Simple, fresh, and full of robust flavor, this Homemade Marinara Sauce is a staple you’ll turn to again and again. Made with sweet San Marzano tomatoes, garlic, herbs, and a touch of spice, this versatile sauce comes together quickly and tastes far better than store-bought versions. Perfect for pasta, pizza, or dipping it’s a must-have in any kitchen.

Ingredients

2 tablespoons olive oil (or unsalted butter)
⅓ cup finely diced white onion
4 cloves garlic, minced or pressed
¼ teaspoon crushed red pepper flakes
1 (28-ounce) can San Marzano whole tomatoes (with juices)
1 teaspoon dried oregano
¾ teaspoon fine sea salt
½ teaspoon freshly cracked black pepper
3 large fresh basil sprigs

Instructions

Sauté the Aromatics
In a large saucepan, heat olive oil over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened. Stir in the garlic and red pepper flakes and cook for 1–2 minutes, until fragrant.
Add Tomatoes and Seasonings
Pour in the San Marzano tomatoes with their juices. Use a wooden spoon or potato masher to gently break up the tomatoes into smaller chunks. Stir in the oregano, salt, pepper, and basil sprigs.
Simmer the Sauce
Bring the sauce to a simmer, then reduce heat to medium-low. Cover partially with a lid and simmer gently for 20–30 minutes, stirring occasionally to prevent sticking or burning.
Finish and Adjust Seasoning
Remove and discard the basil sprigs. Taste the sauce and adjust salt and pepper as needed. For a smoother texture, use an immersion blender to purée to your preferred consistency.
Serve
Use immediately while warm, or cool and refrigerate/freeze for later use.

Why You’ll Love This Recipe

Quick and easy: Ready in about 30 minutes.
Rich and flavorful: Slow-simmered taste with minimal ingredients.
Versatile: Perfect base sauce for pasta, pizza, lasagna, meatballs, and more.
Freezer-friendly: Great for meal prep or storing leftovers.

Tips

Use quality tomatoes: San Marzano tomatoes give the best depth and sweetness.
Crush tomatoes gently: For a chunkier sauce, break them up with a spoon. For a smooth sauce, purée with a blender.
Add basil whole: Toss in whole basil sprigs and remove them after simmering for a fresh, subtle flavor.
Simmer longer for deeper flavor: For richer taste, let the sauce simmer up to 45 minutes.

Variations and Substitutions

Add sweetness: Stir in 1–2 teaspoons of sugar if your tomatoes are too acidic.
Herb swap: Use fresh oregano or thyme in place of dried oregano.
Make it spicy: Increase the red pepper flakes for a kick.
Add veggies: Sauté chopped bell peppers or mushrooms with the onions.
No basil? Use a small pinch of dried basil instead.

FAQs

Can I use crushed or diced tomatoes instead of whole?
Yes, but whole tomatoes offer the best texture and flavor. If using crushed or diced, adjust the simmering time slightly.

Can I use fresh tomatoes?
You can, but they’ll need to be peeled and cooked longer. Use ripe Roma or plum tomatoes for the best results.

How long does homemade marinara last?
It lasts up to 5 days in the fridge or 3 months in the freezer when stored in an airtight container.

Do I have to use an immersion blender?
No — the sauce is delicious chunky, too. A blender is optional for a smoother consistency.

Serving

Marinara sauce is incredibly versatile. Serve it:

Tossed with spaghetti, penne, or any pasta
As a pizza sauce base
With meatballs or chicken Parmesan
As a dip for garlic bread, mozzarella sticks, or calzones
In baked dishes like lasagna or stuffed shells

Suggestions

Double the batch: Make a big pot and freeze portions for later.
Make it creamy: Add a splash of heavy cream or butter at the end for a rich twist.
Use leftovers creatively: Stir into soups, spread on sandwiches, or serve with roasted vegetables.
Garnish with Parmesan and basil: Finish with freshly grated cheese and chopped basil for extra flavor.