Sauces & Condiments
This Arby's marinara sauce recipe delivers that signature bold, tangy depth you crave—thick enough to cling to roast beef but smooth enough to drizzle. The secret lies in slow-simmering tomato paste with garlic, herbs, and a touch of umami from Worcestershire.
I've perfected this version after years of recreating that iconic restaurant flavor at home, and it's become my go-to for sandwiches, dipping, and even as a pasta sauce base.
The beauty of this sauce is its versatility—it starts as a rich paste that you can thin with water or broth to reach your desired consistency. What sets it apart is the balance of sweetness from the tomato paste, acidity from vinegar, and depth from the Worcestershire sauce.
The slow simmer allows flavors to meld without burning, creating a sauce that's both vibrant and complex. Unlike many marinara recipes, this one delivers that signature tangy kick that makes Arby's sauce instantly recognizable.
Once you taste this homemade version, you'll never settle for store-bought again. The sauce thickens beautifully when cooled, making it perfect for meal prep—just store it in the fridge for up to a week or freeze it for months.
It's the kind of sauce that transforms ordinary meals into something special, whether you're drizzling it over roast beef sandwiches, using it as a dip for mozzarella sticks, or tossing it with pasta. The rich, concentrated flavor means you'll use less without sacrificing taste.
Ready to elevate your meals with this restaurant-quality sauce? The process is straightforward, but the results are anything but basic. Let's get started—your taste buds will thank you.
Ingredients for arby's marinara sauce
Eight simple ingredients transform into that iconic tangy, rich Arby's marinara sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Tomato Paste 🍅 | 8 oz | Canned, high-quality preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For richness and balance |
| Garlic Cloves 🧄 | 6 cloves | Freshly minced, not jarred |
| White Vinegar 💧 | 2 tbsp | For tangy kick |
| Worcestershire Sauce 🍶 | 2 tbsp | For umami depth |
| Dried Oregano 🍃 | 1 tsp | Italian or Mediterranean blend |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Water or Beef Broth 💧 | 1 cup | For thinning to desired consistency |
| Sugar 🍯 | 1 tsp | Balances acidity |
The tomato paste is the backbone here—look for canned, not powdered. Trader Joe's and Whole Foods carry high-quality brands that make a difference. Fresh garlic is non-negotiable; jarred lacks the depth. Worcestershire sauce adds that signature umami punch—Lea & Perrins is the gold standard. I always double-check the vinegar too—white vinegar gives that bright tang, while apple cider vinegar adds subtle sweetness. The olive oil should be extra-virgin; anything less and you'll taste it in the final sauce.
No Worcestershire? Soy sauce or mushroom sauce at half the amount works in a pinch. Fresh oregano is ideal, but dried works at one-third the quantity. Short on tomato paste? Crushed tomatoes plus a pinch of sugar mimics the sweetness. The sauce starts thick—thin with water or beef broth to reach your desired consistency. For extra richness, stir in 1 tbsp butter at the end. And trust me, the sugar balances the acidity perfectly—don't skip it.
This sauce thickens as it cools, so taste and adjust before storing. Keeps for 1 week in the fridge or 3 months frozen. I portion mine into ice cube trays for easy dipping—perfect for mozzarella sticks or roast beef sandwiches. The flavor only gets better over time, so make extra if you can. Freeze in small batches to avoid thawing the whole jar.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it turns five ingredients I always have into something restaurant-worthy. No special shopping trips, no forgotten spices—just open, measure, simmer.
- Umami Bomb: That Worcestershire and vinegar combo? It’s what makes this sauce actually taste like Arby’s—deep, tangy, and just a little mysterious. The garlic toasted in olive oil seals the deal.
- Weeknight Hero: I make a double batch every Sunday because it’s the base for pasta, dipping sauce, or even pizza night. One pot, endless uses—no stress, just flavor.
- Budget Game: A single jar of tomato paste and a bottle of vinegar stretch for months. This sauce costs pennies per serving and keeps for weeks in the fridge, so I’m always covered.
Step-by-step instructions for Arby's marinara sauce
This sauce delivers that signature Arby's boldness with a rich, tangy depth you won't find in store-bought versions.
Bloom the Tomato Paste in Olive Oil
Heat the 0.5 cup extra-virgin olive oil in a medium saucepan over medium-low heat. Once the oil shimmers gently (about 2 minutes), add the 8 oz tomato paste all at once. Stir continuously with a wooden spoon for 5-7 minutes until the paste darkens to a deep, glossy mahogany color.
This step is where the magic happens - the oil gently cooks the paste, developing complex caramelized flavors. You'll notice the mixture thickens and smells intensely sweet and earthy. If it starts to stick, add 1 tablespoon of water or beef broth to loosen it, but keep stirring to prevent burning.
Add Aromatics and Build the Base
Push the tomato paste mixture to the sides of the pan and add the 6 minced garlic cloves. Cook for 30 seconds until fragrant but not browned - you want garlic aroma, not bitterness. Stir everything together, then add the 2 tbsp white vinegar, 2 tbsp Worcestershire sauce, 1 tsp dried oregano, 0.5 tsp ground black pepper, and 1.5 tsp salt. Mix well to combine.
The vinegar will make the sauce bubble slightly as it reacts with the tomato paste. This is normal - it's creating that signature tang. Let the mixture simmer for 3-4 minutes until the raw garlic flavor disappears and everything melds together. Here's where it gets good - the sauce should start developing a glossy sheen and rich aroma.
Thin and Simmer to Perfection
Pour in the 1 cup water or beef broth and the 1 tsp sugar, then increase heat to medium. Bring to a gentle boil, then immediately reduce heat to low. Let it simmer uncovered for 20-25 minutes, stirring occasionally. The sauce will thicken gradually as moisture evaporates - you're looking for a consistency that coats the back of a spoon but still flows easily.
Taste as you go and adjust seasoning if needed. I usually need a touch more salt here - Arby's sauce has a bold, salty character. The sugar balances the acidity while enhancing the tomato flavor. When done, the sauce should be smooth, glossy, and have that perfect balance of sweet, tangy, and umami notes.
Finish and Rest for Maximum Flavor
Remove from heat and let the sauce sit covered at room temperature for 10 minutes. This resting period allows all the flavors to fully meld together. Give it one final taste and adjust with more salt, pepper, or vinegar if needed - remember, you can always add more acid but can't take it away.
The sauce should be vibrant red with a glossy finish. If you made it with beef broth, you'll notice a deeper umami richness. For serving, I like to strain it through a fine-mesh sieve to remove any garlic skins and achieve that perfectly smooth texture. This sauce keeps well in the refrigerator for up to 1 week or can be frozen for 3 months - just reheat gently before using.
Pro Tips For Making Arby'S Marinara Sauce
- Sauté Garlic Low and Slow: Arby’s sauce relies on garlic for depth, but I learned the hard way—burnt garlic tastes bitter. After crushing the cloves, cook them in the olive oil over medium-low heat until just golden, not brown. If you’re impatient like me, watch it closely; those cloves turn fast.
- Bloom the Tomato Paste: Skip the direct stir-in. First, heat the olive oil until shimmering, then add the tomato paste and let it cook for 2–3 minutes until it darkens slightly. This step deepens the flavor—no one wants a sauce that tastes like raw tomato powder.
- Use Less Vinegar at First: The recipe calls for white vinegar, but I used to add it all at once and end up with a sharp, unbalanced sauce. Instead, add half the amount first, taste, then adjust. You can always add more later; you can’t fix over-acid.
- Simmer, Don’t Boil: After adding the Worcestershire and vinegar, keep the sauce at a gentle simmer—not a rolling boil. Boiling can make the tomato paste separate or the garlic flavor fade. A slow simmer for 10–15 minutes builds richness without breaking the sauce.
Storing and reheating this dish
Fridge Storage Tips
Let your sauce cool completely before transferring to an airtight container—I use glass jars because they preserve flavor better than plastic. Store in the fridge for up to 1 week, but I’ve found the flavor actually improves after 2-3 days as the spices meld.
The sauce thickens further when chilled, so thin with 1-2 tablespoons of water or broth if needed before using. Always leave ½ inch headspace to prevent spills when the sauce expands slightly in cold temps. 💫
Freezer Preservation
For long-term storage, portion sauce into freezer-safe containers or silicone ice cube trays—perfect for individual dipping portions. Label with the date and freeze for up to 3 months.
When ready to use, thaw overnight in the fridge or reheat directly from frozen using low heat (never microwave, as it can break the sauce’s emulsified texture). I like to freeze in small batches so I don’t have to thaw the whole batch at once.
Reheating Perfection
To reheat, pour sauce into a saucepan and warm over low-medium heat with 1-2 tablespoons of water or broth to prevent sticking. Stir constantly for 5-7 minutes until heated through (165°F internal temp).
If the sauce seems too thick after reheating, thin with warm water—just 1 tsp at a time—until it reaches your desired consistency. Avoid boiling, or the sauce may separate. A splash of lemon juice can revive the tang if it’s lost some brightness during storage. 🔥
Reviving Stale Sauce
If your refrigerated sauce tastes flat after a few days, don’t toss it! Simmer with ½ tsp fresh garlic powder and 1 tsp Worcestershire sauce for 3-4 minutes to restore depth. For extra richness, stir in 1 tbsp butter or 1 tsp olive oil while reheating.
The sauce’s natural acidity means it won’t spoil easily, but this trick works wonders for reviving old batches. I’ve saved many a forgotten jar this way—trust me, it’s worth trying before composting! ✨
Portioning for Convenience
Divide sauce into small jars or silicone molds before storing for easy grab-and-go use. A ¼ cup portion is perfect for a single sandwich or mozzarella stick dip. Freeze these portions flat on a tray first, then transfer to a bag for compact storage.
When reheating, just grab what you need—no thawing the whole batch. This method also prevents freezer burn by minimizing air exposure. It’s a game-changer for busy weeks! 💡
Nutrition facts
Frequently asked questions
Why does this marinara have a tangy kick like Arby's?
The secret lies in the white vinegar and Worcestershire sauce combination. The vinegar adds bright acidity while the Worcestershire brings that signature umami depth—just like Arby's signature sauce. The slow simmer lets these flavors meld perfectly without overpowering the tomato base.
Can I use this sauce for pasta instead of sandwiches?
This marinara works beautifully with pasta—just thin it slightly with water or broth to reach a lighter consistency. Toss with cooked pasta and add a sprinkle of Parmesan cheese for extra richness. The bold flavors stand up well to hearty dishes like bolognese or lasagna too.
What if my sauce turns out too thick?
Simply stir in 1-2 tablespoons of water or beef broth while reheating. For a smoother texture, strain through a fine-mesh sieve to remove any garlic skins. Remember, this sauce thickens further when chilled, so adjust before storing.
Is Worcestershire sauce essential?
While it adds that signature depth, you can substitute ½ teaspoon soy sauce or mushroom sauce in a pinch. For extra umami, try adding 1 teaspoon fish sauce (just ½ teaspoon for milder flavor). The sauce will still taste delicious but may lack Arby's signature tang.
How can I make this sauce spicier?
Add ½ teaspoon red pepper flakes or 1 teaspoon hot sauce at the end. For smoky heat, stir in ½ teaspoon smoked paprika while simmering. Taste first—you can always add more, but you can't remove the spice!