A good marinara sauce should be simple, balanced, and bursting with fresh flavors. This homemade version features high-quality whole canned tomatoes, garlic, and a subtle kick of red pepper flakes for depth. To round out the acidity of the tomatoes, I add a touch of sugar, which creates a perfectly balanced sauce. The secret is in the simmer: 90 minutes of slow cooking allows the flavors to meld beautifully, resulting in a rich, smooth sauce that’s versatile for pasta, pizza, or any Italian dish.
Let it simmer low and slow, and you’ll have a delicious sauce that’s worth the wait. Enjoy it as a base or on its own—either way, it’s sure to become a go-to in your kitchen!
Homemade Marinara Sauce: Classic and Balanced 🍅
Ingredients
¾ cup chopped onion
1/2 tsp red pepper flakes
5 cloves garlic, minced
2 TBSP olive oil
1 6 oz can tomato paste
2 (28 ounce) cans whole peeled tomatoes
1 1/2 tsp kosher salt
1 TBSP white sugar
1 bay leaf
1 1/2 tsp dried basil
1 tsp Italian dried herbs
1/2 tsp dried fennel seeds
1/2 tsp black pepper
Directions
- Sauté the Aromatics:
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and red pepper flakes, and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic. - Add Tomato Paste:
Stir in the tomato paste, mixing well with the onions and garlic. Cook for about 2-3 minutes, allowing the paste to darken slightly and develop a deeper flavor. - Incorporate the Tomatoes:
Pour in the two cans of whole peeled tomatoes, crushing them gently with a spoon as you add them to the pot. - Season the Sauce:
Add the kosher salt, white sugar, bay leaf, dried basil, Italian dried herbs, fennel seeds, and black pepper. Stir everything together until well combined. - Simmer:
Bring the sauce to a gentle simmer over medium heat. Cover, reduce the heat to low and let it simmer uncovered for 1 1/2 hours, stirring occasionally to prevent sticking and to help the flavors meld together. - Final Adjustments:
Remove the bay leaf. Taste the sauce and adjust seasoning as needed, adding more salt, pepper, or sugar to balance acidity. For a smoother sauce, use an immersion blender to puree to your desired consistency. Personally, I don’t puree my sauce as I prefer to enjoy it a bit chunky – but I do crush the tomatoes with the wooden spoon whenever I stir the sauce. - Serve or Store:
Use immediately with your favorite pasta, or let cool and store in an airtight container in the refrigerator for up to a week or freeze for longer storage. Enjoy!
