Sauces & Condiments
Betty Crocker’s marinara sauce recipe transforms simple pantry staples into a velvety, herby sauce that elevates every dish. The secret lies in simmering tomatoes, garlic, and aromatics until they develop deep, complex flavors—no fancy ingredients required.
I’ve refined this version to deliver restaurant-quality results in just 30 minutes, perfect for weeknight meals or meal prep.
What sets this marinara apart is the balance of acidity and richness, achieved through a precise blend of canned tomatoes, olive oil, and fresh herbs. The sauce thickens naturally as it simmers, creating a glossy consistency that clings beautifully to pasta, meat, or crusty bread.
No roux or special techniques—just a foolproof method that yields bold, aromatic sauce every time.
By the end, you’ll have a sauce with layers of flavor—tangy from tomatoes, aromatic from garlic, and brightened by fresh basil. It’s versatile enough for spaghetti, lasagna, or dipping, yet simple enough to make in a single pot.
The best part? It tastes even better the next day, making it ideal for meal prep and storage.
Store leftovers in the fridge for up to 5 days or freeze for 3 months without losing quality. This isn’t just marinara—it’s a game-changer for home cooking, proving that homemade can rival store-bought in taste and convenience. Let’s get simmering!
Ingredients for betty crocker marinara sauce
Pantry staples elevated through precise simmering create this velvety, aromatic marinara sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| San Marzano Crushed Tomatoes 🍅 | 28 oz | High-quality, no salt added |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Lightly fruity, high quality |
| Garlic Cloves 🧄 | 4 cloves | Fresh, peeled, minced |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Fresh Basil Leaves 🌿 | ½ cup | Packed, stems removed |
| Tomato Paste 🍅 | 1 tbsp | Smooth, no sugar added |
| Dried Oregano 🍃 | 1 tsp | Mediterranean variety preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Red Wine Vinegar 🍷 | 1 tbsp | For acidity balance |
The San Marzano tomatoes are non-negotiable for authentic sweetness and acidity balance. Whole Foods Market and specialty Italian markets carry the best quality, though any reputable grocery store's canned section will suffice. Look for cans labeled 'whole peeled' or 'crushed'—avoid those with added salt or preservatives. The extra-virgin olive oil should have a peppery finish; California Olive Ranch or Colavita are reliable brands. Fresh garlic and basil are critical for aromatic depth, so don't substitute with powdered versions—the difference is night and day.
No San Marzano tomatoes? High-quality crushed tomatoes from a reputable brand like Muir Glen work well. Short on fresh basil? Dried basil at one-third the amount maintains the herbaceous notes, though texture will differ. The tomato paste can be substituted with 1/4 cup additional crushed tomatoes if unavailable, though it will be less concentrated. For a richer sauce, 1/4 cup heavy cream can be stirred in at the end. The red wine vinegar can be swapped for lemon juice, though flavor will shift slightly.
This sauce develops deeper flavor over time, so reheat gently in a saucepan rather than microwave. Stores perfectly in the fridge for 5-7 days in an airtight container, or 3 months frozen. For meal prep, freeze in 1-cup portions—thaw overnight in the fridge before reheating. The texture thickens upon reheating, so a splash of water or broth may be needed if too stiff.
Why You'll Love This Recipe
- No-Fuss Simplicity: I swear by this sauce because it’s the kind of recipe that lets you multitask—just chop one onion, mince a few garlic cloves, and let the San Marzano tomatoes do the heavy lifting. The onions caramelize while you stir, and by the time the basil hits, you’re done.
- Herb-Packed Punch: That burst of fresh basil at the end? It’s the secret weapon. The olive oil keeps it rich without being heavy, and the garlic—oh, the garlic—roasts just enough to add a deep, warm sweetness that makes this sauce ridiculously good on its own.
- Weeknight Wonder: I make this when I’m scrambling for dinner because it’s the base for pasta, pizza, or even a quick meatball sub. The leftovers? Even better the next day, so it’s my go-to when I’m prepping for the week.
- Budget-Friendly Staple: San Marzano tomatoes might sound fancy, but they’re worth every penny—they’re sweeter, smoother, and cheaper than you’d think when you buy them in bulk. This recipe stretches easily, so I end up with enough to freeze for lazy nights.
Step-by-step instructions for betty Crocker's marinara sauce
A rich, velvety marinara with layers of herby depth and balanced acidity—this is how you build it from scratch.
Sauté Aromatics in Olive Oil
Heat the 0.5 cup extra-virgin olive oil in a medium saucepan over medium-low heat. Add the 1 whole yellow onion, finely diced, and cook for 5-6 minutes until softened and translucent. The onion should release its moisture but not brown—this prevents bitterness in the finished sauce.
Add the 4 cloves garlic cloves, minced, and cook for 30 seconds until fragrant. Here's the thing—garlic burns quickly, so keep the heat gentle. You'll know it's ready when the kitchen fills with that unmistakable aroma. Remove the pan from heat briefly if it starts to darken at the edges.
Build the Sauce Base
Return the pan to medium heat and stir in the 1 tbsp tomato paste, spreading it evenly across the bottom. Cook for 1-2 minutes until it darkens slightly and develops a rich, caramelized flavor. This step deepens the sauce's complexity—don't skip it.
Pour in the 28 oz San Marzano crushed tomatoes, scraping up any browned bits from the pan. Add the 1 tbsp red wine vinegar, 1.5 tsp kosher salt, and 0.5 tsp black pepper, then bring the mixture to a gentle simmer. Real talk: the vinegar might seem like too much at first, but it balances the sweetness of the tomatoes and brightens the final product.
Simmer and Develop Flavor
Reduce heat to low and let the sauce simmer uncovered for 25-30 minutes, stirring occasionally. You're looking for a reduction that coats the back of a spoon—this concentrates the flavors and thickens the texture. The sauce should reduce by about one-third, leaving it rich and syrupy.
Taste after 20 minutes and adjust seasoning if needed. The San Marzano tomatoes are naturally sweet, so you might need an extra pinch of salt or a splash of vinegar to balance. If the sauce thickens too much, add 1-2 tablespoons water to loosen it slightly.
Finish with Fresh Basil
Remove the pan from heat and stir in the 0.5 cup fresh basil leaves, stems removed. Let the basil steep for 5 minutes to infuse the sauce with its bright, aromatic essence. The leaves will soften and release their oils, giving the marinara its signature herbal depth.
Strain the sauce through a fine-mesh sieve if you prefer a smoother texture, or leave it slightly chunky for rustic appeal. Serve immediately over pasta, or let it cool to room temperature before refrigerating for up to 5 days. The flavors only deepen as it rests—this sauce tastes even better the next day.
Pro Tips For Making Betty Crocker Marinara Sauce
- Sear the Onions First: Don’t just chop and dump—heat a dry pan to medium-high and cook the onions for 5-6 minutes until they’re soft and just starting to caramelize. This builds depth of flavor that raw onions can’t match, and it prevents the sauce from tasting flat later. (Yes, even if you’re impatient like me, resist the urge to rush this.)
- Crush Garlic Lightly: Skip the mincer—use the flat side of your knife to smash whole garlic cloves into the pan after the onions soften. This releases flavor without burning, and you’ll avoid that bitter aftertaste that comes from overcooking minced garlic. I learned this the hard way after one too many batches of bitter marinara.
- Simmer, Don’t Boil: After adding the crushed tomatoes, reduce heat to low and let the sauce bubble gently—never a full boil. A rolling boil breaks down the tomatoes too fast, turning your sauce into mush. Aim for tiny, consistent bubbles, and stir occasionally to keep the bottom from sticking. (This is the thing that matters most for texture.)
- Add Basil Late: Toss in fresh basil only in the last 2-3 minutes of cooking, then remove the leaves before serving. If you add it early, the heat will turn them bitter, and you’ll end up with a dish that tastes like you used dried basil instead. (Your future self will thank you.)
Best sauces and condiments for this recipe
Classic Pasta Pairings
This marinara sauce is a match made in heaven with spaghetti or linguine, where its glossy texture clings beautifully to each strand. For a rustic touch, serve it over bucatini or pappardelle, letting the wide noodles soak up the rich, herby flavors.
I always cook my pasta 1 minute less than package instructions for al dente perfection—this prevents the noodles from becoming mushy when tossed with the warm sauce.
Meat and Cheese Applications
Use this sauce as a base for lasagna or manicotti, layering it between sheets of pasta and melted mozzarella. For a quick weeknight dinner, spread it over grilled chicken or Italian sausage and broil for 5-7 minutes until bubbly.
The sauce also shines as a dip for garlic bread or crusty breadsticks, especially when warmed through gently.
Vegetarian Powerhouse
Transform this marinara into a vegetarian main by tossing it with sautéed mushrooms, bell peppers, and zucchini for a hearty one-pot meal. I like to add 1 cup white beans for extra protein and texture.
For a creamy twist, stir in ¼ cup ricotta cheese at the end—it adds a silky contrast to the tangy sauce. 🌱
Global Twists
Turn it into a Mexican-inspired sauce by adding 1 tsp ground cumin and ½ tsp smoked paprika, then serving it over tortilla chips with avocado. For a Thai fusion, stir in 1 tbsp fish sauce and 1 tsp red curry paste—the umami depth is incredible.
The sauce’s versatility makes it a blank canvas for global flavors.
Bread and Dipping Sauce
Warm the sauce slightly and serve it as a dipping sauce for mozzarella sticks or fried calamari. I also love drizzling it over garlic bread or focaccia for a quick appetizer.
For extra richness, top with grated Parmesan cheese and red pepper flakes right before serving. The contrast of warm sauce and crispy bread is pure comfort food.
Freezer-Friendly Adaptations
Freeze leftovers in 1-cup portions for easy meal prep. Thaw overnight in the fridge, then reheat with 1-2 tablespoons water or broth to restore the perfect consistency. For a creamy marinara, stir in ¼ cup heavy cream when reheating.
The sauce’s depth of flavor makes it perfect for batch cooking—just avoid freezing with basil, as it turns mushy. ✨
Nutrition facts
Frequently asked questions
Can I substitute canned tomatoes for San Marzano?
Yes, but choose high-quality canned tomatoes like Muir Glen or Century Brand for the best flavor. Avoid tomatoes with added salt or preservatives. The sauce will still be delicious, though San Marzano tomatoes provide a naturally sweeter, more balanced acidity that elevates the dish.
How do I prevent my marinara from being too acidic?
Balance acidity by adjusting the red wine vinegar or lemon juice to taste. Start with 1 tablespoon and reduce if needed. If the sauce tastes too sharp, stir in 1 teaspoon sugar or 1/4 cup heavy cream to mellow the flavors. Taste as you go—this is key!
Why does my sauce turn out watery?
Watery sauce usually means it didn’t simmer long enough to reduce. Extend simmering time to 30-40 minutes on low heat, stirring occasionally. If it’s still too thin, remove from heat and let it cool slightly, then transfer to a saucepan and reduce uncovered for another 10-15 minutes. For instant thickening, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in at the end.
Can I make this marinara in a slow cooker?
Sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, stirring occasionally. The slow cooker method deepens flavors naturally, but you may need to add 1-2 tablespoons water if it gets too thick. Add fresh basil at the end.
Is this sauce vegan-friendly?
Mostly, but check your olive oil and vinegar for animal-derived additives. Replace heavy cream (if used) with coconut milk or cashew cream for a vegan twist. The base recipe is naturally vegan, so it’s a great plant-based option for pasta, dips, or vegetarian dishes.