Italian Marinara Sauce
This authentic Italian marinara sauce is quick, fresh, and bursting with flavor. Ready in just 35 minutes with simple pantry ingredients, it tastes like it's been simmering all day. Perfect for pasta, pizza, meatballs, or any dish that needs a rich, flavorful tomato sauce.
Equipment
- Large saucepan or Dutch oven at least 4-quart capacity
- Wooden spoon for stirring
- Can opener
- Measuring spoons
- Chef's knife for mincing garlic
- Cutting board
- Immersion blender optional, for smoother sauce
Ingredients
- 3 tablespoons extra virgin olive oil 45ml
- 6 cloves fresh garlic minced
- 28 ounce crushed tomatoes 794g, 1 can
- 14 ounce diced tomatoes with juice 397g, 1 can
- 2 tablespoons tomato paste 30ml
- 1 teaspoon dried oregano 5ml
- 1 teaspoon dried basil 5ml, or 2 tablespoons fresh basil, chopped
- ½ teaspoon sugar 2.5ml, to balance acidity
- ½ teaspoon salt 2.5ml, plus more to taste
- ¼ teaspoon black pepper 1.25ml
- ¼ teaspoon red pepper flakes 1.25ml, optional for heat
For Finishing
- ¼ cup fresh basil leaves torn
- 2 tablespoons fresh Italian parsley chopped, optional
Instructions
- Mince the garlic cloves finely, open cans of tomatoes, measure dried herbs and spices, and tear fresh basil leaves if using for garnish.
- Heat olive oil in a large saucepan over medium heat. Add minced garlic and cook for 1-2 minutes, stirring constantly until fragrant and lightly golden but not burned.
- Pour in crushed tomatoes and diced tomatoes with juice. Stir in tomato paste until fully incorporated into the sauce and well combined.
- Add dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes if using. Mix thoroughly so seasonings are evenly distributed throughout the sauce.
- Bring sauce to a gentle boil over medium-high heat, then reduce heat to low. Cover partially and simmer for 20-25 minutes, stirring occasionally, until sauce thickens and reduces slightly.
- For smoother sauce, use an immersion blender to pulse a few times. Taste and adjust seasonings with more salt, pepper, or sugar as needed.
- Remove from heat and stir in torn fresh basil leaves and chopped parsley if using. Let sauce sit for 2-3 minutes to allow fresh herbs to infuse their flavor.
Notes
- San Marzano tomatoes are recommended for the sweetest flavor and least acidity, but any quality canned tomatoes work well.
- Don't skip the sugar - it's a traditional Italian trick that balances acidity and makes tomatoes taste more vibrant without making the sauce sweet.
- Cook garlic just until fragrant and golden, never brown or burned, as this creates bitterness.
- For thicker sauce, simmer longer with lid off to allow more liquid to evaporate, or add extra tomato paste.
- Add a parmesan cheese rind while simmering for extra umami depth (remove before serving).
- Sauce tastes even better the next day as flavors meld together - make it 1-3 days ahead and refrigerate.
- Store in airtight container in refrigerator for 5-7 days or freeze for up to 3 months in portion-sized containers.
- When using with pasta, reserve 1 cup of starchy pasta water to thin sauce if needed.
- For fresh tomato version, substitute 3 pounds peeled, seeded, and chopped Roma tomatoes for canned tomatoes when in season.
- This recipe doubles or triples easily for batch cooking - freeze portions for quick weeknight dinners.
Nutrition
Serving: 1ServingCalories: 85kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.4gSodium: 320mgPotassium: 380mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 8mg
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