There's nothing quite like the smell of garlic and basil simmering in tomatoes on a cool evening. This marinara sauce is my go-to when I want a quick, wholesome dinner that tastes like it's been bubbling all day. It's the sauce I make after a long hike, when I need something comforting and easy.
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I've tested this recipe on countless camp stoves and home kitchens, and it never fails. The key is using good canned tomatoes and letting the sauce simmer just long enough to meld the flavors. It's versatile, forgiving, and absolutely delicious.
Whether you're tossing it with spaghetti, slathering it on pizza dough, or dipping crusty bread, this marinara is a game-changer. Plus, it's made with ingredients you probably already have in your pantry.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30ml) extra-virgin olive oil
Use a good quality olive oil for flavor. You can substitute with avocado oil for a neutral taste.
1 medium yellow onion, finely diced (about 1 cup/150g)
Yellow onions are sweeter and milder than white. Shallots work as a substitute.
4 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder, but fresh gives a better aroma.
1/2 teaspoon red pepper flakes (optional)
Adds a gentle heat. Omit for a kid-friendly version or adjust to taste.
1 (28-ounce/800g) can crushed tomatoes
San Marzano tomatoes are ideal for sweetness. If using whole peeled tomatoes, crush them by hand.
1 (14.5-ounce/410g) can diced tomatoes
Adds texture. You can use all crushed tomatoes if you prefer a smoother sauce.
1 teaspoon dried oregano
Dried oregano is more concentrated than fresh. Use 1 tablespoon fresh if you have it.
1 teaspoon dried basil
If using fresh basil, add a handful of chopped leaves at the end for brightness.
1/2 teaspoon granulated sugar (optional)
Balances acidity. Omit if your tomatoes are sweet.
Salt and freshly ground black pepper, to taste
Kosher salt is preferred. Start with 1/2 teaspoon and adjust.
2 tablespoons chopped fresh basil (for serving)
Fresh basil adds a pop of color and freshness. If you don't have it, skip it.
Tips & Tricks
Don't rush the onion and garlic
Sauté them slowly until soft and fragrant to build a flavorful base.
Use high-quality canned tomatoes
They are the star of the sauce. San Marzano or fire-roasted are great choices.
Simmer uncovered
This helps thicken the sauce and concentrate flavors. Stir occasionally to prevent sticking.
Pro Tips
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add onion and cook until soft and translucent, about 5-7 minutes. Add garlic and red pepper flakes, cook for 1 minute until fragrant.
2. Add Tomatoes
Pour in the crushed and diced tomatoes, including their juices. Stir in oregano, basil, sugar (if using), salt, and pepper. Bring to a gentle simmer.
3. Simmer Sauce
Reduce heat to low (200°F / 95°C) and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, until slightly thickened and flavors meld. The sauce should be deep red and aromatic.
4. Adjust Seasoning
Taste the sauce and adjust salt, pepper, or sugar as needed. If you prefer a chunkier sauce, leave as is; for a smoother texture, blend briefly.
5. Finish with Basil
Stir in fresh basil just before serving. The heat will wilt it slightly, releasing its aroma.
6. Serve or Store
Use immediately on pasta, pizza, or as a dipping sauce. Or let cool and store in the refrigerator or freezer.
Delicious Variations
- Add cooked ground beef or Italian sausage for a meaty marinara.
- Stir in a splash of balsamic vinegar or red wine at the end for extra complexity.
- Make it creamy by stirring in 1/4 cup heavy cream or coconut milk for a rosé sauce.
How to Store Marinara
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if too thick.
Frequently Asked Questions
Q: Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Peel and seed about 2 pounds (900g) of ripe tomatoes, then chop them and simmer as directed. You may need to cook a bit longer to reduce excess liquid.
Q: How do I make marinara less acidic?
Add a pinch of baking soda (about 1/4 teaspoon) while simmering to neutralize acidity. Or add a teaspoon of sugar or a grated carrot for natural sweetness.
Q: Can I freeze marinara sauce?
Absolutely. Let the sauce cool completely, then transfer to freezer-safe containers or zip-top bags. It will keep for 3 months. Thaw in the refrigerator overnight.
Q: What's the difference between marinara and pasta sauce?
Marinara is a quick, chunky tomato sauce with garlic, herbs, and olive oil, simmered briefly. Pasta sauce (or ragù) is often cooked longer and may include meat, vegetables, or cream.
Q: Can I make this sauce without onions or garlic?
You can omit them, but you'll lose flavor. Use fennel seeds or a pinch of asafoetida (hing) as substitutes, or add extra herbs to compensate.
I hope you enjoy this marinara as much as I do. It's a staple in my kitchen, and I'm sure it will become one in yours. If you try it, let me know how it turns out. Get out there and explore.
Marinara
Make the best homemade marinara sauce in 30 minutes with pantry staples. Rich, savory, and perfect for pasta, pizza, and more.
🧂 Ingredients
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 medium yellow onion, finely diced (about 1 cup/150g)
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28-ounce/800g) can crushed tomatoes
- 1 (14.5-ounce/410g) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon granulated sugar (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh basil (for serving)
📋 Instructions
- 1Sauté Aromatics — Heat olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add onion and cook until soft and translucent, about 5-7 minutes. Add garlic and red pepper flakes, cook for 1 minute until fragrant.
- 2Add Tomatoes — Pour in the crushed and diced tomatoes, including their juices. Stir in oregano, basil, sugar (if using), salt, and pepper. Bring to a gentle simmer.
- 3Simmer Sauce — Reduce heat to low (200°F / 95°C) and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, until slightly thickened and flavors meld. The sauce should be deep red and aromatic.
- 4Adjust Seasoning — Taste the sauce and adjust salt, pepper, or sugar as needed. If you prefer a chunkier sauce, leave as is; for a smoother texture, blend briefly.
- 5Finish with Basil — Stir in fresh basil just before serving. The heat will wilt it slightly, releasing its aroma.
- 6Serve or Store — Use immediately on pasta, pizza, or as a dipping sauce. Or let cool and store in the refrigerator or freezer.
Liam writes about outdoor adventure and gear, focusing on budget-friendly options and safety. He tests equipment in real conditions and shares honest assessments for hikers and campers.
