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Our classic Marinara Sauce recipe only uses 6 ingredients and can be made with fresh or canned tomatoes. It only takes 20 minutes to make, and is so delicious and easy you'll never buy it in a jar again.
Everyone loves Italian recipes! Make sure to try Chicken Marsala Pasta, Panna Cotta, Meatballs Arrabbiata, or Creamy Zuppa Toscana!
Ditch the jar for our 20-Minute Marinara Sauce.
First of all, what is marinara sauce? So many people get it confused with pizza sauce or spaghetti sauce. They're all tomato based sauces, but Spaghetti sauce has more seasoning, and may contain meat or veggies and pizza sauce has more herbs. Marinara is the simplest, but done right, it's bursting with flavor and tastes so fresh. Making it from scratch us healthier, tastes better, made in one pot, and is ready in just 20 minutes! Make a large batch and keep it portioned in the freezer.
Use it as a dip for our favorite Cheesy Breadsticks or Stromboli, or serve over Chicken Parmesan, Manicotti, Meatball Subs, or just over some pasta with fresh basil and parmesan cheese. The options are endless!
How to make Marinara Sauce:
Crush Tomatoes: Pour the can of San Marzano tomatoes in a large bowl and crush them with your hands. If using fresh tomatoes, blanch them and remove the skins before crushing.
Simmer: Heat oil in a large skillet over medium heat then add garlic, stirring constantly. Add crushed tomatoes, oregano, basil, sugar, and salt then turn down to simmer. Allow this quick marinara sauce to cook for at least 15-20 minutes, until the oil on the top is a deep orange color.
Make Ahead and Freezing Instructions:
To Make Ahead: Let the classic marinara sauce cool completely then store in an airtight container in the fridge for 3-4 days.
To Freeze: Freeze marinara in an airtight container or freezer safe bag for up to 4 months.
Use Marinara Sauce In:
- Meatball Subs
- Chicken Parmesan
- Toasted Ravioli
- Homemade Egg Noodles
- Spaghetti Pie
- Cheesy Garlic Breadsticks
- Pizza
- One Pan Meatball Casserole
- Lasagna Soup
- Pizza Casserole
Marinara Sauce
Ingredients
- 28 ounce can whole San Marzano tomatoes*
- ¼ cup extra virgin olive oil
- 3 cloves garlic
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon dried basil leaves
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
Instructions
- Crush the tomatoes with your hands into a large bowl. Set aside.
- Add oil to a large skillet over medium heat. Once hot, add the garlic. Stir and then add the crushed tomatoes, oregano, basil, sugar, and salt. Reduce to a simmer and cook for at least 15-20 minutes, until the oil on the surface turns a deep orange.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe August 2019. Updated September 2024.
I am allergic to garlic. Most of your recipes use garlic what happens such as the marina sauce if I do t use garlic
Absolutely, you can skip the garlic in your marinara sauce. For added flavor, consider using herbs like basil or oregano!
This marinara was fantastic! I added about 1/2 tspm more sugar, a shake of crushed red pepper flakes and a shake of Italian seasoning. Cooked it on simmer for 20 minutes, then just above warm for another 20. I used a can of Hunt’s San Marzano Style Tomatoes I found for less than $3 and they were great for this sauce.
This is a really good marinara sauce that is made with simple ingredients that I usually have on hand. Unfortunately, I only had crushed tomatoes but I’ll definitely keep whole San Marzano tomatoes in my pantry at all times, they make a more rustic sauce plus taste better in my opinion.
Thank you!
Hi, could I add meat to this? I’d like to use it for a lasagna. Maybe during the 15-20 minute simmer?
Easy to make and the flavor was good
Just a little to oily for me, next time less olive oil
All recipes for marinara omit the single most important thing. Regardless of the ingredients (onions, sugar, fresh/dry spices, oregano/basil/etc, tom. paste/none, etc) and techniques (blend, leave chunky, all together, fry first), what really matters is only one thing, which took me years to figure out. You start with a really fresh, raw, acidic taste of the tomatoes. Between 15-20 minutes of cooking that taste starts to mellow and get sweet. After about 25 minutes, it no longer tastes fresh and gets deep and boring and canned-like. You _have_ to keep stirring and tasting the sauce every few minutes to catch the right balance of fresh and mellow – and turn the heat off at just the right time. The bit about orange oil floating to the top is not nearly as good as your taste buds. I don’t know why nobody talks about this…
Thank you for the yummy recipe! I doubled the recipe and had enough for 2 meals this week and 3 bags to freeze. Used homemade meatballs I already had in the freezer. Quick and easy meal.
Good recipe but I like using 2 teaspoons brown sugar instead of granulated sugar.
This was really good but I made a few changes: using a can of diced tomatoes because that’s what I had, using about half as much oil, brown sugar instead of white for more flavour, and fresh herbs instead of dried (add these when the sauce is almost done).
went to make your lasagna soup recipe and when doubling, i realize i misread the instructions and only had 1 jar of marinara sauce on hand. crossed my fingers and clicked the link you posted for the homemade sauce… i didnt have whole tomatoes but i did have a can of crushed tomatoes and figured it was my best shot, it’s getting late, everyone is hungry, and i dont want to run back to the store. i did a taste test and the ratios seem perfect, really hoping this soup turns out well! but for now i thought i would leave a review for this because the taste and consistency for the sauce was amazing and i will likely be making this again in the near future!