Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Homemade Marinara Sauce
A rich, slow-simmered tomato sauce built on garlic, olive oil, and fresh basil that clings perfectly to any pasta you pour it over.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Heat the olive oil in a wide saucepan over medium heat. Add the onion and cook, stirring occasionally, for 6 to 8 minutes until soft and translucent but not browned.
- 2
Add the sliced garlic and red pepper flakes and cook for 1 minute, until the garlic is fragrant and just beginning to color.
- 3
Pour in the tomatoes with their juices, crushing each one by hand or with a wooden spoon as you add them. Stir in the salt and sugar.
- 4
Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 25 to 30 minutes, stirring every few minutes, until the sauce thickens and the oil begins to separate at the edges.
- 5
Remove from the heat and stir in the torn basil and butter until the butter melts and the sauce turns glossy. Taste, adjust salt, and serve over hot pasta.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving95
Calories
1 g
Protein
4 g
Carbs
9 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Marinara is the quick, meatless tomato sauce of southern Italy, traditionally tied to Naples and named for the sailors, or marinai, who could cook it fast on returning to shore. Unlike a long-simmered ragu, it relies on good tomatoes, garlic, and olive oil cooked just long enough to come together. Its whole point is freshness and simplicity rather than richness.
Listahan note
This version keeps the sauce honest and quick, building flavor from garlic bloomed in olive oil and tomatoes simmered just until they meld, finished with fresh basil.
Technique cues
- Gently warm the garlic in olive oil until fragrant but not browned; burnt garlic turns the whole sauce bitter.
- Crush whole canned tomatoes by hand rather than blending, so the sauce keeps a rustic texture.
- Stir the fresh basil in off the heat at the very end so it stays aromatic instead of cooking to mush.
Kitchen flow
- Parallel prep
- Crush the tomatoes and slice the garlic while a big pot of pasta water comes to a boil.
- Make-ahead
- Marinara keeps for five days and tastes even better the next day, so make it ahead with confidence.
- Leftover move
- Use leftover sauce as a pizza base, a dip for mozzarella sticks, or a poaching liquid for eggs in purgatory.
- Cleanup rhythm
- Soak the pot right after pouring out the sauce; tomato stains lift easily before they dry.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
canned whole tomatoes
sauce base
Purpose: Good canned San Marzano-style tomatoes give a deeper, more consistent flavor than off-season fresh ones.
Handling: Crush by hand or with a spoon, juices and all.
Adaptation: Ripe fresh tomatoes in peak summer, peeled and chopped.
garlic
aromatic base
Purpose: Garlic bloomed in oil is the savory foundation the tomatoes build on.
Handling: Thinly slice or mince and warm gently in the oil.
Adaptation: More onion if you want to soften the garlic's presence.
extra virgin olive oil
richness and body
Purpose: Olive oil carries the garlic flavor and gives the sauce its silky mouthfeel.
Handling: Use generously; it is a flavor ingredient here, not just for the pan.
Adaptation: A regular olive oil works, though the fruity finish is milder.
fresh basil
finishing herb
Purpose: Basil added at the end gives the bright, perfumed lift that defines marinara.
Handling: Tear the leaves and stir in off the heat.
Adaptation: A pinch of dried oregano during the simmer for a different but classic note.
yellow onion
sweet depth
Purpose: Onion adds a gentle sweetness that rounds the acidity of the tomatoes.
Handling: Finely dice and soften in the oil before the garlic.
Adaptation: Leave it out for a sharper, more garlic-forward Neapolitan style.
Technique notes
- A pinch of sugar or a grated carrot tames overly acidic tomatoes without making the sauce sweet.
- Finishing with a raw drizzle of olive oil off the heat gives a fresh, fruity top note.
- Saving a splash of starchy pasta water to loosen the sauce helps it cling to noodles beautifully.
Ingredient swaps
- Lower-sodium direction
- Use no-salt-added canned tomatoes and season lightly at the end.
- Vegan note
- This sauce is naturally vegan; keep it that way by skipping any cheese finish.
- Weeknight shortcut
- Use a good jarred crushed tomato and simmer just fifteen minutes for a near-instant version.
Serve alongside
- Spaghetti or rigatoni
- Garlic bread
- Caprese salad
- Sauteed broccoli rabe
- Chianti
- Sparkling water with lemon
- Italian soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to five days, reheating gently on the stove with a splash of water if it thickened.
- It freezes beautifully for up to three months; thaw in the fridge overnight.
- Stir in fresh basil after reheating, not before freezing.
Equipment
- Heavy-bottomed pot
- Wooden spoon
- Can opener
- Ladle
Make this household-aware
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Plan it in Listahan
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