Marinara sauce is a classic Italian tomato sauce made with tomatoes, garlic, herbs, and olive oil.
It is most often served with pasta, but it also works well as a pizza sauce, dipping sauce, or base for many other dishes.
Its simple ingredients and straightforward method make it one of the most versatile sauces in Italian cooking.
This marinara sauce recipe focuses on bold tomato flavor using both fresh and canned tomatoes for depth and balance.
Onion and garlic are gently cooked in extra virgin olive oil to build flavor, while basil and oregano add a traditional herbal note.
A pinch of red pepper flakes provides mild heat, creating a rich, well-rounded sauce that is easy to make and suitable for everyday meals.
How to Make Marinara Sauce
Note: Full instructions are available in the recipe card below.
- Warm olive oil in a medium saucepan over medium heat.
- Cook the onion and garlic until soft and lightly golden.
- Add fresh and canned tomatoes, season with salt and red pepper flakes, and bring to a boil.
- Lower the heat and simmer until the sauce thickens, breaking up the tomatoes as it cooks.
- Stir in basil and lemon juice near the end of cooking.
- Taste and adjust seasoning as needed.
Tips and Variations
Leave the sauce slightly chunky if you prefer a more rustic marinara.
For a smoother texture, blend the sauce using an immersion blender or a standard blender.
When using a standard blender, work in batches and allow steam to escape to prevent pressure buildup.
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Recipe
Marinara Sauce
Equipment
Ingredients
- ½ cup extra-virgin olive oil
- 1 medium yellow onion , finely diced
- 8 cloves garlic , peeled and sliced
- 1-½ teaspoon Kosher salt , adjust to taste
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons granulated sugar , optional
- 1 (28 oz) can crushed tomatoes or whole tomatoes, lightly crushed or 3 lb ripe plum fresh tomatoes
- 5 Roma tomatoes , chopped (optional)
- 2 teaspoons dried oregano or Italian seasoning
- ½ cup fresh basil , julienne or Italian parsley, chopped
Instructions
- Heat Oil: In a medium, non-reactive saucepan, warm the olive oil over medium heat.
- Sauté Vegetables: Add the onion and garlic. Sauté until they are lightly browned, approximately 5 minutes.
- Add Tomatoes: Gently incorporate the canned tomatoes with their liquid and fresh tomatoes.
- Season: Bring the sauce to a boil, then season with salt and crushed red pepper to taste.
- Simmer: Lower the heat to maintain a simmer. Break up the tomatoes with a whisk, cooking until the sauce thickens into a chunky consistency, about 30 to 45 minutes.
- Final Touches: Mix in chopped basil and a splash of lemon juice about 5 minutes before the sauce is done.
- Adjust Seasoning: Taste and adjust the seasoning with additional salt and pepper if needed.
Notes
- Refrigerate in a seal-tight container for up to 5 days. Rewarm over medium heat or microwave before using. Allow enough cooking time so it can develop more flavor.
- Add other ingredients, such as poblano pepper, celery, and carrots, to build flavors.
- For smooth Marinara: Use an immersion blender and puree until smooth.
- For a chunky Marinera: If using canned plum tomatoes, coarsely crush them by hand before cooking or crush the tomatoes with your spatula after.
- When using only fresh plum tomatoes, increase the extra virgin olive to ¼ cup for best results.
- To kick the flavor up a notch, try adding Herbes de Provence (No Lavender added)
- The Marinara sauce can be made one day ahead. First, cool, then cover and refrigerate.
- Freeze the cooled marinara sauce in a seal-tight container for up to 1 month.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
