Easy Homemade Marinara Sauce with Fresh Basil and Garlic
A classic Italian marinara sauce made with canned tomatoes, fresh garlic, and aromatic herbs. This versatile sauce simmers to perfection in just 20 minutes, developing rich flavors from tomato paste, oregano, and fresh basil. Perfect for pasta dishes, pizza bases, or as a dipping sauce for appetizers. The combination of whole peeled tomatoes and fresh ingredients creates a balanced sauce that's both bright and deeply savory.
Ingredients
- ¼ cup extra-virgin olive oil
- 6 cloves garlic, minced
- ½ large onion, finely chopped
- 2 28-ounce cans whole peeled tomatoescrushed tomatoes1:1 ratio
Skip the crushing step if using pre-crushed
- 1 dried bay leaf
- 3 tablespoons tomato paste
- 20 fresh basil leaves, roughly chopped
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red peppers
- 1 teaspoon kosher salt
- black pepper(optional)
Instructions
- 1
Heat olive oil in a large pan over medium heat
- 2
Add onion and garlic, sauté until onions are translucent and garlic is fragrant, about 4 minutes
- 3
Add canned tomatoes with juice and gently break apart using wooden spoon or potato masher
- 4
Add remaining ingredients and mix until uniform
- 5
Simmer uncovered on low for 20 minutes or until desired consistency is reached, stirring often
- 6
Remove from heat and remove bay leaf
- 7
Taste and adjust seasonings as desired
- 8
Serve over pasta or with appetizers
Tips
Use high-quality canned whole tomatoes for the best flavor - San Marzano varieties work especially well
Crush tomatoes by hand or with a potato masher rather than blending to maintain texture
Fresh basil should be added during cooking for maximum flavor infusion
Good to Know
Refrigerate for up to 5 days in covered container or freeze for up to 6 months
Can be made up to 3 days in advance - flavors actually improve with time
Serve hot over pasta, as pizza sauce, or as dipping sauce for breadsticks
Common Mistakes
Don't skip breaking up the tomatoes to avoid chunky texture
Remove bay leaf before serving to prevent choking hazard
Simmer on low heat to prevent scorching and spattering
Substitutions
FAQ
Can I use fresh tomatoes instead of canned?
Yes, use about 3 pounds of ripe tomatoes, blanched and peeled. Canned tomatoes often provide more consistent flavor year-round.
How long does this sauce keep?
Store in refrigerator for up to 5 days or freeze for up to 6 months in freezer-safe containers.
Can I make this sauce chunkier?
Absolutely - just break up the tomatoes less thoroughly or add diced bell peppers and mushrooms for extra texture.