Homemade Marinara Sauce Recipe Easy Quick Fresh in 30 Minutes
A quick and fresh homemade marinara sauce that comes together in 30 minutes, bursting with garlic, basil, and ripe tomatoes. Perfect for weeknight dinners, pizza, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 28 oz (800 g) canned whole peeled tomatoes (preferably San Marzano or good-quality brand)
- 3 tablespoons (45 ml) extra virgin olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 medium yellow onion, finely chopped (about 1 cup)
- A handful fresh basil leaves, chopped (about 1/4 cup) or 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar (optional)
- 1/4 cup (60 ml) water (to adjust consistency if needed)
Instructions
- Prep Your Ingredients (5 minutes): Finely chop the onion and mince the garlic. Open your can of tomatoes and have your herbs measured out.
- Sauté the Aromatics (5 minutes): Heat olive oil over medium heat in your pan until shimmering. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 1 minute more, stirring constantly.
- Add Tomatoes and Seasonings (2 minutes): Pour in the whole canned tomatoes with their juice. Break them up gently in the pan. Add dried oregano, red pepper flakes (if using), salt, black pepper, and sugar. Stir well. Let the sauce start bubbling gently but not boil.
- Simmer the Sauce (15-20 minutes): Lower heat to a gentle simmer. Cook uncovered, stirring occasionally to prevent sticking. Add water if sauce thickens too much. Use an immersion blender for a smoother sauce if desired.
- Finish with Fresh Basil (1 minute): Turn off heat and stir in chopped fresh basil. Taste and adjust salt and pepper as needed.
Notes
[‘Use whole peeled tomatoes instead of diced for better texture.’, ‘Finely chop onion instead of pureeing to keep rustic texture.’, ‘Simmer gently to avoid bitter or burnt flavors.’, ‘Add fresh basil off heat to preserve aroma and flavor.’, ‘Adjust consistency with water if sauce thickens too much.’, ‘Salt in stages and taste as you go to avoid over-salting.’, ‘Leftover sauce tastes better the next day.’, ‘Freeze for up to 3 months; thaw overnight in fridge before reheating.’]
Nutrition
- Serving Size: About 1/2 cup sauce
- Calories: 80
- Sugar: 7
- Sodium: 420
- Fat: 4.5
- Saturated Fat: 0.6
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
Keywords: marinara sauce, homemade marinara, quick marinara, easy marinara, fresh tomato sauce, Italian sauce, weeknight dinner sauce