Marinara sauce is rich, vibrant, and loaded with flavor. It’s easy to make with a few simple fresh ingredients. Serve as a dip or in pasta and pizza.
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 tablespoons garlic, minced
- 1/2 teaspoon dried oregano (or Italian seasoning)
- 1/4 teaspoon red pepper flakes (optional, to taste)
- 1 (28 oz.) can whole tomatoes
- 1/4 cup fresh basil, finely chopped
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 1/2 tablespoon granulated sugar (optional, to reduce acidity)
- Heat oil in a medium pot or 4 qt. Dutch oven for 2 minutes over medium high heat until the hot oil sizzles. Add onion and garlic. Sauté until tender, about 3-4 minutes. Season with oregano and red pepper flakes (if using) and stir well to combine.
- Add whole tomatoes and use a spatula to gently break them apart. Stir in basil, salt, pepper, and sugar. Cover the lid and bring the mixture to a simmer over low heat. Stir occasionally and let it simmer until thickened to a desired consistency, about 15-20 minutes.
- Optionally, you can use a potato masher, immersion blender, or food processor to puree the marinara to a smoother texture.
How to store: Leftover marinara sauce will keep for up to 3-4 days in the fridge in an airtight container.
How to thaw: Thaw pasta sauce in the refrigerator overnight. If you’re in a rush, you can heat it in a covered pan over medium-low heat until thawed.
How to reheat: Reheat marinara over medium-low heat in a covered pan on the stovetop until warmed through, about 5 minutes. You can also microwave it in 20-30 second intervals on medium heat in the microwave. It will splatter if microwaved, so don’t forget to cover it.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Keywords: marinara sauce, how to make marinara sauce, easy marinara tomato sauce, homemade tomato sauce, marinara pasta sauce