Make Your Own Marinara (Better Than Rao's)
Make Your Own Marinara (Better Than Rao's) is a easy Italian recipe that serves 4. 160 calories per serving. Recipe by Internet Shaquille on YouTube.
Prep: 10 min | Cook: 25 min | Total: 45 min
Cost: $2.48 total, $0.62 per serving
Ingredients
- 1/4 cup Olive Oil (extra‑virgin, for sautéing)
- 3 cloves Garlic (minced)
- 0.5 medium Yellow Onion (finely diced (about 1 cup))
- 1 tsp Kosher Salt (plus more to taste)
- ¼ tsp Black Pepper (freshly ground, several cranks)
- 1 tsp Dried Oregano (optional, or Italian seasoning)
- 28 oz Crushed Tomatoes (canned, no added salt)
- 1 tbsp Fresh Basil (finely minced)
Instructions
Prepare aromatics
Mince the 3 garlic cloves and finely dice half a medium yellow onion (about 1 cup). Measure 1/4 cup olive oil and set aside the salt, pepper, and optional oregano.
Time: PT10M
Sauté garlic and onion
Heat the frying pan over medium heat, add the olive oil, then the minced garlic, diced onion, 1 tsp kosher salt, several cranks of black pepper, and optional oregano. Stir and cook for about 5 minutes until the onion becomes translucent and the garlic is fragrant but not browned.
Time: PT5M
Temperature: Medium
Add crushed tomatoes and simmer
Turn the heat down to low and pour the 28‑oz can of crushed tomatoes into the pan. Stir to combine and let the sauce simmer gently for 15 minutes, stirring every few minutes to prevent sticking.
Time: PT15M
Temperature: Low
Season to taste
Taste a spoonful of the sauce (let it cool slightly). Add 1 tsp kosher salt, stir for 1 minute, then taste again. Repeat salt additions in ½‑tsp increments until the sauce is well‑seasoned.
Time: PT3M
Finish with fresh basil
Remove the pan from heat and stir in 1 tbsp minced fresh basil. Let the residual heat release the herb’s aroma.
Time: PT1M
Serve or store
Toss the sauce with cooked pasta, or let it cool to room temperature before transferring to airtight containers. Refrigerate up to 5 days or freeze for up to 3 months.
Time: PT0M
Nutrition Facts
- Calories
- 160
- Protein
- 4 g
- Carbohydrates
- 12 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free
Allergens: None
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Garlic: garlic powder (½ tsp)
- Instead of Yellow Onion: shallots, red onion
- Instead of Kosher Salt: table salt
- Instead of Black Pepper: white pepper
- Instead of Dried Oregano: dried basil, Italian seasoning
- Instead of Crushed Tomatoes: whole peeled tomatoes, crushed by hand
- Instead of Fresh Basil: dried basil (1 tsp)
Equipment Needed
- Frying Pan
- Cutting Board
- Chef's Knife
- Measuring Cup
- Wooden Spoon or Spatula
- Can Opener
- Small Tasting Spoon
Critical Steps — Do Not Skip
- Properly dice the onion to avoid uneven cooking
- Sauté aromatics on medium heat to prevent garlic from burning
- Maintain a low simmer when adding tomatoes to avoid splattering
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for richer flavor
- San Marzano canned tomatoes give a sweeter, less acidic base
- For a subtle heat, add ½ tsp red‑pepper flakes with the aromatics
- A Parmesan rind (if you have one) can be simmered in the sauce for extra umami.
Troubleshooting
Sauce is too watery
Continue simmering uncovered on low heat, stirring occasionally, until it reduces to desired thickness.
Sauce tastes bland
Add additional salt in ½‑tsp increments, a pinch of sugar, or a splash of red‑wine vinegar to brighten flavor.
Garlic burned and tastes bitter
Lower the heat immediately, add a splash of oil, and scrape off any burnt bits before continuing.
Sauce is too thick after cooling
Stir in a little warm water or broth, 1‑2 tbsp at a time, until desired consistency is reached.
Storage
Refrigerator: Up to 5 days in an airtight container
Freezer: Up to 3 months in freezer‑safe bags or containers
Room temperature: Do not leave at room temperature longer than 2 hours
Make-Ahead Tips
- The sauce freezes exceptionally well; double the batch and freeze in 1‑cup portions
- Pre‑dice the onion and garlic, store in an airtight container in the fridge for up to 2 days
- Add a pinch of sugar if the tomatoes taste overly acidic
Frequently Asked Questions
What is the cultural significance and history of marinara sauce in Italian cuisine?
Marinara sauce originated in Southern Italy, especially Naples, as a simple tomato‑based sauce flavored with garlic, olive oil, and herbs. Historically it was a quick “sea‑food” (marinara) sauce for fishermen’s meals, but today it’s a staple for pasta, pizza, and many Italian‑American dishes.
What are the traditional regional variations of marinara sauce in Italian cuisine?
In Naples, marinara is often made with San Marzano tomatoes, fresh basil, and a touch of oregano. In the Amalfi Coast, a splash of red‑wine vinegar adds brightness. Some regions add capers or olives for a briny twist, while others keep it strictly tomato, garlic, and olive oil.
How is marinara sauce traditionally served in Italy?
In Italy, marinara is most commonly tossed with spaghetti or used as a base for dishes like “spaghetti alle vongole” (clam pasta). It also serves as a dipping sauce for fried calamari, a topping for bruschetta, or a layer in baked dishes such as eggplant parmigiana.
What occasions or celebrations is marinara sauce traditionally associated with in Italian culture?
Marinara appears at family gatherings, Sunday lunches, and festive meals where pasta is the centerpiece. It’s also a staple at casual weeknight dinners because of its speed and simplicity.
What makes this easy homemade marinara sauce special compared to other Italian sauces?
This recipe relies on just a few high‑quality ingredients, a short cooking time, and the technique of sweating onions with garlic to prevent burning. The result is a bright, fresh‑tasting sauce that rivals expensive jarred versions while remaining budget‑friendly.
What are the most common mistakes to avoid when making this marinara sauce?
Common errors include overheating the oil, which burns garlic; cooking the tomatoes on high heat, causing splatter and a bitter taste; and under‑seasoning the sauce. Follow the low‑simmer step and season gradually to avoid these pitfalls.
Why does this marinara recipe use low heat after adding the tomatoes instead of a rapid boil?
Low heat prevents vigorous bubbling that can cause the sauce to splatter and over‑reduce, preserving a fresh, bright flavor and a smooth texture. A gentle simmer also allows the oil to emulsify with the tomatoes for better coating on pasta.
Can I make this marinara sauce ahead of time and how should I store it?
Yes. Cool the sauce to room temperature, then transfer to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months. Thaw in the refrigerator before reheating gently on the stove.
What texture and appearance should I look for when the marinara sauce is done?
The sauce should be a vivid red, slightly glossy from the olive oil, and have a thin‑to‑medium consistency that coats the back of a spoon. The onions will be fully softened and the garlic fragrant but not browned.
How do I know when this marinara sauce is done cooking?
When the onions are translucent, the sauce bubbles gently on low heat, and the flavors have melded (about 15 minutes), it’s ready. Taste for seasoning and add the fresh basil off the heat for the final touch.
What does the YouTube channel Internet Shaquille specialize in?
The YouTube channel Internet Shaquille focuses on straightforward, budget‑friendly cooking tutorials that emphasize minimal ingredients, quick preparation, and practical kitchen hacks for everyday home cooks.
How does the YouTube channel Internet Shaquille's approach to Italian cooking differ from other Italian cooking channels?
Internet Shaquille prioritizes speed and accessibility, often using pantry staples and offering optional upgrades rather than insisting on specialty ingredients. This pragmatic style contrasts with many Italian channels that emphasize traditional techniques and premium products.
Last updated: September 21, 2026
