A lot of people hear “marinara sauce” and immediately think it’s something complicated.
But in reality, it’s one of the simplest sauces you can make.
It’s really just a basic tomato-based sauce with a few herbs and spices—nothing fancy.
And even if you don’t have every ingredient, you can easily make substitutions based on what’s available.
Marinara sauce is incredibly versatile.
Use it as a dip for breadsticks, toss it with pasta, spread it on pizza—the options are endless.
It’s a classic that never goes out of style.
Now, I’m not going to bore you with the history of marinara.
If you’re searching for how to make it, you already know what it is.
But I’ll quickly explain how it compares to a few other sauces that are often confused with it.
- Pomodoro: A smoother, faster sauce. It’s usually made more quickly than marinara and has a more delicate texture.
- Arrabbiata: A spicy version. While marinara typically doesn’t have heat, arrabbiata uses red chili. Of course, you can spice up your marinara with pepper flakes if that’s your thing.
- Bolognese: A meat-based sauce, often with milk or wine. Very different from marinara, which is meat-free and much lighter.
Key Ingredients
Let’s break down the essential ingredients in marinara sauce.
It’s good to know what each component does so you can understand what’s optional and what’s not.
Tomatoes
This is the core.
No tomatoes, no marinara.
You can use canned or fresh tomatoes. For this recipe, we’re using fresh tomatoes—specifically Roma tomatoes—for that bright, fresh flavor.
Canned options like San Marzano are great too and often used in traditional recipes.
Olive Oil
You can technically use any oil, but extra virgin olive oil is ideal.
It adds flavor, it’s healthy, and it helps draw out the aroma from your garlic and herbs.
Onion & Garlic
These two form the flavor base. Onion adds depth, garlic adds aroma.
Together, they give the sauce a solid foundation.
Herbs
To get that classic Italian vibe, oregano is a go-to. Basil is great too.
Use what you have and what you love.
Dried herbs are more concentrated, so use less.
Salt & Pepper
These are technically optional, but they bring the whole thing together.
Just don’t go overboard. Keep it simple and balanced.
Ingredients List
- 1 medium onion (use half, finely chopped)
- 2 garlic cloves (to be grated fresh during cooking)
- 2½ tablespoons extra virgin olive oil
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 10 Roma/plum tomatoes (about 2 pounds), blanched and roughly crushed
- Salt to taste
- Cracked black pepper to taste
- Optional: red chili flakes, basil, or a pinch of sugar
Method
Step 1: Start Cold
In a saucepan over medium heat, add olive oil. Immediately add the chopped onion.
Sweat the onion—this means softening it without browning, to bring out its natural sweetness.
Step 2: Add Garlic
A minute or two into sweating the onions, grate your garlic directly into the pan.
Keep the heat low to avoid browning.
Step 3: Add Herbs
Toss in your oregano.
This helps release the herb’s aroma into the oil and creates the sauce’s base flavor.
Step 4: Add Tomatoes
Start adding your crushed tomatoes bit by bit.
Crush them more as you go to control the final texture.
Keep adding and crushing until everything is in the pot.
Step 5: Simmer
Let the sauce simmer gently on low heat with the lid on.
Cook it for 1 hour to 1 hour 25 minutes, or longer if you want it thicker and more concentrated. Stir occasionally.
If it gets too thick and the tomatoes aren’t fully broken down, add a bit of water and let it keep simmering.
Step 6: Season & Rest
Once done, remove from heat and season with salt and pepper.
Let the sauce sit for a few minutes so the flavors can settle before serving.
Serving Suggestions
- Pasta
- Rice
- Pizza
- Meatballs
- Mozzarella sticks
- Chicken
- As a dip
Variations
- Add red chili flakes for heat
- Stir in a little butter for richness
- Add a pinch of sugar if your tomatoes are too acidic
Storage
Refrigerator: Store in an airtight container for up to 4–5 days.
Freezer: Transfer cooled sauce to a freezer-safe bag or container. It will last up to 3 months or longer, but it’s best used within that time for maximum flavor.
To reheat, thaw overnight in the fridge and warm on the stove.
Only reheat what you need, and return the rest to the freezer.
Yess
And that’s it! You’ve just made your own marinara sauce—simple, fresh, and flavorful.
There are countless ways to make it your own, so play around with the ingredients and see what works best for you.
Don’t forget to share this recipe—Pinterest, Facebook, wherever you hang out.
Let people know. Show off your own versions. And stay tuned for more recipes.
Peace out!