I slow-simmer a naturally gluten-free, vegan Authentic Italian Marinara Sauce made with tomato, basil and garlic, and I include simple notes for freezer-friendly meal prep plus versatile serving ideas from spaghetti and pizza to mussels and eggplant Parmesan.

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I’ve been chasing the perfect marinara for years and I think this might be it. This BEST Marinara Sauce Recipe is simple but full of personality, slow simmered so the crushed tomatoes collapse into a silky, deep sauce that somehow tastes brighter than you expect.

Fresh basil leaves add that lift, and every spoonful makes me want to stop cooking and just stare at the pot, like it’s doing something magical. It’s South of Italy kind of honest, part Authentic Marinara Sauce tradition and part Sweet Basil Marinara Sauce obsession.

Try it once and you’ll want to hoard jars.

Ingredients

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Bright crushed tomatoes give fiber, vitamin C, natural sweetness and a tangy acidity.
Extra virgin olive oil adds healthy monounsaturated fat, richness and silky mouthfeel.
Garlic brings pungent savory flavor, small protein boost and immune friendly compounds.
Onion adds natural sweetness, fiber and depth when slowly cooked until soft.
Fresh basil gives bright herbaceous notes, slight sweetness and aroma, low calories.
Tomato paste packs concentrated umami, thickens sauce and deepens tomato flavor.
Balsamic vinegar adds tangy sweet acidity to balance richness and round flavors.
Dried oregano lends earthy peppery notes, subtle bitterness and Mediterranean aroma.

Ingredient Quantities

2 tablespoons extra virgin olive oil

1 small yellow onion, finely chopped (about 1 cup)

5 to 6 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes, optional

2 (28-ounce) cans crushed tomatoes, prefered San Marzano

2 tablespoons tomato paste

1 teaspoon granulated sugar

1 teaspoon dried oregano

1 bay leaf

1 to 1 1/2 teaspoons kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1/2 cup fresh basil leaves, torn or roughly chopped

1 tablespoon balsamic vinegar, optional

How to Make this

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1. Heat 2 tablespoons extra virgin olive oil in a large saucepan over medium heat. Add 1 small finely chopped yellow onion and a pinch of salt and cook, stirring, until soft and translucent, about 6 to 8 minutes—dont let it brown.

2. Add 5 to 6 cloves minced garlic and 1/2 teaspoon crushed red pepper flakes (optional). Cook about 30 to 60 seconds until fragrant.

3. Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes, stirring, so it darkens a bit and the raw edge cooks off.

4. Pour in 2 (28-ounce) cans crushed tomatoes (San Marzano preferred), scraping the pan to loosen any browned bits.

5. Add 1 teaspoon granulated sugar, 1 teaspoon dried oregano, 1 bay leaf, 1 to 1 1/2 teaspoons kosher salt (to taste), and 1/4 teaspoon freshly ground black pepper. Stir to combine and bring to a gentle simmer.

6. Reduce heat so the sauce barely bubbles and simmer uncovered for 25 to 40 minutes, stirring occasionally. If you want a smoother sauce, blitz briefly with an immersion blender or smash big chunks with your spoon.

7. Stir in 1/2 cup torn fresh basil leaves and 1 tablespoon balsamic vinegar (optional) during the last 2 to 3 minutes of cooking so the basil stays bright.

8. Remove the bay leaf, taste, and adjust salt, pepper or a pinch more sugar if it’s too acidic. Dont be shy to tweak.

9. Serve hot with pasta, pizza, chicken, mussels or whatever sounds good, or cool and store in the fridge up to 5 days or freeze in portions for up to 3 months.

Equipment Needed

1. Large heavy bottomed saucepan or pot, about 4 quart, for simmering the sauce
2. Wooden spoon or silicone spatula for stirring and scraping the pan
3. Chef knife for chopping onion and basil
4. Cutting board
5. Can opener for the crushed tomatoes
6. Measuring spoons and measuring cups for the oil, salt, sugar, tomato paste etc
7. Garlic press or small paring knife for mincing garlic, your choice
8. Immersion blender or potato masher if you want a smoother sauce
9. Ladle or large serving spoon for tasting and serving

FAQ

Q: How long should I simmer this sauce? A: Start by simmering 20 to 30 minutes uncovered so it reduces a bit and flavors meld. If you want it thicker or deeper tasting, simmer another 15 to 30 minutes on low, stirring now and then, but watch it so it doesn't stick.

Q: Can I use whole canned tomatoes or fresh tomatoes instead of crushed? A: Yes, whole canned San Marzano are great, just crush them by hand or purée a bit before adding. Fresh tomatoes work in summer, but peel and simmer longer to break them down, they need more time to concentrate.

Q: How do I store and freeze the sauce? A: Keep in an airtight container in the fridge for 4 to 5 days. For longer, freeze in portions for up to 3 months, thaw overnight in the fridge and reheat gently. Don't refreeze after thawing.

Q: Can I make this ahead of time? A: Absolutely, it actually tastes better the next day, flavors really settle overnight. Reheat slowly on low, add a splash of water if it got too thick, and stir in fresh basil at the end for brightness.

Q: What if the sauce tastes too acidic or too sweet? A: One teaspoon of sugar in the recipe helps balance acidity, you can add a little more if needed, or a splash of balsamic vinegar for depth. If it’s too sweet, add a pinch more salt and a squeeze of lemon or a few crushed tomatoes to balance.

Q: How do I get a really smooth sauce or keep it chunky? A: For smooth, use an immersion blender right in the pot or pulse in a blender, but be careful with hot splatter. For chunky, skip blending and crush some tomatoes by hand, or leave larger pieces and simmer less so chunks stay intact.

The BEST Marinara Sauce Recipe! Substitutions and Variations

Extra virgin olive oil: swap with avocado oil or light olive oil, use 1:1. Avocado is more neutral and holds up to heat better, but you might miss that fruity EVOO finish so add a little olive oil at the end if you can.
Small yellow onion, finely chopped: use 2 to 3 small shallots or 1 medium sweet onion instead. Shallots give a milder, slightly garlicky note, so you may want a touch more if you like onion flavor.
2 (28-ounce) cans crushed tomatoes (San Marzano): use 2 cans whole peeled San Marzano or plum tomatoes and crush by hand or pulse once in a blender, or use about 3 pounds fresh ripe plum tomatoes peeled and crushed when they’re in season. If you use whole canned tomatoes they’ll be chunkier until you crush them, which is fine.
1/2 cup fresh basil leaves: substitute 2 to 3 teaspoons dried basil, or about 1/3 cup chopped fresh parsley or a handful of baby spinach for a green, fresh lift. If using dried, add it earlier so the flavor opens up while simmering.

Pro Tips

1) Sweat the onion low and slow, dont rush it. If it starts to brown turn the heat down or add a splash of water, browned onion gives bitterness not sweetness. A little extra olive oil or a tiny knob of butter at the end will make the sauce taste richer.

2) Always cook the tomato paste until it darkens and smells slightly nutty, that step adds big depth. Scrape the pan well with a spoonful of the crushed tomatoes so none of that flavor is wasted.

3) Use a Parmesan rind or a teaspoon of anchovy paste while it simmers for extra umami, then fish the rind out before serving. Taste when its warm and again after it cools a bit, you often need a pinch more salt or sugar once it sits.

4) Add the basil at the last minute, or bruise the leaves in your hands first to release the oils. If you want fresh basil later, freeze small portions in olive oil in an ice cube tray, then toss cubes into reheated sauce.

The BEST Marinara Sauce Recipe!

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

146

kcal

Equipment: 1. Large heavy bottomed saucepan or pot, about 4 quart, for simmering the sauce
2. Wooden spoon or silicone spatula for stirring and scraping the pan
3. Chef knife for chopping onion and basil
4. Cutting board
5. Can opener for the crushed tomatoes
6. Measuring spoons and measuring cups for the oil, salt, sugar, tomato paste etc
7. Garlic press or small paring knife for mincing garlic, your choice
8. Immersion blender or potato masher if you want a smoother sauce
9. Ladle or large serving spoon for tasting and serving

Ingredients

2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped (about 1 cup)
5 to 6 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, optional
2 (28-ounce) cans crushed tomatoes, prefered San Marzano
2 tablespoons tomato paste
1 teaspoon granulated sugar
1 teaspoon dried oregano
1 bay leaf
1 to 1 1/2 teaspoons kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 cup fresh basil leaves, torn or roughly chopped
1 tablespoon balsamic vinegar, optional

Directions

Heat 2 tablespoons extra virgin olive oil in a large saucepan over medium heat. Add 1 small finely chopped yellow onion and a pinch of salt and cook, stirring, until soft and translucent, about 6 to 8 minutes—dont let it brown.
Add 5 to 6 cloves minced garlic and 1/2 teaspoon crushed red pepper flakes (optional). Cook about 30 to 60 seconds until fragrant.
Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes, stirring, so it darkens a bit and the raw edge cooks off.
Pour in 2 (28-ounce) cans crushed tomatoes (San Marzano preferred), scraping the pan to loosen any browned bits.
Add 1 teaspoon granulated sugar, 1 teaspoon dried oregano, 1 bay leaf, 1 to 1 1/2 teaspoons kosher salt (to taste), and 1/4 teaspoon freshly ground black pepper. Stir to combine and bring to a gentle simmer.
Reduce heat so the sauce barely bubbles and simmer uncovered for 25 to 40 minutes, stirring occasionally. If you want a smoother sauce, blitz briefly with an immersion blender or smash big chunks with your spoon.
Stir in 1/2 cup torn fresh basil leaves and 1 tablespoon balsamic vinegar (optional) during the last 2 to 3 minutes of cooking so the basil stays bright.
Remove the bay leaf, taste, and adjust salt, pepper or a pinch more sugar if it's too acidic. Dont be shy to tweak.
Serve hot with pasta, pizza, chicken, mussels or whatever sounds good, or cool and store in the fridge up to 5 days or freeze in portions for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.