Simple Marinara Sauce
This bright, garlicky marinara is the kind of sauce you can make on a weeknight with pantry ingredients. Use it for pasta, pizza, meatballs, baked eggs, or a quick dipping sauce.
At a glance
- Total time
- 45 min
- Yield
- Makes about 3 cups, enough for 4 pasta-d
- Prep
- 10 min
- Cook
- 35 min
- Difficulty
- Easy
- Cuisine
- Italian-American
- Category
- Dinner
Marinara is a simple tomato sauce made with olive oil, garlic, tomatoes, herbs, and salt. It cooks faster than a long-simmered meat sauce, but it still tastes rich and full when you give the tomatoes time to bubble gently.
This version uses canned whole tomatoes because they have good flavor all year. Crushing them by hand gives the sauce a rustic texture, but you can blend the sauce if you like it smooth.
Serve marinara with spaghetti, spoon it over chicken cutlets, spread it on pizza dough, or freeze a batch for a future dinner.
01What you'll need
Ingredients
9 items · Makes about 3 cups, enough for 4 pasta-d
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced or finely chopped
- 1/4 teaspoon red pepper flakes, optional
- 1 can (28 ounces) whole peeled tomatoes
- 1/2 teaspoon fine sea salt, plus more to taste
- 1 teaspoon sugar, optional, only if the tomatoes taste sharp
- 1 sprig fresh basil, plus more torn basil for serving
- 1/2 teaspoon dried oregano, optional
- Freshly ground black pepper, to taste
02How to make it
Step-by-step
1. Crush the tomatoes
Pour the tomatoes and their juices into a large bowl. Use clean hands or a potato masher to crush them into small pieces. Remove any tough core pieces you find. If you want a smoother sauce, pulse the tomatoes briefly in a blender instead.
2. Warm the oil
Set a medium saucepan over medium-low heat. Add the olive oil and let it warm for about 1 minute. The oil should shimmer a little, but it should not smoke.
3. Soften the garlic
Add the garlic and red pepper flakes, if using. Cook for 1 to 2 minutes, stirring often, until the garlic smells fragrant and just begins to turn pale golden. Do not let it brown deeply, or the sauce may taste bitter.
4. Add the tomatoes
Carefully pour in the crushed tomatoes. The sauce may sputter when it hits the hot oil, so add it slowly. Stir in the salt, oregano if using, and a few grinds of black pepper.
5. Simmer gently
Bring the sauce to a gentle bubble, then lower the heat. Simmer uncovered for 25 to 30 minutes, stirring now and then. Simmer means to cook with small, steady bubbles, not a hard boil.
6. Add the basil
Tuck the basil sprig into the sauce for the last 10 minutes of cooking. This gives the sauce a fresh herbal flavor without making it taste grassy.
7. Adjust the flavor
Remove and discard the basil sprig. Taste the sauce. Add more salt if it tastes flat. If the tomatoes taste too acidic or sharp, stir in 1 teaspoon sugar and simmer for 2 more minutes.
8. Serve or store
Use the sauce right away, or let it cool before storing. For pasta, toss the hot sauce with freshly drained noodles and a splash of pasta water to help it cling.
03From our kitchen
Cook's tips
- Make-ahead: Marinara tastes even better after a day in the fridge. Make it up to 4 days ahead and reheat gently on the stove.
- Storage: Cool the sauce, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze marinara in 1-cup or 2-cup portions for up to 3 months. Thaw overnight in the fridge or reheat from frozen over low heat with a splash of water.
- Tomato swap: Crushed tomatoes work well if that is what you have. The sauce will be smoother and may need a few extra minutes to thicken.
- Fresh tomato option: Use about 2 pounds ripe tomatoes, peeled if you like. Simmer longer, about 40 to 50 minutes, because fresh tomatoes contain more water.
- Garlic note: For a sweeter, softer garlic flavor, slice the cloves. For a stronger garlic flavor, mince them finely or grate them, but watch closely so they do not burn.
Cook's note
If your sauce tastes thin after 30 minutes, keep simmering it uncovered for 5 to 10 more minutes. If it becomes too thick, loosen it with a splash of water, pasta water, or tomato juice.
04Frequently asked
Questions & answers
Can I use canned diced tomatoes for marinara?
Yes, but diced tomatoes often stay firmer because they are treated to hold their shape. For a smoother sauce, blend them briefly before cooking or use crushed or whole peeled tomatoes instead.
Why does my marinara taste bitter?
The garlic may have browned too much, or the tomatoes may be very acidic. Cook the garlic only until fragrant, and balance sharp tomatoes with a small pinch of sugar or a little more olive oil.
Do I need to blend marinara sauce?
No. Traditional-style marinara can be chunky. Blend it if you want a smooth sauce for pizza, dipping, or picky eaters.
Can I add onion?
Yes. Add 1/2 finely chopped small onion to the olive oil and cook it for 5 to 7 minutes before adding the garlic. Onion makes the sauce a little sweeter and fuller.
How much pasta does this sauce cover?
This recipe makes enough for about 12 to 16 ounces dried pasta, depending on how saucy you like it.
05Per serving
Nutrition facts
Nutrition Facts
Makes about 3 cups, enough for 4 pasta-d
Amount per serving
% Daily Value*
- Total Fat9.1 g
- 12%
- Saturated Fat1.3 g
- 7%
- Cholesterol0 mg
- 0%
- Sodium370 mg
- 16%
- Total Carbohydrate4.5 g
- 2%
- Dietary Fiber0.7 g
- 3%
- Total Sugars2.5 g
- Protein0.6 g
- 1%
- Vitamin D0 mcg
- 0%
- Calcium11 mg
- 1%
- Iron0.2 mg
- 1%
- Potassium114 mg
- 2%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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