Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Homemade Marinara Sauce (Easy, Fresh & Full of Flavor)

Sarah Smith
Nov 3, 2025
2 min read

Updated: Dec 24, 2025

A bowl of vibrant red tomato soup topped with fresh basil leaves, set on a wooden table. Rich and inviting texture.

There’s nothing quite like a pot of Homemade Marinara Sauce simmering on the stove — the aroma of garlic, tomatoes, and herbs filling your kitchen feels like pure comfort.

This simple Italian classic is made with wholesome ingredients and comes together in under 30 minutes. Whether you’re tossing it with pasta, layering it in lasagna, or using it as a dipping sauce for breadsticks, it’s a staple every home cook should know. Use this fresh marinara on spaghetti carbonara or chicken parmesan, and serve it with garlic herb pull-apart bread for dipping.

Recipe Card

Servings: 4 cups Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes (or 2 lbs fresh tomatoes, peeled and crushed)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional)
2 tablespoons tomato paste
¼ cup fresh basil, chopped (for finishing)

Instructions

Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and cook another 30 seconds until fragrant.
Add Tomatoes and Seasoning: Stir in crushed tomatoes, tomato paste, salt, pepper, sugar, oregano, dried basil, and red pepper flakes.
Simmer: Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally until thickened and fragrant.
Finish and Serve: Remove from heat and stir in fresh basil. Taste and adjust seasoning as needed.
Serve: Serve warm over spaghetti, use as a pizza sauce, or spoon over chicken parmesan or lasagna.

Tips for the Best Marinara

For a smoother sauce, blend with an immersion blender after cooking.
Add a splash of red wine for depth and richness.
Fresh tomatoes? Blanch and peel them before crushing for authentic texture.
Store in the refrigerator for up to 5 days, or freeze for up to 3 months.

Final Thoughts

This Homemade Marinara Sauce is simple, fresh, and incredibly versatile — the perfect foundation for so many Italian dishes. Once you make it from scratch, you’ll never go back to store-bought!

If you loved this recipe, don’t forget to leave a comment, rate it, and share it on Pinterest or Instagram with #MyKitchenFavorites!

Q: Can I use canned tomatoes instead of fresh? Yes — canned crushed or whole San Marzano tomatoes make an excellent marinara and give the best flavor.

Q: How long should marinara simmer? At least 20–30 minutes, but longer simmering (up to an hour) creates a richer, deeper flavor.

Q: Can I make marinara sauce ahead of time? Absolutely. It stores well and tastes even better the next day as the flavors blend.

Q: Can I freeze homemade marinara? Yes — freeze for up to 3 months in airtight containers or freezer bags.

Q: What herbs work best in marinara? Basil, oregano, parsley, and a bay leaf add wonderful Italian flavor.