An easy, authentic marinara sauce made with simple ingredients and just 10 minutes of prep. Bright tomatoes, garlic, and herbs simmer into a rich, flavor-packed sauce perfect for pasta, pizza, and more.
One of the very first dishes I ever learned to cook was an authentic marinara sauce, thanks to a treasured recipe from an Italian family friend. It’s beautifully simple, yet it delivers bold, true Italian flavor every single time.
Once you make this marinara sauce, you’ll wonder why you ever bought a jar. It’s simple at its core, but with a few smart techniques, the flavor deepens into something rich, balanced, and incredibly satisfying. Ten minutes of prep, a gentle simmer, and your kitchen smells like pure comfort.
What I love most is how clean and honest it is. Just tomatoes, garlic, onion, and herbs working together the way they’re meant to — no extras, no fillers, just bold, natural flavor. It’s the kind of sauce that proves simple really is best, and once you have it in your back pocket, you’ll use it for everything.
How to use authentic Italian marinara sauce
The most common way I use my marinara sauce is over pasta, sometimes with meatballs and always with a sprinkle of parmesan. Any recipe that calls for a tomato-based sauce, you can use marinara sauce in it’s place:
- Baked dishes: Cozy up with some hearty baked dishes, like eggplant involtini , my simple lasagna recipe (which is about as easy as lasagna can be), or baked ziti with sausage and pesto .
- Pizza: Take pizza night to the next level – knead up your own pizza dough , slather on some homemade marinara sauce, and add your favorite toppings. Chefs kiss!
- Chicken parmesan: Use this marinara sauce recipe to make a chicken parmesan for a memorable dinner.
- Meatball sub: Elevate your meatball sub with some homemade marinara sauce.
- Shakshuka : Crack some eggs into your sauce for an easy and flavor-packed brunch to feed a crowd.
How to store homemade marinara sauce
Let the sauce cool completely, then transfer it to a jar and refrigerate for up to 5 days.
For longer storage, freeze it for up to 3 months (don’t forget to label it with the date). Thaw it in the fridge overnight before using. I love keeping a container in the freezer for busy weeks — all I have to do is warm the sauce, boil some pasta, and dinner practically makes itself.
Authentic Italian Marinara Sauce
- Pin
Ingredients
- ▢ ¼ cup olive oil
- ▢ 1 small onion (finely minced)
- ▢ 3 tablespoons finely minced garlic
- ▢ 2 28-ounce cans whole tomatoes (see notes)
- ▢ 2 teaspoons sea salt
- ▢ ½ teaspoon black pepper
- ▢ ⅛ teaspoon chili flakes
- ▢ 2 tablespoons EACH: minced fresh basil and parsley (see notes)
Instructions
- Heat the olive oil in a large, heavy-bottomed pan (see notes) over medium heat. Add the onion and saute until it turns translucent, about 3 minutes. Add the garlic and saute for 1 minute more. ¼ cup olive oil, 1 small onion, 3 tablespoons finely minced garlic
- Crush the whole tomatoes with your hands or an immersion blender. See notes. 2 28-ounce cans whole tomatoes
- Add the tomatoes and their juices to the pan with the onions. Stir in the salt, pepper, and chili flakes and let the sauce come to a simmer. Cover the pan halfway, turn the heat to medium-low, and gently simmer the sauce for 45 minutes, stirring several times. 2 teaspoons sea salt, ½ teaspoon black pepper, ⅛ teaspoon chili flakes
- When the sauce is as thick as you’d like it to be, stir in the minced basil and parsley. 2 tablespoons EACH: minced fresh basil and parsley
- Serve on top of your favorite pasta with a little parmesan cheese sprinkled over the top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More pasta sauces
Roasted Cherry Tomato Sauce
Tomato Cream Sauce
The Creamiest Pesto Sauce (made without heavy cream)
Easy Homemade Spaghetti Sauce
Authentic Italian Marinara Sauce
Ingredients
- ¼ cup olive oil
- 1 small onion , finely minced
- 3 tablespoons finely minced garlic
- 2 28-ounce cans whole tomatoes , see notes
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- ⅛ teaspoon chili flakes
- 2 tablespoons EACH: minced fresh basil and parsley , see notes
Instructions
- Heat the olive oil in a large, heavy-bottomed pan (see notes) over medium heat. Add the onion and saute until it turns translucent, about 3 minutes. Add the garlic and saute for 1 minute more. ¼ cup olive oil, 1 small onion, 3 tablespoons finely minced garlic
- Crush the whole tomatoes with your hands or an immersion blender. See notes. 2 28-ounce cans whole tomatoes
- Add the tomatoes and their juices to the pan with the onions. Stir in the salt, pepper, and chili flakes and let the sauce come to a simmer. Cover the pan halfway, turn the heat to medium-low, and gently simmer the sauce for 45 minutes, stirring several times. 2 teaspoons sea salt, ½ teaspoon black pepper, ⅛ teaspoon chili flakes
- When the sauce is as thick as you’d like it to be, stir in the minced basil and parsley. 2 tablespoons EACH: minced fresh basil and parsley
- Serve on top of your favorite pasta with a little parmesan cheese sprinkled over the top.
