Classic Homemade Marinara Sauce with Fresh Basil
Classic Marinara
A simple, authentic Italian tomato sauce made with garlic, basil, and San Marzano tomatoes.
Nutrition (per serving)
There is something truly magical about a simple, slow-simmered marinara sauce. It’s the backbone of so many of my favorite Italian meals, from a basic bowl of spaghetti to a fancy eggplant parmesan. The secret lies in using high-quality ingredients—specifically those sweet San Marzano tomatoes and a generous glug of good olive oil—to create a sauce that tastes like it spent all day on the stove, even though it takes less than thirty minutes.
What I love most about this recipe is its versatility. You can keep it chunky for a rustic feel or blend it smooth if you're serving picky eaters. The fragrance of fresh basil and toasted garlic hitting the pan is enough to bring anyone into the kitchen. Once you’ve tasted the difference between this and the jarred stuff, there’s simply no going back!
Ingredients
- San Marzano whole peeled tomatoes:28 oz
- Extra virgin olive oil:1/4 cup
- Garlic cloves, thinly sliced:4 pieces
- Dried oregano:1/2 tsp
- Red pepper flakes:1/4 tsp
- Fresh basil leaves, torn:1/2 cup
- Kosher salt:1/2 tsp
Instructions
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Pour the canned tomatoes into a large bowl and crush them by hand or with a fork until they reach your desired consistency.
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In a large skillet or saucepan, heat the olive oil over medium-low heat. Add the sliced garlic and red pepper flakes.
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Cook the garlic gently for 2-3 minutes until it's golden and fragrant, being careful not to let it burn.
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Carefully pour the crushed tomatoes into the skillet. Stir in the dried oregano and the kosher salt.
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Increase the heat to medium-high to bring the sauce to a simmer, then immediately reduce the heat to low.
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Simmer uncovered for about 20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
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Stir in the fresh torn basil during the last 2 minutes of cooking. Taste and adjust salt as needed before serving.
Tips & Notes
- For a smoother sauce, use an immersion blender directly in the pot before adding the fresh basil.
- If the tomatoes are a bit acidic, add a tiny pinch of granulated sugar to balance the flavors.
- This sauce freezes beautifully! Store it in airtight containers for up to 3 months.
