Easy Homemade Marinara Sauce (Made with San Marzano Tomatoes)
This Easy Marinara Sauce is rich, flavorful, and ready in just 30 minutes. Made with San Marzano tomatoes, garlic, and fresh herbs, it’s the perfect homemade sauce for pasta, pizza, or dipping—better than any jarred version.
Servings: 4
Equipment
- 1 12" or larger deep skillet or dutch oven
- 1 immersion blender if making a smooth sauce
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.
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.