A good Classic Marinara Sauce is the heart of Italian cooking. Made with just a few simple ingredients, this sauce is rich, flavorful, and ready in under 30 minutes. It's the perfect base for pasta, pizza, or any Italian dish that calls for tomato sauce.
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Unlike heavy, long-simmered sauces, marinara is quick and light, highlighting the freshness of the tomatoes and herbs. It's a pantry staple that you can prepare ahead of time, store, and use all week long for easy, delicious meals.
Check out also this No-cook San Marzano Pizza Sauce or this Roasted Cherry Tomato Sauce and this guide on What is the difference between Passata and Marinara sauce?
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🧾 Ingredients
- Tomato Passata - Smooth, sieved tomatoes are the perfect base. Look for Italian high-quality brands for the best flavor.
- Onion - Adds natural sweetness and depth.
- Garlic - Gives the sauce its signature aroma.
- Olive Oil - Extra virgin for the richest flavor.
- Fresh Basil (a small handful, chopped or whole leaves) - Brings freshness and balances acidity.
- Salt & Pepper (to taste) - Essential for seasoning the sauce perfectly.
- Optional Herbs - A pinch of oregano, thyme, or parsley for extra flavor, depending on your preference.
See the recipe card for quantities.
🍳 Substitutions
- Tomato Passata → Use canned crushed tomatoes or peeled whole San Marzano tomatoes blended until smooth.
- Fresh Basil → Use dried basil in winter, though fresh gives the best flavor.
- Olive Oil → Any neutral oil works, but you'll lose the authentic taste.
🥣 Variations
- Spicy Marinara - Add red pepper flakes with the garlic for a little heat like in this classic Penne all'Arrabbiata (Spicy Tomato Sauce).
- Herby Marinara - Stir in oregano or thyme for a more aromatic sauce.
- Chunky Marinara - Use diced canned tomatoes instead of passata for more texture.
- Roasted Garlic Marinara - Roast the garlic cloves first for a sweeter, caramelized flavor.
📋 Instructions with Photos
Step 1. Cook the onion and garlic in olive oil being careful not to burn it.
Step 2. Add the tomato passata, seasonings, and simmer on low heat. Add basil and blend until smooth or serve as is.
🍽 Serving Suggestions
This marinara is the perfect all-purpose sauce. Toss it with spaghetti, use it in lasagna rollups, spoon it over eggplant Parmesan slices, or use it as a base for any other tomato recipe, like these Pork Chops with Fennel seeds Tomato sauce, or these Italian Stuffed Calamari in Tomato Sauce. It also makes a great dipping sauce for mozzarella sticks, arancini, or garlic bread.
❄️ Storage & Reheating
Fridge: Store in a sealed container for up to 5 days.
Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight.
Reheating: Warm gently on the stovetop, adding a splash of water if too thick.
💭 Recipe FAQs
Marinara is lighter and quicker, usually made with passata, garlic, onion, and basil. Tomato sauce often simmers longer and may include more ingredients like carrots or celery.
Yes, but they'll need to be peeled, seeded, and cooked longer to break down into a smooth sauce. Passata is quicker and more convenient.
Simmer it uncovered a little longer until it reduces, or stir in a spoonful of tomato paste for a richer, thicker sauce.
⭐ Top tip
Always cook the garlic gently. Let it sizzle lightly in olive oil without browning-burnt garlic turns bitter and can ruin the delicate flavor of marinara.
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📖 RECIPE
Ingredients
Method
- Heat the olive oil in a saucepan over medium heat. Add the finely minced onion and sauté for 5 minutes until soft and translucent.
- Stir in the garlic and cook for 30 seconds until fragrant (do not let it brown).
- Add the tomato passata, basil, salt, pepper, and optional herbs. Stir to combine.
- Bring to a gentle simmer, then lower the heat and cook uncovered for 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning. Use immediately, or let cool and store for later.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Video
Notes
- For a smoother marinara sauce, use an immersion blender.
- Use high-quality passata or canned San Marzano tomatoes for the best flavor.
- Fresh basil should be added towards the end of cooking to keep its aroma.
- This recipe makes enough for about 1 lb (450 g) of pasta (4-5 people).
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Stefanie says
This is exactly the marinara sauce my mom used to make! Simple is the best with good tomatoes. She also didn't put dried herbs so I like that you kept them optional.
Jessica Montanelli says
Thank you! I'm so glad to hear it! 🙂