup diced onion; 2 cloves garlic, minced (or more, if you're into that); 1 (28-ounce) can San Marzano tomato puree; 2 (15-ounce) cans tomato sauce; 2 (14.5-ounce) cans petite diced tomatoes; 1 cup water; 1/4 cup chopped fresh Italian flat-leaf parsley; 2 bay leaves; 2 teaspoons sugar; 1 1/2 teaspoons Italian seasoning; 1 1/2 teaspoons seasoning salt; Optional: red pepper flakes, extra garlic, or a splash of red wine for depth

Description

A simple and flavorful Hearty Marinara Sauce made with fresh garlic, onions, herbs, and rich canned tomatoes. Perfect for pasta, dipping, or layering in your favorite dishes. Easy to make, wholesome, and full of bold, comforting tomato flavor.

Ingredients

Scale

2 tablespoons olive oil

1/2 cup finely diced green bell pepper

1/2 cup diced onion

2 cloves garlic, minced (or more, if you're into that)

1 (28-ounce) can San Marzano tomato puree

2 (15-ounce) cans tomato sauce

2 (14.5-ounce) cans petite diced tomatoes

1 cup water

1/4 cup chopped fresh Italian flat-leaf parsley

2 bay leaves

2 teaspoons sugar

1 1/2 teaspoons Italian seasoning

1 1/2 teaspoons seasoning salt

Optional: red pepper flakes, extra garlic, or a splash of red wine for depth

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Instructions

Sauté the aromatics - Heat olive oil in a large pot over medium heat. Add the diced onion and green bell pepper. Cook for 5–7 minutes until softened and just starting to brown.
Add garlic - Stir in the garlic and cook for 1 more minute until fragrant. Don’t let it burn, just a quick sizzle.
Build the base - Pour in the tomato puree, tomato sauce, diced tomatoes, and water. Stir well to combine everything into one glorious tomato bath.
Season the pot - Add parsley, bay leaves, sugar, Italian seasoning, and seasoning salt. Stir again. Taste and add a pinch of red pepper flakes or extra garlic if desired.
Simmer gently - Bring the sauce to a low simmer. Reduce the heat and let it cook uncovered for 45 minutes to 1 hour, stirring occasionally. The longer it simmers, the deeper the flavor.
Final taste test - Remove the bay leaves. Taste the sauce and adjust salt, pepper, or sugar as needed.
Serve or store - Serve immediately over pasta, in lasagna, or save for later. This sauce gets even better the next day. Keeps in the fridge for up to 5 days or freeze in portions for a quick weeknight win.

Notes

Make a double batch and freeze half. Your future self will thank you when dinner just needs a pot of pasta and 15 lazy minutes.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: sauces
Method: Stove
Cuisine: Italian