This easy marinara sauce recipe is quick to make at home in minutes. Using authentic San Marzano tomatoes, garlic, olive oil, and fresh herbs, it creates a rich and flavorful homemade marinara with classic Italian taste. Perfect for pasta, pizza, lasagna, or dipping, it’s a simple sauce you’ll want to make again and again.
I wanted to come up with a versatile Italian-based sauce I could use for pasta, pizza, and beyond—something made with ingredients I usually have on hand. After a few experiments, I was surprised to discover that the secret wasn’t adding more—it was actually keeping things simple. With San Marzano tomatoes, plenty of garlic, good olive oil, and a few fresh herbs, this easy marinara sauce turned out rich, flavorful, and exactly what I was looking for.
Why You’ll Love This Marinara Sauce
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Quick and Easy: Ready in about 45 minutes with simple pantry ingredients.
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Rich, Authentic Flavor: Made with San Marzano tomatoes, garlic, and fresh herbs for a true Italian taste.
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Versatile Sauce: Perfect for pasta, pizza, lasagna, or as a dipping sauce.
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Better Than Store-Bought: Fresh, clean ingredients with no preservatives.
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Balanced Acidity: A touch of butter and sugar creates a smooth, well-rounded flavor.
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Family-Friendly: Mild with just a hint of chili flakes, so everyone can enjoy.
Ingredients in Easy Marinara Sauce
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San Marzano Tomatoes (2 cans, 28 oz each): Authentic Italian tomatoes known for their naturally sweet, rich flavor. They give the sauce its classic depth and smooth texture.
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Garlic (8 cloves, smashed and minced): Infuses the oil with bold, savory flavor that balances the tomatoes beautifully.
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Olive Oil (¼ cup): Provides a silky base for the sauce and enhances the garlic and herbs.
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Butter (1 tbsp): Just a touch of butter rounds out the acidity and adds richness.
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Red Chili Flakes (¼ tsp): Adds a subtle heat that lifts the flavor without overwhelming. Adjust to taste.
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Sea Salt (1 tsp, plus more to taste): Brings out the natural sweetness of the tomatoes and balances the seasoning.
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Granulated Sugar (½ tsp): A small amount helps soften the acidity of the tomatoes without making the sauce sweet.
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Basil (2 tbsp fresh chopped, or 2 tsp dried): Sweet and fragrant, basil brightens the sauce with fresh Italian flavor.
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Oregano (1 tsp fresh chopped, or ½ tsp dried): Earthy and savory, oregano adds depth and that classic marinara taste.
San Marzano tomatoes are the secret to a bold, authentic marinara sauce every time.
Marinara Sauce FAQs
Why Do San Marzano Tomatoes Make the Best Marinara Sauce?
San Marzano tomatoes are prized for their naturally sweet flavor, low acidity, and meaty texture with fewer seeds. These qualities create a smooth, balanced sauce without the need for much sugar or long simmering. They also provide consistent flavor year-round, which makes them the most reliable choice for authentic-tasting marinara.
Can I Substitute Other Canned Tomatoes?
Yes, you can use other high-quality canned tomatoes in this recipe. But if you can find San Marzano tomatoes, they’re preferred for their naturally sweet flavor, low acidity, and smooth texture that make marinara taste authentically Italian.
Can I Use Fresh Tomatoes Instead of Canned?
Yes, you can use fresh tomatoes—especially in summer when they’re ripe and plentiful. I tested this recipe with fresh San Marzano tomatoes from my local farmers market and also with canned San Marzanos, and the difference surprised me. The sauce made with fresh tomatoes was lighter and more delicate in flavor, while the canned tomatoes produced a robust, full-bodied sauce that tasted like it had been simmering for hours. My family preferred the canned version overall, but both work, and each has its own appeal. Another note about using fresh San Marzanos- Fresh tomatoes may be used with skins on if you’re going to make the sauce smooth. You can also peel and seed them first for the best texture if not making a smooth sauce.(See my quick tip below for how to easily peel the tomatoes.) San Marzano canned tomatoes provide consistent flavor year-round, so they’re often the most reliable option.
Can I Use Dried Herbs Instead of Fresh?
Yes! This recipe includes exact amounts for both fresh and dried herbs, so you can use whichever you have on hand. Fresh basil and oregano bring bright, aromatic notes, while dried herbs add deeper, concentrated flavor. Both make a delicious sauce.
Can I Freeze Homemade Marinara Sauce?
Yes, this sauce freezes beautifully. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove before serving.
How Long Does Marinara Sauce Last in the Fridge?
Stored in a sealed container, marinara sauce keeps for up to 5 days in the refrigerator. The flavors actually deepen after a day or two, making leftovers even more delicious.
What Can I Serve with Marinara Sauce?
This versatile sauce is perfect with pasta, pizza, lasagna, stuffed shells, or as a dip for breadsticks and mozzarella sticks. It’s also a great base for chicken or eggplant parmesan.
Texture Tip:
This marinara sauce has a bit of natural texture from the tomatoes, which adds to its rustic, robust flavor. If you prefer a smoother sauce, carefully blend it after cooking. Use an immersion blender right in the pot for a slightly chunky consistency, or transfer to a blender for an ultra-smooth finish.
San Marzano Marinara Sauce using fresh tomatoes, made smooth with an immersion blender.
Blanching Fresh Tomatoes for Peeling:
If using fresh tomatoes and you don’t want to blend it into a smooth sauce, bring a large pot of water to a boil. Score a small “X” on the bottom of each tomato, then carefully drop them into the boiling water for about 30–45 seconds. Transfer immediately to an ice bath. The skins will slip off easily once cooled. Peeling the tomatoes is only necessary for a chunky sauce for the best texture. I didn’t peel the tomatoes for the fresh, smooth sauce I made above and the texture was excellent.
In the end, this marinara sauce is exactly what I hoped for—simple, versatile, and built from ingredients I almost always have on hand. It’s proof that you don’t need a long list or complicated steps to create something rich and full of flavor. Whether you’re spooning it over pasta, spreading it on pizza, or saving a batch in the freezer, this sauce is the kind of recipe that quietly becomes a staple.
If you’re craving other recipes that are full of robust tomato flavor but are easy to get on the table, try my Orange Tomato Bisque Soup, or Skillet Ravioli Lasagna.
Easy Homemade Marinara Sauce (Made with San Marzano Tomatoes)
Ingredients
- 2 28-oz cans whole San Marzano tomatoes
- ¼ cup olive oil
- 1 tbsp butter
- 8 cloves garlic smashed and minced
- ¼ tsp red chili flakes
- 1 tsp sea salt plus more to taste
- 2 tbsp chopped fresh basil or 2 tsp dried
- 1 tsp chopped fresh oregano or ½ tsp dried
- 1 tsp granulated sugar
Instructions
- Add tomatoes to a large bowl and crush them with your hands. Remove any brown stem points if desired. Set aside. See Recipe notes for using fresh San Marzano tomatoes.
- In a large deep sauce pan or dutch oven, add olive oil and butter. Heat over medium heat until butter is melted. Add garlic, stir constantly, heating until the garlic sizzles, about 30 seconds. Add the red chili flakes and stir to incorporate.¼ cup olive oil, 1 tbsp butter, 8 cloves garlic, ¼ tsp red chili flakes
- Add the tomatoes to the pan, along with the salt, basil, and oregano. Sprinkle the granulated sugar and stir to combine all the ingredients. Turn heat to medium-high and let come to a hard simmer.2 28-oz cans whole San Marzano tomatoes, 1 tsp sea salt, 2 tbsp chopped fresh basil, 1 tsp chopped fresh oregano, 1 tsp granulated sugar
- Lower heat to medium-low and simmer for 30 minutes or until the liquids have evaporated to the thickness you like. Taste and add more salt as desired.
- If you want a smooth sauce, carefully blend in the pot with an immersion blender or pour into a blender and blend smooth.
- Serve immediately over cooked pasta or use as a base for lasagna, pizza, or for dipping bread. If not using immediately, the sauce can be refrigerated for up to 5 days before serving, or frozen for 3 months. To use after freezing, defrost in the fridge overnight and then heat as needed.
Equipment
Notes
- Why are San Marzano Tomatoes Recommended? San Marzano tomatoes are preferred for their sweet, low-acid flavor and smooth texture, but any good-quality canned whole tomatoes will work.
- Using Fresh Tomatoes Instead of Canned: If using fresh San Marzano tomatoes, follow the instructions as above. If you're not blanching the tomatoes to peel the skins, the tomatoes need to be diced instead of crushed. Add 1 cup water to the tomatoes when cooking to help break down the tomatoes and allow for a cohesive sauce. See the full recipe post for further information on using fresh tomatoes. Fresh San Marzano tomatoes make a lighter, more delicate sauce, while canned San Marzanos give a richer, bolder flavor that tastes like it’s been simmering for hours.
- Texture Tip: This sauce has a bit of natural texture, which adds to its rustic, robust flavor. For a smoother sauce, blend with an immersion blender right in the pot, or transfer to a blender for a silkier finish.
- Fresh or Dried Herbs: The recipe provides amounts for both fresh and dried basil and oregano—use whatever you have on hand.
- Storage: Marinara sauce keeps well in the refrigerator for up to 5 days or can be frozen for up to 3 months. Thaw overnight and reheat gently before serving.
I struggled for years with sauces, but this easy, rich in flavor version restored my confidence in homemade marinara sauce. The kids even devoured it! So happy to have found this recipe.
Thanks so much, Sarah! This made my day and I’m glad it was a hit with your kids. 🙂