This easy marinara sauce recipe uses a handful of everyday ingredients and is remarkably simple to prepare at home. It freezes well and works in many dishes, from pasta and bakes to pizza and sandwiches.
You may also enjoy the author’s recipes for Easy Meat Sauce or Easy Tomato Sauce for other weeknight pasta options.
Why you’ll love it
Marinara can seem intimidating, but this version is straightforward and full of classic flavor. It’s an Italian-American favorite that’s perfect for tossing with pasta, layering in casseroles, spooning over chicken parmesan, or using as a base for homemade pizza. Once you make it from scratch, you’re unlikely to reach for a jar again.
Contrary to expectation, a great marinara doesn’t require long, complicated prep. With just a few quality ingredients and a short simmer, you’ll capture the bright, savory tomato taste we associate with restaurant-style sauces. The result is a rich, versatile tomato sauce that’s easy to personalize.
What you’ll need
- Olive oil – use a good-quality extra-virgin olive oil; its flavor comes through in a simple sauce.
- Garlic – minced. If you like a stronger garlic note, add a clove or two more.
- Tomatoes – canned crushed tomatoes work best; San Marzano-style tomatoes are ideal for their balance of sweetness and acidity.
- Dried oregano – a small amount complements the tomato base without overpowering it.
- Red pepper flakes – optional; just a pinch adds warmth without making the sauce spicy.
- Fresh basil – simmered with the sauce to infuse fresh herb aroma and flavor.
- Sugar – a pinch helps balance tomato acidity and gives that familiar restaurant-style finish.
Why use sugar?
- A small amount of sugar smooths out tomato acidity and helps the sauce taste rounder and more balanced—similar to many classic Italian-American sauces. You can omit it if you prefer, but a little pinch brings the flavor profile closer to what you might expect from a favorite restaurant.
What kind of tomatoes to use
- Canned San Marzano-style tomatoes (brands such as Muir Glen, DeLallo, and Mutti) are excellent choices because they are sweet, juicy, and low in seeds. They yield a silky sauce with great flavor.
- If you only have whole canned tomatoes, you can crush them by hand before adding them to the pan or blend the finished sauce with an immersion blender for a smooth texture.
- Fresh tomatoes require extra work—blanching, peeling, and a long reduction—to reach the same consistency, so canned tomatoes are the most convenient option for a quick marinara.
How to make marinara sauce from scratch
This overview summarizes the steps; the full ingredient list and precise quantities are in the recipe card below.
- Warm the olive oil in a deep skillet over medium heat. Add the minced garlic and cook briefly—about 30 seconds—until fragrant, taking care not to brown or burn it.
- Pour in the canned tomatoes, then stir in dried oregano and a pinch of red pepper flakes if using. Add the fresh basil sprigs to the pan to infuse the sauce as it cooks.
- Let the sauce simmer, uncovered, for about 15–20 minutes, stirring occasionally. Reduce the heat if it splatters; simmering concentrates flavor without requiring a long cook time.
- Remove the basil sprigs, season with salt and freshly ground black pepper, and add a pinch of sugar if the tomatoes taste overly acidic. Taste and adjust seasoning as needed. If the sauce is thicker than you prefer, thin it with a splash of dry wine or reserved hot pasta water when serving.
Substitutions and variations
- This sauce is a flexible base—add extra garlic, chopped onion, or more herbs to suit your preference. A splash of red or white wine added before simmering adds depth and a subtle complexity.
- To increase yield for a crowd or to make extra for the freezer, double the ingredients and use a larger pot or Dutch oven.
Ways to use marinara sauce
- Toss it with spaghetti or other pasta shapes, or use it for spaghetti and meatballs.
- Spoon it over breaded chicken for classic Chicken Parmesan or use it in meatball subs.
- Use it as a dip for garlic bread or as the sauce base for homemade pizza.
- Add it to pasta bakes and casseroles in place of jarred sauce for fresher flavor.
Leftovers and storage
- Store homemade marinara in an airtight container in the refrigerator for 3–5 days.
- Freeze portions for up to 3 months in freezer-safe containers or bags; thaw in the fridge before reheating.
- To reheat, warm gently in a small saucepan over low heat, stirring occasionally until heated through.
More cozy pasta recipes
- Baked Ziti
- Cheesy Mozzarella Chicken Bake
- Baked Tortellini with Tomato & Meat Sauce
- Penne alla Vodka
- Pasta Arrabiata
Have questions about this sauce or tips from your own kitchen experiments? Share your experience in the comments. Tag your photos with the recipe name when you post so others can try your version.
Easy Marinara Sauce
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 (28 fluid ounce) can crushed tomatoes see note
- 1/4 teaspoon dried oregano
- 1 pinch crushed red pepper flakes optional
- 3 sprigs fresh basil + more for serving
- 1/2 teaspoon sugar or more, to taste (optional)
- Salt & pepper to taste
Instructions
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Add the oil and garlic to a deep skillet over medium heat. Once the garlic begins to sizzle, stir and let it cook for about 30 seconds—do not let it brown.
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Stir in the crushed tomatoes, dried oregano, and red pepper flakes. Gently nestle the fresh basil sprigs into the sauce so they can infuse their flavor as it simmers.
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Allow the sauce to simmer, uncovered, for about 15–20 minutes, turning the heat down if it splatters. This concentrates the flavor without a long cooking time.
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Remove the basil sprigs, then season generously with salt and pepper. If the sauce tastes too acidic, add sugar a half-teaspoon at a time until the balance is right. Serve with torn fresh basil on top if desired. If the sauce feels too thick, thin it with a splash of dry wine or reserved hot pasta water.
Notes
- Use high-quality ingredients since this sauce relies on simplicity. Good olive oil and flavorful canned tomatoes make a noticeable difference.
- Whole canned tomatoes can be used in place of crushed—keep the juices and crush by hand or blend after simmering for a smoother texture. San Marzano-style tomatoes are recommended.
- This recipe yields a bit over 2.5 cups (approximately 2 3/4 cups).
Nutrition
Carbohydrates: 11g,
Protein: 2g,
Fat: 7g
Nutrition information is automatically calculated and should be treated as an estimate.
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