Name: Homemade Marinara Sauce with San Marzano Tomatoes and Fresh Basil Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil (or butter); 1/3 cup finely-diced white onion; 4 cloves garlic, pressed or finely-minced; 1/4 teaspoon crushed red pepper flakes; 1 (28-ounce) can San Marzano whole tomatoes (with juices); 1 teaspoon dried oregano; 3/4 teaspoon fine sea salt; 1/2 teaspoon freshly-cracked black pepper; 3 large sprigs of fresh basil

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Introduction

Marinara sauce is a classic Italian tomato sauce that’s simple, fresh, and full of flavor. Perfect for pasta, meatballs, or as a base for other dishes, this homemade version is easy to prepare and uses pantry staples.

A close-up of a stainless steel pot filled with bright red tomato sauce that has a chunky texture with visible small bits of tomato and herbs evenly spread throughout. A wooden spoon is partially lifted from the sauce, showing its thick, glossy surface, and a woman's hand gently holds the spoon’s handle on the left side of the image. The pot sits on a white marbled surface, adding subtle detail in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (or butter)
1/3 cup finely-diced white onion
4 cloves garlic, pressed or finely-minced
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can San Marzano whole tomatoes (with juices)
1 teaspoon dried oregano
3/4 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
3 large sprigs of fresh basil

Instructions

Step 1: Heat olive oil in a large saucepan over medium-high heat. Add the finely-diced onion and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.
Step 2: Add the garlic and crushed red pepper flakes to the pan. Sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
Step 3: Add the canned tomatoes with their juices, dried oregano, salt, and black pepper. Use a wooden spoon or a potato masher to gently break up the tomatoes as the sauce heats.
Step 4: Stir in the fresh basil sprigs, then bring the sauce to a simmer over medium heat.
Step 5: Once simmering, reduce the heat to medium-low, cover, and cook the sauce for 20 to 30 minutes, stirring occasionally to prevent sticking.
Step 6: Remove the basil sprigs and taste the sauce. Adjust seasoning with salt and pepper as needed. For a smoother texture, purée the sauce with an immersion blender until desired consistency is reached.
Step 7: Serve the sauce warm with your favorite pasta or use as a base for other recipes. Enjoy!

Tips & Variations

Use San Marzano tomatoes for a sweeter, richer sauce, but quality canned tomatoes will work well too.
For a richer flavor, substitute olive oil with butter or use a combination of both.
Add a splash of red wine or a pinch of sugar if the sauce tastes too acidic.
Fresh basil can be swapped with dried basil if fresh is unavailable, but add it earlier in the cooking process.
If you prefer a chunkier sauce, skip mashing the tomatoes and leave them in larger pieces.

Storage

Store leftover marinara sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the sauce in portioned containers for up to 3 months. To reheat, warm gently on the stovetop or in the microwave until heated through.

How to Serve

A metal pot filled with thick, bright red tomato sauce speckled with small black herbs and chunks of tomato, showing a slightly shiny, textured surface. The pot is placed on a white marbled texture, with the metal handles faintly visible. The sauce looks rich and hearty, covering the bottom and filling the pot to the top edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh, ripe tomatoes can be used but you’ll need more tomatoes (about 2-3 pounds), peeled and chopped. Simmer longer to develop flavor and reduce excess water.

How can I make the sauce spicier?

Add extra crushed red pepper flakes or a pinch of cayenne pepper while sautéing the garlic for more heat. Adjust gradually to your preferred spice level.