There’s something magical about a rich, velvety marinara sauce that feels like a warm hug in a bowl. This recipe delivers a burst of vibrant flavors—sweet tomatoes, aromatic garlic, and fresh basil—in just 40 minutes.
Perfectly balanced and versatile, it’s ideal for pasta, pizza, or dipping crusty bread. The simmering process deepens the sauce’s complexity, creating a luscious texture that clings beautifully to every bite.
Whether you’re a seasoned cook or a kitchen novice, this marinara is a quick, foolproof way to elevate any meal. Its simplicity and depth of flavor make it a staple you’ll return to time and time again.
Ingredients for Homemade Marinara Sauce
- 2 tablespoons extra-virgin olive oil
- ⅓ cup finely minced shallot (or substitute with yellow onion)
- 2 large garlic cloves, finely minced
- ½ teaspoon sea salt
- Freshly ground black pepper (to taste)
- 1 (28-ounce) can crushed tomatoes (preferably San Marzano for best flavor)
- 2 teaspoons balsamic vinegar (adds depth of flavor)
- ¼ teaspoon cane sugar (balances acidity; substitute with honey if preferred)
- ¼ teaspoon dried oregano (or use fresh oregano for a brighter taste)
- ¼ teaspoon red pepper flakes (adjust for desired spice level)
Step-by-Step Instructions for Perfect Marinara Sauce
- Heat the olive oil in a medium pot over low heat.
- Add the shallot, garlic, salt, and a few grinds of black pepper. Cook for 3 minutes, stirring often, until softened and fragrant.
- Pour in the crushed tomatoes and their juices, followed by the balsamic vinegar, cane sugar, oregano, and red pepper flakes. Stir to combine.
- Cover the pot and let the sauce simmer over low heat for 20 minutes, stirring occasionally to prevent sticking.
- After simmering, taste the sauce and adjust seasoning with additional salt, pepper, or sugar if needed.
- Serve warm over pasta, as a dipping sauce, or store in an airtight container for later use.
Perfect Pairings: Serving Suggestions
This marinara sauce is incredibly versatile! Serve it over your favorite pasta, like spaghetti or penne, for a classic Italian dish. It’s also great as a dipping sauce for garlic bread or as a base for homemade pizza. For a lighter option, try it with zucchini noodles or as a topping for grilled chicken or fish.
Storing and Reviving: Tips for Leftovers
Store any leftover sauce in an airtight container in the fridge for up to 5 days. To reheat, simply warm it in a saucepan over low heat, stirring occasionally.
If the sauce thickens too much, add a splash of water or broth to loosen it up. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Spice It Up: Recipe Variations
Customize your marinara sauce to suit your taste! Add a handful of fresh basil or parsley for a burst of freshness. For a richer flavor, stir in a tablespoon of butter or a splash of red wine.
VIf you like it spicy, increase the red pepper flakes to ½ teaspoon. You can also add sautéed mushrooms or olives for a heartier twist.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-minced garlic or shallots to cut down on prep. You can also double the recipe and freeze half for a quick meal later. If you’re in a rush, simmer the sauce for just 10 minutes—it’ll still taste great, though the flavors won’t be as deep.
Marinara Sauce
Ingredients
- 2 tablespoons extra-virgin olive oil
- ⅓ cup finely minced shallot
- 2 large garlic cloves, finely minced
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons balsamic vinegar
- ¼ teaspoon cane sugar
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
Instructions
- Heat the olive oil in a medium pot over low heat. Add the shallot, garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often.
- Add the tomatoes and their juices, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer over low heat for 20 minutes, stirring occasionally. Season to taste.