Name: Classic Marinara Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 0.5 cup diced yellow onions; 3 large cloves garlic (minced); 6 tablespoons tomato paste; 20 ounce can whole peeled tomatoes (pureed - San Marzano are preferred ); 2 tablespoons dried Italian parsley; 0.5 teaspoon dried oregano; 0.5 teaspoon dried basil; 2 tablespoons sugar*; 2 bay leaves; sea salt and pepper to taste

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Classic Marinara Sauce is incredibly versatile and can be used as a base for pasta dishes, a topping for pizza, a dip for breadsticks – the possibilities are endless! It is easy to make this traditional sauce with canned tomatoes and dried herbs that are simmer to perfection.

Italian food has become a huge part of the American culture. Lasagna, Spaghetti, and Chicken Parmesan have become family favorites, and all start with a classic marinara sauce.

Classic Marinara Sauce in a glass jar sitting on a wood board.

This recipe makes approximately 5 cups of sauce.

Ingredients

Tomatoes: Canned tomatoes are the base of the sauce. San Marzano tomatoes are preferred for their rich flavor.
Garlic: Finely chopped or minced garlic adds a pungent aroma and flavor.
Onions: Sautéed onions provide a sweet and savory base.
Olive Oil: Used to sauté the garlic and onions, adding a rich, fruity flavor.
Herbs: Basil, oregano, Italian parsley, and bay leaves are traditional herbs that give this sauce it’s classic flavor.
Seasoning: Salt, pepper, and maybe a pinch of red pepper flakes for a bit of heat.
Optional Ingredients: You can add a splash of red wine, a bit of sugar, or some shredded carrots to balance the acidity.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to make Classic Marinara Sauce

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and cook to soften, about 3 minutes. Add the minced garlic, stir and cook for 1 minute.

Minced garlic and onions cooking in a large pot.

Stir in the tomato paste and cook for 2 minutes.

Tomato paste mixed with the sautéed onion and garlic.

Place the whole tomatoes into a food processor or blend and puree until smooth.

Whole tomatoes pureed in a food processor.

Pour into the tomato paste mixture.

Pureed tomatoes mixed into the tomato paste mixture in a large pot.

Add the basil, oregano, sugar, parsley and bay leaves.

Dried basil, oregano, Italian parsley, and two bay leaves on top of the tomato mixture.

Bring to a boil, then reduce heat and gently simmer uncovered for 20 minutes.

Keep an eye on the the sauce so it doesn’t burn or cook down too much. Remove the bay leaves and season with salt and pepper to taste.

I used my Classic Marinara Sauce to make this delicious baked eggplant parmesan. If not using immediately, pour into a sealed container and store in the refrigerator for up to 7 days.

Classic Marinara Sauce in a mason jar with fresh basil leaves on the side.

What type of tomatoes should I use?

San Marzano tomatoes are recommended for their sweet and low-acid profile, but any ripe plum or Roma tomatoes will work well. If using canned tomatoes, whole peeled tomatoes are preferred over crushed or diced for better texture and flavor.

Can I use fresh tomatoes instead of canned?

Absolutely! Blanch them in boiling water to remove the skins, then chop and use them as you would canned tomatoes. Keep in mind that fresh tomatoes might require longer cooking to reach the same rich flavor.

Should I use fresh or dried herbs?

Honestly, it’s up to you. Dried herbs are more convenient and perfect for last minute meals. Fresh herbs like basil and parsley have bright, fresh flavor, but dried herbs can add depth. Dried herbs are more concentrated, so you will use about one-third of the amount you would use if they were fresh.

Can I make marinara sauce in advance?

Yes, marinara sauce can be made ahead and stored in the refrigerator for up to a week or frozen for up to three months. Make sure to cool the sauce completely before storing it in airtight containers – Mason jars are my favorite way to store sauces and dressings.

Can I add other ingredients to marinara sauce?

While traditional marinara sauce is simple, you can customize it by adding ingredients like sautéed mushrooms, red pepper flakes, wine, capers, olives, or anchovies to change up the flavor.

What can I do if my sauce is too thick or too thin?

If the sauce is too thick, you can thin it with a bit of water, broth, or additional tomato juice. If it’s too thin, let it simmer uncovered until it reaches the desired consistency.

Can I use marinara sauce for pizza?

Absolutely, although pizza sauce is usually thicker. Simply simmer the marinara sauce until it reaches a thicker consistency for pizza.

More delicious recipes using marinara sauce

Italian Stuffed Zucchini Boats – use marinara or pizza sauce.
Pizza Chicken
Zucchini Lasagna
Gluten-Free Eggplant Parmesan
Pasta for a Crowd

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Enjoy!!