Marinara Sauce
Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that marinara sauce must contain something from the sea, usually anchovies. Actually, this is not the case, the origins of marinara sauce are that it is the sauce that they made in Naples for the sailors when they returned from the sea. It is very important to master making a good marinara sauce. Not only is it delicious on it’s own over pasta, but as you will see by browsing this site it is a good starting point for many other recipes.
The quality of your marinara sauce is will be directly proportional to the quality of the tomatoes you use. If you can find San Marzano tomatoes imported from Italy, use those. If not, experiment with the different brands at your local supermarket until you find ones you like.
I use this marinara as the base for so many dishes on this site – Baked Ziti, Chicken Parmigiana, Manicotti, and more. It’s also perfect on its own tossed with pasta and a sprinkle of Parmigiano-Reggiano. If you only learn one sauce, make it this one.
Recipe Notes
The Tomatoes: This is the most important ingredient. Use a good quality 35-ounce can of imported Italian whole tomatoes. San Marzano tomatoes are the gold standard, they’re sweeter, less acidic, and have a meatier texture. Look for the DOP certification on the can to make sure you’re getting real San Marzano tomatoes from Italy, not a domestic brand using the name.
Crushing the Tomatoes: Crush them by hand as you add them to the pan. This gives the sauce a nice rustic texture with some chunks. If you prefer a smoother sauce, pass it through a food mill or use an immersion blender after cooking. Don’t blend before cooking, you want the tomatoes to break down naturally in the pan.
The Garlic: I slice the garlic cloves in half and cook them in the oil until lightly browned. This gives the sauce a mellow garlic flavor without the sharpness of raw minced garlic.
The Water: Adding a quarter can of water serves two purposes. It rinses out every last bit of tomato from the can, and it gives the sauce a little extra liquid to simmer down. As it reduces, the sauce thickens and the flavors concentrate.
The Basil: Fresh basil goes in at the very end, just for the last minute of cooking. Adding it too early kills the flavor. You want it bright and fragrant, not cooked out. Tear the leaves by hand if you prefer, some say it preserves the flavor better than chopping with a knife.
No Onion: You’ll notice there’s no onion in this recipe. A lot of marinara recipes call for it, but I prefer the cleaner taste without it. The garlic provides all the aromatics this sauce needs.
Make It Spicy: Add a pinch of red pepper flakes to the oil along with the garlic for a spicy marinara (arrabiata style).
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Marinara Sauce Recipe
- Total Time: 30 mins
- Yield: 6 1x
Description
Delicious on it’s own as a pasta sauce and a versatile base for so many other dishes and sauces. Every cook should have a good Marinara Sauce recipe in their wheelhouse.
Ingredients
- 1/4 cup of extra-virgin olive oil
- 4 cloves of garlic sliced in half
- 1 35oz can of imported Italian tomatoes
- salt & pepper to taste
- 3 leaves of basil, washed, patted dry and chopped
Instructions
- Place garlic and olive oil in large sauce pan.
- Turn heat to medium and cook until garlic is soft and lightly browned.
- Crush the tomatoes and add with their juices.
- Fill empty tomato can 1/4 of the way with water and add to the tomatoes. Season with salt & pepper to taste.
- Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. Add chopped basil at very end, stir in and cook for 1 minute more.
- Prep Time: 5 mins
- Cook Time: 25 mins
Make Ahead, Storage, and Reheating
- Make ahead: Marinara is at its best the day after it’s made. Make it a day ahead and refrigerate overnight to let the flavors meld.
- Storage: Keeps 5 to 7 days in the fridge in an airtight container.
- Freezing: Freezes beautifully for up to 3 months. Freeze in 2-cup portions so you always have homemade marinara ready for a weeknight pasta.
- Reheating: Gentle simmer over low heat. If it’s gotten thick, add a splash of pasta water or stock.
FAQ
Traditional Neapolitan marinara doesn’t include onion. The flavor profile is clean garlic, tomato, and basil. Recipes that add onion are usually closer to a sugo or a pomodoro than to true marinara.
You don’t NEED them, but the difference is real. Look for DOP-certified San Marzano if possible. Good domestic alternatives include Cento and Bianco DiNapoli. Avoid tomatoes packed in puree or with added flavors.
Marinara is rustic with visible chunks and a shorter cook (20 to 30 minutes). Pomodoro is typically smoother (passed through a food mill or blender) and often simmered longer for a more concentrated flavor.
Yes, in late summer when tomatoes are at their peak. You’ll need about 3 pounds of fresh ripe Roma or San Marzano tomatoes, blanched and peeled. The flavor is more delicate. Canned San Marzanos are actually preferred most of the year because they’re picked at peak ripeness and packed immediately.
Two common causes: the tomatoes were lower quality or under-ripe, or you burned the garlic. Some cooks add a pinch of sugar to balance acidity. I’d rather start with better tomatoes.
A splash of dry white wine (½ cup, added after the garlic and before the tomatoes) is a nice optional addition that adds depth. Not traditional but works well.
About Phil
Related Recipes
Recipes that use this marinara as a base:
- Baked Ziti
- Chicken Parmigiana
- Manicotti
- Steak Pizzaiola
- Ricotta Gnocchi
- Fried Calamari (dipping sauce)
Other sauces worth knowing:
- Bolognese Sauce
- Penne Arrabiata (spicy tomato sauce)
- Pasta Puttanesca (with anchovies and olives)