This is my recipe for the quickest, simplest marinara sauce. Marinara is a quick pan sauce made with garlic, olive oil, and tomatoes. Add salt and fresh basil and you’ll have a classic, bright sauce in no time. Why buy the jar when you can make it yourself?
All about Marinara Sauce
Marinara is a simple, traditional tomato sauce that lets tomatoes do the talking. It requires just a few pantry staples and comes together quickly, making it perfect for weeknight meals or when you want a fresh tomato flavor without fuss.
Many people buy jarred marinara for convenience, but those products often include added sugar and extra ingredients that aren’t part of the classic recipe. Homemade marinara is easy, fresher, and you control what goes in it.
I can promise you this sauce takes about 20 minutes from start to finish and needs fewer than five main ingredients. Use canned crushed tomatoes for convenience or fresh tomatoes when they’re in season. I’ve even used ripe cherry tomatoes that were about to go bad and the sauce turned out beautifully.
Recipes that use marinara sauce
Marinara is incredibly versatile. It’s a natural with pasta, but it also works in many other dishes. A few ideas include:
- Italian meatballs or beef meatballs
- Eggplant rollatini or stuffed eggplant dishes
- Classic stuffed pasta shells
- Vegetable stacks or layered grilled vegetables with cheese
Use marinara as a pizza sauce, as a dip for mozzarella sticks, or as a base for baked dishes. If you make a batch, store it in the fridge so you always have a quick sauce ready to go.
My in-laws’ homemade canned tomatoes
I grew up with Italian-American traditions in the kitchen, and my in-laws brought their own Italian heritage from towns near Avellino, outside Naples. Every year they make crushed tomatoes the old-fashioned way: fresh tomatoes are washed, blanched, and pressed to separate the juice from skins and seeds, then jarred with salt and basil and preserved. Those jars are full of pure tomato flavor and need very little to shine—just garlic, oil, and salt.
Using high-quality crushed tomatoes makes the marinara recipe intentionally simple. When tomatoes are this good, you don’t need heavy seasoning or long cooking times.
Making Marinara with Crushed Tomatoes
To make a classic marinara with crushed tomatoes:
- Sauté minced garlic in olive oil over medium heat until fragrant and lightly golden (about one minute). Use moderate heat to avoid burning the garlic.
- Add a jar or can of crushed tomatoes and a pinch of kosher salt. Stir to combine.
- Bring to a boil, then reduce to a gentle simmer. Stir in torn fresh basil and let the sauce cook for about 20 minutes.
- Taste and adjust seasoning with more salt if needed. If you like, sauté a bit of chopped onion before the garlic or add dried herbs such as oregano or parsley for extra flavor, but the sauce is excellent kept simple.
This straightforward method is what my family uses and it produces a bright, authentic marinara.
Making Marinara with Cherry Tomatoes
For a chunkier, more textured sauce, use cherry tomatoes.
- Sauté garlic in olive oil, then add whole cherry tomatoes. Cook until they burst and release their juices, breaking down into a chunky sauce.
- If you prefer a smoother sauce, finish with an immersion blender or pulse briefly in a blender.
Marinara Sauce
Equipment
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sauce pot
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 28 oz jar or can of crushed tomatoes
- kosher salt to taste
- 1/4 cup fresh basil
Instructions
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In a saucepan, add olive oil and minced garlic.
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Turn the heat to medium once the garlic is in the pan to avoid burning.
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Cook the garlic until fragrant and lightly golden, about 1 minute.
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Add the crushed tomatoes, stir to combine, and season with salt.
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Bring to a boil, then reduce to a low simmer. Stir in fresh basil.
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Cook for about 20 minutes. Taste and adjust seasoning before serving.
Notes
- 0 WW points
Nutrition
You might also like this pasta sauce: Skinny Pesto Sauce