Homemade Marinara Sauce
This classic marinara sauce is everything a great tomato sauce should be: bright, fragrant, and deeply comforting, yet light enough to taste fresh. Made with simple pantry staples like tomatoes, garlic, olive oil, and herbs, it comes together in just half an hour and delivers a silky, restaurant-quality result every time. Once you try this version, you may never reach for a jar again.
Perfect for pasta nights, layering into baked dishes, or spooning over vegetables, this marinara is a foundational recipe worth mastering. It balances natural tomato sweetness with gentle garlic warmth, a touch of oregano, and fresh basil added at the end for a clean, aromatic finish.
Why You’ll Love This Marinara Sauce
This recipe is designed for everyday cooking without sacrificing flavor. It uses minimal ingredients, cooks quickly, and adapts easily to whatever you’re making.
• Ready in about 30 minutes from start to finish • Made with simple, wholesome ingredients • Smooth or chunky, depending on your preference • Freezer-friendly and ideal for meal prep • Versatile enough for pasta, pizza, casseroles, and more
What Is Marinara Sauce?
Marinara is a straightforward tomato-based sauce flavored primarily with garlic, olive oil, and herbs. While the word “marinara” is commonly used in Italian-American cooking, in Italy the sauce is more often referred to simply as tomato sauce, or sugo di pomodoro. Over time, marinara became known as a quick-cooking sauce that highlights the pure taste of tomatoes rather than long-simmered depth.
This simplicity is exactly what makes marinara so beloved. It’s light yet satisfying, and it complements a wide range of dishes without overpowering them.
Ingredients
- 1 (28-ounce) can whole peeled tomatoes
- 1 (14-ounce) can whole peeled tomatoes
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves, lightly crushed
- 1 small fresh chili pepper, finely minced, or a generous pinch of crushed red pepper flakes
- 1 teaspoon dried oregano, plus more to taste
- 1 teaspoon fine salt, or to taste
- 1/2 teaspoon sugar
- 5 fresh basil leaves, torn or coarsely chopped
How to Make Marinara Sauce
1. Prepare the tomatoes
Empty both cans of tomatoes into a large bowl. Crush them gently using your hands or a potato masher for a rustic texture. For a smoother sauce, pass the tomatoes through a food mill and discard any solids. Rinse each empty can with a little water to capture remaining tomato juices and add this to the bowl. Set aside.
2. Infuse the olive oil
Place a wide saucepan or deep skillet over medium-low heat. Add the olive oil and crushed garlic cloves. Cook gently for about 2 minutes, until the garlic begins to sizzle and release its aroma. Press lightly on the cloves to help flavor the oil, but do not allow them to brown, as this can create bitterness. You may remove the garlic at this stage or leave it in for a stronger flavor.
Add the minced chili pepper or red pepper flakes and cook briefly until fragrant.
3. Add the tomatoes and seasonings
Carefully pour the prepared tomatoes into the pan, stirring as you go to prevent splattering. Add the oregano, salt, and sugar. Stir well to combine.
4. Simmer and finish
Increase the heat slightly and bring the sauce to a gentle boil. Reduce the heat to medium-low and simmer uncovered for about 25 minutes, stirring occasionally, until the sauce thickens and becomes glossy. Taste and adjust seasoning if needed, then simmer for 5 minutes more.
Remove from heat and stir in the fresh basil just before serving.
Choosing the Best Tomatoes
When tomatoes are not in season, high-quality canned tomatoes are an excellent choice for marinara sauce. Look for whole peeled tomatoes packed in juice or light purée with no added flavors. Whole tomatoes tend to have a fresher taste and better texture than pre-crushed varieties, though diced or crushed tomatoes can be used if preferred.
Taste your tomatoes before cooking. If they taste bright and clean, your sauce will too.
Using Fresh Tomatoes
Fresh tomatoes can be used when they are at their peak. Choose firm, meaty varieties such as Roma or plum tomatoes.
You will need about 3 pounds of fresh tomatoes. Score a small “X” on the bottom of each tomato, blanch briefly in boiling water, then peel and chop. Proceed with the recipe as written. For a smooth sauce, pass the finished sauce through a food mill to remove seeds and skins.
Make It Your Own
This marinara sauce is wonderfully adaptable. Here are a few ideas to customize it:
• Add a bay leaf during simmering for subtle depth • Stir in a small piece of hard cheese rind while cooking for added richness, then remove before serving • Adjust the chili for more or less heat • Blend briefly for an ultra-smooth texture
How to Use Marinara Sauce
This sauce goes far beyond pasta. Use it to:
• Toss with spaghetti, penne, or rigatoni • Spoon over roasted vegetables • Layer into baked pasta dishes • Spread on pizza dough • Serve as a dipping sauce for bread or savory snacks
Storage Tips
Allow the sauce to cool completely before storing. Keep refrigerated in an airtight container for up to 5 days. For longer storage, freeze in portion-sized containers, leaving space for expansion. The sauce will keep well in the freezer for several months.