Go Back
Homemade Marinara Recipe That Tastes Like Italy

Homemade Marinara Recipe That Tastes Like Italy

A quick, classic marinara made with olive oil, onion, garlic, canned tomatoes, oregano, and fresh basil. It makes about 4 cups of sauce, enough for approximately 1 pound of pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup Extra-virgin olive oil
  • 1/2 cup Small yellow onion, finely diced
  • 4 cloves Garlic cloves, thinly sliced or minced
  • 28 ounces Whole peeled or crushed tomatoes, preferably San Marzano
Seasonings
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Red pepper flakes, optional
  • 1/4 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 6-8 leaves Fresh basil leaves, torn
  • 1 teaspoon Dried basil, alternative to fresh basil
  • 1 teaspoon Sugar, optional if tomatoes taste acidic
  • 2 tablespoons Fresh Italian parsley, chopped and optional

Method
 

Step-by-Step
  1. If using whole tomatoes, crush them by hand or with a potato masher, keeping all of the juices.
  2. Heat the olive oil in a medium saucepan or Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent but not browned.
  3. Add the garlic and cook for 30 to 60 seconds, just until fragrant. Do not let the garlic darken.
  4. Stir in the tomatoes, kosher salt, dried oregano, black pepper, and optional red pepper flakes.
  5. Bring the sauce to a gentle simmer, reduce the heat to low, and cook uncovered for 20 to 30 minutes, stirring occasionally.
  6. Stir in the basil during the final 5 minutes, or add fresh basil after removing the pan from the heat. Taste and adjust the salt, adding sugar only if the sauce remains noticeably sharp or acidic.
  7. Leave the sauce chunky for a traditional rustic texture, or blend briefly with an immersion blender for a smooth sauce.
  8. Toss the finished sauce with cooked pasta, adding a small amount of pasta water to loosen it if necessary.

Notes

Use a wide pan and simmer uncovered so the tomato flavor concentrates quickly. Refrigerate in a covered container for up to 4 days or freeze for up to 3 months.