Easy Marinara Sauce

Why you'll love it

Marinara sauce is one of those recipes that seems like it would be hard to get right, but it's actually really simple! It's an Italian-American favorite that is wonderful with pasta, but it's also a component of many other recipes, everything from pasta bakes to pizza. This straightforward recipe is one that you can rely on, and you'll never buy it in a jar again.

It may come as a surprise, but marinara sauce isn't something that takes a long time to prep or cook. I also totally expected it to be more complicated than it actually is the first time I made it, but it's quick to infuse those classic flavors. Who can resist a rich and versatile tomato sauce when it's this easy to make?

You may also enjoy learning How to Make Pesto Sauce.

Ingredients for it

• Olive oil - use a good-quality one from Italy since it's a key component
• Garlic - if you're a garlic fan, feel free to add in a little more. I use this garlic press to mince the cloves so that you don't even need to peel them.
• Tomatoes - whether you use crushed or whole canned tomatoes, we strongly recommend using the San Marzano variety, which are super juicy and come packed in a purée. They're the hallmark of a good marinara sauce and what make it so special!
• Dried oregano - it's the ideal herb to complement the tomatoes
• Red pepper flakes - they're optional but don't make this sauce spicy and just give it a subtle warmth
• Fresh basil - we include it while simmering to add basil flavor right into the sauce
• Sugar - it's important to get that restaurant-style touch

What kind of tomatoes to use

• My favorite brands for canned San Marzano tomatoes include Muir Glen, DeLallo, and Mutti. They all have a place in my pantry.
• You can use whole tomatoes instead of the crushed ones if that's all you have on hand. You can break them up with your hands before adding them to the skillet, or use an immersion blender when the sauce is done simmering.
• I wouldn't recommend using fresh tomatoes. You'd have to blanche and peel them and cook them down for a long time and probably still wouldn't get that smoother, saucy consistency you think of with marinara.

Substitutions and variations

• As with any recipe, this is a good base for your own tweaks/additions. You can certainly add more garlic/herbs/etc. to suit your tastes or chopped onion (but we didn't think it needed it).
• You can add a splash of wine to the sauce (dry white or red) to add an elegant touch. A white wine like chardonnay or sauvignon blanc is my personal preference.
• To double the recipe for a crowd or more freezer meals later on, simply use a larger pot or Dutch oven and straight double every ingredient. 

Ways to use marinara sauce

• Of course, it's great for spaghetti and meatballs or in meatball subs. Pair it with this Easy Meatball Recipe for either of those tasty options.
• Maybe our favorite way to use it is in this classic Chicken Parmesan recipe. It just works so well with all that gooey, cheesy goodness!
• Speaking of cheese, it's awesome as a dip for my Extra Cheesy Garlic Bread.
• It's fantastic in pasta bakes and really enhances the taste instead of using the stuff from a jar. Try my marinara sauce in this Simple Ground Beef Casserole or Million Dollar Spaghetti for a cozy homemade family dinner.
• In our household it's a go-to as a base sauce for pizza when we're doing homemade pizza night.