The most delicious homemade Simple Marinara Sauce made with San Marzano tomatoes, garlic, shallots and fresh herbs. This family favorite is easy to prepare and you’ll find yourself making it again and again.
Every cook needs a reliable homemade marinara in their repertoire. This Simple Marinara Sauce delivers rich tomato flavor, plenty of garlic, and fragrant herbs while staying incredibly easy to make. With just a handful of ingredients and minimal prep, the stovetop does the rest. I usually let the sauce simmer for about an hour to deepen the flavors, but if you’re pressed for time it will still be delicious after 20–30 minutes.
Once you try this sauce, it’s a versatile staple: spoon it over pasta or zucchini noodles, use it on spaghetti squash, in casseroles, on chicken Parmesan, or even as a pizza sauce. It replaces jarred spaghetti sauce in any recipe and freezes well for quick weeknight meals.
Ingredients You’ll Need
- San Marzano tomatoes – canned whole peeled San Marzano tomatoes are ideal for marinara because they have a naturally balanced sweetness and lower acidity, which makes for a smoother, more flavorful sauce.
- Olive oil – use good-quality cold-pressed olive oil for flavor. It doesn’t need to be expensive, but a decent bottle will improve the sauce.
- Shallots – sautéed shallots add a light, sweet onion flavor. You can substitute a yellow onion if you prefer a stronger flavor.
- Garlic – fresh garlic is key. Six cloves give the sauce a bold, garlicky profile; avoid replacing fresh garlic with powder for best results.
- Seasonings – Italian seasoning or dried oregano, a pinch of red pepper flakes for heat (optional), kosher salt and black pepper.
- Sugar – a small amount (about 2 teaspoons) helps balance tomato acidity and bring out the sauce’s natural sweetness. If needed, you can substitute a little maple syrup or honey.
- Fresh basil – add right at the end to preserve bright herb flavor. If you’ll freeze the sauce, add basil after thawing or just before serving.
How to Make Simple Marinara Sauce
This marinara is straightforward to prepare and comes together with basic technique.
- Sauté aromatics. In a saucepan or large skillet over medium heat, warm the olive oil. Add the finely diced shallot and sauté until softened and golden, about 5–6 minutes. Add the minced garlic and cook for about 30 seconds until fragrant, taking care not to let it brown.
- Add tomatoes and seasonings. Add crushed whole canned tomatoes, Italian seasoning, red pepper flakes (if using), kosher salt, black pepper and sugar. If the tomatoes are whole, crush them by hand or with a spoon before adding them to the pot.
- Simmer. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 45 minutes to an hour for best flavor. If you’re short on time, simmer 20–30 minutes; the sauce will still be tasty but a longer simmer develops more depth.
- Finish and serve. Stir in chopped fresh basil just before serving. Serve warm over your favorite pasta, vegetable noodles, or use as a base for baked dishes and pizzas.
Tip: Breaking up whole canned tomatoes by hand before adding them jump-starts the sauce’s texture and flavor. The tomatoes will continue to break down as they simmer, but crushing them first helps release their juices right away.
Can I Add Meat?
Yes. To make a heartier bolognese-style sauce, brown ground beef, turkey, or Italian sausage in the pan first, then add the shallots and garlic and proceed with the tomatoes and seasonings. Simmer until the meat is cooked through and flavors meld.
How to Serve
- As a classic pasta sauce with freshly chopped basil.
- On zucchini noodles or spaghetti squash for a lighter option.
- As a pizza sauce or spread for baked casseroles and lasagnas.
- As a dipping sauce for breaded chicken tenders, mozzarella sticks or vegetable bites.
- Poured over baked eggplant or chicken Parmesan.
Prepping and Storage
To store: Refrigerate cooled sauce in an airtight container for 5 to 7 days.
To freeze: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat: Thaw in the fridge if frozen, then warm gently in a saucepan over medium-low heat, stirring occasionally until heated through.
Simple Marinara Sauce Recipe
Simple Marinara Sauce
Yields about 8 servings. Prep time: 10 minutes. Cook time: 45–60 minutes.
Ingredients
- 1 Tbsp olive oil
- 1 large shallot, finely diced
- 6 cloves garlic, minced
- 2 (28 oz) cans whole peeled San Marzano tomatoes, crushed
- 1 Tbsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tsp sugar (optional)
- 1/2 cup chopped fresh basil
Instructions
- In a saucepan over medium heat, warm the olive oil. Sauté the shallot until softened and lightly golden, about 6 minutes. Add garlic and cook 30 seconds until fragrant.
- Add the crushed tomatoes, Italian seasoning, red pepper flakes, salt, pepper and sugar. Stir to combine.
- Bring to a boil, reduce heat to low, cover partially and simmer for 45 minutes to an hour, stirring occasionally. Taste and adjust seasonings as needed.
- Stir in fresh basil just before serving.
Nutrition (approximate)
Serving size: 1 cup • Calories: 69 kcal • Carbohydrates: 11.2 g • Protein: 2 g • Fat: 1.7 g • Fiber: 3.5 g • Sugar: 8.1 g
Nutrition information is an approximation and should be used as a guideline.
If you enjoy this Simple Marinara Sauce, save the recipe and try it with your favorite pastas and baked dishes. Fresh basil and a good-quality canned tomato make all the difference—simple ingredients, big flavor.