Why add sugar to marinara?

A small amount of sugar counteracts the natural acidity of canned tomatoes without making the sauce sweet — essential for a balanced flavor.

Can I freeze this marinara sauce?

Absolutely. Cool completely, transfer to freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge.

How do I prevent the garlic from burning?

Keep heat at medium and add garlic only after the onion is soft. Cook just 30-45 seconds — burnt garlic turns harsh and bitter.

What pasta shape goes best with this sauce?

Spaghetti, linguine, or penne work beautifully. The light texture clings best to long strands or ridges that catch the bits of onion.

Is it okay to add dried basil instead of fresh?

Fresh basil is key for the bright finish. If using dried, add 1 tsp with the oregano at the blooming stage — stir fresh in only off-heat.

Can I skip the onion?

Yes, for an even quicker sauce. Increase garlic to 5 cloves and add a pinch more oregano to compensate for lost sweetness.

Home / Recipes / italian / Marinara Sauce

italianEasyveganvegetariangluten freedairy free

Marinara Sauce

RATING

4.6/5(185)

TASTE SCORE

8/10

A simple, bright Italian tomato sauce ready in under 30 minutes. Made with crushed tomatoes, garlic, and fresh basil, this versatile sauce is perfect for pasta, pizza, or dipping. Light and fresh with a hint of olive oil richness.

PREP

COOK

20m

SERVES

1 CUP

177 cal

SERVINGS

INGREDIENTS

For 4 servings

800 gcrushed tomatoes · canned, preferably San Marzano3 tbspolive oil · extra virgin4 pcsgarlic · cloves, minced1 pcsonion · small, finely diced¼ cupfresh basil · torn leaves1 tspdried oregano½ tspsalt1 pinchblack pepper · freshly ground1 tspsugar

NUTRITION · PER SERVING

177

CALORIES · 1 CUP

Protein4g · 9%

Carbs19g · 43%

Fat11g · 56%

Fiber4g

Sugar11g

Saturated fat2g

Cholesterol0mg

Sodium665mg

Potassium535mg

Phosphorus62mg

How we calculate →

METHOD · 5 STEPS

saute · ~5 min
Sauté the onion and garlic.
1.Heat olive oil in a large saucepan over medium heat until shimmering.
2.Add diced onion and cook until softened and translucent (3-4 min).
3.Add minced garlic and cook until fragrant (30-45 sec).
TIPDon't brown the garlic — it turns bitter. Keep the heat at medium.
saute
Bloom the oregano.
1.Add dried oregano to the onion-garlic mixture.
2.Stir for 15-20 seconds until fragrant.
simmer · ~15 min
Add tomatoes and simmer.
1.Pour in the crushed tomatoes and stir well.
2.Add salt, black pepper, and sugar.
3.Bring to a gentle simmer, then reduce heat to low.
4.Simmer uncovered for 15 minutes, stirring occasionally.
TIPCrushed tomatoes splatter — keep the heat low and stir often.
mix · ~1 min
Finish with fresh basil.
1.Remove sauce from heat.
2.Stir in torn fresh basil leaves.
TIPStir basil in off-heat to preserve its bright, fresh flavor.
serve
Serve or store.
Toss with hot pasta, spread on pizza dough, or serve as a dipping sauce. Cool completely before refrigerating.
TIPMarinara keeps in the fridge for up to 5 days and freezes beautifully for 3 months.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Crush San Marzano tomatoes by hand for a chunkier sauce texture.
2
Reserve a splash of pasta water to thin the sauce if serving with noodles.
3
Let the sauce rest 5 minutes off heat after adding basil to marry flavors.
4
Taste and adjust salt only after simmering — flavors concentrate as liquid reduces.
5
For a silkier sauce, use an immersion blender for 2-3 pulses before adding basil.
6
Cool sauce completely in a wide shallow dish before refrigerating to prevent condensation.

RECIPE VARIATIONS