Best Italian Marinara Sauce Recipe

The onions and garlic caramelize beautifully, creating a sweet-savory base that perfectly balances the acidity of the tomatoes. Adding fresh basil at the very end is what really takes the flavor over the top — it adds brightness that makes the whole sauce come alive.

One of the best things about this sauce is its versatility. I’ve used it on spaghetti nights, spread it on homemade pizza, and even served it alongside garlic bread as a dip. It freezes beautifully too, which makes meal prep so much easier.

Compared to store-bought marinara, this homemade version feels fresher, healthier, and far more flavorful. Once you make it, you’ll never want to go back to jars from the grocery store.

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Why You’ll Love This Recipe

• 🌿 Healthy and wholesome – Vegan, gluten-free, and made with real ingredients you can trust.
• 🍅 Rich in flavor – San Marzano tomatoes, garlic, and herbs give this sauce an authentic Italian taste.
• ⏱️ Quick and easy – Ready in about 30 minutes with minimal effort.
• 🍕 Versatile – Perfect for pasta, pizza, lasagna, or as a dipping sauce.
• ❄️ Freezer-friendly – Make extra and save for busy weeknights.

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Tools You’ll Need

To make this marinara sauce successfully, you’ll need a few kitchen basics:

• Large saucepan or Dutch oven – For simmering the sauce evenly.
• Wooden spoon – Gentle on cookware and perfect for stirring.
• Chef’s knife & cutting board – To finely chop onions and garlic.
• Can opener – For opening the canned tomatoes.
• Immersion blender (optional) – If you prefer a smoother sauce.

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Ingredients

Here’s what you’ll need to prepare the sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 (28-ounce) cans whole peeled tomatoes (preferably San Marzano)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (optional, helps balance acidity)
• Salt and black pepper, to taste
• ¼ cup fresh basil leaves, chopped
• 1 tablespoon balsamic vinegar (optional, adds depth)

Pro Tip: If you can, always use San Marzano tomatoes. Their natural sweetness and low acidity give this sauce an incredible, authentic flavor.

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Step-by-Step Instructions

Step 1: Cook the Aromatics

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5–7 minutes, stirring occasionally, until it becomes soft and translucent. Next, add the minced garlic and cook for 1–2 minutes more, just until fragrant. Be careful not to let the garlic burn, as it can turn bitter.

Step 2: Add the Tomatoes

Pour in both cans of whole peeled tomatoes along with their juices. Using the back of a spoon or clean hands, crush the tomatoes slightly to release their juices and create a rustic texture.

Step 3: Season the Sauce

Stir in the dried oregano, dried basil, and red pepper flakes if you want a touch of heat. Add the optional sugar to help balance out the acidity. Season generously with salt and black pepper to taste.

Step 4: Simmer Slowly

Bring the mixture to a gentle simmer. Once it begins bubbling, reduce the heat to low and let it cook uncovered for 20–30 minutes. Stir occasionally to prevent sticking. During this time, the sauce will thicken and the flavors will deepen. For a smoother finish, blend the sauce with an immersion blender until it reaches your desired consistency.

Step 5: Finish with Freshness

Once the sauce is nearly done, stir in the freshly chopped basil and balsamic vinegar. The basil adds brightness, while the vinegar gives an extra layer of complexity. Taste and adjust seasonings as needed. If it’s too tangy, add a pinch more sugar.

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Nutrition Information (Per ½ Cup Serving)

• Calories: 90 kcal
• Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 400mg
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 8g
• Protein: 2g
• Vitamin C: 20% DV
• Vitamin A: 15% DV
• Iron: 10% DV

(Values may vary depending on specific ingredient brands used.)

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Tips for Success

• Go slow: A longer simmer (up to 45 minutes) will create a deeper, richer flavor.
• Adjust to taste: Always taste as you go to find the perfect balance of acidity and sweetness.
• Make ahead: The flavor intensifies when made a day in advance.
• Freezer-friendly: Portion into containers and freeze for up to 3 months.

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Ways to Use This Sauce

• Toss with your favorite pasta.
• Spread on homemade pizza dough.
• Layer in lasagna or baked ziti.
• Serve with garlic bread or mozzarella sticks.
• Stir into soups or stews for extra flavor.

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Storage and Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in sealed containers for up to 3 months.
• Reheating: Warm gently on the stovetop or microwave in 30-second intervals. If too thick, add a splash of water or broth.

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FAQs

1. Can I use fresh tomatoes instead of canned?
Yes! Use about 4 pounds of ripe fresh tomatoes. Blanch and peel them first, then chop before cooking. You may need a longer simmer.

2. How can I reduce the acidity?
Add a pinch of sugar, a grated carrot, or a splash of cream to mellow out acidity.

3. Is this recipe vegan and gluten-free?
Yes, it’s naturally vegan and gluten-free.

4. Can I make this in a slow cooker?
Absolutely. Sauté the onion and garlic first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

5. Can I add protein to this sauce?
Yes. Stir in cooked ground beef, sausage, or lentils for a heartier version.

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Conclusion

This marinara sauce is proof that simple ingredients can create extraordinary flavor.

With ripe tomatoes, fragrant herbs, and a touch of garlic, it’s versatile enough to elevate pasta night, pizza parties, or even simple appetizers.

Healthy, quick, and freezer-friendly — this sauce is one you’ll find yourself making again and again.