Simple Italian tomato sauce with garlic and basil
Classic Marinara Sauce
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Servings
6
3 cups
Difficulty
Easy
Cost
Budget
$
Classic Marinara Sauce
Simple Italian tomato sauce with garlic and basil
★4.5(20)
A vibrant, quick-simmered tomato sauce made with San Marzano tomatoes, garlic, and fresh basil. This versatile marinara is the foundation for countless Italian dishes.
5m
Prep Time
30m
Cook Time
35m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Great marinara relies on quality tomatoes and restraint—let the tomatoes shine with just garlic, olive oil, and basil. Thirty minutes of simmering concentrates the flavors beautifully.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Italian cooking has always been about letting quality ingredients speak for themselves. The beauty of Classic Marinara Sauce lies in its restraint — a handful of well-chosen ingredients, treated with respect, can produce something far more satisfying than a complicated dish with twenty components. This recipe follows that philosophy, building layers of flavor through simple techniques that Italian home cooks have perfected over generations.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
Instructions
- 1
Heat olive oil in a saucepan over medium heat and sauté garlic until just golden, about 1 minute.
- 2
Add red pepper flakes and cook 15 seconds until fragrant.
- 3
Crush tomatoes by hand and add to the pan with their juices. Season with salt.
- 4
Simmer uncovered over medium-low heat for 25 minutes, stirring occasionally.
- 5
Remove from heat, stir in fresh basil, and adjust seasoning before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
San Marzano tomatoesAny quality canned whole tomatoes
Look for low-sodium varieties
Fresh basilDried basil (1 tsp)
Add dried basil during simmering, not at the end
Tips & Storage
Pro Tips
San Marzano tomatoes make a noticeable difference in sweetness and flavor.
Add a parmesan rind while simmering for extra depth—remove before serving.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in an airtight container for up to 5 days. Freezes for up to 3 months.
Reheating
Warm over medium-low heat, adding a splash of water if the sauce has thickened.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (0mg) · 6 servings
Calories90
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates7g
Fat6g
Fiber320mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use crushed tomatoes?
- Yes, though whole tomatoes hand-crushed give a better texture.
- How do I reduce acidity?
- Add a pinch of sugar or a grated carrot while simmering.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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