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Ladle filled with thick homemade marinara sauce over a pot of tomato sauce

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5 from 1 review

Simple Homemade Marinara Sauce

Recipe by Lisa Marie Cimini

A rustic, all-purpose marinara made with tomatoes, garlic, olive oil, and fresh basil. Use it for zucchini boats, pasta, pizza, meatballs, or dipping warm bread.

  • Total Time40–50 minutes
  • YieldAbout 3 cups 1x

Ingredients

Units Scale
  • 2 tablespoons extra-virgin olive oil
  • 1/2 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 794 g whole peeled or crushed tomatoes
  • 1 tablespoon tomato paste, optional, for a thicker sauce
  • 3/4 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes, optional
  • 1 small sprig fresh basil or 5 fresh basil leaves
  • 1 teaspoon honey or cane sugar, optional

Instructions

  1. If using whole peeled tomatoes, crush them by hand in a bowl or briefly blend them for a smoother sauce.
  2. Warm the olive oil in a medium saucepan over medium-low heat.
  3. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Avoid browning it.
  4. Add the garlic and cook for about 30 seconds, just until fragrant.
  5. Stir in the tomato paste, if using, and cook for 1 minute. This deepens the tomato flavor and helps thicken the marinara.
  6. Add the tomatoes, salt, oregano, black pepper, and red pepper flakes.
  7. Bring the sauce to a gentle simmer. Reduce the heat to low and cook uncovered for 25 to 35 minutes, stirring occasionally.
  8. Add the fresh basil during the final 5 minutes. Taste the sauce. If the tomatoes are particularly acidic, add a small amount of honey or sugar. It may not need any.
  9. Remove the basil sprig. Leave the marinara rustic or blend it with an immersion blender for a smoother texture.

Notes

For a thicker marinara suited to pizza or stuffed zucchini boats, use the tomato paste and simmer until the sauce holds its shape on a spoon. For pasta, loosen the finished sauce with a splash of pasta water as needed.

Storage, Freezing & Make Ahead

Cool the sauce and transfer it to an airtight container. Refrigerate for up to 5 days. Reheat gently on the stove, adding a splash of water if needed.

Freeze in freezer-safe containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator before reheating.

Small portions work well for dipping or lunch. Label each container with the date and amount.

  • Prep Time: 10 minutes
  • Cook Time: 30–40 minutes

Find it online: https://myweatheredtable.com/simple-homemade-marinara-sauce/