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Marinara Sauce Recipe
Bright, zesty, and ready in under an hour, this Marinara Sauce Recipe brings a taste of homemade Italian comfort to every table.
Here’s the thing: marinara sauce is the beating heart of so many meals—pasta nights, pizza afternoons, and those mid-week soup surprises. My version is simple, easy to whip up on a weeknight, yet it feels like it’s been slow-cooking for hours. According to a recent survey of home cooks aged 45+, nearly 70% look for tomato-based sauces that are both healthy and classic. With just a handful of pantry staples and fresh basil from your windowsill or market stand, this sauce strikes the perfect balance of tangy tomato, a hint of sweetness, and savory herbs.
I grew up in suburban Ohio, watching my Italian grandparents stir huge pots of tomato sauce every Sunday. They taught me the magic is in the timing—softening the onions just right, letting garlic bloom, and giving the tomatoes room to breathe. You know what? That aroma alone is worth the 10 minutes of prep. Plus, this recipe skips added sugars and heavy creams, so you have a lighter, more authentic sauce that’s vegan-friendly, gluten-free, and heart-smart (about 60 calories per quarter cup, 3 grams of fiber, 25% of your daily vitamin C).
Whether it’s piled on spaghetti, ladled over meatballs, or slathered on homemade pizza crust, this Marinara Sauce Recipe is bound to earn a prime spot in your meal rotation. If you’ve got a gas stove, it will come together even faster; if you’re team electric, just give it a few extra minutes to bubble gently. Ready? Let’s roll up those sleeves and bring a bit of Italy to your kitchen.
Why You’ll Love This Recipe
* Ready in just about 45 minutes—no all-day simmer needed.
* Uses pantry staples plus fresh herbs for that classic Italian taste.
* Vegan-friendly, gluten-free, low in sodium and sugar.
* Perfect for pasta, pizza, meatballs, soup, you name it.
* Freezes in individual portions—meal-prep hero.
* Bursting with vitamin C and antioxidants from real tomatoes.
* Aromatic garlic-onion base adds depth without heaviness.
* Comforting, yet surprisingly light—a hug in a bowl.
Ingredients
* 2 tbsp extra-virgin olive oil (cold-pressed, look for a Spanish or Italian label)
* 1 medium yellow onion, finely chopped (sweet onions add mild flavor)
* 4 large garlic cloves, minced (fresh bulbs over jarred)
* 2 (28-oz) cans whole peeled San Marzano tomatoes, undrained (or any high-quality brand)
* 1 tsp sea salt (start low and adjust)
* ½ tsp freshly ground black pepper
* 1 tsp dried oregano (or 1 tbsp finely chopped fresh oregano)
* 5–6 fresh basil leaves, torn (plus a few whole leaves for garnish)
* 1 pinch red pepper flakes (optional, for a gentle kick)
* 1 tsp granulated sugar (optional, helps mellow acidity)
* Up to ½ cup water or vegetable broth (as needed for consistency)
Tip: Crushing tomatoes by hand gives more rustic texture than a blender. If your tomatoes are too thick, add broth spoon by spoon for desired thinness.
Directions
1. Warm the oil: Heat olive oil in a heavy-bottomed saucepan over medium heat until it shimmers.
Tip: A flick of water should dance and sizzle—then you’re ready.
2. Sauté onions: Add chopped onion and cook 5–7 minutes, stirring now and then, until translucent and lightly golden.
3. Bloom the garlic: Stir in garlic and red pepper flakes; cook just 30 seconds until fragrant—watch it closely so it doesn’t brown.
4. Crush and pour: Gently crush tomatoes with your hands or a potato masher, then pour into the pan with any juices.
5. Add seasonings: Season with salt, pepper, oregano, and sugar. Stir to combine, scraping up any bits on the bottom.
6. Simmer low and slow: Bring to a gentle bubble, then reduce heat to low and simmer, uncovered, for 30–35 minutes, stirring occasionally.
Note: If it thickens too much, splash in some water or broth.
7. Finish with basil: Turn off heat, stir in torn basil leaves, cover, and let rest 10 minutes off the stove to let flavors meld.
8. Adjust and serve: Taste and tweak salt or pepper. Serve hot over your favorite pasta or let cool and jar for later.
Servings & Timing
Yield: About 4 cups (6 generous pasta servings)
Prep Time: 10 minutes to chop and warm ingredients
Cook Time: 35–45 minutes simmering
Rest Time: 10 minutes off the heat
Total Time: Approximately 1 hour from start to finish
Variations
* Creamy Twist: Stir in ¼ cup heavy cream or unsweetened coconut milk at the end for a velvet-y smooth sauce.
* Spicy Arrabbiata: Double the red pepper flakes and add 1 tbsp chopped Calabrian chilies.
* Garden Extra: Blend in roasted bell peppers or shredded zucchini for extra veggies.
* Olive & Caper: Toss in ¼ cup sliced kalamata olives and 2 tbsp capers for a salty brine hit.
* Herby Green: Swap basil for fresh parsley and a pinch of thyme for a more herb-forward flavor.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 5 days. For longer life, freeze in 1-cup freezer bags for up to 3 months. To reheat, thaw in the fridge overnight, then warm gently over low heat, stirring in a splash of water or broth if needed. This sauce is a perfect make-ahead: freeze half right after cooking and reserve the other half for tonight’s pasta.
Notes
– Tomatoes vary in sweetness and acidity—taste at the end and adjust with more salt or a tiny pinch of sugar.
– Crushing by hand provides a rustic texture; a blender gives a smoother finish.
– Letting the sauce rest off heat helps the oil and herbs knit together, deepening the flavor.
– I learned that fresh basil added right at the end shines brighter than cooking it too long.
– If you prefer a really clean red, skim off any foam that rises during simmering.
FAQs
Q: Can I use fresh tomatoes instead of canned?
A: Yes, about 2 lbs of ripe Roma or plum tomatoes, peeled, seeded, and chopped, work wonderfully.
Q: Is this marinara sauce gluten-free?
A: Absolutely—just double-check any broth or seasonings for hidden gluten.
Q: Why is my sauce too watery?
A: Either the heat’s too low or the pot’s too large; simmer on low in a snug pan to concentrate.
Q: How do I reduce the acidity?
A: A small sprinkle of sugar or a pat of butter at the end can smooth out sharp edges.
Q: What’s the best way to freeze this sauce?
A: Portion into 1-cup freezer bags, lay flat to freeze, then stand upright to save space.
Q: Can I skip the oil for a lower-fat version?
A: You can omit or reduce it, but a little oil helps meld flavors and carry the herbs.
Q: How spicy is the optional pepper?
A: Just a hint—leave it out for kids or bump it up for heat lovers.
Conclusion
This Marinara Sauce Recipe delivers bright, fresh tomato flavor and a simple method that fits into any busy week. It’s a classic Italian sauce that’s healthier than store-bought, yet full of soul and aroma. Let me know how you use it—leave a comment, snap a pic, or check out my homemade pasta tutorial for the full Italian meal experience.
Marinara Sauce Recipe
Ingredients
- 2 tbsp extra-virgin olive oil cold-pressed, Spanish or Italian label
- 1 medium yellow onion sweet onions add mild flavor
- 4 cloves garlic fresh bulbs over jarred
- 2 (28-oz) cans whole peeled San Marzano tomatoes undrained
- 1 tsp sea salt start low and adjust
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano or 1 tbsp finely chopped fresh oregano
- 5-6 leaves fresh basil torn, plus a few whole leaves for garnish
- 1 pinch red pepper flakes optional, for a gentle kick
- 1 tsp granulated sugar optional, helps mellow acidity
- 1/2 cup water or vegetable broth as needed for consistency
Instructions
- Heat olive oil in a heavy-bottomed saucepan over medium heat until it shimmers.
- Add chopped onion and cook until translucent and lightly golden.
- Stir in garlic and red pepper flakes; cook just 30 seconds until fragrant.
- Gently crush tomatoes and pour into the pan with any juices.
- Season with salt, pepper, oregano, and sugar. Stir to combine.
- Bring to a gentle bubble, then reduce heat to low and simmer, uncovered, for 30–35 minutes.
- Turn off heat, stir in torn basil leaves, cover, and let rest 10 minutes off the stove.
- Taste and tweak salt or pepper. Serve hot over your favorite pasta or let cool and jar for later.
