Classic Marinara Sauce Recipe

This knockout marinara sauce is the real MVP of Italian cooking – a perfect balance of juicy, hand-crushed San Marzano tomatoes slow-simmered with sautéed onions, fresh garlic, and aromatic herbs. It’s stupid easy to make but tastes like you spent all day in nonna’s kitchen. The trick is giving it enough time to let those flavors meld together into something that’ll make you wanna slap your mama it’s so good. Versatile as heck, this sauce works on everything from spaghetti to pizza, and freezes like a dream for quick weeknight dinners when you’re too beat to cook from scratch.

Tips from the webhealthy

• San Marzano tomatoes are worth every penny – they’re way less acidic than the regular stuff
• Don’t even think about rushing the simmer – those extra 20 minutes are clutch
• If your tomatoes are meh, a pinch of sugar works wonders to balance things out
• Chuck in the fresh basil at the end or you’ll kill all that awesome flavor
• Freeze leftover sauce in ice cube trays for those nights when you’re totally wiped

Recipe Variations

• Spicy Arrabbiata: Double down on red pepper flakes and throw in a diced fresh chili
• Vodka Sauce: Splash in 1/4 cup vodka after the garlic step, let it cook down, then finish with 1/3 cup heavy cream
• Puttanesca Style: Toss in 2 tablespoons capers, 1/4 cup chopped olives, and a couple chopped anchovy fillets
• Veggie-Packed: Add finely chopped carrots, celery, and bell peppers with the onions if you’re trying to be healthy
• Meat Sauce: Brown a pound of ground beef, turkey, or Italian sausage before the onions go in

My Personal Touch

Here’s my secret weapon – I chuck a Parmesan rind into the sauce while it simmers (just don’t forget to fish it out later). It adds this crazy umami depth that’ll make people think you’ve been cooking Italian food since birth. And if I’ve got an open bottle of red wine hanging around? You better believe a splash is going in there. For summer cookouts, I sometimes throw some tomatoes on the grill first for this insane smoky flavor that’s killer with grilled chicken or salmon.

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Knockout Marinara Sauce

This knockout marinara sauce is a perfect balance of juicy San Marzano tomatoes, sautéed onions, fresh garlic, and aromatic herbs, making it versatile for pasta, pizza, and more.

Course Condiment, Sauce

Cuisine Italian

Keyword Homemade Sauce, Italian Cooking, Marinara Sauce, Pasta Sauce, Tomato Sauce

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 120kcal

Ingredients

Main Ingredients

• 2 cans San Marzano tomatoes Hand-crushed for best flavor
• 1 large onion Sautéed
• 4 cloves garlic Minced
• 1 cup fresh basil Add at the end for flavor

Seasonings

• 1 teaspoon red pepper flakes Optional for spice
• 1 teaspoon sugar To balance acidity if needed

Optional Add-Ins

• 1/4 cup vodka For Vodka Sauce variation
• 1/3 cup heavy cream For Vodka Sauce variation
• 2 tablespoons capers For Puttanesca style
• 1/4 cup chopped olives For Puttanesca style
• 1 cup Parmesan rind Add while simmering for umami.
• 1 cup red wine For added depth if available

Instructions

Preparation

• Sauté the chopped onion in a pan until translucent.
• Add minced garlic and red pepper flakes, sauté briefly.
• Pour in the crushed San Marzano tomatoes.

Cooking

• Bring the sauce to a simmer and let cook for 60 minutes, stirring occasionally.
• If you’re adding a splash of vodka or cheese rind, include them at this stage.
• For the last 10 minutes, add freshly chopped basil.

Notes

Letting the sauce simmer for a full hour enhances the flavor. Freezing in ice cube trays is recommended for quick meals later. You can also grill tomatoes beforehand for a smoky flavor.

Nutrition

Serving: 1g | Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 300mg | Fiber: 2g | Sugar: 4g