The Best Italian Marinara Sauce Recipe (That's So Easy To Make!)
Learning to make your own Italian marinara sauce is a game changer! Made with just pantry ingredients - canned tomatoes, LOTS of olive oil and garlic, fresh basil and seasoning - it's incredibly versatile, and tastes so much better than even the best store-bought sauce.
Servings: 4
Ingredients
- ½ cups extra virgin olive oil
- 10 cloves garlic sliced thinly
- 28 ounces chopped tomatoes (28 ounces = 800 grams = 2 regular sized cans or 1 large can)
- 1 bunch fresh basil washed and chopped (substitute with 1 tablespoon dried basil)
- 1 teaspoon salt (taste and adjust at the end of cooking)
- ½ teaspoon pepper (taste and adjust at the end of cooking)
- 1 pinch red pepper flakes (optional) red pepper flakes (or a small whole chili, or chili flakes)
- 1½ teaspoons sugar or 1 tablespoon honey (taste and adjust at the end of cooking, or skip completely if you like)
- 1 tablespoon balsamic vinegar
Instructions
- Heat the olive oil on a medium heat in a pan with a large surface area (such as a large frying pan or cast iron pan), then add the sliced garlic. Cook for a couple of minutes without browning the garlic.10 cloves garlic, ½ cups extra virgin olive oil
- Add the chopped tomatoes, basil and salt and pepper to the pan. Half fill the empty tomato can with water and add that to the pan, too. If using, also add the pinch of red pepper flakes/chili.28 ounces chopped tomatoes, 1 bunch fresh basil, 1 teaspoon salt, ½ teaspoon pepper, 1 pinch red pepper flakes
- Let the sauce simmer for 20 to 30 minutes, or until the sauce has thickened and reduced to your liking (it shouldn't be too watery, or too thick).
- Taste the sauce, then adjust the seasoning if necessary. Also stir in the sugar/honey (if you like) and the balsamic vinegar.1½ teaspoons sugar, 1 tablespoon balsamic vinegar
Notes
Storage/Frezing: Stored in an airtight container, marinara keeps well for up to 5 days in the fridge.
Alternatively, freeze in a freezer safe containers or bags for up to 6 months.
Serving ideas: Marinara is so versatile! It works well as a pizza or pasta sauce, but also with spaghetti and meatballs, baked eggplant, pasta bakes such as these spinach and ricotta stuffed shells (conchiglione), and as a dipping sauce for anything from bread sticks (or try these puff pastry cheese twists) to mozzarella sticks to cheese pies.
Nutrition
Calories: 294kcal | Carbohydrates: 13g | Protein: 2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 868mg | Potassium: 417mg | Fiber: 2g | Sugar: 7g | Vitamin A: 340IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 2mg
