This Classic Marinara Sauce Recipe is my idea of pure comfort in a pot—rich, garlicky, beautifully balanced, and blissfully simple. Whether you’re spooning it over pasta, using it as a pizza base, or dunking your favorite breadsticks, this sauce has the power to transport you to an Italian nonna’s kitchen… using just a handful of ingredients you probably already have!
Why You’ll Love This Recipe
- Unbelievable Flavor, Minimal Effort: You’ll get big, bold, homemade Italian flavors using basic ingredients in under an hour!
- Versatile for Any Meal: From classic spaghetti marinara to lasagna, pizza, or as a dipping sauce, this recipe fits right in.
- Naturally Vegan and Gluten-Free: No need for fancy swaps—this is real, wholesome cooking anyone can enjoy as-is.
- Customizable Heat and Herbs: Keep it mellow or add a little fire and extra basil to make it your own signature sauce.
Ingredients You’ll Need
It’s truly magical how a few humble pantry staples create the backbone of this Classic Marinara Sauce Recipe. Every ingredient here plays a starring role, building layers of flavor and richness you just can’t get from a jar.
- Garlic (10 cloves): Thin-sliced fresh garlic gently perfumes the oil and gives the sauce its signature depth of flavor.
- Whole Peeled Tomatoes (2 (28-ounce) cans): Crushing these by hand releases natural juices and brings a rustic, chunky texture to the sauce. Choose San Marzano for that iconic sweetness, if you can.
- Olive Oil (1/2 cup): The foundation of the sauce—don’t skimp! It melds the garlic and tomatoes, adding richness and helping everything simmer to perfection.
- Red Pepper Flakes (1/4 tsp, optional): Just a pinch creates a subtle background heat—feel free to dial it up or down for your spice tolerance.
- Double-Concentrated Tomato Paste (1/4 cup): A squeeze from the tube adds incredible umami, thickens the sauce, and intensifies the tomato flavor.
- Fresh Basil Sprigs (2): Letting them simmer in the sauce infuses a classic herbal fragrance, then remove before serving for pure, bright taste.
- Kosher Salt (1/2 tsp, plus more): Enhances every ingredient and rounds out acidity—season generously to taste!
Variations
Ready to make this Classic Marinara Sauce Recipe uniquely yours? With a base this straightforward, it’s a cinch to change up the flavors based on your pantry, your mood, or any dietary preferences—feel free to experiment!
- Smoky Twist: Add a pinch of smoked paprika or chopped sun-dried tomatoes for a rich, smoky undertone that pairs beautifully with grilled meats or roasted veggies.
- Extra-Herby: Stir in fresh oregano or a teaspoon of dried Italian seasoning along with the basil for even more herbal complexity.
- Veggie-Loaded: Finely dice carrots or onions and sauté with the garlic to sneak in more veggies—a great option for picky eaters!
- Spicy Arrabbiata: Increase the red pepper flakes and add a dash of black pepper for a fiery take on the classic.
How to Make Classic Marinara Sauce Recipe
Step 1: Crush the Tomatoes
Pour your canned whole tomatoes and all their luscious juices into a deep mixing bowl. Use clean hands to squeeze and crush the tomatoes until you have a chunky, rustic sauce—don’t worry about a little mess, it’s part of the fun! Breaking up the tomatoes now gives you a cozy, homey texture later.
Step 2: Sauté the Garlic
Heat the olive oil in a large Dutch oven or heavy pot over medium-low heat until it shimmeringly coats the bottom. Add the thinly sliced garlic and let it cook just until golden and fragrant, about a minute. If you love a little zing, sprinkle in the red pepper flakes now for a gentle warmth that won’t overpower.
Step 3: Cook the Tomato Paste
Add your double-concentrated tomato paste straight from the tube. Stir constantly for a few minutes as it darkens in color—this quick step builds deep, robust flavor and helps thicken the sauce beautifully.
Step 4: Simmer and Build Flavors
Carefully pour in your hand-crushed tomatoes and all their juices, then tuck in the basil sprigs and sprinkle with kosher salt. Raise the heat to medium-high and bring everything to a gentle simmer. Once bubbling, drop the heat to medium and let the sauce burble away for about 25–30 minutes, stirring every now and then. You’ll know it’s done when the acidity mellows and the flavors truly come together in harmony.
Step 5: Taste and Adjust
Before serving, fish out the basil sprigs and taste the sauce. Add more kosher salt as needed—a little extra seasoning at the end can make all those bright, slow-simmered flavors sing. Serve warm and let the applause commence!
Pro Tips for Making Classic Marinara Sauce Recipe
- Golden Garlic Timing: Watch the garlic closely—just a hint of gold is all you need. Over-cooked garlic turns bitter, but perfectly golden garlic releases sweet, nutty notes that make the sauce irresistible.
- Quality Canned Tomatoes: Use the best whole peeled tomatoes you can find (San Marzano, if you spot them)—they’re naturally sweeter and offer the silkiest texture for your marinara.
- Don’t Rush the Simmer: The magic happens during a gentle 25–30 minute simmer—this transforms sharp acidity into subtle sweetness and melds the flavors like nothing else.
- Boost Umami with Tomato Paste: Cooking out the tomato paste until it darkens creates an extra layer of savoriness that elevates the entire Classic Marinara Sauce Recipe to new heights.
How to Serve Classic Marinara Sauce Recipe
Garnishes
The finishing flourish is entirely up to you: freshly torn basil leaves add brightness, a drizzle of robust olive oil gives a luxurious sheen, and a dusting of Parmigiano-Reggiano or vegan parmesan makes each bite sing. Go bold with chopped parsley or keep it rustic with just a crack of black pepper—whatever matches your mood!
Side Dishes
Classic Marinara Sauce Recipe is made for twirling into a tangle of spaghetti, but it also shines as an all-purpose dip for garlic bread, mozzarella sticks, or roasted vegetables. Pair with a crisp Italian salad and maybe a glass of Chianti for an effortlessly elegant dinner.
Creative Ways to Present
Ladle your sauce into small individual ramekins for a chic appetizer dip, or tuck it into little jars for charming gifts from your kitchen. Swirl it as a base for homemade pizza nights, layer it in baked eggplant parmigiana, or simply let a spoonful steal the show alongside your favorite grilled sandwich.
Make Ahead and Storage
Storing Leftovers
Let any leftover Classic Marinara Sauce Recipe cool to room temperature before popping it in an airtight container. It’ll keep fresh and vibrant for up to 5 days in the refrigerator—just enough time to improvise midweek pasta nights and speedy pizzas.
Freezing
This sauce is a freezer’s best friend! Portion it in smaller freezer-safe containers or zip-top bags, and it’ll stay fabulous for up to 3 months. Thaw overnight in the fridge or warm gently on the stove for dinner on demand, anytime the craving strikes.
Reheating
For best flavor, reheat your leftover marinara gently over low heat, stirring occasionally until heated through. If the sauce has thickened, add a splash of water or vegetable broth to reach your perfect consistency. Quick tip: don’t boil, just warm—it keeps the sauce glossy and fresh!
FAQs
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Can I use crushed or diced tomatoes instead of whole peeled?
Absolutely! Whole peeled tomatoes provide the best texture when hand-crushed, but if crushed or diced tomatoes are all you have, you can still make a wonderful sauce. Just keep in mind the texture may be a touch smoother and less rustic.
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How do I make this Classic Marinara Sauce Recipe thicker?
If you prefer a thicker sauce, simmer uncovered for a few extra minutes at the end, stirring occasionally so nothing sticks. The tomato paste also helps with thickening, and you can even blend a third of the sauce for extra body if you like.
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Can I double (or halve) this recipe?
The Classic Marinara Sauce Recipe doubles or halves beautifully! For a crowd or to stock your freezer, just use the same ratios. Shorter simmer times work for smaller batches, but always taste and adjust seasoning as you go.
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Is there a way to add more vegetables or protein to this sauce?
Definitely! Add sautéed onions, diced bell peppers, or grated carrots along with the garlic for more veggie goodness. If you want extra protein, stir in cooked ground turkey, crumbled sausage, or lentils for a heartier take.
Final Thoughts
I sincerely can’t wait for you to give this Classic Marinara Sauce Recipe a try—it’s the kind of reliable, back-pocket favorite you’ll reach for again and again. Let your kitchen fill up with that mouthwatering aroma and enjoy every single, rich, garlicky bite!
Print
Classic Marinara Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 5 3/4 cups 1x
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic marinara sauce recipe is a staple in Italian cuisine, bursting with rich tomato flavor and aromatic garlic. Perfect for pasta dishes or as a dipping sauce for breadsticks.
Ingredients
Garlic:
- 10 cloves garlic, thinly sliced
Tomatoes:
- 2 (28-ounce) cans whole peeled tomatoes
Olive Oil:
- 1/2 cup olive oil
Red Pepper Flakes (optional):
- 1/4 teaspoon red pepper flakes
Tomato Paste:
- 1/4 cup double-concentrated tomato paste (from a tube)
Basil:
- 2 sprigs fresh basil
Salt:
- 1/2 teaspoon kosher salt, plus more as needed
Instructions
- Slice Garlic: Thinly slice 10 garlic cloves. Pour 2 (28-ounce) cans whole tomatoes and their juices into a large, deep bowl. Squeeze and crush the tomatoes with your hands until a chunky sauce forms with pieces no bigger than 1 1/2 inch.
- Saute Garlic: Heat 1/2 cup olive oil in a large Dutch oven over medium-low heat until shimmering. Add the garlic and cook for 1 minute. Add 1/4 teaspoon red pepper flakes if desired and cook, stirring occasionally, until the garlic is golden-brown and fragrant, 1 to 2 minutes.
- Add Tomato Paste: Add 1/4 cup double-concentrated tomato paste. Cook, stirring often, until the paste is darker in color and fragrant, 2 to 3 minutes. Add the tomatoes, 2 fresh basil sprigs, and 1/2 teaspoon kosher salt. Increase the heat to medium-high and bring to a simmer.
- Simmer: Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes no longer taste acidic and the flavors meld, 25 to 30 minutes. Taste and season with more kosher salt as needed.
