The BEST Marinara Sauce Recipe!

I crafted an Authentic Marinara Sauce using simple pantry ingredients and one small trick that makes it the go-to for pasta, pizza, and freezer meals.

I made The BEST Marinara Sauce Recipe! because I got tired of jars that tasted flat.

I slow-simmer it until the garlicky notes pop and the torn basil leaves keep showing up in every bite, bright and a little wild. I’m not pretending it’s fancy, just real and full of honest flavor, the kind that makes you scrape the pan.

If you love bold, classic flavors you’ll see why folks call it an Authentic Marinara Sauce, and why some swear it’s close to a Sweet Basil Marinara Sauce. Try it once and you’ll find yourself planning meals around it.

Ingredients

• Adds rich mouthfeel and healthy unsaturated fats, helps carry flavors into your sauce.
• Sweet savory base that adds natural sugar and depth when caramelized.
• Pungent aromatic garlic gives warmth and umami, develops mellow sweetness when cooked.
• Main body, full of fiber and vitamin C, gives bright tomato flavor.
• Concentrated tomato punch boosts color and umami, slightly sweet and tangy.
• Fresh herb lift, adds fragrant sweetness and a peppery note, brightens sauce.
• Small pinch balances acidity, rounds flavor, not just for sweetness.
• Salt and black pepper enhance all flavors, needed for proper seasoning.
• Thins sauce and helps it cling to pasta, adds silkiness.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 1 small yellow onion finely chopped
• 4 cloves garlic minced
• 2 28 ounce cans crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes optional
• 1 teaspoon granulated sugar
• Salt 1 1/2 teaspoons plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 8 to 10 fresh basil leaves torn or roughly chopped
• 1/2 cup water or reserved pasta cooking water if needed

How to Make this

1. Heat 2 tablespoons extra virgin olive oil in a large skillet or saucepan over medium heat until shimmering, then add 1 small yellow onion finely chopped and cook, stirring occasionally, until soft and translucent about 5 to 7 minutes.

2. Add 4 cloves garlic minced and cook just until fragrant about 30 to 60 seconds, careful not to burn it or it will taste bitter.

3. Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes, pressing and stirring so it darkens a little and develops sweeter, deeper flavor.

4. Pour in 2 28 ounce cans crushed tomatoes, then add 1 teaspoon dried oregano, 1 1/2 teaspoons salt, 1/4 teaspoon freshly ground black pepper, 1 teaspoon granulated sugar, and 1/4 teaspoon red pepper flakes if using. Stir well to combine.

5. Bring the sauce to a gentle simmer over medium low heat, then reduce heat to low and simmer uncovered, stirring occasionally, for 20 to 30 minutes until flavors meld and sauce thickens to your liking.

6. If the sauce becomes too thick or you like a looser texture, stir in up to 1/2 cup water or reserved pasta cooking water a little at a time until you reach the consistency you want; pasta water also helps the sauce cling to noodles.

7. Just before finishing, fold in 8 to 10 fresh basil leaves torn or roughly chopped and simmer another 2 to 3 minutes so the basil brightens the sauce without losing its fresh flavor.

8. Taste and adjust seasoning, adding more salt, a pinch more sugar if it tastes too acidic, or extra red pepper flakes if you want more heat. If garlic was a little strong, a tiny splash of olive oil can mellow it.

9. Serve hot with pasta, meatballs, pizza, or whatever you like. Leftovers refrigerate up to 5 days or freeze in portions for easy meals.

Equipment Needed

1. Large skillet or medium saucepan, at least 3 quarts, for sautéing and simmering
2. Wooden spoon or heatproof spatula, for stirring and pressing the tomato paste as it cooks
3. Chef’s knife and cutting board for chopping onion, garlic and tearing basil
4. Measuring spoons for the oregano, salt, pepper, sugar and red pepper flakes
5. Measuring cup (and a small cup or jar) to measure water and hold reserved pasta water if needed
6. Can opener for the crushed tomatoes
7. Colander for draining pasta, if serving with noodles
8. Ladle or large serving spoon for portioning the sauce
9. Airtight container or jars for storing leftovers, fridge or freezer

dont forget a clean towel nearby, it makes everything easier when things get messy.

FAQ

The BEST Marinara Sauce Recipe! Substitutions and Variations

• Extra virgin olive oil: Swap with unsalted butter (2 tablespoons) for a richer, slightly creamy finish, or use neutral vegetable oil (2 tablespoons) if you want less olive flavor. If using butter, cook on medium low because it browns faster.
• Small yellow onion finely chopped: Use 1 small shallot for a milder, sweeter note, or 1 teaspoon onion powder (stir in while sautéing) as a pantry shortcut, taste and adjust salt.
• Two 28 ounce cans crushed tomatoes: Substitute with about 7 cups fresh plum tomatoes peeled and crushed, or use two 28 ounce cans whole peeled tomatoes pulsed in a blender for texture, or use tomato passata one for one for a smoother sauce.
• Fresh basil leaves torn or roughly chopped: Use 1 teaspoon dried basil added earlier in the simmer, or 2 tablespoons chopped fresh parsley if you dont have basil, youll lose some of the classic aroma but still get a fresh herb note.

Pro Tips

1) Brown the tomato paste good before adding the crushed tomatoes, it makes the whole sauce taste deeper and less “canned”, almost like you simmered it all day. Don’t walk away though, it can go from sweet to bitter fast so watch it.

2) Always save some pasta water. A few tablespoons of that starchy water (or plain hot water) will make the sauce silky and help it cling to noodles better, add it little by little so you don’t make the sauce too thin.

3) Handle the garlic gently, or use a microplane if you want it to melt into the sauce without little bites of raw sharpness. If you get even a hint of burn, toss that batch of garlic and start fresh, burnt garlic ruins things.

4) Finish for balance and richness: tear in fresh basil at the end, and consider a tiny splash of good balsamic or a pinch of anchovy paste for umami, or a pat of butter to round acidity. Add these sparingly, taste as you go so it doesn’t overpower the tomatoes.