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This Homemade Marinara Sauce is made using only three simple ingredients to create the only tomato sauce recipe you’ll ever need.
This sauce is great as a base for Spaghetti and Meatballs or to make perfect Eggplant Parmesan.
Tomatoes, garlic, and fresh basil are all it takes to make the best marinara sauce. This uncomplicated sauce takes just 20 minutes to make and once you try it, it will be your go-to tomato sauce recipe!
Why This Recipe Works
- The fresh basil adds sweetness without the addition of sugar.
- A good dose of fresh garlic adds a punch of flavor while keeping it quick to prepare.
- Seasoning well elevates the sauce without the use of a bunch of ingredients.
This simple Marinara sauce recipe couldn’t be simpler to make. Not only that but and tastes 10x better than store-bought. It’s perfect for busy weeknights that leave you pressed for time. All you need is some chopped garlic, canned tomatoes, basil, pepper, and salt. It’s that easy!
It can be used for anything from a quick spaghetti dinner, homemade pizza, or a seafood marinara.
What Tomatoes For Tomato Sauce
Whole peeled tomatoes break down easily when cooked making them the perfect choice for this dish. Just puree them in a food processor, crush them with a food mill, or mash them with a potato masher.
In such a simple recipe, high-quality tomatoes are key to a delicious sauce. I recommend San Marzano tomatoes as they are sweet and low in acidity.
Using Fresh Tomatoes
To use fresh tomatoes in Marinara sauce, they will have to be prepped first by skinning them, removing seeds & pulp, and chopping them into pieces that will cook evenly.
Use 1 lb of fresh tomatoes for every 14oz can (this recipe would need 4 lbs).
How to Make Marinara Sauce
In a large saucepan, saute garlic in olive oil until lightly browned. Add canned tomatoes, basil, and season with salt and pepper. Cook uncovered, over medium heat for about 10-15 minutes.
Step By Step Instructions
Slice the fresh basil. This is done easily by stacking the basil leaves on top of each other.
Then roll them into a cigar shape.
Slice into thin strips and set aside.
Heat the olive oil in a large saucepan and saute the garlic for about a minute until lightly browned (being careful not to let it get too dark).
Add the fresh basil (I use a couple of good handfuls, but you can use as much or as little as you like). Season with salt and pepper.
Cook, uncovered, over medium heat for 10-15 minutes. Taste for seasoning and add more salt as needed.
This sauce can easily be frozen and saved for another day. I often make it in huge batches and freeze it to use in lots of different ways.
How To Remove Bitterness From Tomato Sauce
Baking soda neutralizes acidity. To save bitter tomato sauce, add a pinch of baking soda at a time (tasting in between) until the acidity disappears.
Alternatively, add sugar a half teaspoon at a time until it has the desired sweetness.
Recipe Tips
- In such a simple recipe, high-quality tomatoes are key to a delicious sauce. I recommend San Marzano tomatoes as they are sweet and low in acidity.
- Use fresh garlic for the best possible flavor.
- Garlic burns easily and will become bitter when overcooked. Be sure to cook until it just starts to brown before adding the tomatoes.
- Salt like you mean it. Seasoning is the key to a simple tomato sauce. Taste between small additions, allow to dissolve and add more until it’s perfectly seasoned.
Other Italian Dishes You’ll Love
FAQs
Can Marinara Sauce be Frozen?
Yes, it freezes really well. Just add it to an airtight, freezer-safe container and freeze for up to three months.
How long can marinara Sauce be stored in the refrigerator?
Stored properly in an airtight container, it can be stored in the refrigerator for up to three days.
Other Italian Dishes You’ll Love
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Recipe
Homemade Marinara Sauce
Ingredients
- 2 tablespoons olive oil
- 6 garlic cloves (minced)
- 56 oz canned tomatoes (crushed (four 14oz or two 28oz cans))
- a good handful of fresh basil (chopped (I use a lot, but use as much or as little as you like).)
- Salt and pepper (to taste)
Instructions
- Heat the olive oil in a large saucepan and saute the garlic for about a minute until lightly browned (being careful not to let it get too dark).
- Add the tomatoes & basil, season with salt and pepper and cook, uncovered, over medium heat for about 10-15 minutes.
- Taste for seasoning before serving and add more salt as needed.
Tips
- In such a simple recipe, high-quality tomatoes are key to a delicious sauce. I recommend San Marzano tomatoes as they are sweet and low in acidity.
- Use fresh garlic for the best possible flavor.
- Garlic burns easily and will become bitter when overcooked. Be sure to cook until it just starts to brown before adding the tomatoes.
- Baking soda neutralizes acidity. To save bitter tomato sauce, add a pinch of baking soda at a time (tasting in between) until the acidity disappears. Alternatively, add sugar a half teaspoon at a time until it has the desired sweetness.
Using Fresh Tomatoes
To use fresh tomatoes you will need 4 lbs of tomatoes, they will have to be prepped by skinning them, straining the seeds from the pulp, and dicing them into pieces that will cook evenly. To adapt this recipe, add a little water, vegetable stock, or tomato juice (about a half cup) to the pan when adding the fresh tomatoes to help them cook down with the other ingredients. Check often and add liquid if it starts to dry out. The sauce may need to be pureed with a little water to loosen after cooking.
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