Marinara Sauce
This simple marinara sauce is bright, garlicky, and built from pantry staples. Use it for pasta, pizza, meatballs, baked eggplant, or anywhere you want a clean tomato sauce.
Total
45 min
Servings
Makes about 4 cups, enough for 1 pound /
Level
Easy
Marinara sauce is one of the most useful recipes to know. It is a tomato sauce made with olive oil, garlic, herbs, and a short simmer, which means it tastes fresh rather than heavy.
This version uses canned whole tomatoes because they are reliable all year. Crushing them by hand or with a spoon gives the sauce a nice texture, but you can blend it smooth if that is what your household likes.
The sauce is ready in under an hour and freezes well, so it is worth making a batch even when dinner is not fully planned yet.
01What you'll need
Ingredients
10 items · Makes about 4 cups, enough for 1 pound /
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced or minced
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon tomato paste, optional, for a deeper tomato flavor
- 1 can (28 ounces) whole peeled tomatoes, with their juices
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon dried oregano
- 1 small sprig fresh basil, or 1/2 teaspoon dried basil
- 1/2 teaspoon sugar, optional, only if the tomatoes taste very sharp
- Freshly ground black pepper, to taste
02How to make it
Step-by-step
1. Warm the oil
Place a medium saucepan over medium-low heat. Add the olive oil and let it warm for about 1 minute. It should shimmer lightly, not smoke.
2. Soften the garlic
Add the garlic and red pepper flakes, if using. Cook for 30 to 60 seconds, stirring often, until the garlic smells fragrant. Do not let it brown, or the sauce can taste bitter.
3. Stir in the tomato paste
Add the tomato paste, if using, and stir it into the oil for 1 minute. This step toasts the paste, which means it cooks briefly in the oil to bring out a richer flavor.
4. Add the tomatoes
Pour in the canned tomatoes and their juices. Crush the tomatoes with a wooden spoon against the side of the pan. For a chunkier sauce, leave some pieces larger. For a smoother sauce, crush them well.
5. Season the sauce
Stir in the salt, oregano, basil, and a few grinds of black pepper. If using fresh basil, add the whole sprig now and remove it later.
6. Simmer gently
Bring the sauce to a gentle bubble, then lower the heat. Simmer uncovered for 25 to 30 minutes, stirring now and then, until the sauce thickens slightly. A simmer means small bubbles rise slowly, not a full boil.
7. Adjust the texture
For a rustic sauce, leave it as is. For a smoother marinara, use an immersion blender directly in the pot, or carefully transfer the sauce to a blender and blend in short bursts.
8. Taste and finish
Taste the sauce. Add more salt if it tastes flat. Add the sugar only if the tomatoes are very acidic or sour. Remove the fresh basil sprig before serving.
03From our kitchen
Cook's tips
- Make-ahead: Marinara tastes even better after a few hours in the fridge. Make it up to 4 days ahead and reheat gently on the stove.
- Storage: Cool the sauce, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in 1-cup or 2-cup portions for up to 3 months. Thaw overnight in the refrigerator or warm from frozen in a covered saucepan over low heat.
- Tomato swap: Whole peeled tomatoes give the nicest texture, but crushed tomatoes work well too. If using crushed tomatoes, the sauce may cook a little faster.
- Fresh tomato option: Use about 2 pounds ripe tomatoes, peeled if you like, and chopped. Simmer longer, about 45 minutes, because fresh tomatoes contain more water.
- Garlic tip: If the garlic browns too quickly, pull the pan off the heat for a minute before adding the tomatoes. The tomatoes will cool the oil and stop the garlic from burning.
Cook's note
If you plan to use this sauce for pizza, simmer it 5 to 10 minutes longer so it is thicker and less likely to make the crust soggy.
04Frequently asked
Questions & answers
Can I use diced tomatoes instead of whole peeled tomatoes?
Yes, but the texture may be firmer because diced tomatoes are often treated to hold their shape. If you use them, simmer the sauce a little longer and blend it if you want a smoother finish.
Why does my marinara taste sour?
Some canned tomatoes are more acidic than others. Let the sauce simmer long enough, then taste it. If it still tastes sharp, add 1/2 teaspoon sugar or a small splash of olive oil to round it out.
Can I add onion to marinara sauce?
Yes. Cook 1/2 finely chopped small onion in the olive oil for 5 to 7 minutes before adding the garlic. This makes the sauce a little sweeter and softer in flavor.
How much sauce do I need for pasta?
Plan on about 3 to 4 cups of marinara for 1 pound of dried pasta, depending on how saucy you like it. Save a little pasta cooking water to loosen the sauce if needed.
Can I make this sauce without oil?
You can, but the flavor will be less full. Simmer the garlic with the tomatoes instead of cooking it in oil, and watch the sauce closely so it does not stick.
05Keep cooking
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