People | Food | Culture

Marinara sauce

ByAva
Published OnNov 8, 2024
Updated OnMar 20, 2026

Today, we’re making marinara sauce, a classic Italian staple and the foundation for countless dishes. This rich and tangy tomato sauce originates from Southern Italy. It is made with garlic, fresh tomatoes, and herbs. When simmered, the flavors deepen, but it can also be prepared quickly for a convenient weeknight dinner.

Marinara sauce is a base for many different pasta dishes. It is made from simple ingredients, yet it is one of the most preferred sauces for Pasta, Baked Ziti, Calzones, Delicious Lasagne, and more. The vibrant, aromatic base of Marinara sauce captures the essence of Italian cooking.

The main ingredients for the sauce are tomatoes, garlic, olive oil, and a selection of herbs. This sauce can be used in many dishes, such as eggplant Parmesan, Chicken Parmesan, pizza, meatball subs, dipping sauce, and stuffed peppers. The name “marinara” comes from the Italian word “marina,” which means “of the sea.” Tomatoes were easily accessible to sailors and had a longer shelf life. Due to their affordability and popularity, tomatoes gained traction as a popular meal on board ships.

The basic ingredients were accessible to everyone, and their tangy flavor enhanced the taste of many dishes, from pasta to seafood. Over time, marinara sauce became associated with Italian cuisine and became one of Italy’s most iconic sauces. Canned tomatoes are optional; increase the quantity with fresh tomatoes. Garlic cloves can be substituted with garlic powder, and fresh basil can be replaced with dried basil.

Ingredients

Olive oil, Onion, Fresh Garlic cloves, Bay leaves, Water, Canned tomatoes, Fresh tomatoes, Tomato paste, Fresh Basil and butter. Dried basil, Paprika powder, Dried oregano, Dried thyme, Brown sugar, Worcestershire sauce, Salt.

There are many reasons why this sauce is unique. First, it requires a short cooking time and uses simple ingredients. You can use fresh tomatoes or canned tomatoes to make marinara sauce. Garlic adds heat, while olive oil is essential for its rich aroma. A combination of herbs, such as fresh basil and oregano, helps balance the tomatoes’ acidity and enhances the sauce’s aroma.

Marinara sauce is created with a blend of onions, garlic, and bay leaves. The combination of fresh tomatoes, canned tomatoes, and tomato paste creates a sweet and complex sauce. Fresh basil deepens the sauce’s flavours, while dried basil, paprika powder, oregano powder, and dried thyme add a warm medley of notes.

Worcestershire sauce adds a savoury taste to the marinara sauce. Unlike the rich, heavy, meaty ragù or the creamy Alfredo, marinara is light and tangy. While marinara sauce can stand out on its own, it also enhances the flavors of other dishes, making it a versatile addition to anything from pizza to pasta or seafood, and even as a dip.

Instructions

Finely cube the onion and mince the garlic cloves. Cut the tomatoes into chunky pieces. Preheat a pot over medium-high heat. Drizzle in some olive oil and add the butter, onion, and minced garlic. Sauté for 3 minutes. While the onion and garlic are cooking, blend the tomatoes in a blender until smooth.

Transfer the blended tomatoes to a pot. Add the bay leaves, tomato paste, Worcestershire sauce, water, basil, oregano, thyme, paprika, brown sugar, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer on low for 30 minutes.

After simmering, remove the bay leaves. Use an immersion blender to blend the marinara sauce until smooth. Be careful not to scratch the pot while blending. If necessary, you can transfer the sauce to a mixing bowl to blend it safely. The Marinara sauce is ready to enjoy!

How to Store Marinara Sauce?

Marinara sauce can be kept in the fridge for a week or frozen for 3 months. Making a large batch of this sauce and storing it in portions will let you quickly prepare future meals.

Expert tips

Traditional marinara sauce is easy to prepare. Chunky marinara sauce uses whole tomatoes to create a hearty texture in every bite, making it a great pairing for pasta dishes like rigatoni or penne. The spicy arrabbiata sauce—translated as “angry sauce” in Italian—adds red chili flakes to the marinara, giving the pasta a spicy kick.

If you enjoy the flavours of herbs, try a marinara sauce that includes more than just basil and oregano. It includes rosemary, thyme, or parsley, which adds a complex flavor that complements meats and roasted vegetables. In some regions of Southern Italy, locals add sugar to marinara sauce to balance the tomatoes’ acidity, resulting in a slightly sweet sauce. However, this sweetness does not overpower the natural freshness of the tomatoes. There is also a slow-simmered marinara sauce, which differs from the quick version. The slow-cooked approach allows the flavors to meld during cooking. This simmered sauce often includes onions and red wine, resulting in a rich, complex flavor.

Avoid burning the onion or garlic while sautéing them. Watch your ingredients while you cook them. Add more salt and pepper at the end of cooking, before serving. Simmering for at least 30 minutes will transform the marinara sauce by melding the ingredients and deepening the tomatoes’ rich flavor. Fresh herbs like basil are best added just before serving, while dried herbs like oregano are added at the beginning of cooking to infuse the sauce with herbaceous flavor. Add a pinch of sugar if your marinara sauce is still too acidic. The sweetness will balance out the acidity. Adding wine to the marinara sauce will enhance the dish’s complex flavour even more. The red wine can be added after sautéing the onion and garlic. Let it cook for 2 minutes on medium-low heat, and then add the tomatoes.