Classic Homemade Marinara Sauce: Quick, Flavorful Italian Comfort

Best Marinara Sauce Yet

This easy marinara sauce brings classic Italian flavor to your kitchen with pantry staples, fresh herbs, and a gentle simmer that delivers rich, balanced results.

Why you’ll love it:

• Restaurant-quality flavor in under 45 minutes
• Simple, real ingredients with a bright, tomato-forward taste
• Versatile for pasta, pizza, meatballs, eggplant parm, and more
• Freezer-friendly and naturally vegetarian (easily vegan)

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Total Time: 45 minutes  |  Servings: 8

Ingredients for marinara sauce

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 2 tablespoons tomato paste
• 1/2 cup dry white wine (or water or low-sodium broth)
• 2 (28-ounce) cans crushed tomatoes (preferably San Marzano)
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon sugar (optional, to balance acidity)
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)

How to make marinara sauce

1. Warm the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until soft and translucent, 5 to 7 minutes.
2. Add the garlic and red pepper flakes; cook until fragrant, 30 to 60 seconds.
3. Stir in the tomato paste and cook 1 to 2 minutes to caramelize and deepen the flavor.
4. Pour in the white wine, scraping up any browned bits; simmer 1 to 2 minutes to reduce slightly.
5. Add the crushed tomatoes, oregano, bay leaf, sugar (if using), salt, and pepper. Bring to a gentle simmer, then reduce heat to low and cook, partially covered, 20 to 25 minutes, stirring occasionally.
6. Stir in the parsley and basil. Simmer 2 more minutes. Remove and discard the bay leaf; taste and adjust seasoning.
7. For a smoother sauce, blend briefly with an immersion blender; for a chunky texture, leave as is. Use immediately or cool and refrigerate up to 5 days, or freeze up to 3 months.

Pro tips

• Tomatoes matter: high-quality canned tomatoes make all the difference.
• Toast the paste: caramelizing tomato paste adds body and umami.
• Low and slow: a gentle simmer prevents bitterness and preserves brightness.
• Balance the acid: a pinch of sugar is optional but can round out sharp tomatoes.
• Finish fresh: stir in herbs at the end to keep their color and aroma.

Variations

• Garlicky: double the garlic and add a grated clove off heat for a bold finish.
• Vegan/Alcohol-free: swap wine for water or vegetable broth.
• Olive-forward: add 1/2 cup sliced black olives and 1 tablespoon capers for puttanesca vibes.
• Roasted: stir in 1 cup roasted cherry tomatoes for extra sweetness and texture.
• Creamy: finish with 2 tablespoons olive oil or a splash of cream for a silky sauce.

Nutrition per serving: 151 calories; fat 11 g; saturated fat 2 g; carbohydrates 12 g; fiber 2 g; sugars 7 g; protein 2 g; sodium 685 mg.

Make a batch on Sunday, stash it in the fridge or freezer, and enjoy a week of effortless meals with this deeply flavorful marinara sauce.

Recipe inspiration credit