Homemade Marinara Sauce (Simple & Classic)
This homemade marinara sauce is a true kitchen staple—simple, deeply flavorful, and endlessly versatile. Made with a short list of pantry ingredients, it simmers into a rich, tomato-forward sauce with just the right balance of sweetness, acidity, and garlic. Whether you’re tossing it with pasta, spooning it over meatballs, or using it as the base for your favorite Italian dishes, this is the kind of sauce you’ll come back to again and again.
Servings: 6 servings
Calories: 87kcal
Video
Equipment
Large non-reactive pot or large skillet with deep sides
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.
Nutrition
Serving: 1cup | Calories: 87kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 393mg | Potassium: 86mg | Fiber: 1g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
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