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Easy Marinara Sauce Recipe

Recipe by Pedro M. A. Neves

This classic Easy Marinara Sauce Recipe delivers authentic Italian flavor in under 30 minutes with just a handful of pantry staples. Tomato-forward and herbaceous, it's the perfect foundation for pasta, pizza, or polenta. Built on quality ingredients rather than complicated technique, this marinara is a weeknight essential.

Ingredients

• 28 oz (800 g) canned whole San Marzano tomatoes
• 3 tablespoons (45 ml) extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon (5 g) kosher salt
• 1/2 teaspoon (1 g) red pepper flakes
• 6-8 fresh basil leaves
• 1/4 teaspoon (0.5 g) freshly ground black pepper
• Pinch of sugar (optional, if tomatoes are acidic)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.

2. Add the sliced garlic and red pepper flakes. Stir constantly for 30-45 seconds until fragrant, being careful not to let garlic brown.

3. Carefully pour in the canned tomatoes with their juice. Add the salt and stir to combine.

4. Bring the sauce to a gentle simmer over medium-high heat, then reduce heat to medium-low to maintain a slow, steady bubble.

5. Simmer uncovered for 15-18 minutes, stirring occasionally. The sauce should reduce slightly and the flavors will deepen and meld.

6. Tear the fresh basil leaves by hand and stir them in during the final minute of cooking. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed.

Substitutions

• For garlic-free marinara: omit garlic and add 1/2 teaspoon dried oregano and 1/4 teaspoon fennel seed instead
• For lower sodium: use no-salt-added canned tomatoes and reduce added salt to 1/2 teaspoon, adjusting to taste
• For vegan variation: sauce is already vegan; confirm olive oil is plant-based
• For fresh tomato version: substitute 2 lbs (900 g) fresh Roma tomatoes, blanched, peeled, and crushed, reducing simmer time to 10 minutes

Tips

• Don't crush or chop the canned tomatoes before adding; keeping them whole allows them to break down naturally during cooking for better texture
• Use San Marzano tomatoes specifically if possible—their lower acidity and meatier flesh create superior marinara compared to other varieties
• For deeper flavor, add a small Parmigiano-Rind (2-3 inches/5-7 cm) while simmering and remove before serving, or stir in 1 tablespoon tomato paste in the initial garlic bloom
• Make extra and freeze in 1-cup portions for up to 3 months—this sauce tastes even better after a day or two in the refrigerator

Marinara sauce represents cucina povera (peasant cooking) from southern Italy, traditionally made by families with minimal ingredients during tomato season. The name likely derives from 'marinai' (sailors), though culinary historians debate whether it reflects the sauce's simplicity for seafaring life or merely its historic popularity in coastal regions.

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