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–+ servings

Italian Marinara Sauce

A simple, authentic-style Italian marinara sauce made with good canned tomatoes, olive oil, garlic, and herbs. Simmer until rich and garlicky—perfect for pasta, pizza, and dipping.
Amanda
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 6 servings

Equipment

  • Large saucepan or pot (3–4 quart)
  • Wooden spoon
  • Sharp knife and cutting board
  • Can opener
  • Measuring spoons
  • Potato masher or immersion blender (optional)

Ingredients

  • 1 can San Marzano tomatoes 28 oz, whole peeled or crushed
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic minced (use 4–6 cloves to taste)
  • 1 small onion finely diced (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • 1 teaspoon dried basil or 4–5 fresh basil leaves
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon crushed red pepper flakes optional, more to taste
  • fresh basil leaves for finishing, optional
  • fresh parsley chopped, optional
  • 1 teaspoon granulated sugar optional, to balance acidity
  • 1/4 teaspoon black pepper optional, to taste

Instructions

  • Heat the olive oil in a large saucepan over medium heat. If using onion, cook 3–4 minutes until softened.
  • Add the minced garlic and cook 30–45 seconds, stirring constantly, just until fragrant (do not brown).
  • Stir in the tomato paste and cook 30 seconds to deepen the flavor.
  • Add the tomatoes (with their juices). If using whole tomatoes, crush them with a spoon or potato masher for a rustic texture.
  • Season with oregano, basil, salt, black pepper (if using), and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low.
  • Simmer uncovered 20–30 minutes, stirring occasionally, until thickened to your liking. If the sauce tastes sharp, add a pinch of sugar (start with 1/2 teaspoon) and adjust.
  • Stir in fresh basil during the last 5 minutes (optional). Taste and adjust seasoning. Serve immediately, or cool and store.

Notes

Texture: For smoother sauce, blend briefly with an immersion blender. For rustic sauce, crush whole tomatoes by hand or with a masher.
Storage: Refrigerate up to 4–5 days. Freeze in portions up to 3 months.
Tomato swap: If using fresh tomatoes in season, use about 3 pounds peeled/chopped tomatoes to replace a 28-oz can.

Nutrition

Calories: 85kcal | Protein: 2g | Saturated Fat: 1g | Sodium: 320mg