Description
This homemade marinara sauce is a simple, comforting recipe made with crushed tomatoes, garlic, onions, and herbs. It simmers low and slow to create a rich, flavorful sauce that’s perfect for pasta, pizza, chicken parmesan, or dipping crusty bread. Easy to make, freezer-friendly, and tastes even better than store-bought.
Ingredients
For the Sauce:
- ¼ cup olive oil (use a good one—it makes a difference)
- 1 large onion, finely chopped
- 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
- 2 (28-ounce / 800 g) cans crushed tomatoes (quality matters here—look for San Marzano if you can)
- 1 teaspoon sugar, optional (helps balance acidity, especially if your tomatoes are tart)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Additions:
- Red pepper flakes (for a little kick)
- Fresh basil or parsley (tear it right over the top before serving)
Instructions
Pour the olive oil into a large saucepan and heat it over medium heat. You’ll know it’s ready when it shimmers slightly but isn’t smoking. This is your flavor base, so don’t skip ahead!
Add the finely chopped onion and cook for 6–8 minutes, stirring often, until it’s soft, translucent, and starting to turn golden at the edges. Don’t rush this step—it’s where you’re building sweetness and depth. If the onion starts to brown too fast, lower the heat a bit.
Stir in the minced garlic and cook for about 30 seconds, just until it smells incredible and fragrant. Be careful not to let it brown or it’ll turn bitter.
Pour in both cans of crushed tomatoes, then add the sugar (if using), oregano, basil, bay leaf, salt, and black pepper. Stir everything together until well combined. This is when your kitchen starts smelling like an Italian grandmother moved in.
Bring the sauce to a gentle simmer, then reduce the heat to low. Leave the pot uncovered and let it simmer for 30–45 minutes, stirring occasionally. The sauce will thicken as the liquid evaporates and the flavors concentrate. The longer it simmers, the richer it gets.
Taste your sauce and adjust the salt or pepper as needed. Every batch of tomatoes is a little different, so trust your taste buds. Fish out the bay leaf and discard it before serving.
Use your marinara immediately over your favorite pasta, or let it cool completely and store it for later.
Notes
- Use San Marzano tomatoes if you can find them — They’re sweeter, less acidic, and make a noticeable difference in flavor
- Don’t skip the onion step — Cooking them slowly builds the natural sweetness that makes this sauce taste so good
- Taste your tomatoes first — If they’re already sweet, you can skip the sugar entirely
- Stir occasionally, but not constantly — You want the sauce to reduce and thicken, so leave it alone most of the time
- Add a parmesan rind while simmering — It adds a subtle umami richness (just remember to fish it out before serving!)
- Avoid burning the garlic — It only needs 30 seconds. Burnt garlic = bitter sauce
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian