I’ve perfected this Best Marinara Sauce Yet recipe to be rich, flavorful, and incredibly versatile. It’s a classic Italian sauce made with simple ingredients like garlic, onions, and crushed tomatoes, simmered to a perfect thickness. Whether I’m making pasta, pizza, or dipping breadsticks, this sauce never disappoints.
Why You’ll Love This Recipe
I love this marinara sauce because it strikes the perfect balance between tangy and sweet with just a hint of spice. The combination of fresh garlic and onion cooked gently before adding tomatoes brings out a deep, comforting flavor. Plus, it’s super adaptable — I can make it chunky or smooth, mild or with a kick, depending on what I’m craving. This sauce feels homemade but comes together quickly, making it a staple in my kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tbsp olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 can (28 oz / 800g) crushed tomatoes (San Marzano if possible)
2 tbsp tomato paste
1 tsp sugar (cuts acidity)
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp chili flakes (optional)
Black pepper to taste
Fresh basil (optional, for finish)
Directions
Heat the olive oil in a pan over medium heat.
Add the chopped onion and cook for 4-5 minutes until soft and translucent.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add the tomato paste and cook for 1-2 minutes to deepen the flavor.
Pour in the crushed tomatoes and stir well.
Add sugar, dried oregano, dried basil, chili flakes (if using), and black pepper.
Let the sauce simmer uncovered for 20-30 minutes, stirring occasionally, until it thickens to your desired consistency.
Taste and adjust the seasoning as needed.
Stir in fresh basil right at the end if you have it on hand.
Servings and timing
This recipe makes about 4 cups of marinara sauce, enough for 4 servings of pasta or enough to cover a large pizza. From start to finish, it takes about 35-40 minutes to prepare, including simmering time.
Variations
I like to add a splash of red wine after cooking the tomato paste for a deeper flavor profile. For a richer texture, stirring in a knob of butter right before finishing the sauce works wonders. If I’m in the mood for a smoother sauce, I blend it until silky, but sometimes I leave it chunky for a rustic feel. To change up the spice, I adjust the chili flakes or add a pinch of smoked paprika for a smoky twist.
Storage/Reheating
I store any leftover sauce in an airtight container in the fridge for up to 5 days. When I want to reheat it, I gently warm it on the stove over low heat, stirring occasionally until heated through. This sauce also freezes really well — I portion it into freezer-safe containers or bags and keep it frozen for up to 3 months. To use, I thaw it overnight in the fridge or reheat it straight from frozen on the stove.
Related Recipes:
- Creamy Garlic White Pizza Sauce
- Chocolate Cool Whip Cookies
- Moist Carrot Cake with Cream Cheese Frosting
FAQs
Can I use fresh tomatoes instead of canned?
Yes, but I find canned crushed tomatoes (especially San Marzano) offer consistent flavor and texture. If using fresh tomatoes, peel, seed, and crush them before cooking, and you might need to simmer longer to thicken the sauce.
How do I make the sauce less acidic?
Adding a teaspoon of sugar helps balance the acidity. Some people also add a small carrot, finely grated, while cooking the onions to naturally sweeten the sauce.
Can I make this sauce vegan?
Absolutely! This recipe is naturally vegan. Just skip the butter variation or replace it with a plant-based alternative for richness.
How spicy is this sauce?
The chili flakes add a mild heat, but it’s optional. I usually add just a pinch to give it a subtle kick. You can adjust the amount to your preference or leave it out entirely for a mild sauce.
What dishes go best with this marinara sauce?
I use it on everything from pasta and pizza to meatballs, lasagna, and as a dipping sauce for breadsticks. It’s a classic base that enhances many Italian dishes.
Conclusion
This marinara sauce is my go-to for adding that authentic Italian touch to meals. It’s easy to make, full of flavor, and incredibly versatile. Once I have a batch ready, I feel like I can whip up countless dishes quickly without sacrificing taste. Whether I’m cooking for myself or guests, this sauce never fails to impress.
📖 Recipe:
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Best Marinara Sauce Yet
- Total Time: 35-40 minutes
- Yield: About 4 cups (4 servings)
- Diet: Vegan
Description
A rich, flavorful, and versatile classic Italian marinara sauce made with garlic, onions, and crushed tomatoes, perfect for pasta, pizza, and more.
Ingredients
2 tbsp olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 can (28 oz / 800g) crushed tomatoes (San Marzano if possible)
2 tbsp tomato paste
1 tsp sugar (cuts acidity)
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp chili flakes (optional)
Black pepper to taste
Fresh basil (optional, for finish)
Instructions
- Heat the olive oil in a pan over medium heat.
- Add the chopped onion and cook for 4-5 minutes until soft and translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the tomato paste and cook for 1-2 minutes to deepen the flavor.
- Pour in the crushed tomatoes and stir well.
- Add sugar, dried oregano, dried basil, chili flakes (if using), and black pepper.
- Let the sauce simmer uncovered for 20-30 minutes, stirring occasionally, until it thickens to your desired consistency.
- Taste and adjust the seasoning as needed.
- Stir in fresh basil right at the end if you have it on hand.
Notes
Add a splash of red wine after cooking the tomato paste for deeper flavor.
Stir in a knob of butter before finishing for richer texture.
Blend for a smooth sauce or leave chunky for a rustic feel.
Adjust chili flakes for desired spice level or add smoked paprika for smoky twist.
Store leftovers in an airtight container in the fridge up to 5 days or freeze up to 3 months.
Reheat gently on stove, stirring occasionally.
Use canned crushed tomatoes for consistent flavor; fresh tomatoes require peeling, seeding, crushing, and longer simmering.
Add a finely grated carrot while cooking onions to reduce acidity naturally.
Recipe is naturally vegan; omit butter or use plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup (125ml)
- Calories: 80
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
