I make this more often than almost anything else in my kitchen, mostly because jarred marinara never quite tastes like it’s mine. This one takes about forty minutes, most of it just simmering while I do something else, and it freezes well enough that I usually make a double batch on purpose.
The trick with canned tomatoes is the pinch of sugar. It’s not there to make the sauce sweet, it’s there to cancel out the tinny acidity that plain crushed tomatoes always have straight out of the can. Skip it and you’ll taste the difference immediately.
The Best Marinara Sauce Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Sauté Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes: Pour in the crushed tomatoes and stir to combine. If using, add sugar, oregano, and red pepper flakes. Season with salt and pepper to taste.
- Simmer: Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for 20-30 minutes, stirring occasionally to prevent sticking.
- Finish with Fresh Herbs: Stir in the fresh basil and balsamic vinegar, if using. Adjust seasoning as needed.
- Serve: Use the marinara sauce immediately or let it cool and store it in the refrigerator for up to a week. This sauce also freezes well for later use.
I usually toss this straight through spaghetti, but it’s just as good under a layer of mozzarella in my 12 Best Lasagna Recipes, or as the base for a quick one-pot pasta dinner when I don’t want to dirty more than one pan. If you’ve got meatballs on the menu, this is the sauce I use in my Italian meatballs and pasta too.
Storage and Freezing Tips
If you find yourself with leftover sauce, don’t worry! Marinara stores wonderfully in the refrigerator for up to a week, allowing you to enjoy it later. For longer storage, consider freezing it in portions, making it easy to pull out whenever the craving hits.
Simply thaw and reheat, and you’ll have a warm bowl of homemade marinara sauce ready to enhance your meals without any hassle.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 cups
- Calories: 70kcal
- Fat: 5g
- Protein: 2g
- Carbohydrates: 8g
Classic Homemade Marinara Sauce
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Ingredients
Method
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes, then add the garlic and cook another minute until fragrant.
- Pour in the crushed tomatoes, sugar, oregano, and red pepper flakes. Season with salt and pepper.
- Bring to a gentle simmer, then turn the heat to low and let it cook for 20 to 30 minutes, stirring occasionally so nothing catches on the bottom.
- Stir in the fresh basil and balsamic vinegar off the heat, then taste and adjust the seasoning.
