Homemade Italian Marinara Sauce Recipe

Why you should make this Classic Marinara Sauce

This is my go-to when I want something fast, flavorful, and made with real, clean, healthy ingredients. You only need a handful of pantry staples and 20 minutes (total!) to make this tomato sauce. It’s perfect for those busy nights when you still want something homemade.

I use it for quick pasta dinners, pizza night, or as a dipping sauce for warm, garlicky breadsticks. It pairs beautifully with rustic dishes like this Panzanella Toscana.

I learned how to make great Italian dishes from my mom and my Grandpa Frank, who ran three Italian restaurants in Denver. He was known for his slow-simmered sauces, like this Spaghetti Sauce recipe; but when I need something quicker, this marinara does the trick. With simple techniques and high-quality ingredients, you get bold, authentic flavors in just a fraction of the time.

To take it up a notch, drizzle some Basil-Infused Olive Oil. It adds a light, fresh finish that works especially well on pizza (try my 10-minute pizza dough) or spooned over hot pasta.

How to Make Homemade Marinara Sauce

Step 1: Saute the onions

Start this easy marinara sauce recipe by heating olive oil in a large, high-sided skillet over medium heat. Add the diced onion and sauté for 7–10 minutes, stirring often, until soft and translucent. Lower the heat if needed to avoid browning or burning.

Step 2: Crush the tomatoes

While the onions sauté, pour the canned tomatoes into a large bowl and crush them by hand, it’s the easiest method. Add ½ cup of water to the empty cans, swirl to catch all the flavorful juices, and set aside.

Step 3: Add the garlic and tomatoes to the skillet

Back to the skillet! Stir in the minced garlic and cook for about a minute, just until fragrant. Then quickly add the hand-crushed tomatoes; timing is key here to keep the garlic from browning and turning bitter. Pour in the reserved tomato water, stirring to combine.

Step 4: Sprinkle in the salt, red pepper, and basil

Next, stir in the kosher salt and red pepper flakes until fully combined. Lay the basil sprig—stem and all—right on top of the sauce for extra herby flavor. Once it wilts, gently press it into the sauce so it’s submerged. Give everything a good stir, then let the marinara simmer over low heat until thickened, stirring occasionally.

Step 5: Simmer and serve!

Let the marinara sauce simmer uncovered for at least 15 minutes. If you have the time, let it go for closer to 45—the color deepens and the flavor gets even better.

Once it’s done, remove the basil. You can leave the sauce chunky, blend it with an immersion blender, or let it cool slightly and pulse it in a blender or food processor until it reaches your desired texture.

How to Make Marinara Sauce Using Fresh Tomatoes

Cut washed and dried tomatoes into chunks, in a large bowl squeeze them with your hands, and use them in the recipe as directed, making sure you have enough tomatoes.

Ways to serve traditional marinara sauce

Homemade marinara is perfect in so many dishes! Try it in this easy baked spaghetti pie, spread on the crust on Chicago deep dish pizza, your taste buds will thank you.

It’s also great in stuffed shells, lasagna, or any baked pasta dish, and makes a flavorful addition to a meatball sandwich or sub. Or use it as a dipping sauce for stromboli, calzone, toasted ravioli, and more!

What sides go well with marinara sauce?

In Italy, pasta is just one part of the meal, not the main course! I learned this the hard way while staying with my friend’s family in the little town of Udine. I happily filled up on the pasta starter, only to realize there was still beef, seafood, and dessert to come! Talk about stuffed! But here in America, we serve it as a main course.

Serve marinara with baked spaghetti squash or zoodles for a lighter option. A zesty Italian salad, and don’t forget a crusty loaf of Italian bread to soak up every last bit!