Classic Italian Marinara Sauce

Name: Classic Italian Marinara Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 cups (about 950 ml)
Cuisine: Italian
Ingredients: 2 (28‑oz) cans whole San Marzano tomatoes (about 800 g); 2 Tbsp (30 ml) extra‑virgin olive oil; 4 cloves garlic, minced (about 12 g); 1 medium onion, finely diced (≈150 g / 5 oz); 1 Tbsp (15 ml) tomato paste (optional for depth); ½ cup fresh basil leaves, torn (≈15 g); 1 tsp dried oregano (≈2 g); ½ tsp sea salt (≈3 g); Pinch of granulated sugar (≈1 g); Freshly ground black pepper to taste; ¼ cup (60 ml) water, if needed

★★★★★4.7 (17 reviews)

SaucesItalianOctober 4, 2026

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This marinara sauce sticks to the traditions of Southern Italy while staying friendly to a busy American kitchen. Using only whole San Marzano tomatoes, extra‑virgin olive oil, garlic, onion, fresh basil, and a touch of dried oregano, the sauce builds layers of flavor without the need for exotic ingredients. The recipe takes just 35 minutes from start to finish, making it perfect for weeknight dinners or impromptu gatherings. The result is a bright, slightly sweet tomato base that clings to pasta, works as a pizza foundation, or serves as a dipping sauce for breadsticks. Follow the steps carefully, and you’ll have a sauce that tastes like it was simmered for hours, even though it only cooks for a short time.

A rustic ceramic bowl filled with bright red marinara sauce, garnished with fresh basil leaves, set on a wooden table beside a loaf of crusty bread.

Essential Kitchen Tools

Tool	Purpose
Large saucepan	Gentle simmering without scorching
Chef's knife	Precise chopping of onion and garlic
Wooden spoon	Even stirring to prevent sticking
Measuring spoons	Accurate quantities for oil and herbs
Citrus zester (optional)	Fine zest for a bright finish

Why This Recipe Works

The success of this marinara lies in a few deliberate choices. First, the use of whole peeled San Marzano tomatoes provides a naturally balanced sweetness and low acidity, reducing the need for added sugar. Second, cooking the aromatics—onion and garlic—just until they are softened, not browned, preserves their delicate flavors while avoiding bitterness. Third, the brief simmer allows the tomatoes to break down and the herbs to infuse without over‑cooking, which can cause the bright green notes of basil to fade. Finally, adding fresh basil at the end locks in its aromatic oils, delivering a fragrant finish that feels both fresh and authentic.

For more background on this sauce, see its culinary reference, and general guidance on safe food handling.