Homemade Marinara Sauce
Homemade Marinara Sauce combines ripe tomatoes, garlic, onions, extra virgin olive oil, basil, oregano, and simple seasonings into a rich, aromatic sauce that is both easy and versatile. Simmered until perfectly balanced, this classic Italian recipe is ideal for pasta, pizza, meatballs, lasagna, eggplant Parmesan, and more. Fresh, freezer-friendly, and bursting with authentic flavor, it's a must-have recipe for every kitchen.
Ingredients
For the Marinara Sauce
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 5 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled San Marzano tomatoes, crushed by hand (or 4 pounds fresh ripe tomatoes, peeled and chopped)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon granulated sugar (optional, to balance acidity)
- 1 teaspoon sea salt, or to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh basil leaves, chopped
- 2 tablespoons chopped fresh parsley
Optional Ingredients
- 1 teaspoon balsamic vinegar
- 1 tablespoon unsalted butter (for a smoother finish)
- Fresh thyme leaves
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook for 5–6 minutes until soft and translucent.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Mix in the tomato paste and cook for 1 minute to deepen its flavor.
- Add the crushed tomatoes, oregano, basil, crushed red pepper flakes, sugar (if using), salt, and black pepper.
- Bring the sauce to a gentle simmer.
- Reduce the heat to low and simmer uncovered for 30–35 minutes, stirring occasionally.
- Stir in the fresh basil and parsley during the last 5 minutes of cooking.
- For a smoother sauce, blend with an immersion blender until the desired consistency is reached.
- Serve immediately or allow the sauce to cool completely before storing.
Notes
- San Marzano tomatoes produce the richest and sweetest marinara.
- Fresh basil adds vibrant flavor at the end of cooking.
- Simmer gently to preserve the fresh tomato taste.
- Sugar is optional and only needed if the tomatoes are very acidic.
- Blend the sauce for a silky texture or leave it chunky for a rustic style.
- Olive oil contributes significantly to the authentic Italian flavor.
- The sauce thickens as it cools.
- Refrigerate in an airtight container for up to 5 days.