Best Italian Marinara Sauce Recipe

I just made an Authentic Italian Marinara with organic San Marzano tomatoes, garlic and fresh basil that actually tastes like the real thing and will shame every jarred sauce in your pantry.

I can’t shut up about my obsession with this Authentic Italian Marinara. I love how San Marzano tomatoes sing, how fresh basil rips through the sweetness and makes it serious.

I don’t want a fussy sauce, just tomato honesty and a garlic whisper in the background. And yes I’m picky.

I want every noodle to drown in The Best Tomato Sauce and I admit I judge restaurants by it. But when I make it at home it’s loud, simple, and real.

No fluff. Just deep red sauce that punches you right in the mouth.

I could eat it daily seriously.

Ingredients

• Extra virgin olive oil, adds silk and that fruity warmth.
• Garlic cloves, pungent punch, fragrant and cozy.
• Yellow onion, sweet backbone, it softens the sauce.
• San Marzano tomatoes, bright tomatoey heart, fresh and tangy.
• Tomato paste, deepens color and gives savory oomph.
• Dried oregano, herbry, slightly minty Mediterranean hint.
• Bay leaf, subtle earthiness, low-key background note.
• Sugar or honey, tames acidity, makes it rounder.
• Kosher salt, brings out everything, tastes more alive.
• Black pepper, warm bite, keeps it interesting.
• Red pepper flakes, optional heat, a little kick.
• Water or dry red wine, loosens texture, adds depth.
• Fresh basil leaves, bright herbal lift, almost floral.
• Unsalted butter, makes it glossy and a touch richer.

Ingredient Quantities

• 2 tablespoons extra virgin olive oil
• 4 to 6 garlic cloves, smashed and thinly sliced
• 1 small yellow onion, finely chopped (optional, I usually use one)
• 28 ounces whole peeled San Marzano tomatoes, crushed by hand or lightly blended
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon sugar or honey, optional to balance acidity
• 1 to 1 1/2 teaspoons kosher salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional for heat
• 1/2 cup water or dry red wine, add if sauce too thick
• 8 to 10 fresh basil leaves, torn (plus extra for garnish)
• 1 tablespoon unsalted butter, optional for a smoother finish

How to Make this

1. Heat 2 tablespoons extra virgin olive oil in a large skillet or saucepan over medium heat until it shimmers, then add the smashed, thinly sliced 4 to 6 garlic cloves and the finely chopped small yellow onion if using, cook stirring often until soft and fragrant about 4 to 6 minutes but don’t let the garlic brown.

2. Push the garlic and onion to one side, add 2 tablespoons tomato paste and cook it for about 1 minute, stirring, until it darkens a little and loses that raw taste, this builds depth.

3. Pour in the 28 ounces whole peeled San Marzano tomatoes that you’ve crushed by hand or lightly blended; if you like some texture crush them with your hands or a wooden spoon right into the pot, if you want smoother blend briefly.

4. Add 1 teaspoon dried oregano, 1 bay leaf, 1 teaspoon sugar or honey if your tomatoes are acidic, 1 to 1 1/2 teaspoons kosher salt to start, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if you want heat; stir everything to combine.

5. Bring the sauce up to a gentle simmer, then lower the heat so it barely bubbles; simmer uncovered for 20 to 30 minutes, stirring occasionally so it doesn’t stick, until it thickens to your liking.

6. If the sauce looks too thick while simmering add up to 1/2 cup water or a splash of dry red wine to loosen it, taste and adjust seasoning as it cooks because flavors concentrate as it reduces.

7. When the sauce has almost reached the texture you like, tear in 8 to 10 fresh basil leaves, stir and let them wilt for a minute or two so the basil flavor brightens the sauce.

8. For a smoother, silkier finish stir in 1 tablespoon unsalted butter off the heat, then remove and discard the bay leaf, taste and correct salt, pepper or sugar as needed.

9. Let the sauce rest a few minutes before serving so the flavors settle, garnish with extra torn basil, drizzle a little more olive oil if you like, and use on pasta, pizza or anything that needs a great marinara.

10. Store leftovers in the fridge up to 4 days or freeze for up to 3 months; rewarm gently and stir in a splash of water or wine if it’s tightened up.

Equipment Needed

1. Large heavy skillet or medium saucepan
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Can opener (for the tomatoes)
6. Measuring spoons and 1/2 cup measure
7. Immersion blender or small blender (optional for smoother sauce)
8. Airtight container for storage and a spoon for tasting

FAQ

Best Italian Marinara Sauce Recipe Substitutions and Variations

• Extra virgin olive oil
  • Light olive or regular olive oil, same flavor but milder
  • Grapeseed or avocado oil, neutral and high heat friendly
  • Unsalted butter, gives a richer, slightly sweet finish
  • Olive oil spray or half oil half broth if you want less fat
• Garlic (4 to 6 cloves)
  • Garlic powder, use about 1/4 teaspoon per clove (add early)
  • Shallots, thinly sliced, milder and a bit sweet
  • Jarred roasted garlic, about 1 teaspoon per clove for a mellow taste
  • Onion (extra), if you want more aromatics but less bite
• 28 oz whole peeled San Marzano tomatoes
  • Canned crushed tomatoes, same texture, less prep
  • Tomato passata, smooth and fresh tasting
  • Fresh plum or Roma tomatoes, peeled and crushed, use about 2 pounds
  • Fire roasted tomatoes, for a smokier sauce (use sparingly)
• Fresh basil
  • Fresh flat leaf parsley, bright but less sweet
  • Dried basil, use 1 teaspoon for every 8 fresh leaves
  • Fresh oregano or a few torn mint leaves for a different herbal note
  • Basil pesto, stir in a tablespoon or two at the end for extra punch

Pro Tips

1. Use low heat and watch the garlic closely, it goes from perfect to bitter real fast so keep stirring and if a clove starts to brown pull it out or turn the heat down.

2. Bloom the tomato paste longer than you think, cook it until it darkens a little and smells nutty, that extra minute or two makes the sauce taste way deeper.

3. If your tomatoes are too acidic add the sugar or honey in small amounts and taste as you go, you can always add more but you cant take it away; a splash of red wine instead of water gives it a nice roundness too.

4. Finish off with the butter and basil off the heat and let the sauce rest for a few minutes before serving, it actually tastes better after it sits and the flavors settle.