Homemade Marinara Sauce
This fresh, vibrant marinara sauce recipe is incredibly versatile and ready in under an hour. Made with simple pantry ingredients like San Marzano tomatoes, garlic, and fresh basil, it delivers restaurant-quality flavor that's far superior to any jarred sauce. Perfect as a base for pasta, pizza, lasagna, or countless Italian dishes.
Equipment
- Large heavy-bottomed saucepan or Dutch oven - 4-5 quarts / 4-5 liters
- Wooden spoon
- Sharp knife and cutting board
- Can opener
- Immersion blender or potato masher - For desired consistency
- Measuring spoons and cups
- Ladle - For serving
- Storage containers or jars - For leftovers
Ingredients
- 3 tablespoons extra virgin olive oil - 45ml
- 6 cloves garlic - about 2 tablespoons, minced
- 1 small onion - about 1 cup or 150g, finely diced
- 2 cans whole peeled San Marzano tomatoes - 28 oz or 794g each
- 2 tablespoons tomato paste - 30g
- 1 teaspoon dried oregano - 2g
- 1 teaspoon dried basil - 2g
- ½ teaspoon salt - 3g, plus more to taste
- ¼ teaspoon black pepper - 0.5g
- ¼ teaspoon red pepper flakes - 0.5g, optional for gentle heat
- 1 teaspoon sugar - 4g
- ¼ cup fresh basil leaves - 10g, torn
- 2 tablespoons butter - 28g, optional but recommended
Instructions
- Heat olive oil in Dutch oven over medium heat until shimmering (about 2 minutes). Add diced onion and cook until soft and translucent, about 5-6 minutes.
- Add minced garlic and cook for 1 minute, stirring constantly. Stir in tomato paste and cook for 2 minutes, stirring frequently to caramelize slightly.
- Pour in both cans of tomatoes with their juices. Use a wooden spoon to break up whole tomatoes against the side of the pot, then bring to a simmer over medium-high heat (about 5 minutes).
- Reduce heat to medium-low to maintain a gentle bubble. Add oregano, dried basil, salt, pepper, red pepper flakes (if using), and sugar, stirring to combine.
- Simmer uncovered for 25-30 minutes, stirring every 5-7 minutes to prevent sticking. The sauce will thicken and reduce as flavors concentrate.
- Use an immersion blender or potato masher to blend to your desired consistency (chunky, rustic, or smooth). For completely smooth, blend for 30-60 seconds.
- Stir in butter until melted, then taste and adjust seasoning. Turn off heat, stir in fresh basil leaves, and let rest for 5 minutes before serving.
Notes
- San Marzano tomatoes are worth seeking out for their naturally sweet, low-acid flavor that makes a noticeably better sauce.
- Don't rush the garlic - burnt garlic tastes bitter. Keep heat at medium and watch closely during the one-minute cooking time.
- If sauce becomes too thick or starts sticking, reduce heat slightly and add water ¼ cup at a time.
- The butter adds restaurant-quality richness and silky texture while rounding out acidity - highly recommended but optional.
- Reserve some pasta water when serving over pasta - a few splashes help the sauce cling to noodles.
- Sauce tastes even better the next day after flavors meld together. Store in refrigerator for up to 5-7 days.
- Freezer-friendly: Freeze in portions for up to 3-4 months. Use ice cube trays or muffin tins for single-serving portions.
- For Arrabbiata variation: Double or triple the red pepper flakes and add extra garlic for spicy sauce.
- For Vodka sauce variation: Stir in ½ cup vodka and ¼ cup heavy cream after sauce is done.
- Add fresh basil at the very end to preserve bright, aromatic flavor - cooking herbs too long makes them dull.
Nutrition
Serving: 1ServingCalories: 95kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 380mgPotassium: 350mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 8mg
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