This authentic Italian marinara sauce is rich, silky, and full of comforting Mediterranean flavor. Made with just a few wholesome ingredients like San Marzano tomatoes, onions, garlic, and olive oil, it’s a simple slow-simmered sauce that captures the heart of traditional Italian cooking. I love how my kitchen fills with that warm, tomato-garlic aroma while it bubbles away on the stove — it’s the kind of sauce that feels like home and tastes even better the next day.
Why You’ll Love This Recipe
I love this marinara sauce because it proves how simple ingredients can create something extraordinary. The combination of good-quality tomatoes and olive oil creates a naturally sweet, velvety texture that pairs perfectly with pasta, pizza, or lasagna. I also love that it’s made in one pot, requires minimal effort, and freezes beautifully for later. Whether I’m cooking for a quick weeknight dinner or prepping ahead for guests, this sauce always delivers deep, comforting flavor.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ cup extra-virgin olive oil
2 (28-ounce) cans San Marzano peeled tomatoes (D.O.P. certified for the most authentic flavor)
2 yellow or white onions, peeled and halved
3 whole cloves garlic, peeled and lightly crushed
Salt, to taste
Directions
Start the base: I pour the olive oil into a large pot and warm it over medium-low heat. Then I add the halved onions and lightly crushed garlic cloves. I pour in the canned San Marzano tomatoes, juice and all, and gently stir everything to coat it in the oil.
Simmer slowly: I bring the sauce to a gentle bubble, reduce the heat to low, cover the pot, and let it simmer for at least an hour. I stir occasionally and let the slow cooking bring out all the rich, sweet tomato flavor.
Remove and blend: Once the sauce is done, I use tongs to remove the onions and garlic. For a smooth texture, I use an immersion blender directly in the pot. For a chunkier sauce, I simply mash the tomatoes with a potato masher.
Season and rest: I taste and add salt as needed. For the best flavor, I refrigerate the sauce overnight before serving — this allows the flavors to deepen beautifully. When I reheat it, it’s even better the next day.
Servings and Timing
This recipe makes about 16 servings of sauce. Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes
Variations
Herb-infused: I like to stir in fresh basil or oregano near the end for an herbal twist.
Spicy: A pinch of red pepper flakes gives the sauce a nice gentle heat.
Chunky version: Instead of blending, I leave the sauce as-is for a rustic texture.
Roasted flavor: Sometimes I roast the garlic or onions beforehand for an even deeper, caramelized taste.
Vegan or gluten-free: This recipe is naturally both, which makes it easy to fit any diet.
Storage/Reheating
I store my marinara sauce in an airtight container in the refrigerator for up to 5 days. When I want to keep it longer, I freeze it in portions for up to 3 months. To reheat, I warm it gently on the stove over low heat until hot — if it thickens too much, I add a splash of water or olive oil to bring it back to the perfect consistency.
FAQs
Can I use crushed or diced tomatoes instead of whole?
Yes, I sometimes use crushed tomatoes when I want a smoother sauce. However, whole peeled San Marzano tomatoes always give the richest, most authentic flavor.
How long does homemade marinara sauce last?
It lasts up to 5 days in the refrigerator or 3 months in the freezer. I love freezing it in smaller containers for easy meal prep.
Can I add herbs or spice it up?
Absolutely! I often add basil, oregano, or a pinch of red pepper flakes depending on my mood and what I’m serving it with.
Can I use fresh tomatoes instead of canned?
Yes, if I can find ripe, high-quality fresh tomatoes, I blanch and peel them first. They make an amazing seasonal variation of this recipe.
What can I serve with marinara sauce?
I love it over spaghetti, in lasagna, on homemade pizza, or as a dipping sauce for garlic bread or mozzarella sticks. It’s incredibly versatile.
Conclusion
This authentic Italian marinara sauce is one of my favorite go-to recipes because it’s simple, soulful, and full of classic flavor. Every time I make it, I’m reminded that great cooking doesn’t have to be complicated — it just takes patience and good ingredients. Whether I’m spooning it over fresh pasta or using it as the base for another dish, it’s always a crowd-pleaser that tastes like Italy in every bite.
This authentic Italian marinara sauce is a simple yet deeply flavorful tomato-based sauce made with San Marzano tomatoes, onions, garlic, and olive oil. Slow-simmered to perfection, it’s versatile, comforting, and perfect for pasta, pizza, or dipping.
Total Time:1 hour 15 minutes
Yield:16 servings
Ingredients
½ cup extra-virgin olive oil
2 (28-ounce) cans San Marzano peeled tomatoes
2 yellow or white onions, peeled and halved
3 whole cloves garlic, peeled and lightly crushed
Salt, to taste
Instructions
Warm olive oil in a large pot over medium-low heat.
Add halved onions and crushed garlic, then pour in the canned tomatoes with their juice. Stir to combine.
Bring the sauce to a gentle simmer. Cover, reduce heat to low, and let it simmer for 1 hour, stirring occasionally.
Remove onions and garlic from the sauce.
Blend with an immersion blender for a smooth texture or mash with a potato masher for a chunkier sauce.
Season with salt to taste. For best flavor, refrigerate overnight before serving.
Notes
Add fresh basil or oregano near the end for an herbal twist.
Include red pepper flakes for a spicier sauce.
Roast garlic or onions beforehand for deeper flavor.
