Simple Marinara Sauce
A bright, garlicky tomato sauce that comes together in about 30 minutes with just a handful of pantry staples. Slow-simmered with fresh basil and a glug of olive oil, this sauce coats pasta beautifully and tastes like a Sunday afternoon in an Italian kitchen.
For 4 servings
- prep · ~5 min
Blanch, peel, and crush the tomatoes.
1.Score a shallow X on the bottom of each tomato.2.Drop into boiling water for 30 seconds until skins loosen, then transfer to ice water.3.Peel off the skins, remove cores, and crush tomatoes by hand in a bowl.TIPUse whole canned San Marzano tomatoes if fresh are out of season—they work beautifully. - saute · ~3 min
Sauté garlic in olive oil.
1.Heat olive oil in a large pan over medium heat until shimmering.2.Add sliced garlic and cook until fragrant and pale golden, about 1 to 2 minutes.3.Sprinkle in red chili flakes and stir for 30 seconds.TIPDon't let the garlic brown or it will turn bitter—pale gold is the sweet spot. - simmer · ~25 min
Add crushed tomatoes and simmer.
1.Pour crushed tomatoes into the pan and stir.2.Season with salt and black pepper.3.Bring to a gentle simmer and cook uncovered for 20 to 25 minutes, stirring occasionally.TIPSimmer uncovered so the sauce reduces and concentrates—it should thicken and darken slightly. - mix
Stir in fresh basil.
Remove the sauce from heat and fold in the torn basil leaves. Taste and adjust salt if needed.
- serve
Toss with pasta and serve.
Toss the hot marinara with your favorite cooked pasta, or spoon over chicken, meatballs, or vegetables. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Hand-crush the tomatoes for a chunky, rustic texture that canned crushed tomatoes can't match.
- 2Let the garlic sizzle gently until pale gold—browned garlic turns bitter and ruins the sauce's sweetness.
- 3Simmer uncovered to allow steam to escape, concentrating the tomato flavor and thickening the sauce naturally.
- 4Taste and adjust salt only after the sauce has reduced, as concentration changes seasoning intensity.
- 5Add the fresh basil off the heat to preserve its bright, peppery flavor rather than cooking it into a dull herb.
- 6For a silkier texture, finish the sauce with a tablespoon of unsalted butter stirred in off the heat.
Adapt it for your goals.
Herb-forward
Swap basil for a mix of fresh oregano, thyme, and rosemary for a more rustic, earthy flavor profile that pairs well with roasted vegetables or hearty meats.
spicy arrabbiataSpicy arrabbiata
Double or triple the red chili flakes and add a finely minced fresh red chili with the garlic for a fiery kick that cuts through rich pasta or seafood.
vegan creamyVegan creamy
Blend 1/4 cup of raw cashews with 1/2 cup water until smooth, then stir into the finished sauce off the heat for a creamy, dairy-free marinara that clings beautifully to pasta.
no cook summerNo-cook summer
Skip the simmering entirely: mix hand-crushed fresh tomatoes with raw minced garlic, olive oil, salt, and basil, then let it sit at room temperature for 30 minutes for a bright, uncooked 'crusher' sauce.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are packed with lycopene, a powerful antioxidant linked to heart health and reduced inflammation, and cooking the sauce boosts its absorption.
Heart-Healthy Fats
The extra-virgin olive oil provides monounsaturated fats that support cardiovascular health and help the body absorb fat-soluble vitamins from the tomatoes.
Antimicrobial Garlic
Garlic contains allicin, a compound with natural antimicrobial and immune-supporting properties that remains active when lightly cooked.
Low-Calorie Base
This sauce is naturally low in calories and free of added sugars, making it a wholesome topping for pasta, vegetables, or lean proteins.
Frequently asked questions
Yes, whole San Marzano tomatoes are the best canned substitute—drain half the juice, then crush them by hand for a similar rustic texture.
