Easy Marinara Sauce
Let Me Tell You About This Easy Marinara Sauce
So, I have to confess: the first time I tried making marinara sauce from scratch, I was convinced I’d mess it up and we’d be ordering pizza. (Spoiler: we didn’t.) But honestly, this recipe is now my not-so-secret weapon whenever pasta night rolls around and I want to feel like an Italian nonna, minus all the pressure. Actually, once I spilled half a can of tomatoes on the counter and, well, after that, I learned to keep a towel handy. It’s just one of those things that now makes me laugh every time I make this sauce. Anyway, this one’s for you if you love cozy, real food without all the faff. And if you get a sauce stain on your shirt, you’re in good company.
Why You’ll Love Making This
I make this easy marinara sauce on those nights when I want dinner to feel special but I really can’t be bothered to fuss over a long ingredient list (or, honestly, wash more than one pot). My kids always ask for seconds (which, okay, sometimes annoys me when I haven’t made enough). I like it because it’s forgiving—burned the garlic once and just tossed in a splash more olive oil, tasted just fine. Oh, and if you like dipping bread in sauce? This one’s a winner for that. Also, cleanup is a breeze, unless you’re me and forget to wipe down the stove after the sauce bubbles up everywhere. But hey, that’s part of the charm, right?
What You’ll Need (and What I Sometimes Swap)
- 2 tablespoons olive oil (Extra-virgin is great, but I’ve used that big bottle from the discount aisle too—no shame at all)
- 4 garlic cloves, minced (Or use pre-chopped from a jar if it’s Tuesday and you just can’t.)
- 1 can (28 oz) crushed tomatoes (San Marzano is fancy, but store-brand works just fine; my grandma would disagree, but she’s not here)
- 1 teaspoon salt (I usually taste and add a bit more later)
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano (sometimes I use Italian seasoning if that’s all I’ve got)
- 1/2 teaspoon sugar (optional, but it cuts the acidity. I skip it if my tomatoes are sweet enough)
- A handful fresh basil leaves (or a pinch dried, but fresh really pops)
- Optional: Pinch of red pepper flakes if you like things with a bit of a kick
Here’s How I Actually Make It
- Grab a medium saucepan (mine’s seen better days but still works). Pour in the olive oil and warm it over medium heat.
- Add garlic and let it sizzle—just until fragrant. Don’t walk away! (I mean, unless you like brown garlic. Learned that the hard way.)
- Dump in the crushed tomatoes. If it splatters, just laugh—I always do. Stir in salt, pepper, oregano, and sugar if you’re using it.
- This is where I usually sneak a taste (careful, it’s hot) and adjust the seasoning. Sometimes I add more salt, sometimes not.
- Turn the heat down low, let it simmer uncovered for about 20-30 minutes. Sometimes I get distracted and let it go for 45, which is fine too—just don’t let it dry out completely.
- Tear in some fresh basil at the end, or just sprinkle in dried if that’s what you’ve got. Stir and taste again.
- Take off the heat, and—this is key—let it sit for a few minutes before serving. It thickens up a bit and the flavors blend. Or just serve it straight away if everyone’s starving. No judgment.
Little Notes from My Kitchen (Stuff I Figured Out the Hard Way)
- If your sauce gets too thick, just splash in a bit of water or even a glug of stock. No need to panic.
- Once I tried adding a whole onion and fishing it out at the end, like Marcella Hazan suggests (here’s the classic method). Honestly, I couldn’t tell a huge difference, but maybe my taste buds are a bit basic.
- Don’t stress about perfect chopping. Chunky bits of garlic give the sauce character. Or so I tell myself.
Variations I’ve Messed Around With (and One Oops)
- Swapped in fire-roasted tomatoes for a bit of smoky flavor—actually turned out lovely.
- Tried adding a splash of red wine once, because why not? Gave it some depth, but I probably overdid it that time; a little goes a long way.
- One time I tossed in shredded carrot to sweeten it naturally. My kids noticed and demanded answers. Wouldn’t do that again, honestly.
- Sometimes I just throw in whatever herbs I have that look half-alive in the fridge. Dill didn’t work (just trust me).
If You Don’t Have the Fancy Equipment…
You really just need a saucepan and a wooden spoon. No food processor required (I mean, unless you want it super smooth, in which case a stick blender is handy, but a potato masher does the trick too). Once, I used a coffee mug to break up tomatoes right in the pot—worked in a pinch! Oh—and if you’re in an RV or something, I’ve made this in a deep skillet on a camp stove. It’s all good.
Storing Your Sauce (If You Have Leftovers)
Just pop leftovers in a jar or container with a lid and keep it in the fridge. It’ll stay good for about 4 days, though honestly, in my house it never lasts more than a day! You can also freeze portions—sometimes I forget they’re in there, but it reheats fine. Just don’t freeze it in glass unless you like cleaning freezer explosions (don’t ask me how I know).
How I Like to Serve This (And You Probably Will Too)
Pasta is the obvious choice, but sometimes I just spoon it over roasted veggies or use it as pizza sauce. My husband likes it as a dip for garlic bread (to each their own). Growing up, my family used to serve it over homemade meatballs on Sundays, which I still do when I’m feeling nostalgic. Or sometimes I just eat it out of the pot with a hunk of bread—no shame in that game.
Things I Learned the Hard Way (Pro Tips, Kinda)
- I once tried rushing the simmering step and regretted it because the flavors hadn’t really melded, so now I just let it do its thing while I scroll through Bon Appetit for dessert ideas.
- Don’t cover the pot unless you want watery sauce—trust me, learned that on a rainy day in April. Sauce was more like soup.
- If you forget to add the basil, just call it “rustic.” People will believe you.
Real Questions I’ve Been Asked About This Sauce
- Can I use fresh tomatoes instead of canned?
- Sure can! Just peel and chop ‘em—probably about 2 lbs worth. Actually, I find it works better if you simmer them a bit longer to get all the liquid out. But honestly, canned is less faff.
- Is this sauce spicy?
- Only if you add the red pepper flakes. I keep it mild for my kids, but I sneak in extra heat when it’s just me.
- Can I double the recipe?
- Yep, and I often do! But make sure your pot’s big enough, or you’ll end up like me, mopping the stove (again).
- Does it freeze well?
- It does, just let it cool first. And label your containers… I once defrosted what I thought was chili, but nope—marinara.
- What kind of pasta do you serve it with?
- I love spaghetti, but honestly, penne, rigatoni, or even over polenta works a treat. Actually, my favorite lately is rotini, but that’s just me being picky.
Oh! And if you want to get a little deeper into sauce territory or learn more about the differences between marinara and other Italian sauces, this guide from The Kitchn is a fun read. Anyway, hope you have as much fun making (and eating) this easy marinara sauce as I do. Don’t sweat the small stuff, and if you get tomato on your shirt, well, that’s just proof you cooked. Enjoy!
