Easy Marinara Sauce

5 from 2 votes

This easy marinara sauce recipe uses just a handful of everyday ingredients, and you'll be thrilled how simple it is to master in your own kitchen! It's freezer friendly and can be used in so many ways.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian American

Keyword: homemade marinara sauce, how to make marinara sauce, marinara sauce recipe

Servings: (makes a bit over 2.5 cups)

Author: Natasha Bull

Ingredients

3 tablespoons olive oil
4 cloves garlic minced
1 (28 fluid ounce) can crushed tomatoes see note
1/4 teaspoon dried oregano
1 pinch crushed red pepper flakes optional
3 sprigs fresh basil + more for serving
1/2 teaspoon sugar or more, to taste (optional)
Salt & pepper to taste

Instructions

Add the oil and garlic to a deep skillet over medium heat. Once the garlic starts to sizzle, give it a stir, and let it cook for about 30 seconds (do not let it burn).
Stir in the tomatoes, dried oregano, and red pepper flakes. Gently add in the fresh basil sprigs.
Let the sauce simmer, uncovered, for about 15-20 minutes (turn the heat way down so it doesn't splatter too much).
Take out the basil sprigs and season generously with salt & pepper. If the sauce tastes a bit acidic, add in some sugar, 1/2 teaspoon at a time, until it suits your tastebuds. I like to add some fresh chopped/torn basil on top if serving over pasta.
This sauce will be quite thick (great for coating pasta). Thin it out with a splash of dry wine (white or red) or some hot pasta water if needed.

Notes

Be sure to use good quality ingredients (this recipe uses minimal ingredients and the flavors will all shine through).
You may use whole canned tomatoes instead of crushed. I recommend San Marzano tomatoes (and use the juices too!). You may need to blend the sauce at the end with an immersion blender to make it nice and smooth. My favorite brands of canned tomatoes include DeLallo, Mutti, and Muir Glen.
This recipe makes a bit over 2.5 cups (around 2 3/4 cups).

Nutrition