I love making my own sauces from scratch. This recipe for Authentic Italian Marinara Sauce features extra virgin olive oil, chopped onion, and minced garlic combined with whole peeled tomatoes and fresh basil. The balance of red pepper flakes, oregano, and salt yields a vibrant finish that excites my palate every time.
I recently perfected what I believe is The BEST Marinara Sauce Recipe ever and I’m excited to share it with you. This recipe is a game-changer – it’s naturally gluten-free and vegan, so everyone can enjoy it.
I start by heating 1/4 cup of extra virgin olive oil then add a chopped medium onion and 8 minced garlic cloves. Once they’re nicely softened, I toss in a pinch of red pepper flakes to give it a little kick.
Two cans of whole peeled tomatoes provide the hearty base and I just season with salt, ground black pepper, dried oregano, and a touch of sugar if needed to balance the acidity. Finally, I stir in a handful of fresh basil leaves, which really elevates the sauce to authentic Italian levels.
Whether you’re making a classic pasta dish or improvising your own masterpiece, its flavors will take your meal to the next level. Enjoy experimenting with it!
Why I Like this Recipe
I really love this marinara sauce recipe because it just feels like the kind of meal i can whip up without any stress. First, i adore how simple it is – i just heat some olive oil, toss in chopped onions and garlic with a little red pepper for a kick, then let the tomatoes and seasonings simmer into this amazing, rich sauce.
Second, there’s this awesome flavor balance that never fails to impress me. The sweetness from a pinch of sugar (if i feel like it) perfectly counters the tangy tomatoes, and the fresh basil thrown in at the end gives it a vibrant, herby finish which makes every bite feel special.
Third, i love the versatility. I can serve it over spaghetti, use it for pizza, or even mix it with meatballs for a hearty dinner. It always adapts to whatever meal i feel like making.
And lastly, the whole process gives my kitchen a warm, inviting aroma that reminds me of good old homemade cooking. It may not be fancy, but it sure makes me feel proud every time i serve it.
Ingredients
- Extra virgin olive oil provides healthy fats, giving the sauce a silky, rich texture.
- Garlic adds robust flavor and natural antiseptic qualities, boosting overall immunity.
- Whole peeled tomatoes supply vitamins and fiber, bringing tangy sweetness to each bite.
- Onion contributes natural sweetness and extra fiber, deepening the sauce’s hearty base.
- Fresh basil offers a bright, aromatic finish with antioxidants that elevate the flavor profile.
- Red pepper flakes add a gentle spicy kick, balancing the savory and sweet tones.
Ingredient Quantities
- 1/4 cup extra virgin olive oil
- 1 medium onion, chopped
- 8 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (adjust based on how spicy you want it)
- 2 (28-ounce) cans whole peeled tomatoes with their juices
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1-2 teaspoons sugar (optional, to balance the tartness)
- A handful (about 1/4 cup) fresh basil leaves, roughly torn
How to Make this
1. Heat 1/4 cup extra virgin olive oil in a big pot over medium heat, then add the chopped onion and cook it until it’s soft and a little translucent, about 3-4 minutes.
2. Stir in the minced garlic and 1/2 teaspoon red pepper flakes, letting them cook for about a minute so the garlic gets fragrant.
3. Pour in the two 28-ounce cans of whole peeled tomatoes with their juices, and break the tomatoes up a bit by stirring them with a spoon or mashing them lightly in the pot.
4. Add 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 teaspoon dried oregano to the tomato mix and stir it in well.
5. If you think the sauce is too tart, stir in 1-2 teaspoons sugar to balance out the flavors.
6. Bring the mixture to a simmer, then reduce the heat and let it cook uncovered for about 30 minutes, stirring occasionally.
7. Taste the sauce and adjust the seasoning if needed, adding a bit more salt or pepper if you think it needs it.
8. Throw in a handful (about 1/4 cup) of roughly torn fresh basil leaves during the last 5 minutes of simmering.
9. Once the sauce has thickened and the flavors have melded together, remove the pot from the heat.
10. Serve the sauce over spaghetti, toss it with meatballs, or use it on pizza, and enjoy this super flavorful, homemade marinara sauce.
Equipment Needed
1. Big pot – a heavy-bottomed one to heat and simmer the sauce
2. Stovetop – for properly heating the pot
3. Cutting board – to chop the onion and basil
4. Chef’s knife – for dicing the onion and mincing garlic
5. Measuring cups – needed for the olive oil and checking the liquid ingredients
6. Measuring spoons – for salt, red pepper flakes, black pepper, oregano, and sugar
7. Wooden spoon – to stir the sauce as it cooks
8. Can opener – for opening the two 28-ounce cans of tomatoes
FAQ
The BEST Marinara Sauce Recipe! Substitutions and Variations
- If you dont have extra virgin olive oil, try using avocado oil or grapeseed oil for a similar flavor
- You can swap a medium onion with a red onion or a couple of shallots if that’s what you have
- For minced garlic, in a pinch, 1-2 teaspoons of garlic powder works pretty well
- If you cant find whole peeled tomatoes, use canned crushed tomatoes for a smoother sauce
- Instead of dried oregano, a pinch of Italian seasoning (or a mix of thyme and rosemary) can add a nice twist
Pro Tips
1. Make sure you let the onions really get soft before you add the garlic so they bring out a sweet flavor instead of just tasting raw.
2. When you mash up the tomatoes, don’t overdo it – keeping a few chunks in there gives the sauce more character and texture.
3. Taste the sauce toward the end and adjust the salt, sugar, or red pepper flakes as needed since every batch might turn out a bit different.
4. Add the basil in the last part of cooking so it stays fresh and bright instead of losing its flavor from being cooked too long.
The BEST Marinara Sauce Recipe!
My favorite The BEST Marinara Sauce Recipe!
Equipment Needed:
1. Big pot – a heavy-bottomed one to heat and simmer the sauce
2. Stovetop – for properly heating the pot
3. Cutting board – to chop the onion and basil
4. Chef’s knife – for dicing the onion and mincing garlic
5. Measuring cups – needed for the olive oil and checking the liquid ingredients
6. Measuring spoons – for salt, red pepper flakes, black pepper, oregano, and sugar
7. Wooden spoon – to stir the sauce as it cooks
8. Can opener – for opening the two 28-ounce cans of tomatoes
Ingredients:
- 1/4 cup extra virgin olive oil
- 1 medium onion, chopped
- 8 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (adjust based on how spicy you want it)
- 2 (28-ounce) cans whole peeled tomatoes with their juices
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1-2 teaspoons sugar (optional, to balance the tartness)
- A handful (about 1/4 cup) fresh basil leaves, roughly torn
Instructions:
1. Heat 1/4 cup extra virgin olive oil in a big pot over medium heat, then add the chopped onion and cook it until it’s soft and a little translucent, about 3-4 minutes.
2. Stir in the minced garlic and 1/2 teaspoon red pepper flakes, letting them cook for about a minute so the garlic gets fragrant.
3. Pour in the two 28-ounce cans of whole peeled tomatoes with their juices, and break the tomatoes up a bit by stirring them with a spoon or mashing them lightly in the pot.
4. Add 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 teaspoon dried oregano to the tomato mix and stir it in well.
5. If you think the sauce is too tart, stir in 1-2 teaspoons sugar to balance out the flavors.
6. Bring the mixture to a simmer, then reduce the heat and let it cook uncovered for about 30 minutes, stirring occasionally.
7. Taste the sauce and adjust the seasoning if needed, adding a bit more salt or pepper if you think it needs it.
8. Throw in a handful (about 1/4 cup) of roughly torn fresh basil leaves during the last 5 minutes of simmering.
9. Once the sauce has thickened and the flavors have melded together, remove the pot from the heat.
10. Serve the sauce over spaghetti, toss it with meatballs, or use it on pizza, and enjoy this super flavorful, homemade marinara sauce.
