This marinara is a workhorse sauce. It’s built on a foundation of canned San Marzano tomatoes, which have a lower acidity and a sweeter, more complex flavor than standard canned tomatoes. The sauce is simmered just long enough to meld the flavors, preserving the bright, fresh tomato taste.
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Unlike many recipes that call for hours of simmering, this one is done in 35 minutes. The key is to use high-quality tomatoes and to cook the garlic and onions just until they are translucent, not browned, to avoid bitterness. This yields a sauce that is both quick enough for a weeknight and robust enough for a Sunday supper.
This marinara is versatile: use it as a base for pasta, as a pizza sauce, or as a dipping sauce for mozzarella sticks. It freezes beautifully, so you can make a double batch and have homemade sauce on hand whenever you need it.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30 ml) extra-virgin olive oil
Use a good-quality olive oil for the best flavor. You can substitute with regular olive oil or avocado oil if needed.
1 medium yellow onion, finely chopped (about 1 cup / 150g)
Sweet onion or shallots can be substituted for a milder flavor.
4 cloves garlic, minced (about 1 tablespoon / 12g)
Fresh garlic is essential. Avoid pre-minced garlic in jars as it has a harsher flavor.
2 cans (28 ounces / 794g each) whole San Marzano tomatoes, with their juices
If you can't find San Marzano, use any high-quality whole peeled tomatoes. Crushed tomatoes can be used but will yield a slightly thicker sauce.
1 teaspoon (5g) dried oregano
Use Greek oregano for a more robust flavor. You can also use 1 tablespoon fresh oregano, chopped.
1/2 teaspoon (2g) salt, plus more to taste
Adjust salt according to your taste and the saltiness of your tomatoes. Sea salt or kosher salt works well.
1/4 teaspoon (1g) black pepper, freshly ground
Freshly ground black pepper adds a subtle heat. Adjust to preference.
1/4 cup (10g) fresh basil leaves, torn
Fresh basil is crucial. If you don't have it, you can add 1 teaspoon dried basil at the end, but fresh is far superior.
1 teaspoon (5g) sugar (optional)
Sugar helps balance acidity if your tomatoes are very tart. Omit if your tomatoes are sweet.
Tips & Tricks
- Use whole peeled tomatoes and crush them by hand or with a potato masher for a rustic texture. This gives a better consistency than pre-crushed tomatoes.
- Don't overcook the garlic. Sauté it only until fragrant (about 30 seconds) to avoid a bitter, burnt taste.
- Simmer the sauce uncovered to help it thicken. If you cover the pot, the sauce will be thinner and take longer to reduce.
- For a smoother sauce, use an immersion blender before adding the basil. For a chunkier sauce, leave it as is.
Pro Tips
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
2. Add Tomatoes
Pour in the canned tomatoes with their juices. Use your hands or a potato masher to crush the whole tomatoes directly in the pot until you reach your desired consistency. Stir in the dried oregano, salt, and pepper.
3. Simmer the Sauce
Bring the sauce to a gentle boil, then reduce the heat to low (200°F / 93°C). Let it simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. The sauce should have a deep red color and the oil will separate slightly on the surface.
4. Add Basil and Season
Remove the pot from the heat. Stir in the torn fresh basil leaves. Taste the sauce and adjust seasoning with salt, pepper, and sugar if needed. The sauce should be well-balanced, not too acidic.
5. Serve or Store
Use immediately with your favorite pasta, or let it cool and store in the refrigerator for up to 5 days. For a smooth sauce, blend with an immersion blender before adding basil.
Delicious Variations
Spicy Arrabbiata
Add 1/2 teaspoon (2g) red pepper flakes with the garlic for a spicy kick.
Vegetable-Loaded
Sauté 1 cup (150g) diced zucchini or mushrooms with the onion for extra texture and nutrients.
Meaty Marinara
Brown 1/2 pound (225g) ground beef or Italian sausage before adding the onion for a heartier sauce.
How to Store Marinara
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days.
Freezer
Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a saucepan over medium heat (350°F / 175°C) until bubbling, about 5-7 minutes. Stir occasionally to prevent sticking.
Frequently Asked Questions
Q: What is the difference between marinara and spaghetti sauce?
Marinara is a simple, quick-cooking sauce made with tomatoes, garlic, herbs, and olive oil, typically simmered for less than an hour. Spaghetti sauce, often called 'Sunday gravy,' is a richer, longer-simmered sauce that often includes meat, onions, carrots, celery, and wine, cooking for several hours.
Q: Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but you'll need about 3 pounds (1.4 kg) of ripe Roma tomatoes. Peel and seed them first, then chop and proceed with the recipe. You may need to simmer longer to reach the desired thickness, as fresh tomatoes have more water.
Q: How do I make marinara sauce less acidic?
Add a pinch of baking soda (about 1/4 teaspoon) while the sauce is simmering, or stir in a teaspoon of sugar. You can also add a peeled whole carrot during simmering and remove it before serving; the carrot adds natural sweetness and reduces perceived acidity.
Q: Can I freeze marinara sauce?
Absolutely. Let the sauce cool completely, then transfer to freezer-safe containers or bags. Leave some headspace for expansion. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently.
Ready to ditch the jarred stuff for good? Make this marinara tonight and taste the difference. Share your creation on Instagram and tag me @marcusokafor – I'd love to see how you use it!
Marinara
Marinara: a robust, fresh-tasting sauce made from San Marzano tomatoes, garlic, and basil. Perfect for pasta, pizza, and dipping.
🧂 Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150g)
- 4 cloves garlic, minced (about 1 tablespoon / 12g)
- 2 cans (28 ounces / 794g each) whole San Marzano tomatoes, with their juices
- 1 teaspoon (5g) dried oregano
- 1/2 teaspoon (2g) salt, plus more to taste
- 1/4 teaspoon (1g) black pepper, freshly ground
- 1/4 cup (10g) fresh basil leaves, torn
- 1 teaspoon (5g) sugar (optional)
📋 Instructions
- 1Sauté Aromatics — Heat the olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
- 2Add Tomatoes — Pour in the canned tomatoes with their juices. Use your hands or a potato masher to crush the whole tomatoes directly in the pot until you reach your desired consistency. Stir in the dried oregano, salt, and pepper.
- 3Simmer the Sauce — Bring the sauce to a gentle boil, then reduce the heat to low (200°F / 93°C). Let it simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. The sauce should have a deep red color and the oil will separate slightly on the surface.
- 4Add Basil and Season — Remove the pot from the heat. Stir in the torn fresh basil leaves. Taste the sauce and adjust seasoning with salt, pepper, and sugar if needed. The sauce should be well-balanced, not too acidic.
- 5Serve or Store — Use immediately with your favorite pasta, or let it cool and store in the refrigerator for up to 5 days. For a smooth sauce, blend with an immersion blender before adding basil.
Marcus writes about personal finance and investing, with a focus on helping young professionals build wealth from scratch. He breaks down complex concepts into simple, actionable strategies.
