Make the sauce that every Italian grandma knows by heart in just three simple steps!
When my Italian great-grandma was still alive, we would visit her humble little home for almost every holiday. Even birthdays were sacred to our family, and she would anoint the celebration with a homemade marinara sauce. The savory scent of her handcrafted sauce lingers in my memory so strongly, even though it’s been over a decade since I’ve smelled it. She had some secrets up her sleeve that no one in our family has been able to replicate. But maybe now, with this easy marinara recipe, I can give it my best shot.
If you think marinara sauce is just plain tomato sauce, think again. This versatile sauce also has onion, garlic, a pinch of red pepper, and fresh basil. All of this in harmony makes it a warm and inviting sauce that can be used in all kinds of pasta and pizza. But the benefits don’t stop there! Since it’s slowly cooked on the stove, this sauce is easy to keep an eye on while all the flavors mix and mingle. That gives you plenty of time to make other dishes for your upcoming meal, like garlic bread or an antipasto platter.
Take some time to make this marinara sauce, and then effortlessly store it in a jar in your fridge for further use. You’ll never know when you might want to use it!
What does marinara mean?
Most Americans equate the word marinara with a tomato and basil sauce. But in Italian, marinara translates to “seafaring” because sailors, called marinai, often cooked with robust ingredients like garlic and oregano (plus the meatless nature of this sauce made it ideal for long journeys). This sauce is a kind of homage to those hearty sailors of old.
How do I store leftovers?
Store your leftover marinara sauce in a well-sealed jar and refrigerate for up to a week. You can also transfer it to a freezer-safe container and freeze for 3-6 months, making sure to thaw it in the fridge before serving. Then dish it out cold or heat it up in a pot on the stove over medium heat.
Serving suggestions
There are so many ways to incorporate marinara sauce into a meal, I sometimes lose track! Whether you dish it out with Oven-Baked Mozzarella Sticks for an appetizer or spread it on Focaccia Pizza for lunch, homemade marinara shines bright with classic Italian flavors. Keep it real simple by pouring it over Tomato-Basil Pasta, Vegetable Lasagna, or Air-Fryer Meatballs.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion finely chopped
- 4 garlic cloves minced
- 1 can crushed tomatoes 28 ounces
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 pinches red pepper flakes optional
- 2 teaspoons balsamic vinegar
- 1 tablespoon fresh basil chopped (plus extra for garnish)
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, salt, black pepper, red pepper flakes (if using), and balsamic vinegar. Bring the mixture to a simmer, then reduce the heat and let it cook for 30 minutes, stirring occasionally.
- Remove the sauce from heat. Stir in the fresh basil, adjust the seasoning if needed, and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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