Easy Homemade Marinara Sauce
A vibrant, classic Italian tomato sauce made with fresh, simple ingredients. This versatile marinara is perfect for pasta, pizza, meatballs, or as a base for many other dishes.
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 can (28 oz) crushed tomatoes good quality (San Marzano recommended)
- 1 can (14.5 oz) diced tomatoes undrained
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes optional
- 0.5 cup fresh basil chopped
- salt to taste
- black pepper freshly ground
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Stir in crushed tomatoes, diced tomatoes (with their juice), and dried oregano. Bring the sauce to a gentle simmer.
- Reduce heat to low, cover partially, and let it simmer for at least 20-30 minutes, stirring occasionally, to allow flavors to meld. The longer it simmers, the richer the flavor.
- Stir in fresh basil. Season with salt and freshly ground black pepper to taste.
- Serve hot over your favorite pasta, or use as a delicious base for other Italian dishes.
Notes
For a smoother sauce, blend with an immersion blender or food processor after simmering. Add a pinch of sugar to balance acidity if your tomatoes are tart. This sauce can be stored in the fridge for up to 5 days or frozen for up to 3 months. Serve hot with your favorite pasta, over chicken parmesan, or as a dipping sauce.