Sauces & Condiments
Betty Crocker’s marinara sauce recipe delivers restaurant-quality depth using just a few simple pantry staples—no fancy ingredients required. This pantry-friendly sauce builds rich, savory layers with canned tomatoes, garlic, and herbs, simmered until perfectly balanced between sweet and tangy.
I’ve perfected it over years of testing, ensuring it works for everything from pasta to pizza without overpowering the dish.
The beauty of this sauce lies in its simplicity—no fresh basil or expensive ingredients needed. A blend of canned tomatoes (crushed and diced) forms the base, while garlic, onion, and Italian seasoning create that classic marinara flavor.
A touch of sugar and vinegar brightens the acidity, while a splash of red wine deepens the complexity. The result? A smooth, velvety sauce that’s foolproof and ready in under 30 minutes.
What makes this sauce stand out is its versatility—use it as a quick pasta sauce, dip for garlic bread, or topping for meatballs. The texture stays glossy and clingy, coating every bite perfectly.
Best of all, it keeps well in the fridge for up to 5 days or freezes for months, so you’ll always have a flavorful foundation for meals.
Whether you’re feeding a crowd or prepping for the week, this marinara delivers restaurant-quality results with minimal effort. Let’s get cooking—your pantry is about to become your secret weapon.
Ingredients for betty crocker marinara sauce
Pantry staples that transform into restaurant-quality marinara in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Crushed Tomatoes 🍅 | 2 cups | San Marzano preferred for sweetness |
| Canned Diced Tomatoes 🍅 | 1 cup | No salt added variety |
| Yellow Onion 🧅 | ½ cup | Finely chopped, about 1 medium |
| Garlic Cloves 🧄 | 4 cloves | Minced for even distribution |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness and depth |
| Dry Red Wine 🍷 | ½ cup | Cabernet Sauvignon or Merlot |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity |
| White Vinegar 💧 | 1 tbsp | Brightens flavors |
| Italian Seasoning 🌿 | 1 tsp | Or dried oregano + basil |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The tomatoes are your foundation—San Marzano if you can find it, but any good-quality canned tomatoes work. I always grab the no-salt-added variety at Trader Joe's or Whole Foods because they're sweeter and let you control the seasoning. The red wine adds depth that you won't get from broth alone—Cabernet Sauvignon or Merlot work perfectly. If you're avoiding alcohol, beef broth with a splash of balsamic does the trick. Fresh garlic and onion are non-negotiable here; they're the flavor backbone of the sauce.
No Italian seasoning? Mix 1/2 tsp dried oregano, 1/4 tsp dried basil, and a pinch of thyme—it's basically the same thing. The sugar might seem odd, but it's crucial to balance the acidity from the tomatoes and vinegar. Brown sugar works too if you've got it. Short on wine? Substitute an extra 1/4 cup of broth, but you'll lose some complexity. The vinegar is key for brightness—apple cider vinegar adds a nice fruity note if you're feeling fancy. And yes, you can use dried herbs instead of fresh, but fresh basil makes a world of difference if you've got it.
This sauce tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 5 days or freeze for 3 months. I like to portion it into small jars so I can grab just what I need for pasta or pizza. It reheats beautifully—just warm it gently on the stove with a splash of water if it's thickened up. The texture should be glossy and coat the back of a spoon; if it's too thin, simmer uncovered for a few minutes to thicken it up.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it turns five basic ingredients into something that tastes homemade—no fancy shopping required. The crushed and diced tomatoes blend perfectly, and the onion and garlic caramelize just enough to add depth without needing a degree in cooking.
- Garlic Bomb: Between us, this sauce has a garlic punch that lingers in the best way. The cloves get sautéed in olive oil until they’re golden, not burnt, so every bite delivers that sweet, aromatic kick without overpowering. My husband always asks, "What’s in this?"—then immediately wants seconds.
- Weeknight Wonder: This is my go-to when I’m staring at a fridge full of random ingredients and a family that’s starving. It works over pasta, as a pizza base, or even dumped on grilled chicken—no stress, no last-minute grocery runs. Honestly, I’ve made it at least twice a week for months, and it never fails.
- Budget Hero: A can of tomatoes, an onion, and a few cloves of garlic? That’s it. No specialty items, no markup—just pure, affordable flavor. Plus, it keeps for days in the fridge, so I make a big batch and stretch it across meals. My wallet and my taste buds thank me every time.
Step-by-step instructions for Betty Crocker's marinara sauce
Let's transform pantry staples into a rich, restaurant-worthy marinara in just minutes.
Sauté Onions and Garlic in Olive Oil
Heat the 0.25 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the 0.5 cup finely chopped yellow onion and cook for 4-5 minutes, stirring occasionally, until the onions become translucent and just begin to soften. This step builds the sauce's aromatic foundation.
Push the onions to the sides of the pan and add the 4 minced garlic cloves. Cook for 30-45 seconds until the garlic releases its fragrant aroma—watch closely so it doesn't burn. The garlic should turn golden but not brown. If it starts to darken too quickly, remove the pan from heat for a moment. This balance of flavors is what makes this marinara special.
Deglaze with Red Wine and Add Tomatoes
Pour in the 0.5 cup dry red wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures all those flavorful bits that would otherwise stick to your pan. Let the wine simmer for 2-3 minutes until it reduces by about half and has mostly evaporated.
Add the 2 cups canned crushed tomatoes and 1 cup canned diced tomatoes, stirring well to combine. The crushed tomatoes will break down beautifully, creating a velvety texture. Bring the mixture to a gentle simmer over medium-low heat, then reduce the heat to maintain a steady simmer. You want the sauce to bubble softly—not vigorously—so the flavors meld without breaking down the tomatoes too quickly.
Season and Simmer to Perfection
Stir in the 1 tbsp granulated sugar, 1 tbsp white vinegar, 1 tsp Italian seasoning, 0.5 tsp salt, and 0.25 tsp black pepper. The sugar balances the acidity of the tomatoes and vinegar, while the vinegar brightens the flavors and cuts through the richness. The Italian seasoning adds that classic herby depth that makes this sauce so versatile.
Let the sauce simmer uncovered for 15-20 minutes, stirring occasionally. You'll notice the sauce thickens as it reduces, and the flavors deepen. Taste it at the 10-minute mark—if it needs more acidity, add a splash more vinegar. If it needs more sweetness, add a pinch more sugar. The goal is a balance where the acidity and sweetness complement each other without overpowering the tomato flavor. The sauce is ready when it coats the back of a spoon smoothly.
Adjust Consistency and Serve
If the sauce is thicker than you'd like, thin it with a splash of water or pasta water—1 tablespoon at a time—until it reaches your desired consistency. For a smoother texture, use an immersion blender to lightly blend the sauce, but leave it slightly chunky for that authentic Italian touch. The sauce should be vibrant red with a glossy sheen, indicating it's ready to serve.
Taste and adjust the seasoning one last time. Transfer the sauce to a serving bowl or keep it warm in the saucepan. This marinara pairs perfectly with pasta, meatballs, or grilled chicken. The rich tomato flavor and balanced seasoning make it a pantry-friendly sauce that tastes like it came from a specialty store. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Pro Tips For Making Betty Crocker Marinara Sauce
- Sauté Onions Low and Slow: The Betty Crocker recipe might call for quick cooking, but I learned the hard way—onions burn faster than you think when you’re distracted. Simmer them in the olive oil over medium-low heat for 8–10 minutes until they’re soft and translucent, not golden. This keeps the sauce from tasting bitter and gives it depth.
- Crush Garlic Cloves First: Peeling and mincing garlic mid-recipe is a hassle, and raw garlic chunks can make the sauce taste sharp. Before you start, smash 3–4 cloves with the flat side of your knife (no peeling needed) and let them sit in the oil for 30 seconds. They’ll soften and infuse flavor without burning—no chopping required.
- Simmer, Don’t Boil: The crushed tomatoes will split and turn watery if you let this sauce boil. Keep the heat at a gentle simmer (tiny bubbles, occasional stir) for 20–25 minutes. If it reduces too fast, add a splash of water or a pinch of sugar to balance the acidity. Patience here makes the sauce richer, not thinner.
- Blend Half the Sauce: The recipe skips blending, but I’ve found that pulsing half the cooked sauce (before adding herbs) with an immersion blender gives it a silkier texture. It’s not a smooth sauce—just broken up slightly—so the chunky bits stay, but the overall mouthfeel improves. Save time by blending while it simmers.
Creative variations of these flavors
Spicy Arrabbiata Twist
Add 1 tbsp red pepper flakes or ½ tsp cayenne pepper when you stir in the Italian seasoning. For extra heat, toss in 1-2 fresh chili peppers (like jalapeño or serrano) minced with the garlic.
Balance the heat with an additional ½ tsp sugar to prevent overpowering acidity. This variation works perfectly with spicy pasta dishes or as a dipping sauce for grilled chicken. 🌶️
Creamy Alfredo Fusion
After simmering the marinara for 15 minutes, stir in ½ cup heavy cream or ¼ cup cream cheese until fully melted and smooth. Add a pinch of nutmeg for warmth and a splash of white wine if you have it.
This rich, velvety sauce pairs beautifully with fettuccine or as a dip for garlic bread. The creaminess balances the acidity while keeping the tomato flavor intact.
Herb-Infused Basil Pesto Marinara
Blend 1 cup fresh basil leaves, 2 tbsp pine nuts, 2 tbsp grated Parmesan, and 2 tbsp olive oil into a pesto. Stir this into the finished marinara sauce and simmer for an additional 5 minutes.
The bright, herby notes elevate the classic marinara into a fresh, vibrant sauce perfect for summer dishes or as a marinade for grilled vegetables. 🌿
White Wine and Mushroom Depth
Sauté ½ cup sliced cremini mushrooms with the onions and garlic. Deglaze with ½ cup dry white wine instead of red, then proceed with the recipe as written. The earthy mushrooms and crisp white wine create a sophisticated, umami-rich marinara that pairs exceptionally well with seafood or roasted vegetables.
This variation is a game-changer for seafood lovers.
Smoky Chipotle Marinara
Add 1-2 chipotle peppers in adobo sauce (minced) along with the Italian seasoning. For a smokier flavor, include ½ tsp smoked paprika. Simmer the sauce for an extra 5 minutes to let the smoky flavors meld.
This variation is perfect for tacos, nachos, or as a bold topping for grilled meats. The smokiness adds a depth that complements spicy dishes beautifully.
Sun-Dried Tomato Richness
Blend ¼ cup sun-dried tomatoes (oil-packed) into the finished sauce until smooth. The concentrated tomato flavor deepens the sauce's richness and adds a subtle sweetness. This version works wonderfully as a pizza sauce or a dipping sauce for crusty bread.
The sun-dried tomatoes also add a beautiful, vibrant color that makes the sauce look as good as it tastes. 🍅
Nutrition facts
Frequently asked questions
Can I make this marinara sauce without red wine?
Replace the ½ cup red wine with ½ cup beef or vegetable broth for a similar depth of flavor. For extra richness, add 1 tbsp balsamic vinegar—it adds complexity without alcohol. The sauce will still develop great flavor, though the wine contributes a subtle earthiness that's hard to replicate.
How do I adjust the thickness of the sauce?
If your sauce is too thick, thin it with 1 tablespoon of water or pasta water at a time, stirring well between additions. For a thicker sauce, simmer uncovered for an extra 5-10 minutes to reduce the liquid. The ideal consistency should coat the back of a spoon smoothly but still be slightly chunky. A quick blend with an immersion blender also helps achieve a velvety texture.
Can I use fresh tomatoes instead of canned?
Fresh tomatoes work, but you’ll need to roast or simmer them first to concentrate their flavor. Peel, seed, and chop 4-5 medium fresh tomatoes, then roast at 400°F for 20 minutes or simmer in a pot until broken down. Replace the canned tomatoes with 2 cups of this reduced fresh tomato puree. The texture will be slightly different but still delicious.
Why does my sauce taste too acidic?
Acidity often comes from over-simmering or using too much vinegar. Balance it by adding ½ teaspoon more sugar or a pinch of salt to round out the flavors. For a deeper taste, stir in 1 teaspoon of tomato paste and simmer for 2 minutes. This adds sweetness and richness without overpowering the sauce. Taste as you go—small adjustments make all the difference!
How can I make this sauce kid-friendly?
Reduce the garlic to 2 cloves and skip the red wine—use extra broth instead. Omit the vinegar and add ½ teaspoon more sugar to balance any tartness. For extra appeal, blend in ¼ cup pureed carrots or butternut squash for natural sweetness and color. Kids often prefer smoother textures, so a quick blend with an immersion blender works wonders.