This authentic Italian marinara sauce is rich, simple, and packed with classic flavor. Made with just a handful of ingredients, it’s the perfect go-to sauce for pasta, meatballs, pizza, and more. Once you try homemade marinara, it’s hard to go back to store-bought.
Why You’ll Love This Recipe
- Made with simple, pantry-friendly ingredients
- Rich, authentic Italian flavor
- Perfect for pasta, meatballs, and pizza
- Freezer-friendly and great for meal prep
- Comes together in under an hour
What You’ll Need
Ingredients
This marinara sauce uses simple ingredients, but each one plays an important role in building flavor.
- Crushed tomatoes – The base of the sauce. Use high-quality canned tomatoes for the best taste.
- Garlic – Fresh garlic adds depth and aroma.
- Olive oil – Helps carry the flavor and adds richness.
- Onion (optional) – Adds subtle sweetness and balance.
- Herbs – Bay Leaf, Italian Seasoning and fresh Parsley.
- Salt – Enhances all the flavors.
Equipment I Used
How to Make It
Heat the Olive Oil and Cook the Garlic
Making marinara sauce from scratch is easier than you might think and comes together in just a few simple steps.
Start by heating olive oil in a saucepan over medium heat. Add the garlic and sauté until fragrant.
Add the Tomatoes and Seasonings to the Pot
Pour in the crushed tomatoes and stir well to combine. Add your herbs and salt, then let the sauce simmer gently.
Simmer the Sauce
Allow it to cook for about 20 to 30 minutes, stirring occasionally, until the flavors deepen and the sauce thickens slightly. Taste and adjust seasoning as needed before serving.
For a delicious meal idea, check out my Baked Meatballs Recipe and use this marinara sauce to complement them perfectly.
Tips for the Best Marinara Sauce
- Use high-quality tomatoes for the best flavor
- Let the sauce simmer — don’t rush it
- Stir occasionally to prevent sticking
- Taste and adjust seasoning at the end
- Add fresh basil at the end for extra freshness
Variations
- Add red pepper flakes for a spicy kick
- Blend the sauce for a smoother texture
- Add a pinch of sugar if your tomatoes are too acidic
- Simmer longer for a deeper, richer flavor
Storage & Reheating
Refrigeration:
- Storage: Keep the sauce in an airtight container in the refrigerator for up to 4 days.
- Reheating: Gently reheat the sauce in a saucepan over medium heat, stirring occasionally until warmed through. If the sauce has thickened, add a splash of water or broth to reach the desired consistency.
Freezing:
- Storage: Freeze the sauce in airtight containers or freezer bags for up to 6 months.
- Reheating: Thaw the sauce overnight in the refrigerator. Reheat in a saucepan over medium heat, stirring occasionally until hot. Avoid boiling to preserve the sauce’s flavor and texture.
Frequently Asked Questions
Can I freeze marinara sauce?
- Yes, marinara sauce freezes very well. Let it cool completely before storing it in a freezer-safe container for up to 3 months.
How do I make marinara sauce less acidic?
- If your sauce tastes too acidic, you can add a small pinch of sugar or let it simmer longer to balance the flavors naturally.
Can I use fresh tomatoes instead of canned?
- Yes, but it requires more prep. Fresh tomatoes should be peeled and cooked down longer to achieve the same rich consistency.
How long should marinara sauce simmer?
- Simmer for at least 20–30 minutes, but longer cooking will deepen the flavor even more.
This is one of those simple recipes that becomes a staple in your kitchen. Once you make it from scratch, you’ll always want to have a batch ready to go. I’d love to hear how it turned out for you! Share your thoughts and any creative ways you used the sauce in the comments below. Happy cooking!
Authentic Italian Marinara Sauce
Equipment
- Hand Blender
- Saucepan
Ingredients
- 2 tbsp Olive Oil
- 3 Garlic Cloves Minced
- 28 oz Plum Tomatoes
- 1 Bay Leaf
- 1 tsp Italian Seasoning
- 3-4 tbsp Fresh Parsley Roughly Chopped
- 1/4 tsp Salt
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds.
- Blend the plum tomatoes using an immersion blender, regular blender, or food mill.
- Add the tomatoes and seasonings to the pot and stir to combine.
- Let the sauce simmer for 20-30 minutes, stirring occasionally.
Notes
- Simmer longer for a deeper, richer flavor.
- Add a pinch of sugar if the sauce tastes too acidic.
- Use high-quality canned tomatoes for best results.
- Sauce can be stored or frozen for later use.
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