Classic Marinara Sauce Recipe

Master this homemade marinara sauce with perfectly balanced tomato sweetness and herbal notes. This easy, authentic Italian staple transforms simple ingredients into the best sauce for pasta, pizza, or dipping. Learn how to build deep flavor while keeping the fresh tomato essence that makes homemade marinara superior.

Difficulty:

Beginner

Prep Time:

10 mins

Cook Time:

30-40 mins

Serves:

750ml sauce (6 servings)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">60ml extra virgin olive oil</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">800g canned whole peeled tomatoes (San Marzano preferred)</li><li class="ingredients-single-item">2 tablespoons tomato paste</li><li class="ingredients-single-item">1 teaspoon dried oregano</li><li class="ingredients-single-item">1/2 teaspoon red pepper flakes (optional)</li><li class="ingredients-single-item">1 teaspoon sea salt</li><li class="ingredients-single-item">1/2 teaspoon freshly ground black pepper</li><li class="ingredients-single-item">1 large sprig fresh basil, plus extra leaves for garnish</li><li class="ingredients-single-item">1 tablespoon granulated sugar (optional, to balance acidity)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large, heavy-bottomed saucepan or Dutch oven</li><li class="equipment-single-item">Wooden spoon</li><li class="equipment-single-item">Immersion blender or food processor</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Once shimmering (but not smoking), add the finely diced onion and cook for 5-7 minutes until translucent and soft but not browned. This slow cooking of onions releases their natural sweetness, which forms an important flavor foundation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the minced garlic and cook for just 30-60 seconds, stirring constantly until fragrant. Be careful not to burn the garlic as it will create bitterness that can't be removed from your sauce. You'll know it's ready when the kitchen fills with that wonderful garlic aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour in the canned tomatoes with their juices. Using your wooden spoon, crush the whole tomatoes against the side of the pot to break them down. Add the tomato paste, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir well to combine all ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the whole sprig of basil (stem and all) to the sauce - it will infuse flavor during cooking and be removed later. Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover the pot, allowing some steam to escape while preventing splatters. This slow reduction concentrates flavors while preserving the fresh tomato taste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Simmer the sauce for 25-35 minutes, stirring occasionally to prevent sticking. The sauce should reduce slightly and thicken to your desired consistency - it should coat the back of a spoon but still be pourable. For a thicker sauce, simmer uncovered for the final 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Taste your sauce and adjust the seasoning. If it tastes too acidic, add the optional sugar, 1/2 teaspoon at a time, until balanced. The sugar doesn't make the sauce sweet but rather balances the natural acidity of tomatoes. Remove the basil sprig - it has done its flavor work.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For a smoother sauce, use an immersion blender directly in the pot and pulse a few times, or transfer in batches to a food processor. For a chunkier, more rustic texture, simply leave as is or lightly mash with a potato masher. The texture is entirely your preference!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Tear a few fresh basil leaves and stir them into the finished sauce just before serving - this final addition provides a burst of fresh flavor that complements the cooked basil notes. Your marinara is now ready to use with pasta, as a pizza base, or as a dipping sauce. It will keep in the refrigerator for up to 5 days or can be frozen for 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic Marinara Sauce Recipe?

Classic Marinara Sauce combines extra virgin olive oil, onion, garlic, San Marzano tomatoes, tomato paste, dried oregano, red pepper flakes, sea salt, black pepper, fresh basil, and optional sugar to balance acidity. These simple ingredients create the perfect balance of sweet tomato flavour and aromatic herbs.

How to cook Classic Marinara Sauce Recipe at home?

Learn how to cook Classic Marinara Sauce Recipe by sautéing onions until translucent, briefly cooking garlic, then adding whole peeled tomatoes, tomato paste, and herbs. Simmer gently for 30-40 minutes, occasionally stirring to develop rich flavour while maintaining fresh tomato taste. Finish with fresh basil just before serving for that authentic Italian touch that elevates pasta, pizza or dipping bread.

Can San Marzano tomatoes be substituted in homemade marinara?

While San Marzano tomatoes provide the best flavour due to their sweet taste and low acidity, you can substitute with good-quality whole peeled plum tomatoes. If using regular tinned tomatoes, you might need to add a bit more sugar (1-2 teaspoons) to balance the higher acidity level for authentic taste.

Why is my tomato sauce bitter and how can I fix it?

Bitterness in tomato sauce typically comes from burnt garlic or overly reduced tomatoes. To fix it, add 1/4-1/2 teaspoon of baking soda to neutralise acidity, or incorporate a grated carrot for natural sweetness. A splash of cream or a tablespoon of butter can also mellow bitterness while adding richness.

How long should marinara sauce simmer for the best flavour?

For optimal flavour development, marinara sauce should simmer for 30-40 minutes. This timeframe allows the ingredients to meld while maintaining fresh tomato brightness. Avoid simmering longer than an hour, as the sauce may become too reduced and lose the vibrant character that distinguishes marinara from longer-cooked Italian sauces.

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