Homemade Marinara Dipping Sauce (Canned Tomatoes)
My homemade marinara dipping sauce is a perfect accompaniment for all your favorite snacks, like roasted ravioli, arancini, mozzarella sticks, and garlic bread! It comes together on the stovetop with simple spices and canned crushed tomatoes, so it couldn’t be easier to make. Rich, flavorful, and ready in just 30minutes from start to finish, it’s the perfect dipping sauce for mozzarella sticks or any yummy snack!
If you like this sauce, some of my other favorite dipping sauces are my creamy baked ricotta dip and homemade pesto hummus! Dips are such a fun way to entertain – everyone loves a dip served with fresh veggies and crackers or chips!
Ingredients
When creating this recipe, I wanted it to be approachable but flavorful. My idea for this sauce was something that had a depth of flavor, but that was easy enough to accompany another recipe like my Sicilian arancini. For this reason, I used crushed tomatoes and tomato paste to achieve a robust tomato flavor. Adding grated Parmigiano Reggiano adds some creaminess and saltiness! Dried herbs also up the flavor here.
Step by Step Instructions
Step 1: Heat olive oil in a saucepan over medium heat.
Add minced garlic and the halved onion to the pan and sauté until the onion is soft and translucent, about 5-7 minutes.
Step 2: Stir in the tomato paste and cook for another 1-2 minutes to allow it to caramelize slightly
Step 3: Pour in the can of crushed tomatoes and stir well. Add dried oregano, basil, salt, pepper, and red pepper flakes if using.
Bring the sauce to a simmer, then reduce the heat to low.
Step 4: Let the sauce simmer for about 20-25 minutes, stirring occasionally, until it thickens to your desired consistency.
Taste and adjust seasoning if needed. Once done, remove from heat and let it cool slightly.
Remove the onion and discard. Stir in the grated Parmigiano Reggiano until it’s fully incorporated.
Tips and Notes
When creating this recipe, I found that it was important to taste as you go. You can always add more salt and pepper, but you can’t take them away once they are added! Pay attention to the texture of the sauce. Simmer it until it reaches your desired thickness, but be careful not to overcook it, as this can lead to a sauce that’s too thick or overly concentrated.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Homemade Marinara Dipping Sauce (Canned Tomatoes)
Equipment
- Medium saucepan
- Wooden spoon or spatula
- cutting board
- Knife
- measuring spoons
- can opener
- Grater (for Parmigiano Reggiano, if not pre-grated)
- Airtight container for storage (if applicable)
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 halved onion
- 1 can crushed tomatoes (28 ounces)
- 2 tablespoons tomato paste
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- Salt and pepper to taste
- 3 tablespoons grated Parmigiano Reggiano
- a pinch of red pepper flakes for some heat optional
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add minced garlic and the halved onion to the pan and sauté until the onion is soft and translucent, about 5-7 minutes.
- Stir in the tomato paste and cook for another 1-2 minutes to allow it to caramelize slightly.
- Pour in the can of crushed tomatoes and stir well. Add dried oregano, basil, salt, pepper, and red pepper flakes if using.
- Bring the sauce to a simmer, then reduce the heat to low.
- Let the sauce simmer for about 20-25 minutes, stirring occasionally, until it thickens to your desired consistency.
- Taste and adjust seasoning if needed.
- Once done, remove from heat and let it cool slightly.
- Remove the onion and discard.
- Stir in the grated Parmigiano Reggiano until it’s fully incorporated.
Notes
Storage and Reheating Instructions
- Storage – Refrigerate the cooled marinara dipping sauce in an airtight container for up to 5-7 days or freeze for up to 3 months. Consider portioning it into smaller containers for easy thawing.
- Reheating – Thaw frozen sauce overnight in the refrigerator or use the microwave’s defrost setting. Reheat on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between. Adjust the consistency with water or broth if needed and refresh the seasoning as desired.
I made these for mozzarella sticks and the sauce was perfect!
Made this last night w/turkey meatballs over fresh fettuccine. Delicious.
So yummy – made this for chicken parm sliders!
How long will this keep?
Hi Darla, Allie here! Below are storage instructions for this easy marinara. You can find them in the future at the “Storage and Reheating Instructions” section of the post:
Storage – Refrigerate the cooled marinara dipping sauce in an airtight container for up to 5-7 days or freeze for up to 3 months. Consider portioning it into smaller containers for easy thawing.
Reheating – Thaw frozen sauce overnight in the refrigerator or use the microwave’s defrost setting. Reheat on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between. Adjust the consistency with water or broth if needed and refresh the seasoning as desired.
Why do u discard the onion couldn’t u just blend it with a hand blender
You can if you want to! That’s totally optional, I don’t do it because I find that the flavor has imparted enough. But for extra oomph, you certainly could! Just my personal preference and I know that not everyone has a hand blender. Hope you have a great day 🙂