This bright red marinara sauce has a robust flavour and thick texture made with just four main ingredients: garlic, onions, 100% Italian tomatoes and balsamic vinegar. It’s the easiest and most delicious Italian tomato sauce!

I grew up in an Italian family that always made the tastiest authentic tomato sauce and it was always a weekly staple in our house. In Italian it’s called sugo di pomodoro.

Homemade marinara sauce is a classic Italian recipe that everyone needs to be making from scratch. It’s the perfect sauce for all your favourite pasta and pizza meals and the base for many other recipes. You can also make batches of this sauce and freeze it for quick meals. Once you start making this easy tomato sauce you’ll ditch the store-bought jarred sauce!

This is the most flavourful marinara sauce – you’ll want to slurp it right out of the saucepan! Balsamic vinegar is a surprise ingredient which is added near the end of the simmering time. It gives the sauce a pleasant sweet-tart acidity that hits your taste buds in a special way.

Ingredients needed

Olive Oil
Onion & garlic
Oregano
100% Italian whole peeled tomatoes
100% Italian passata
Salt, pepper and bay leaves
Balsamic vinegar
Optional fresh basil

How to make marinara sauce

Heat olive oil, add onions, garlic and oregano and cook until tender
Add tomatoes, break them down and add seasonings and simmer
Add balsamic vinegar and simmer again
The sauce is done after a good simmer and some of it reduces

Type of skillet or saucepan to use

To help with the concentration and reduction of the sauce, it’s recommended to use a heavy-bottomed or enamel cast iron wide skillet or saucepan for this sauce.

Which tomatoes are best for this sauce?

I’m really picky about my canned or jarred tomatoes so I only use the best quality imported 100% Italian tomatoes.

Italian whole peeled tomatoes come in a tin can and are fully ripened sweet plum tomatoes with a thick flesh and few seeds packed in a liquid. They can be broken down with a potato masher while they cook.
Italian passata (also called strained tomatoes) comes in tall glass jars, has a thick smooth consistency, no seeds and cooks down quicker as it’s already a thicker sauce consistency.

Both have a very intense tomato flavour and are less acidic than domestic brands. Most times I’ll use a combination of both for my sauce but you can use two of the same or one of each. When purchasing tomatoes, read the labels to ensure they are authentic Italian tomatoes grown and canned in Italy. Using good quality tomatoes really makes a difference in the taste and texture of the sauce.

How long does marinara sauce simmer for?

Allow at least 30 – 40 minutes simmering time so the sauce can concentrate, reduce slightly and develop an intense tomato flavour. If the sauce thickens too much, simply stir in a ¼ cup of water to thin it out slightly.

Can marinara sauce be made in advance?

Absolutely! Marinara sauce tastes even better after it’s stored and reheated as the flavours continue to develop and meld.

How long does marinara sauce keep?

It keeps well in an airtight container or jar for up to 5 days in the refrigerator. To preserve the sauce for a longer time, cool it completely then freeze in an airtight container or a zipper bag for 3 months. Thaw frozen sauce in the refrigerator overnight, then transfer to a pot and gently reheat on the stove.

How can I use marinara sauce?

Put this super simple marinara sauce on your list of easy weeknight recipes! It can be incorporated into many family-friendly dishes that go well beyond just spaghetti! Build delicious recipes like:

Baked pastas like lasagna, cannelloni, stuffed shells
Eggplant Parmesan
Chicken Parmesan
Minestrone soup
Meatballs or meatloaf
Sloppy Joes
Pizza topping
Use as a dip

Why this is the best marinara sauce

Easy to make
Minimal ingredients needed
Make ahead & freezer friendly
Superior & intense tomato taste
Homemade & healthy
Vegetarian, vegan & gluten free
Less expensive than store bought brands
Can easily be doubled or tripled

I urge you to try this version of my family’s marinara sauce. You won’t be disappointed!

If you prefer a tomato sauce with meat, then check out Hidden Vegetable Spaghetti Sauce.

Classic Marinara Sauce

Ingredients

1 ½ tablespoons olive oil
2 medium onions finely diced (about 1½ cups)
4 garlic cloves crushed
1 ½ tablespoons dried oregano
796 mL tin 100% Italian whole peeled tomatoes
688 mL jar 100% Italian passata (strained tomatoes)
½ cup water
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 bay leaves
2 stems fresh basil optional
2 tablespoons balsamic vinegar

Instructions

In a large heavy-bottomed or enamel cast iron wide skillet or saucepan, heat the olive oil over medium-high heat. Add onions and sauté for 3 minutes. Add garlic and oregano and sauté for 2 minutes.
Add tomatoes and stir to combine. Use ½ cup water to swish out the residue in the tins and/or jars of tomatoes and add it to the sauce. With a potato masher or a wooden spoon, press down and break up any tomato chunks, if necessary. Season the sauce with salt, pepper, bay leaf and basil stems (if using).
Over medium-high heat bring the sauce to a bubbling heat, this should take about 3 – 5 minutes. Reduce heat to medium, leave uncovered and let cook for 5 minutes to allow some to reduce. Watch splatters and reduce heat further, if necessary.
Reduce heat to medium-low, partially cover with a lid, and let simmer for 30 minutes, stirring occasionally. The sauce should reduce slightly and fully develop a rich tomato flavour.
Add balsamic vinegar and stir to combine. Reduce heat to low and simmer uncovered for another 10 minutes to allow the balsamic vinegar to infuse the flavour.
If the sauce thickens too much, stir in about ¼ cup of water to thin it out slightly. Remove and discard bay leaves and wilted basil stems.

Recipe Notes

Recipe note: Use a combination of whole peeled tomatoes and passata or use two of the same.