Marinara sauce is an Italian sauce made with tomatoes, garlic, herbs, and olive oil. It is usually served with pasta or used as a topping or dipping sauce.
This recipe for the marinara sauce is made up of a few simple ingredients combined to create a delicious, quick, and easy sauce that can serve as the foundation for various other dishes.
Fresh and Canned Crushed tomatoes provide a rich base, while garlic, onion, and extra virgin olive oil add sweetness and depth. Basil and oregano give it a herby flavor, and red pepper flakes add a bit of heat.
The result is a flavorful, versatile sauce that can be used on pasta, pizza, dip, or any other dish you desire.
How to Make Marinara Sauce
Note: The full instructions are provided in the recipe card below.
Heat the olive oil over medium-high heat in a medium-sized, non-reactive saucepan. Add the onion, fresh tomatoes, and garlic—season with salt and red pepper flakes. Cook until soft and tender, about 10 to 15 minutes.
Add the wine and sugar and cook on high heat, scraping up all the brown bits of the pan until almost all the liquid evaporates, about 3 minutes.
Add the canned tomatoes and their liquid, and bring them to a boil. Reduce heat to simmering and simmer uncovered over low heat until the sauce thickens for about 1 hour, stirring from time to time.
Break up the tomatoes with a wooden spatula as they cook until the sauce is chunky and thick, about 30 minutes to 45 minutes. If the sauce gets dry at any point, add some water.
Stir in the basil and oregano, and cook for another 5 minutes or until the marinara sauce thickens to the desired consistency. Taste and adjust seasoning if needed.
For a smooth Marinara sauce, use an immersion or a standard blender to purée the Marinara Sauce in batches until smooth enough for your taste.
If using a standard blender, do not fill the jar more than half full per batch, leave the hole in the lid open, cover it with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
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- Tuna Pasta Casserole
- Beef Braciole with Buttered Pasta
- Baked Pasta
- Creamy Fettucine
- Baked Ziti
Recipe
Easy Marinara Sauce
Ingredients
- ¾ cup extra-virgin olive oil
- 1 large yellow onion , finely diced
- 8 cloves garlic , peeled and silvered
- 1-¼ teaspoon Kosher salt , to taste
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon granulated sugar , optional
- 1 (28 oz) can crushed tomatoes or whole tomatoes, lightly crushed or 3 lb ripe plum fresh tomatoes
- 5 Roma tomatoes , chopped (optional)
- 2 teaspoons dried oregano
- ½ cup fresh basil , julienne or Italian parsley, chopped
- ½ cup red wine , such as Malbec or water
- ½ cup water
Instructions
- In a medium-sized, non-reactive saucepan, heat the olive oil over medium-high heat. Add the onion, garlic and fresh tomatoes; season with salt and red pepper flakes. Cook until soft and tender, about 10 to 15 minutes.
- Add the wine and sugar and cook on high heat for 3 to 4 minutes.
- Add the crushed tomatoes and water, and bring it to a boil. Reduce heat to simmering and simmer uncovered over low heat until the sauce thickens about 1 hour, stirring from time to time and breaking up some of the tomatoes and garlic with a wooden spatula as they cook until the sauce is chunky and thick, about 30 minutes to 45 minutes. If, at any point, the sauce is getting dry, add some water.
- Stir in the basil and oregano, and cook for another 5 minutes or until the marinara sauce thickens to desired consistency. Taste and adjust seasoning if needed. For a smooth Marinara sauce, use an immersion blender or a standard blender to purée the Marinara Sauce in batches until smooth enough for your taste.
- If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
Notes
- Refrigerate in a seal-tight container for up to 5 days. Rewarm over medium heat or microwave before using. Allow enough cooking time so it can develop more flavor.
- Add other ingredients, such as poblano pepper, celery, and carrots, to build flavors.
- For smooth Marinara: Use an immersion blender and puree until smooth.
- For a chunky Marinera: If using canned plum tomatoes, coarsely crush them by hand before cooking or crush the tomatoes with your spatula after.
- When using only fresh plum tomatoes, increase the extra virgin olive to ¼ cup for best results.
- To kick the flavor up a notch, try adding Herbes de Provence (No Lavender added)
- The Marinara sauce can be made one day ahead. First, cool, then cover and refrigerate.
- Freeze the cooled marinara sauce in a seal-tight container for up to 1 month.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.