Homemade Marinara Sauce

This easy Marinara Sauce simmers up rich and garlicky in about 35 minutes with a can of good tomatoes and a few pantry staples. The from-scratch base your pasta nights have been missing.

Course Sauce

Cuisine Italian

Keyword Marinara Sauce

Prep Time 10

Cook Time 25

Total Time 35

Servings cups

Calories 190kcal

Author Jason Decker

Ingredients

2 tablespoons extra-virgin olive oil
1 shallot minced
3 garlic cloves finely minced
½ teaspoon Kosher salt
½ teaspoon freshly cracked black pepper
1 28-ounce can crushed tomatoes
1 tablespoon balsamic vinegar
½ teaspoon granulated sugar
1 tablespoon Italian seasoning
4 fresh basil leaves or 1 teaspoon dried basil
½ teaspoon red pepper flakes optional

Instructions

Heat olive oil in a saucepan over medium-low heat.
2 tablespoons extra-virgin olive oil
Add the shallots, garlic, salt, and pepper to the oil. Cook for 2 minutes, often stirring to avoid burning the garlic, until fragrant.
1 shallot, 3 garlic cloves, ½ teaspoon Kosher salt, ½ teaspoon freshly cracked black pepper
Add the crushed tomatoes, balsamic vinegar, sugar, Italian seasoning, basil leaves, and red pepper flakes, stir in to combine.
1 28-ounce can crushed tomatoes, 1 tablespoon balsamic vinegar, ½ teaspoon granulated sugar, 1 tablespoon Italian seasoning, 4 fresh basil leaves, ½ teaspoon red pepper flakes
Cover and simmer over low heat for 20 minutes, stirring occasionally.
Remove the basil leaves if using and taste, and adjust the seasoning before serving.

Notes

Nutrition is calculated per cup.

Choose San Marzano tomatoes for the best homemade marinara sauce.
For a smooth texture, blend the sauce with a food processor or immersion blender before adding the basil.
Let the sauce simmer for at least 20 minutes to fully develop the flavor.
A splash of balsamic vinegar enhances the flavor depth.
Freeze the sauce in small portions for easy meal prep.
Fresh garlic and basil bring a robust flavor that is key to a good marinara sauce.

Nutrition