Say Hello To The Backbone Sauce Of Your Favorite Italian Dishes
This homemade marinara sauce is one of those foundational recipes every cook should have in their back pocket. It starts with gently sautéed garlic and onions, fills the kitchen with the most comforting aroma, and simmers into a rich, tomato-forward sauce with just the right balance of sweetness and acidity. The texture is thinner than tomato sauce, but a bit chunkier too, and it tastes unmistakably homemade in the best possible way.
It’s simple, reliable, and endlessly versatile—perfect for tossing with pasta, spooning over meatballs, layering into baked dishes, such as cheesy baked ziti with bubbling mozzarella, or stashing in the freezer for busy nights. Once you make it from scratch, it’s hard to go back to jarred.
Canned or Fresh Tomatoes: I Have A Clear Preference 😉
There are some really fantastic canned tomato options on the market, and using San Marzano-style canned tomatoes make a noticeable difference. In a true pinch, you can use canned crushed tomatoes, but it won’t have the same slightly chunky texture that I’ve come to love.
You can use fresh tomatoes, but they require more work. Specifically, you’ll need to blanch, peel, and seed them first. I usually lack the patience. Besides, canned tomatoes are more consistent year-round.
Quick-Simmered In Just 30 Minutes
A truly great marinara doesn’t need to cook all day—it just needs thoughtful layering.
Pro tip: Be sure to wear an apron. Squeezing tomatoes by hand can create a mess with tomato juice flying all over the place (Worth it. 😉)
If you want a slightly sweeter sauce, add a generous pinch or two of sugar. Totally fine to omit it, though.
We tend not to season marinara sauce with black pepper—or really anything else. Adding red pepper flakes, tomato paste, or vegetables turns the recipe into a totally different sauce.
Quick Variations Based on Personal Preference
- For a slightly thinner sauce, add ½ cup of water or chicken broth.
- For a slightly thicker sauce, simmer for an additional 15 minutes.
- For a smoother sauce, purée slightly with an immersion blender.
- If using dried herbs, substitute with 1 teaspoon each of dried basil and dried oregano.
Endless Serving Suggestions
If you love sauces that quietly do a lot of heavy lifting, this makes an excellent base for recipes like crispy chicken parm or cheesy layered eggplant parmesan. You could also:
- Toss it with fresh pasta or use on pizzas
- Spoon it generously over meatballs or sausage
- Use it as a base for lasagna, stuffed shells, or baked pastas
- As a dipping sauce for garlic bread or mozzarella sticks
If you make this homemade marinara sauce, I’d love to hear how you use it—leave a star rating and your feedback below. You can upload a photo too!
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Homemade Marinara Sauce (Simple & Classic)
Video
Equipment
Ingredients
- 2 (28oz) cans whole peeled San Marzano tomatoes
- 3 Tbsp extra virgin olive oil
- 1 Vidalia onion finely diced, about 1½-2 cups
- 2 cloves garlic finely chopped
- ¼ cup tightly packed fresh basil leaves, whole leaves or chopped
- 3 sprigs fresh oregano, leaves finely chopped (can substitute with 1 tsp dried oregano, if needed)
- 1 tsp Kosher salt plus more to taste
- 1-2 tsp granulated sugar optional
Instructions
- Sauté the aromatics. Heat 3 Tbsp olive oil over medium heat in a large non-reactive pot. Add diced onion, then cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add 2 cloves of chopped garlic, then cook 1 minute more.
- Add the tomatoes. Add 2 (28oz) cans whole peeled San Marzano tomatoes, crushing the tomatoes either with your hands or with a spatula. When the sauce begins to simmer, add ¼ cup basil leaves (whole or chopped) and chopped oregano leaves. Season with 1 tsp Kosher salt then simmer for 20 minutes.
- Adjust seasoning. Taste, then adjust seasoning with added Kosher salt as needed. For a slightly sweet marinara sauce, stir in 1-2 teaspoons of sugar. Serve immediately or store in jars in a refrigerator until needed.
Notes
- Storage: Refrigerate fresh marinara airtight for 3–4 days.
- Freezing: Freeze up to 2 months, leaving ½-inch headspace. Label with the date.
- Substitutions: Use 1 tsp dried basil or oregano if fresh isn’t available. For a smoother sauce, swap whole tomatoes for crushed.
Let us know your thoughts!