Fresh Marinara Sauce Homemade Recipe

BySoha

A truly great marinara sauce is the backbone of countless Italian dishes, and when made fresh at home, it delivers depth, aroma, and balance that jarred sauces simply can’t match. This recipe focuses on purity,ripe tomatoes, good olive oil, and precise technique. As a chef, this is the marinara I rely on for pasta, pizza, and elegant plated dishes alike. Simple, intentional, and deeply flavorful.

Ingredients List

  • Ripe Roma tomatoes, finely crushed or high-quality canned San Marzano tomatoes
  • Extra virgin olive oil
  • Fresh garlic cloves, finely minced
  • Yellow onion, very finely chopped
  • Tomato paste
  • Fresh basil leaves
  • Dried oregano
  • Sea salt
  • Freshly ground black pepper
  • A pinch of red chili flakes (optional)
  • Granulated sugar (optional, only if tomatoes lack sweetness)

Step-by-Step Instructions

marinara sauce homemade
Prepare the base

Heat extra virgin olive oil gently in a heavy-bottomed saucepan over medium heat. Add the chopped onion with a small pinch of salt and cook slowly until soft and translucent, not browned. This builds natural sweetness and depth.

Build the aromatics

Add minced garlic and cook briefly until fragrant. Stir constantly to avoid bitterness, keeping the heat controlled.

Concentrate the tomato flavor

Stir in tomato paste and cook for a minute until it darkens slightly. This step intensifies the overall flavor and adds body to the sauce.

Add tomatoes and herbs

Pour in the crushed tomatoes, followed by dried oregano, black pepper, and optional chili flakes. Stir well to combine and bring the sauce to a gentle simmer.

Simmer with intention

Lower the heat and let the sauce simmer uncovered, stirring occasionally, until thickened and glossy. This slow reduction allows the flavors to marry naturally without heaviness.

Finish with freshness

Taste and adjust seasoning with salt and, if needed, a very small pinch of sugar. Remove from heat and tear fresh basil leaves directly into the sauce for a clean, aromatic finish.

Cook Time

Total: 45 minutes
Prep: 10 minutes
Bake: 35 minutes

Servings

Makes approximately 4 cups of marinara sauce

Nutritional Information (approx. per serving)

  • Calories: 120
  • Fat: 7 g
  • Carbohydrates: 12 g
  • Protein: 2 g
  • Fiber: 3 g
  • Sodium: varies based on salt used

Storage Instructions

Allow the marinara sauce to cool completely before storing. Keep refrigerated in an airtight container for up to 5 days. For longer storage, freeze in portioned containers for up to 3 months. Thaw slowly in the refrigerator and reheat gently to preserve texture and flavor.

Suggestions

Use this marinara as a classic pasta sauce, pizza base, or layering sauce for lasagna and baked dishes. It pairs beautifully with fresh mozzarella, grilled vegetables, meatballs, or seafood. For a richer variation, finish with a knob of butter or a drizzle of premium olive oil before serving.

Seasonal Relevance

This recipe shines year-round, but it is at its absolute best during late summer when tomatoes are naturally sweet and abundant. Using peak-season tomatoes elevates the sauce from excellent to exceptional.

Conclusion

Fresh marinara sauce is not about complexity,it’s about respect for ingredients and control of technique. This recipe delivers a balanced, restaurant-quality sauce that adapts effortlessly to both everyday meals and refined presentations. Once you master this foundation, it becomes an essential skill that elevates your entire kitchen repertoire.

Fresh Marinara Sauce Homemade Recipe
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Fresh Marinara Sauce Homemade Recipe

Recipe by Soha
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

120

kcal
Total time

45

minutes

This Fresh Marinara Sauce Homemade Recipe is a classic Italian-style sauce made with ripe tomatoes, olive oil, garlic, and herbs. Smooth, vibrant, and well-balanced, it delivers pure tomato flavour with a restaurant-quality finish. Ideal for pasta, pizza, lasagna, or as a base for countless Mediterranean dishes.

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1 small yellow onion, very finely chopped

  • 4 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 800 g crushed tomatoes (or high-quality canned San Marzano tomatoes)

  • 1 teaspoon dried oregano

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Pinch of red chili flakes (optional)

  • 6–8 fresh basil leaves, torn

  • Pinch of sugar (optional, if tomatoes are acidic)

Directions

  • Heat olive oil in a heavy-bottomed saucepan over medium heat.
  • Add chopped onion with a pinch of salt and cook until soft and translucent.
  • Stir in garlic and cook briefly until fragrant.
  • Add tomato paste and cook for 1 minute, stirring constantly.
  • Pour in crushed tomatoes, oregano, black pepper, and chili flakes if using.
  • Bring to a gentle simmer, then reduce heat and cook uncovered for 30–35 minutes, stirring occasionally.
  • Adjust seasoning with salt and a small pinch of sugar if needed.
  • Remove from heat and stir in fresh basil before serving.

Recipe Video

Notes

  • For a smoother sauce, blend briefly using an immersion blender.
  • Fresh summer tomatoes will enhance sweetness and aroma.
  • Sauce can be refrigerated for up to 5 days or frozen for up to 3 months.

FAQs

Can I use fresh tomatoes instead of canned ones?
Yes, fresh ripe tomatoes work beautifully. Blanch, peel, and crush them before cooking for the best texture and flavor.

Why does my marinara taste acidic?
Excess acidity usually comes from underripe tomatoes or insufficient simmering time. Slow cooking and proper seasoning balance the acidity naturally.

Is marinara sauce supposed to be thick or thin?
Traditional marinara is medium-bodied,thick enough to coat pasta but still fluid. Adjust simmering time to reach your preferred consistency.

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