Authentic Italian Marinara Sauce Recipe for Homemade Pasta

We use just five ingredients for this authentic Italian marinara sauce (oil and salt included). Keeping the ingredient list short preserves the bright tomato flavor and simplicity of the classic. Of course, you can personalize the sauce by adding other herbs or aromatics to suit your taste.

This recipe delivers a marinara with a fresh tomato-forward flavor, a silky texture, and richness from high-quality olive oil.

With a jar of marinara in the fridge or freezer you can quickly build many dishes: tossed pasta, eggplant or chicken parmesan, pizza, and more.

Because the recipe uses only five ingredients, choosing good produce and pantry staples matters. If fresh summer tomatoes are available, buy them at a farmers’ market or pick vine-ripened tomatoes from the grocery store. When fresh tomatoes aren’t available, a 28-ounce can of San Marzano tomatoes makes an excellent substitute and saves you the blanch-and-peel step.

Reasons to keep homemade marinara on hand:

• Simple to prepare: This authentic marinara sounds fancy but is straightforward. With quality ingredients it takes about 45 minutes total, most of which is passive simmering.
• Rich, developed flavor: A gentle simmer concentrates the tomato flavor and umami notes. Garlic and basil add aromatic depth; optional onions or extra herbs can be included if you like.
• Great make-ahead sauce: Make it in advance to save time on busy nights. Store the cooled sauce in jars in the refrigerator for easy meals all week.
• Freezes well: Marinara freezes beautifully. Make a double batch and freeze portions for quick dinners. Smaller containers or ice cube-style molds make thawing meal-sized amounts convenient.
• Can for long-term storage: If you want shelf-stable jars, sterilize them, add a small amount of citric acid per jar, fill, and process in a boiling water bath according to safe canning practices.

Serving suggestion: Toss the sauce with pasta and serve with garlic bread and a crisp salad. For larger gatherings, serve alongside soups or stews for a fuller menu.

Ingredients

These ingredient suggestions come from an Italian chef; they emphasize freshness and balance.

• Tomatoes: The foundation of the sauce. Fresh, ripe summer tomatoes are ideal. If using store tomatoes, choose those still on the vine. When fresh aren’t available, high-quality canned San Marzano tomatoes are an excellent alternative.
• Garlic: Garlic is essential for traditional marinara. Use fresh cloves for the best flavor. Avoid cloves that show green shoots, which indicate they’re past peak freshness.
• Basil: Fresh basil brightens the sauce. Consider growing a small basil plant on a windowsill so you always have leaves on hand. Fresh leaves give far better flavor than dried.

Quantities are listed in the recipe card below.

Instructions

1. Score the tomatoes: Use a paring knife to cut a shallow “X” in the skin of each tomato. The cut just breaks the skin and makes peeling easy.
2. Blanch: Bring a pot of water to a boil. Add 2–3 tomatoes at a time and let them sit for about 30 seconds, then remove to a bowl. Do not shock them in ice water; avoiding the ice bath prevents the tomatoes from absorbing excess water and diluting the sauce.
3. Peel and puree: When cool enough to handle, peel the skins off using the score marks. Place peeled tomatoes in a food processor with garlic, basil, olive oil, and salt. Pulse until smooth; a little texture is fine.
4. Simmer: Transfer the blended mixture to a saucepan, bring to a gentle simmer over medium heat, and cook for 20–30 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate.
5. Store: Let the sauce cool to room temperature, then refrigerate in airtight containers or freeze for longer storage.

Variations, Substitutions, and Tips

• Canned tomatoes: Use high-quality canned tomatoes when fresh ones are out of season; San Marzano varieties are often preferred for their balanced sweetness and acidity.
• Add heat: A pinch of red pepper flakes at the end of cooking adds subtle warmth without overwhelming the sauce.
• Onion option: If you like onion, blend in a small amount or sauté a quarter of an onion briefly before adding the pureed tomatoes.
• Extra herbs: Fresh oregano or a touch of thyme can complement the basil.
• Chunky texture: Reserve a couple of tomatoes, chop them finely, and stir them into the simmering sauce for added texture.

This is a simple, authentic marinara that’s easy to make and perfect for dinner or the freezer.

More Delicious Sauce Recipes

Authentic Italian Marinara Sauce

Yield:
3 cups

Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Minimal, fresh ingredients combine into a flavorful marinara. These are the recommendations used here, but feel free to customize with onion or additional herbs.

Ingredients

• 8-10 tomatoes on the vine
• 2 garlic cloves
• 1 teaspoon olive oil
• ¼ cup packed fresh basil
• 1 teaspoon kosher salt

Instructions

1. Bring a large pot of water to a boil.
2. Wash the tomatoes and score two shallow perpendicular lines lengthwise.
3. Add 2–3 tomatoes to the boiling water at a time and let sit for about 30 seconds, then remove to a bowl.
4. Let cool briefly, then peel off the skins using the score marks.
5. Place peeled tomatoes in a food processor with garlic, olive oil, salt, and basil; pulse until smooth. A little texture is fine.
6. Pour the blended mixture into a saucepan and bring to a simmer.
7. Simmer for 20–30 minutes, or until the sauce thickens and the flavors concentrate.

Notes

• Keep refrigerated for up to one week.
• High-quality canned tomatoes can be substituted for fresh; San Marzano are recommended.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 12Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 374mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

This data was provided and calculated by Nutritionix.